This Easy Chicken Marsala Recipe brings restaurant-quality flavors to your home in under 30 minutes. Pan-seared chicken breasts are smothered in a rich, creamy Marsala wine and mushroom sauce, making it the ideal dish for a weeknight dinner or a special occasion.
Whenever I go to a restaurant, I can’t resist ordering Chicken Marsala—it’s so flavorful and feels a bit fancy!
After discovering an amazing recipe, I started making it at home, and now I’ve perfected it. This version never fails to impress my guests.
Marsala wine, a brandy-fortified wine from Sicily, comes in two varieties: sweet and dry. For savory dishes like this one, dry Marsala is the way to go.
Watch this quick video to see exactly how I whip up this creamy, delicious Chicken Marsala—it’s a must-try!
Ingredients Needed
- Chicken breast: I always go for boneless, skinless chicken breasts in this recipe. A quick tip: pound the chicken to an even thickness before cooking. This makes sure the chicken stays juicy and cooks evenly—no dry bits here!
- Butter & olive oil: I love using both butter and olive oil in this dish. The butter adds richness, while the olive oil helps prevent it from burning. Together, they create the perfect base for that golden, crispy chicken and beautifully sautéed mushrooms.
- Mushrooms: My go-to mushrooms for Chicken Marsala are baby bella or cremini. They’ve got a lovely, earthy flavor that works perfectly with the Marsala wine. Make sure you slice them evenly so they cook up nicely and tender.
- Marsala wine: This is the star ingredient that gives Chicken Marsala its signature flavor. Always use dry Marsala for savory dishes—it brings just the right balance of sweetness and depth. Plus, it makes you feel a bit fancy, right?
- Chicken broth: Adding chicken broth helps create that luscious sauce and keeps everything nice and moist. I always reach for low-sodium broth, so I can control how much salt goes into the dish.
- Heavy whipping cream: Ah, the creaminess. This is what turns a good sauce into a great one. Stir in the heavy cream towards the end for a silky, indulgent finish that makes this dish so irresistible.
- Garlic powder, salt & pepper: Simple, but so important! Season to taste, but remember, the Marsala wine and mushrooms are the stars here, so don’t go too heavy-handed.
How to Make the Best Chicken Marsala
Start by prepping the chicken: Choose boneless, skinless chicken breasts and, using a sharp knife, carefully slice them horizontally at the thickest end to create two even halves. This ensures the chicken cooks evenly and stays tender.
Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken to the pan and season generously with salt and pepper. Cook each side for a few minutes until beautifully golden brown. I love using a mix of olive oil and butter for frying—it not only gives the chicken that perfect golden crust but also adds a richness of flavor that makes all the difference.
Once the chicken is cooked, remove it from the pan and set it aside. In the same pan, add a bit more olive oil and toss in the mushrooms. Cooking them in the same pan as the chicken allows all those delicious browned bits to infuse into the mushrooms, packing the sauce with even more flavor.
Make the Marsala sauce: Add the Marsala wine, heavy cream, chicken broth, and seasonings to the pan. Stir everything together and let the sauce simmer gently, allowing the flavors to meld and the sauce to thicken into a rich, creamy consistency.
Substitutes for Marsala Wine
- Madeira Wine: A great Marsala substitute with a similar rich flavor. Any dry wine can work in a pinch.
- Non-Alcoholic Substitute: Mix 1/4 cup grape juice, 1 tbsp vanilla extract, and 2 tbsp sherry vinegar for a Marsala alternative.
- Red Vermouth: Use 1/2 cup red vermouth for a flavorful Marsala wine replacement in your dish.
- Dry White Wine + Brandy: Mix 1/4 cup dry white wine with 1 tsp of brandy for a close match to Marsala.
- Port Wine: Port (1/2 cup) is a pricier option, but it delivers excellent flavor as a Marsala substitute.
How to Serve Chicken Marsala?
This Chicken Marsala recipe makes plenty of creamy sauce, perfect for pouring over your favorite sides! For a low-carb option, serve it with zucchini noodles or shirataki noodles. If you’re looking for a low-calorie alternative, try it over cauliflower mashed potatoes or cauliflower rice. These sides soak up the rich, flavorful sauce and make a delicious, healthy meal!
Other Recipes You Might Like:
- Cream of Mushroom Soup Recipe
- Pork Chops with Super Creamy Mushroom Sauce
- Creamed Spinach and Mushrooms
- Chicken Stroganoff
Easy Creamy Chicken Marsala Recipe
Description
Ingredients
- 2-3 boneless, skinless chicken breasts about 1 lb
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- Chopped Parsley for garnish
Instructions
- Prep and cook the chicken: Slice each chicken breast in half horizontally to make 4-6 fillets. Season both sides with salt and pepper. Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Cook the chicken fillets for 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate, tented with foil to keep warm.
- Cook the mushrooms: In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the sliced mushrooms for 2-3 minutes until they start to soften.
- Make the Marsala sauce: Pour the Marsala wine into the skillet with the mushrooms and bring to a boil over medium heat. Let it cook for 3-4 minutes to reduce slightly.
- Add the remaining ingredients: Stir in the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Mix well to combine.
- Simmer the sauce: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for about 10 minutes, stirring occasionally, until the sauce thickens.
- Finish the dish: Return the cooked chicken to the skillet, nestling it into the sauce. Simmer for another 1-2 minutes to let the flavors combine and the chicken heat through.
- Serve: Garnish with chopped parsley and serve immediately.
Video
Notes
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
yummy and delicious recipe thank you for sharing your recipe with us
I made this it was delicious!!!!