The rich, velvety sauce combined with tender chicken always makes dinner feel a little fancy without hours in the kitchen. This Easy Chicken Marsala Recipe is one of those dishes I keep coming back to because it’s approachable, comforting, and packed with flavor.
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Why You'll Love This Recipe
I mean, who can resist a dish that comes together in just about half an hour and tastes like something from a favorite Italian restaurant? The balance of savory mushrooms, a touch of creaminess, and that unique sweep of Marsala wine—it's a real crowd-pleaser.
- Simple Ingredients: You likely already have most of these pantry staples on hand, making it perfect for unplanned dinners.
- Quick to Prepare: From prepping to plating, you’ll be done in 30 minutes flat, which is my kind of magic in the kitchen.
- Elegant Flavor: That Marsala wine sauce is both rich and mellow, taking a humble chicken breast to the next level.
- Kid-Friendly with a Twist: The creamy, mushroom sauce is delicious but subtle enough for picky eaters to enjoy too.
Ingredients & Why They Work
Each ingredient plays a role in creating that signature Chicken Marsala taste. When shopping, look for good-quality Marsala wine and fresh mushrooms to really make this dish sing.
- Chicken breasts: I cut mine into thinner cutlets so they cook evenly and soak up the sauce better.
- Salt & pepper: Essential for seasoning and bringing out the chicken's natural flavor.
- Garlic powder: Adds a gentle, savory backbone without overwhelming the dish.
- Flour: Helps create a nice crust when searing and thickens the sauce slightly.
- Olive oil: Provides a perfect searing base with some fruity notes.
- Butter: Adds richness and helps brown the mushrooms beautifully.
- Cremini mushrooms: Their deep, earthy flavor complements the sweet Marsala wine perfectly.
- Garlic: Fresh and fragrant, it amps up the sauce’s aroma and complexity.
- Marsala wine: The star ingredient—it adds a slightly sweet and woody depth that's signature to this recipe. I prefer semi-sweet for balance.
- Heavy cream: Gives the sauce a luscious finish and smooth texture without being too heavy.
Make It Your Way
I like to think of Chicken Marsala as a flexible dish – it’s great as a base for your own twists. Sometimes I swap out the cremini mushrooms for shiitakes just for a slightly different earthiness, and other times I skip the cream for a lighter version.
- Variation: Adding fresh thyme or rosemary sprigs to the sauce gave it a lovely herbal lift that my family really enjoyed.
- Dairy-Free: Use coconut cream instead of heavy cream, and swap butter for a plant-based alternative—still delicious and creamy!
- Extra Veggies: I sometimes toss in some baby spinach near the end for added color and nutrients.
Step-by-Step: How I Make Easy Chicken Marsala Recipe
Step 1: Prep the Chicken
Start by slicing the chicken breasts in half lengthwise into thinner cutlets—this helps them cook quickly and evenly. Then season them with salt, pepper, and garlic powder. After that, give them a light dredge in flour. This creates a nice crust during cooking and helps thicken the sauce later.
Step 2: Sear the Chicken
Heat olive oil and 1 tablespoon of butter over medium-high heat in a skillet. Once hot—and you can test this by flicking a bit of flour in—you’ll hear a satisfying sizzle. Add the chicken and sear for 4-5 minutes each side until it’s golden brown. Don’t worry if it’s not fully cooked through here; it will finish cooking in the sauce. Once done, set the chicken aside.
Step 3: Cook the Mushrooms
Add the remaining butter and sliced mushrooms to the pan. Let them cook undisturbed for a couple of minutes before stirring—this helps them brown and develop that deep flavor. You want about 3-5 minutes until they’re nicely caramelized.
Step 4: Build the Sauce
Stir in the minced garlic and let it get fragrant—about 30 seconds is enough. Then pour in the Marsala wine, scraping up any bits stuck to the pan. Let it bubble for 2-3 minutes to cook off the alcohol and concentrate the flavors.
Step 5: Finish with Cream and Chicken
Pour in the heavy cream and stir until combined. Return the chicken to the pan, nestling it in the sauce. Simmer gently for another 4-5 minutes until the chicken is cooked through (165°F internal temp) and the sauce has thickened just enough to coat the chicken beautifully. Taste and adjust salt and pepper as needed. A sprinkle of chopped parsley at the end adds a nice fresh touch, but that’s completely optional.
Top Tip
I've made this Easy Chicken Marsala Recipe dozens of times, and these little tips always save me time and ensure perfect results:
- Don’t skip the flour dredge: It gives the chicken that beautifully seared edge and helps thicken the sauce organically without extra steps.
