Our Chicken Marsala is a rich, elegant dish featuring tender chicken and a silky mushroom-wine sauce, easy enough for a weeknight but impressive enough for a special occasion.
For more Italian-tasting recipes, check out our Lemon Chicken, Chicken Cacciatore, Tuscan Cod, and Easy Baked Cod.
Creamy and with a cozy Italian feel
The other day, Louise and I decided to try our hand at making something a little special for dinner — and that's how we ended up with this incredible Creamy Chicken Marsala. It was our first time making it, but the moment we took that first bite, it instantly felt like comfort food we'd known forever.
While this recipe isn't 100% traditional Italian — especially with the addition of cream — it reminds me so much of the chicken scaloppine my Nonna Lidia used to make for me when I was a kid. The tender chicken, the rich, savory sauce... it brought me right back to those warm, lively dinners around her kitchen table.
If you're looking for an Italian-American recipe that's elegant enough for a dinner party yet simple enough for a weeknight meal, this easy Chicken Marsala is the answer.
Tender, golden-browned chicken is bathed in a rich mushroom and Marsala wine sauce — with a luscious touch of cream that takes it to the next level. Served on garlic mashed potatoes it's a comfort food favorite (my extended Italian family approved for our easter dinner!).
The best part? You can pull it together in about 30 minutes with ingredients you likely already have.
Ingredients
For quantities, see recipe card at the bottom of the page.
- Boneless, skinless chicken breasts
- Salt and pepper
- All-purpose flour
- Olive oil
- Butter
- Mushrooms (cremini or white button work beautifully)
- Garlic
- Marsala wine
- Chicken broth
- Heavy cream
- Parsley
Variations
Authentic Chicken Marsala (No Cream): Skip the cream and finish the reduced wine and broth with a pat of butter for a lighter, more wine-forward sauce.
Porcini Mushroom Chicken Marsala: Soak ½ oz dried porcini in warm water, chop, and cook with fresh mushrooms. Add the strained soaking liquid for extra umami.
Chicken Marsala with Pancetta: Sauté diced pancetta before cooking the mushrooms for a salty, smoky twist that deepens the sauce's flavor.
Creamy Marsala Mushroom Pasta: Slice the cooked chicken and toss it with pasta (like fettuccine) and the creamy Marsala sauce for a full one-pan meal.
How to make chicken marsala
Step 1. Prep the Chicken
Start by slicing the chicken breasts in half horizontally to create thinner cutlets. This ensures even cooking and quicker searing. If necessary, gently pound the pieces to an even thickness. Season both sides generously with salt and pepper, then dredge them lightly in flour, shaking off any excess. The flour not only helps develop a beautiful golden crust but also slightly thickens the sauce later.
Step 2. Sear the Chicken
Heat a couple of tablespoons of olive oil in a large skillet over medium heat. Add the chicken and sear each side for about 3–4 minutes, until they're golden and cooked through. Transfer the chicken to a plate and loosely cover it with foil to keep warm while you build the sauce.
Step 3. Cook the Mushrooms
In the same pan — don't wipe it out; those browned bits are flavor gold — add a little more olive oil and butter. Toss in your sliced mushrooms and cook them for about 6–8 minutes. You want them deeply browned and for all their liquid to evaporate. Right before they’re done, stir in some minced garlic and let it cook for another 30 seconds, just until fragrant.
Step 4. Make the Marsala Wine Sauce
Pour in the Marsala wine and chicken broth, scraping up all the delicious brown bits from the bottom of the skillet. Let the mixture simmer and reduce slightly for about 5 minutes — this concentrates the flavor beautifully.
Here’s where the magic happens: Stir in ¼ to ½ cup of heavy cream, depending on how rich you want the sauce. Simmer gently until the sauce thickens into a silky, luxurious consistency that clings to a spoon.
Step 5. Bring It All Together
Return the seared chicken (and any accumulated juices) to the pan. Let everything simmer together for a few more minutes so the chicken soaks up all that creamy, mushroom-infused goodness. Sprinkle with fresh parsley before serving.
Creamy Chicken Marsala pairs wonderfully with mashed potatoes, buttered noodles, or even a simple side of sautéed green beans. Don’t forget a slice of crusty bread to mop up every last drop of that irresistible sauce!
Tips
- Thin, even chicken cutlets: If you find ready made cutlets go for it. Alternatively, try to make thin cutlets from boneless chicken breasts yourself, gently pounding them if needed.
- Season at all stages: the cutlets, the mushrooms, and the sauce, a pinch or two of salt at a time – and remember to taste and adjust before serving.
- Brown with confidence: let the cutlets sear without touching or stirring much. Those brown colors = deep, savory flavors. Same for the mushrooms.
