Creamy Chicken Marsala Recipe

There’s something irresistibly comforting about a skillet of Chicken Marsala bubbling on the stove. Picture golden, pan-seared chicken breasts nestled in a luscious sauce made from earthy mushrooms, fragrant garlic, and rich, slightly sweet Marsala wine. Add a swirl of cream, and you’ve got a restaurant-worthy meal that feels both elegant and effortless.

This classic Italian-American dish is surprisingly simple to master at home. With just one skillet and a handful of pantry staples, you can create a dish that’s equally suited for weeknight dinners or entertaining guests. The flavors are bold and savory, but the process is approachable—perfect even if you’re new to the kitchen.

I first made Chicken Marsala after a memorable dinner at a tiny trattoria in New York. I was hooked. Ever since, I’ve been recreating that same balance of flavor at home, and this version finally captures everything I loved about the original.

Why You’ll Love This Recipe

Bold, Savory Flavor

The heart of this dish is its Marsala wine sauce, which strikes a beautiful balance between sweet and savory. Paired with caramelized mushrooms and tender chicken, it delivers layers of umami and richness. A splash of cream (optional, but delightful) adds depth and silkiness, making each bite taste indulgent without being heavy.

Simple, Real Ingredients

This recipe proves you don’t need exotic ingredients to create something special. Most of what you need—flour, garlic, chicken broth—may already be in your kitchen. The only "unusual" item is Marsala wine, which is easy to find in most grocery stores (check the Italian or wine aisle).

Weeknight Easy

Don’t let the rich flavor fool you—Chicken Marsala comes together in under 45 minutes. Minimal prep, a quick sear, a simple simmer, and dinner is served. It's a one-pan meal that doesn’t skimp on taste or presentation.

Fancy Enough for Guests

Despite its simplicity, Chicken Marsala looks and tastes elegant. Serve it with mashed potatoes or pasta, garnish with a sprinkle of fresh parsley, and it instantly becomes a dish worthy of a dinner party or date night.

Ingredients

Here's everything you need to make Chicken Marsala, along with a quick note on what each ingredient brings to the dish:

• 4 boneless, skinless chicken breasts – Lean, tender base of the recipe.

• ½ cup all-purpose flour – Light coating for a golden sear and slightly thickens the sauce.

• 1 teaspoon salt + ½ teaspoon black pepper – Basic seasoning to enhance flavor.

• ½ teaspoon garlic powder – Adds subtle depth and complements the fresh garlic.

• 4 tablespoon olive oil, divided – For searing the chicken and sautéing the mushrooms.

• 2 tablespoon unsalted butter – Adds richness and helps brown the mushrooms.

• 8 oz cremini or button mushrooms, sliced – Earthy, savory, and the perfect partner to Marsala.

• 3 garlic cloves, minced – Aromatic base that elevates the sauce.

• ¾ cup Marsala wine – The star of the sauce, with sweet, nutty complexity.

• ¾ cup chicken broth – Balances the wine and adds moisture.

• ½ cup heavy cream (optional) – Makes the sauce creamy and luxurious.

• 2 tablespoon fresh parsley, chopped – Bright finish that adds color and freshness.

How to Make Chicken Marsala

Let’s walk through exactly how to make Chicken Marsala from start to finish. It’s a one-pan dish that’s all about simple steps and big flavors. Whether you're new to cooking or a seasoned home chef, this step-by-step process keeps things approachable and stress-free.

Step-by-Step Instructions

1. Pound and Season the Chicken
   Place the chicken breasts between two sheets of plastic wrap or parchment. Use a meat mallet or rolling pin to gently pound them to even thickness (about ½ inch). This ensures they cook evenly. Season both sides with salt, black pepper, and garlic powder.

2. Dredge in Seasoned Flour
   In a shallow dish, mix flour with a pinch of salt and pepper. Lightly dredge each chicken breast in the flour, shaking off any excess. This step gives the chicken a golden crust and helps thicken the sauce later.

3. Sear the Chicken
   Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.

4. Sauté the Mushrooms
   In the same pan, add the remaining 2 tablespoons of olive oil and 1 tablespoon of butter. Add the sliced mushrooms and cook for about 5–6 minutes until they’re browned and tender. This builds the rich, earthy base of the sauce.

5. Add the Garlic
   Stir in the minced garlic and cook for about 30 seconds to 1 minute, just until fragrant. Be careful not to let it burn.

6. Deglaze with Marsala Wine
   Pour in the Marsala wine, scraping the bottom of the skillet with a wooden spoon to lift all those flavorful brown bits. Simmer for 2–3 minutes to let the alcohol cook off and the wine reduce slightly.

7. Add Broth and Cream
   Stir in the chicken broth and, if using, the heavy cream. Let it simmer for about 5–6 minutes, or until the sauce thickens slightly.

