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.

The image shows a pan filled with seven golden-brown cooked chicken pieces covered in a thick creamy light brown sauce with slices of cooked mushrooms scattered on top and within the sauce. Small green parsley leaves are placed on top in several places for garnish. The chicken pieces have a slightly crispy texture and are partially submerged in the sauce, which looks smooth and rich, with small visible bits of onion or seasoning. The pan has a rustic look, and the background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Marsala Recipe
Top Tip
How to Serve Easy Chicken Marsala Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Marsala Recipe

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.

Flat lay of two large raw chicken breasts, a small mound of white all-purpose flour, a small pile of coarse salt and black peppercorns, a white ceramic bowl with golden olive oil, a few pats of creamy butter, thinly sliced light brown cremini mushrooms arranged neatly, one large garlic clove whole and unpeeled beside a small white bowl with minced garlic, a small white bowl filled with deep amber marsala wine, a small white bowl holding thick heavy cream, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows a white plate with three main parts: on the left, there are several bright green asparagus stalks arranged neatly; in the center, there is a brown cooked chicken piece topped with a brown mushroom sauce and slices of mushrooms; on the right side, smooth white mashed potatoes are partly covered with the same mushroom sauce, sprinkled with small green herbs. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use chicken thighs instead of breasts for this Easy Chicken Marsala Recipe?

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.

What kind of Marsala wine should I buy?

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.

How do I know when the chicken is done cooking?

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.

Can I make this recipe dairy-free?

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.