Creamy Chicken Marsala is a rich and flavorful dish featuring tender chicken breasts simmered in a luscious Marsala wine sauce with mushrooms and cream. This classic Italian-American recipe is perfect for a comforting weeknight dinner or an elegant meal for guests.
Why You’ll Love This Recipe
- Rich and creamy with a deep, savory flavor.
- Easy to make in under 30 minutes.
- Perfect for entertaining yet simple enough for a weeknight meal.
- Pairs well with pasta, mashed potatoes, or roasted vegetables.
- Made in one pan for easy cleanup.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Boneless, skinless chicken breasts (thinly sliced or pounded)
- Salt and black pepper
- All-purpose flour (for dredging)
- Olive oil
- Unsalted butter
- Cremini or button mushrooms (sliced)
- Garlic (minced)
- Marsala wine (dry variety)
- Chicken broth
- Heavy cream
- Fresh parsley (for garnish)
Directions
- Prepare the chicken: Season chicken breasts with salt and pepper. Lightly dredge in flour, shaking off the excess.
- Sear the chicken: Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside.
- Sauté the mushrooms: In the same skillet, add more butter if needed and sauté the mushrooms until browned. Add garlic and cook for another minute.
- Deglaze with Marsala: Pour in the Marsala wine, scraping up any browned bits. Let it simmer for 2 minutes.
- Add broth and cream: Stir in the chicken broth and heavy cream, bringing the sauce to a simmer.
- Return the chicken: Add the chicken back to the pan and let it simmer for 5 minutes until fully cooked and the sauce thickens.
- Garnish and serve: Sprinkle with fresh parsley and serve warm over pasta, rice, or mashed potatoes.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Lighter Version: Use half-and-half instead of heavy cream.
- Mushroom-Free: Omit mushrooms and add caramelized onions instead.
- Extra Herbs: Add thyme or rosemary for deeper flavor.
- Gluten-Free: Use gluten-free flour for dredging.
- Dairy-Free: Swap heavy cream for coconut milk.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw before reheating.
- Reheating: Warm gently in a skillet over low heat, adding a splash of broth or cream if needed.
FAQs
What is Marsala wine?
Marsala is a fortified wine from Italy with a rich, slightly sweet flavor.
Can I use sweet Marsala wine?
Dry Marsala is best for savory dishes, but sweet Marsala can be used if preferred.
What can I use instead of Marsala wine?
Substitutes include Madeira wine, dry sherry, or chicken broth with a splash of balsamic vinegar.
Can I make this ahead of time?
Yes, the dish reheats well and can be made a day in advance.
What should I serve with Chicken Marsala?
It pairs well with pasta, rice, mashed potatoes, or roasted vegetables.
Can I use chicken thighs instead?
Yes, boneless skinless chicken thighs work well and stay juicy.
How do I thicken the sauce?
Simmer longer or mix in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water).
Can I make this dish without cream?
Yes, use extra broth or a little milk for a lighter version.
Can I add cheese?
Yes, grated Parmesan adds extra richness to the sauce.
How do I prevent the sauce from curdling?
Avoid boiling the sauce after adding the cream; keep it at a gentle simmer.
Conclusion
Creamy Chicken Marsala is a delicious, comforting dish that’s easy to make and packed with rich flavors. Whether served over pasta or alongside a hearty side, this meal is sure to impress. Try it today for a restaurant-quality dinner at home
Print
This Creamy Chicken Marsala is a rich and flavorful dish featuring tender chicken breasts smothered in a creamy mushroom and Marsala wine sauce. Perfect for a comforting and elegant dinner!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Ingredients
- 2 boneless, skinless chicken breasts, sliced in half
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley, chopped
Instructions
- Dredge chicken in flour mixed with salt and pepper.
- Heat butter and olive oil in a skillet over medium heat. Cook chicken until golden brown.
- Remove chicken and sauté mushrooms until soft.
- Pour in Marsala wine and chicken broth, simmer for 5 minutes.
- Stir in heavy cream and return chicken to the pan. Simmer until sauce thickens.
- Garnish with parsley and serve over pasta.
Notes
- Use dry Marsala wine for authentic flavor.
- Serve with mashed potatoes or pasta.