8. Return Chicken to the Pan
   Nestle the chicken back into the skillet, spooning some sauce over the top. Simmer everything together for another 2–3 minutes so the flavors meld and the chicken reheats.

9. Garnish and Serve
   Sprinkle with fresh parsley and serve hot. That creamy, glossy sauce will coat every bite perfectly.

What to Serve with Chicken Marsala

The bold, savory sauce of Chicken Marsala pairs beautifully with creamy or neutral side dishes that let the main flavors shine.

Starches

• Mashed potatoes – The sauce soaks into every bite.

• Buttered egg noodles – A cozy, classic pairing.

• Creamy risotto – For a more elevated dinner.

Vegetables

• Steamed asparagus – Adds freshness and color.

• Garlic green beans – Light and flavorful.

• Roasted carrots – Sweet contrast to the savory sauce.

Drinks

• Pinot Grigio – Light and crisp white wine.

• Dry sherry – If you’re matching the Marsala’s vibe.

• Sparkling water with lemon – For a non-alcoholic refreshment.

Variations and Substitutions

Everyone’s kitchen and dietary needs are different, and the beauty of this Chicken Marsala recipe is that it’s easy to adapt.

Creamy Chicken Marsala

If you love a richer sauce, increase the heavy cream to ¾ cup. You can also add a spoonful of mascarpone or cream cheese for extra indulgence.

Dairy-Free Version

Skip the butter and heavy cream. Use all olive oil for cooking, and finish with a splash of unsweetened non-dairy creamer or full-fat coconut milk to add back some richness.

Gluten-Free Option

Replace all-purpose flour with a gluten-free 1:1 blend for dredging. Make sure your chicken broth is also certified gluten-free.

Mushroom-Free Version

If mushrooms aren’t your thing, swap them with sun-dried tomatoes, sautéed zucchini, or even caramelized onions. You’ll still get a savory, satisfying sauce with a twist.

Storage Instructions

Leftovers? You’re in luck — Chicken Marsala stores and reheats beautifully. Here’s how to keep every bite as flavorful as the first.

Refrigeration

Transfer cooled chicken and sauce to an airtight container. It will stay fresh in the fridge for up to 4 days. When reheating, gently warm on the stovetop to preserve the sauce's texture.

Freezing Tips

To freeze, let the chicken and sauce cool completely, then pack into freezer-safe containers. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm slowly over low heat on the stove, stirring occasionally. Add a splash of chicken broth or water if the sauce seems too thick. Avoid microwaving if possible, as it may dry out the chicken.

Recipe Tips and Tricks

Here are a few tried-and-true tips to help you make the best Chicken Marsala every time:

• Pound the chicken to an even thickness so it cooks evenly.

• Don’t overcrowd the pan — work in batches if needed.

• Always use dry Marsala wine (not sweet) for the right savory balance.

• Deglaze the pan thoroughly after searing to capture all that golden flavor.

• Let the sauce simmer slowly so it thickens naturally without curdling the cream.

• If you want a silkier texture, stir in butter at the end just before serving.

Related Recipes

If you enjoyed this Chicken Marsala recipe, you’ll also love these cozy, flavorful chicken dinners:

• Creamy Tuscan Chicken – Rich, garlicky, and full of sun-dried tomato flavor in a luscious cream sauce.

• Garlic Parmesan Crusted Chicken – Crispy on the outside, juicy inside—packed with bold garlic and cheesy flavors.

FAQs

Can I make Chicken Marsala without wine?

Yes — substitute with extra chicken broth and a splash of balsamic vinegar or grape juice for acidity. The depth of flavor won’t be quite the same, but it still works well.

Is Marsala wine sweet or dry?

Marsala comes in both versions, but dry Marsala is best for savory dishes like Chicken Marsala. Save the sweet version for desserts.

Can I prep this dish ahead of time?

Absolutely. You can cook the chicken and sauce separately, refrigerate, and combine when ready to serve. It actually tastes even better after the flavors have had time to meld.

What’s the best mushroom to use?

Cremini or button mushrooms are traditional, but shiitake mushrooms add a more intense, earthy flavor if you're feeling adventurous.

Can I use chicken thighs instead?

Yes, boneless, skinless chicken thighs are a great alternative. They’re naturally juicy and a bit more forgiving if slightly overcooked.

Conclusion

There’s a reason Chicken Marsala has stood the test of time — it’s simple to make, incredibly flavorful, and always feels a little special. Whether you're whipping it up for a quiet night in or serving it to dinner guests, this dish delivers comfort and class in every bite.

From its golden seared chicken to that velvety Marsala wine sauce, this recipe is proof that you don’t need fancy ingredients or hours in the kitchen to create something spectacular.

Tried this recipe?
Let me know how it turned out in the comments below — I’d love to hear what you served it with!
And don’t forget to pin this Chicken Marsala so you have it handy for your next cozy dinner night. 💛🍷

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