Easy Chicken Marsala recipe rivals any restaurant! A 30-minute meal made with chicken cutlets smothered in a rich and creamy sweet marsala wine mushroom sauce.
Easy Creamy Chicken Marsala
Our Easy Creamy Chicken Marsala recipe makes the most delicious meal in under 30 minutes using only one pot – the perfect dinner that’s fancy enough for date night but so simple to serve on busy weekdays.
Seasoned chicken breasts are dredged in flour and pan-fried until golden brown, then they’re simmered in the same skillet with the mushrooms and creamy marsala wine sauce.
You will love how the wine tenderizes the thinly sliced chicken as it cooks in the creamy marsala sauce; the creamy sauce is full of umami flavor and perfectly coats each piece of poultry.
What To Serve With Chicken Marsala
Serve your creamy chicken with some garlic green beans or steamed veggies on the side, or spoon the chicken and sauce over pasta, mashed potatoes, rice, zucchini noodles, or riced cauliflower.
Why We Love Chicken Marsala Recipes
- Quick and easy to make in under 30 minutes.
- Uses a handful of simple ingredients.
- Prepared in one pan, which means minimal mess to clean.
- Homemade meals taste better than most restaurant versions and cost less money.
- Easy enough for everyday dining but elegant enough for fancy occasions.
Easy Chicken Marsala Ingredients
- Boneless skinless chicken breasts
- Garlic powder
- Salt
- Ground pepper
- All-purpose flour
- Olive oil
- Unsalted butter
- Shallots
- Brown cremini mushrooms
- Minced garlic
- Chicken broth
- Marsala cooking wine
- Heavy cream
- Crushed red pepper flakes (optional)
- Parmesan cheese (optional)
- Chopped parsley
Substitutions and Additions
- Choose Your Chicken: Instead of chicken breasts, you can use chicken tenders or chicken thighs for this marsala chicken recipe.
- Make Without Cooking Wine: You can use dry Marsala wine instead of sweet cooking wine if you prefer. Or, for a different flavor, try a dry Madeira or sherry.
- Make With A Different Mushroom: Baby portobello, white button, brown button, or a combination of mushrooms will all work well.
How to Make Easy Chicken Marsala
- Prepare The Poultry: Season the chicken breasts with garlic powder, salt, and pepper. Dredge with flour and shake off the excess.
- Cook: Cook the chicken breasts in oil until golden, then transfer them to a plate and set aside.
- Simmer The Sauce: To the same skillet, sauté the shallots in melted butter, then add the mushrooms and garlic. Cook for 2-3 minutes, stir in the chicken broth and Marsala wine, and simmer for a couple of minutes. Pour in the whipping cream and red pepper flakes and simmer until the sauce begins to slightly thicken.
- Combine: Cook the chicken with the juices in the skillet with the sauce for 3-5 minutes.
- Serve: Garnish with chopped parsley and serve over pasta, potatoes, rice or a veggie on the side. Enjoy!
Tips For Making The Best Chicken Marsala
- Either slice chicken breasts in half horizontally into thinner pieces or pound them until they are about 1/2 inch thick.
- You can use store-bought “thin cut” chicken or chicken cutlets to save time in the kitchen since these don’t require any slicing or pounding.
- Add ¼ cup extra chicken broth while making the mushroom sauce to make this chicken dish a little saucier.
How to Store Chicken Marsala
- To Store: Keep leftover chicken marsala in a covered container in the refrigerator for up to 3 days.
- To Freeze: Chicken marsala can be frozen in a freezer-safe container for up to 6 months. Thaw in the refrigerator overnight before reheating.
- To Reheat: Reheat the chicken and sauce on the stovetop until heated through.
More Easy Chicken Recipes
Other Easy Dinner Recipes
- 3-Ingredient Brown Sugar Italian Chicken
- Sheet Pan Greek Chicken
- Slow Cooker Beef Tips
- Bruschetta Chicken Bake
- Air Fryer Chicken Fajita
- Hasselback Chicken
- Taco Potatoes
Creamy Chicken Marsala
Serves — 4
Easy Chicken Marsala is a classic Italian-American meal, made in 30 minutes with chicken simmered in a rich and creamy mushroom sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 2 skinless and boneless chicken breasts cut into halves horizontally to make 4 filets
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup all-purpose flour
- 2 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots finely chopped
- 8 ounces brown cremini mushrooms sliced
- 1 teaspoon minced garlic
- ¾ cup chicken broth
- ¾ cup Marsala cooking wine
- 1 cup heavy cream
- 1 teaspoon crushed red pepper flakes optional
- ½ cup parmesan cheese grated (optional)
- chopped parsley to garnish
Instructions
- Season the chicken breasts with garlic powder, salt, and pepper on both sides.2 skinless and boneless chicken breasts, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon ground pepper
- Dredge the chicken breasts with flour and shake the excess flour and place it on a plate.¼ cup all-purpose flour
- Heat a large skillet with oil on a medium flame, add the chicken breasts and cook for 4-5 minutes until they turn golden. Transfer them to a plate and set them aside.2 tablespoon olive oil
- To the same skillet add the butter. Once the butter is melted add the chopped shallots and saute for 2 minutes.2 tablespoons unsalted butter, 2 medium shallots
- Add the sliced mushrooms and minced garlic and cook for 2-3 minutes.8 ounces brown cremini mushrooms, 1 teaspoon minced garlic
- Stir in the chicken broth, and Marsala wine and allow it to simmer for a couple of minutes.¾ cup chicken broth, ¾ cup Marsala cooking wine
- Pour the heavy cream, and red pepper flakes and let it simmer until the sauce begins to slightly thicken.1 cup heavy cream, 1 teaspoon crushed red pepper flakes
- Transfer the chicken back to the skillet with the juices from the chicken and cook for 3-5 minutes on low heat.
- Once done, garnish the creamy chicken Marsala with chopped parsley.chopped parsley
- Serve the creamy chicken with the greens on the side or over pasta/mashed potatoes/rice/noodles.
Jenn’s Notes
Storage:
- To Store: Keep leftover chicken marsala in a covered container in the refrigerator for up to 3 days.
- To Freeze: Chicken marsala can be frozen in a freezer-safe container for up to 6 months. Thaw in the refrigerator overnight before reheating.
- To Reheat: Reheat the chicken and sauce on the stovetop until heated through.
- Either slice chicken breasts in half horizontally into thinner pieces or pound them until they are about 1/2 inch thick.
- You can use store bought “thin cut” chicken or chicken cutlets to save time in the kitchen since these don’t require any slicing or pounding.
- To make this chicken dish a little saucier, add ¼ cup extra chicken broth while making the mushroom sauce.
Nutrition Info
Calories: 557kcal | Carbohydrates: 20g | Protein: 21g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 128mg | Sodium: 755mg | Potassium: 653mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1315IU | Vitamin C: 2mg | Calcium: 218mg | Iron: 1mg
