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Chicken marsala in creamy mushroom sauce is a quick and easy 30-minute chicken dinner that is pure comfort food goals. A total crowd favourite. |

Chicken Marsala

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5 from 7 reviews

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 30 minutes
  • Yield: 2-4 servings


Chicken marsala in creamy mushroom sauce is a quick and easy 30-minute chicken dinner that is pure comfort food goals. A total crowd favourite.


For the Chicken:

  • 2 chicken breasts, boneless and skinless (about 1 lb.)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil

For the Creamy Mushroom Sauce:

  • 2 tablespoons butter, unsalted
  • 2 cups brown mushrooms, thinly sliced
  • 1 teaspoon all-purpose flour
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon garlic, minced
  • 1/2 cup dry marsala wine
  • 1 cup chicken broth
  • 1/3 cup heavy cream
  • 1 tablespoon fresh parsley, finely chopped (for garnish)


  1. Slice each chicken breast carefully in half lengthwise (horizontally) and place one at a time, between 2 sheets of cling wrap or in a ziploc freezer bag. Carefully flatten the chicken breasts with a rolling pin until they are approximately 1/4 inch thick. Don’t pound the breasts too hard as it could tear apart the breast. Ideally, you want flattened chicken breasts to a uniform thickness.
  2. Season both sides of each chicken breast with salt and pepper. Prepare a shallow plate with flour and dip the chicken into the flour, evenly coating on both sides. Set aside.
  3. Heat oil in a large skillet over medium-high for 2 minutes until the hot oil sizzles. Sear the chicken for about 5 minutes per side until golden brown and fully cooked through. The internal temperature for the chicken should reach 165F. Transfer the chicken to a plate.
  4. In the same skillet, melt butter and sauté mushrooms until golden brown on both sides, about 5 minutes. Add a little more olive oil, if needed.
  5. Stir in flour, Italian seasoning and garlic and sauté until fragrant, about 1 minute.
  6. Pour in marsala wine, chicken broth, and cream and whisk well until the sauce is smooth and uniform. Reduce heat to medium and bring the sauce to a simmer until thickened to a desired consistency, about 4-5 minutes.
  7. Return the chicken to skillet and toss well to coat, allowing the chicken to cook and soak in the sauce for 1-2 minutes.
  8. Garnish with parsley and serve immediately with pasta, rice, or over mashed potatoes.


How to store: Store leftover chicken marsala in an airtight container and refrigerate for up to 4 days.

How to reheat: Reheat on the stove over medium-low heat for 5-10 minutes until chicken is warmed through, or in the microwave. The sauce may have thickened up a little in the refrigerator, and may thicken up further are you reheat. Add a splash of water to thin it out back to a desired consistency.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Chicken
  • Method: Stovetop
  • Cuisine: Italian