- Use room temperature chicken: Let your chicken sit out for about 15 minutes before cooking to avoid uneven cooking.
- Low and slow on the sauce: Avoid boiling once the cream is in; a gentle simmer keeps the sauce silky, not curdled.
- Check doneness with a thermometer: Nothing beats an instant-read to nail that juicy, fully cooked chicken every time.
How to Serve Easy Chicken Marsala Recipe
Garnishes
I usually finish mine with a sprinkle of freshly chopped parsley for a pop of color and mild freshness. Sometimes I toss on a few shaved Parmesan flakes just for an extra savory punch that melts beautifully in the warm sauce.
Side Dishes
This chicken marsala pairs perfectly with creamy mashed potatoes or buttered egg noodles to soak up that luscious sauce. I also love serving it alongside sautéed green beans or roasted asparagus for a bit of crunch and color.
Creative Ways to Present
For special occasions, I like plating each cutlet on a pool of sauce with a small mushroom bouquet on top, garnished with fresh thyme sprigs. It feels so effortlessly elegant, and guests always ask for the recipe.
Make Ahead and Storage
Storing Leftovers
I usually pop leftovers into an airtight container and refrigerate for up to 3 days. The sauce thickens in the fridge, but just reheat gently and stir in a splash of water or broth to loosen it up.
Freezing
This recipe freezes pretty well if you want to batch cook. Just freeze in a sealed container without cream if possible, then add fresh cream when reheating to keep that silky texture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. Adding a little cream or broth helps restore the sauce’s creaminess and keeps the chicken tender.
Frequently Asked Questions:
Absolutely! Chicken thighs will give you juicier, more flavorful meat, though cooking times might vary slightly. Just make sure they reach 165°F internal temperature for safety.
I recommend using a semi-sweet or dry Marsala wine. Semi-sweet adds a nice balance of sweetness, while dry is more robust. Avoid cooking wines—they don’t have the same depth or quality.
Using an instant-read thermometer is the best way to tell—once the internal temp hits 165°F, the chicken is safely cooked through and juicy. If you don’t have a thermometer, cut into the thickest part to ensure the juices run clear.
Yes! Swap the butter for olive oil or a plant-based butter and replace heavy cream with coconut cream or a dairy-free cream alternative for a luscious, dairy-free Marsala sauce.
Final Thoughts
Honestly, this Easy Chicken Marsala Recipe is my go-to when I want something impressive but without fuss. It hits that sweet spot between simple and special, comforting and elegant. Believe me, once you try it, you’ll find yourself making it again and again – it’s just that good. So go ahead, treat yourself and your loved ones to a little homemade Italian dinner magic tonight.
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Easy Chicken Marsala Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Easy Chicken Marsala recipe features tender chicken cutlets seared to golden perfection and simmered in a rich Marsala wine and creamy mushroom sauce. A classic Italian-American favorite, it's simple to prepare and perfect for a comforting dinner.
Ingredients
Chicken
- 2 large chicken breasts
- Salt & pepper to taste
- ¼ teaspoon garlic powder
- Flour for dredging
Cooking
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 8 ounces cremini mushrooms sliced fairly thin
- 1 large clove garlic minced
- ¾ cup Marsala wine
- ½ cup heavy/whipping cream
Instructions
- Prepare Chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season each piece evenly with salt, pepper, and garlic powder. Dredge each piece lightly in flour, shaking off excess.
- Sear Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, add chicken cutlets and sear for 5 minutes per side until golden brown. Remove chicken from the skillet and set aside; it will finish cooking in the sauce.
- Cook Mushrooms: Add remaining 2 tablespoons of butter and the sliced mushrooms to the same skillet. Cook for 3-5 minutes while stirring occasionally until mushrooms are browned and tender.
- Add Garlic and Marsala: Stir in the minced garlic and pour in the Marsala wine. Let the mixture bubble and reduce for 2-3 minutes to concentrate flavors.
- Finish Sauce and Cook Chicken: Pour in the heavy cream and stir to combine. Return the chicken cutlets to the skillet and cook everything together for 4-5 minutes, until the chicken is cooked through (internal temperature 165°F) and the sauce has thickened. Adjust seasoning with additional salt and pepper as needed. Optionally, garnish with chopped parsley before serving.
Notes
- If using smaller chicken breasts, skip halving them but increase cooking time slightly to ensure doneness.
- Use either semi-sweet or dry Marsala wine for the sauce based on your preference.
- Check chicken internal temperature with an instant-read thermometer; 165°F is safe to eat.
- This recipe is featured in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg
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