- Deglaze those brown bits: after cooking the chicken and mushrooms the cold marsala on the hot pan will turn those brown pieces stuck to the bottom of the pan to rich flavors that'll infuse the sauce.
Frequently Asked Questions
Any Marsala wine will work for this recipe. For best chicken marsala, I'd recommend a dry Marsala, although semi-sweet will also work, yielding a sweeter sauce.
Sure you can! Go for boneless, skinless chicken thighs for an even juicier, richer dish. Just make sure they are cooked through before making the sauce. They might take a couple of minutes longer than the breasts.
Chicken marsala is an Italian-American recipe based on Italian chicken scaloppine and adapted to American eating habits.
You can prepare homemade Chicken Marsala up to three days in advance and store it in an airtight container in the refrigerator. When ready to serve, reheat gently in a skillet over low heat, adding a splash of broth or water to help loosen and revive the sauce.
Store it in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. Reheat gently in a skillet with a splash of broth or water to loosen the sauce. Keep in mind the creamy sauce may separate slightly after thawing — just stir well while reheating and add a splash of broth or extra cream to bring it back to a silky texture.
More Weeknight Chicken Meals
- Chicken Gyros
- Garlic Parmesan Chicken Pasta
- Taco bowl with ground chicken and hot honey sauce
- Chicken Tagine
- Chicken Shawarma
- Garlic Chicken with Lemon and Orzo
- Honey Harissa Chicken
If you tried this Chicken Marsala recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments.
We love hearing from you!
Recipe
Chicken Marsala
Video
Ingredients
- 2 large chicken breasts boneless, skinless, halved horizontally to make 4 cutlets
- ½ cup all-purpose flour for dredging
- 3 tablespoon olive oil divided
- 2 tablespoon unsalted butter
- 8 oz mushrooms cremini or white button, sliced
- 2 cloves garlic grated
- ¾ cup Marsala wine best if dry or semi-sweet
- 1 cup chicken broth
- ¼ to ½ cup heavy cream or half-and-half
- 1 tablespoon fresh parsley chopped
- salt and black pepper to taste
Instructions
- Prep Chicken: Slice 2 large chicken breasts in half horizontally. Pound to even thickness if needed. Season with salt and black pepper. Dredge in ½ cup all-purpose flour, shaking off excess.
- Sear Chicken: Heat 2 tablespoon olive oil in a large skillet over medium heat. Cook chicken 3–4 minutes per side until golden and cooked through. Set aside under foil.
- Cook Mushrooms: In the same pan, add 1 tablespoon olive oil and 2 tablespoon unsalted butter. Sauté 8 oz mushrooms 6–8 minutes until browned. Add 2 cloves garlic and cook 30 seconds more.
- Make Sauce: Pour in ¾ cup Marsala wine and 1 cup chicken broth, scraping up browned bits. Simmer and reduce slightly, about 5 minutes.Stir in ¼ to ½ cup heavy cream. Simmer gently until sauce thickens to a silky consistency.
- Finish: Return chicken to the pan and simmer a few more minutes until heated through. Sprinkle with 1 tablespoon fresh parsley and serve hot.
Notes
- Boneless, skinless chicken breasts → Chicken thighs or thin pork cutlets
- All-purpose flour → Gluten-free flour blend
- Olive oil → Avocado oil or vegetable oil
- Butter → Ghee, non-dairy butter, or more olive oil.
- Mushrooms (cremini or white button) → Baby bella, shiitake, or porcini mushrooms
- Garlic → Garlic powder (½ teaspoon per clove) or shallots
- Marsala wine → Dry sherry, Madeira wine, or grape juice + splash of brandy
- Chicken broth → Vegetable broth or beef broth
- Heavy cream → Half-and-half, coconut cream, or cashew cream
- Parsley → Fresh basil, chives, or a sprinkle of dried Italian herbs
- Thin, even cutlets: Grab store-bought cutlets if you can. Otherwise, slice and gently pound boneless breasts for quick, even cooking.
- Season every step: A pinch of salt for the chicken, the mushrooms, and the sauce. Taste as you go — it makes all the difference.
- Brown boldly: Let the chicken and mushrooms sear undisturbed. Golden brown = deep, savory flavor.
- Scrape up the flavor: Splash cold Marsala into the hot pan to lift those tasty browned bits — they’re the secret to a rich, amazing sauce.
- Store Chicken Marsala in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or water to loosen the sauce.
- Freeze Chicken Marsala in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat gently with a splash of broth.
- Note: The sauce may separate slightly after freezing due to the cream. Stir well while reheating and add a little extra cream or broth to smooth it out.
Samantha says
Just made this tonight and WOW, absolutely delicious! The sauce was so creamy and flavorful, and the chicken turned out perfectly tender. My husband went back for seconds (and thirds!). Definitely adding this to our regular dinner rotation. Thanks for such a clear and easy-to-follow recipe!