Chicken Marsala is a classic Italian-American dish made with pan-fried chicken, tender mushrooms, and a rich, creamy Marsala wine sauce. It’s full of comforting, savory flavor and feels like something you’d order at a restaurant — but it’s surprisingly easy to make at home. This is one of those dinners that everyone loves and always feels a little special.
This used to be my go-to order at Italian restaurants because I thought it was way too fancy to make at home. Turns out, I was completely wrong. It’s actually super easy to throw together, making it perfect for a quick weeknight dinner but still great for serving to guests when you want something that feels a little special.
Why You’ll Love This Chicken Marsala
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Restaurant-quality flavor made right at home
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Tender chicken with a rich, savory mushroom marsala sauce
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Made in one pan for easy cleanup
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Fancy enough for guests, easy enough for a weeknight
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Cozy, comforting, and always a hit
If you love quick and delicious Italian meals, try my tasty sausage and pepper recipe. You will think it’s Yum-oh-Yummy!
Chicken Marsala is easy to customize—add a splash of cream for a richer sauce, or toss in fresh herbs like thyme or rosemary for extra depth. You can even swap the chicken for pork or veal for a twist on the classic.
What you will need to make Chicken Marsala:
Chicken – boneless/skinless chicken breasts. Cut and pounded to make thin cutlets.
Marsala wine – the best Marsala wine to use is a dry Marsala over a sweet Marsala.
Mushrooms – baby portobella have a firmer texture than white mushrooms, but both can be used.
Heavy cream – this will give the sauce the luxurious creamy texture.
Chicken broth – adds savoriness to the sauce.
Garlic – gives it a nice kick!
Flour – adds the golden crust to the chicken.
Butter – to cook the chicken and for making the sauce.
Shallots – Sweeter than yellow onions, will not leave big chunks of onion in the butter sauce.
Parsley – an optional garish
How to make Chicken Marsala?
- In a large zip lock bag combine, flour, salt and pepper. Add chicken to the bag and shake to coat.
- In a large skillet on medium high heat, heat the oil and butter. Add chicken shaking off the excess flour. Cook until golden brown on both sides, about 3 minutes per side. Transfer chicken to a plate, cover and set aside.
- In the same skillet add the remaining two tablespoons of butter, garlic and mushrooms. Cook for 3-4 minutes until the mushrooms begin to brown. Add the shallots and cook for 2 more minutes.
- Pour in chicken broth, Marsala wine, heavy cream, salt, pepper and thyme. Stir with a wooden spoon scraping any brown bits from the pan.
- Bring to a boil, then reduce heat to medium and cook uncovered until sauce slightly thickens and darkens in color, 10 to 15 minutes. (sauce will thicken at the end)
- Add chicken back to the pan, along with any juices from the dish the chicken was in. Reduce heat to low and simmer until chicken is heated about 3 to 4 minutes. Sauce should thicken a little more. Sprinkle with parsley and serve.
What to serve with Chicken Marsala
This chicken dish pairs well with many sides. I like to serve it with mashed potatoes and a green vegetable. Try serving it with pasta or risotto.
Any way you serve it, this Chicken Marsala will sure be a hit. Serve with bread for dipping to soak up every bit of this decadent sauce!
What can I use instead of Marsala wine for Chicken Marsala?
The best substitute for Marsala wine is Madeira, it has a similar flavor. Sherry or Port are also substitutions you can use.
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Helpful Kitchen Tools:
OXO Good Grips Plastic Utility Cutting Board 14.7
OXO Good Grips Die Cast Meat Tenderizer Black 1.85 x 2.45 x 9.75Blue Diamond Cookware Diamond Infused Ceramic Nonstick 12Pyrex 4-Cup Glass Measuring Cup For Baking and Cooking, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools
Storing and freezing tips:
Keep leftovers in an airtight container in the fridge up to 4 days. Reheat in the microwave or on low heat in a skillet on the stove.
Freeze leftovers when completely cooled in a tightly sealed container for up to three months. Thaw in the fridge overnight. Reheat in the microwave or on the stove-top.
Chicken Marsala (Easy & Creamy)
- Prep Time: 10 minutes
- Cook Time: 25 - 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: stove top
- Cuisine: Italian
Ingredients
2 large chicken breasts, pounded 1/4 inch thick
4 table spoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
4 tablespoons unsalted butter, divided
3 tablespoons finely chopped shallots
1 – 8oz. package of pre-sliced bella mushrooms (or button mushrooms)
2 cloves garlic, minced
2/3 cup chicken broth
2/3 cup dry Marsala wine
2/3 cup heavy cream
2 teaspoons of thyme
2 tablespoons chopped fresh parsley, for serving (optional)
Instructions
- In a large zip lock bag combine, flour, salt and pepper. Add chicken to the bag and shake to coat.
- In a large skillet on medium high heat, heat the oil and butter and add chicken. Shaking off the excess flour, cook until golden brown on both sides, about 3 minutes per side. Transfer chicken to a plate, cover and set aside.
- In the same skillet add the remaining two tablespoons of butter, garlic and mushrooms. Cook for 3-4 minutes until the mushrooms begin to brown. Add the shallots and cook for 2 more minutes.
- Add the chicken broth, Marsala wine, heavy cream, salt, pepper and thyme. Stir with a wooden spoon scraping any brown bits from the pan.
- Bring to a boil, then reduce heat to medium and cook uncovered until sauce slightly thickens and darkens in color, 10 to 15 minutes. (sauce will thicken at the end)
- Add chicken back to the pan, along with any juices from the dish the chicken was in. Reduce heat to low and simmer until chicken is heated about 3 to 4 minutes. Sauce should thicken a little more. Sprinkle with parsley and serve.
