If you’re in the mood for a restaurant-quality chicken dish but want to skip the fancy reservation and hefty bill, this creamy chicken marsala is your answer. Golden-seared chicken breasts are bathed in a luscious mushroom and garlic marsala wine sauce — bold, savory, and deeply comforting. Whether you’re cooking for a cozy date night or a weeknight family dinner, this one-pan wonder delivers elegance with ease.
This version is simple enough for beginners, yet the flavors are rich enough to impress even your toughest critics. It’s got everything you want from a classic Italian-American dish — tender chicken, earthy mushrooms, aromatic garlic, and a creamy, velvety sauce that’s perfect for spooning over pasta, rice, or mashed potatoes.
What Is Chicken Marsala?
Chicken Marsala is a beloved Italian-American recipe that originated from Sicily, traditionally made with chicken cutlets, Marsala wine, and mushrooms. The magic of the dish lies in the balance of rich and savory with a subtle sweetness from the wine, all pulled together with a silky cream sauce.
Marsala wine is a fortified wine that brings depth and a hint of caramel-like sweetness. When reduced, it creates a syrupy base that blends beautifully with garlic, broth, and cream.
Why You’ll Love This Recipe
- One-Pan Simplicity: Less cleanup, more flavor.
- Restaurant-Quality Results: Impress your guests with minimal effort.
- Perfectly Balanced Sauce: Rich and creamy without being too heavy.
- Customizable: Make it gluten-free, dairy-free, or low-carb with a few easy swaps.
Ingredients You’ll Need
Let’s break down the essentials for this Chicken Marsala with Creamy Mushroom Sauce:
For the Chicken:
- Chicken Breasts – Sliced in half horizontally for faster cooking and better sear.
- All-Purpose Flour – For dredging, which helps thicken the sauce and gives the chicken a crispy exterior.
- Salt, Garlic Powder, Black Pepper – A simple seasoning mix for flavor-packed chicken.
- Olive Oil + Butter – A combination of both gives you that golden crust without burning.
For the Sauce:
- Unsalted Butter – Used to sauté the mushrooms and add richness.
- Cremini or Chestnut Mushrooms – Earthy and meaty, they soak up the sauce beautifully.
- Fresh Garlic – A generous amount adds bold flavor.
- Dry Marsala Wine – Key to the dish’s signature flavor.
- Chicken Stock – Enhances the savory depth.
- Heavy Cream – Creates that dreamy, silky sauce.
- Fresh Parsley – Adds a pop of color and brightness.
Step-by-Step Instructions
1. Prep the Chicken
Start by slicing your chicken breasts in half horizontally so you get 4 thinner cutlets. Combine the flour, garlic powder, salt, and pepper in a shallow dish. Dredge each piece of chicken in the flour mix, shaking off any excess.
2. Sear to Golden Perfection
Heat olive oil and butter in a large skillet over medium-high heat. Once hot and shimmering, cook the chicken in batches until golden brown — about 3-4 minutes per side. Set aside on a plate while you build the sauce.
3. Sauté the Mushrooms
In the same skillet, melt another tablespoon of butter. Add sliced mushrooms and sauté until they’re golden and browned, scraping up the flavorful bits left by the chicken. This is where the flavor builds!
4. Add Garlic
Stir in the chopped garlic and cook just until fragrant — about 1 minute. Be careful not to let it burn.
5. Deglaze with Marsala Wine
Pour in the Marsala wine to deglaze the pan. Let it simmer until reduced by half, concentrating its flavor into the sauce.
6. Build the Sauce
Add chicken stock and let it reduce slightly again. Then, stir in the heavy cream and allow the mixture to simmer until it thickens slightly. This creamy base is the heart of the dish.
7. Bring It All Together
Return the chicken to the skillet, nestling it into the sauce. Let it simmer gently until the chicken is fully cooked and the sauce is thickened to your liking.
8. Garnish and Serve
Sprinkle chopped parsley over the top for a touch of freshness. Serve immediately.
What to Serve with Chicken Marsala
This dish pairs beautifully with a range of sides that soak up the sauce. Here are some of our favorites:
- Mashed Potatoes – The creaminess complements the rich sauce perfectly.
- Buttered Pasta or Fettuccine – For a classic Italian vibe.
- Garlic Green Beans – Adds color and freshness to the plate.
- Steamed Rice or Cauliflower Rice – Great if you want to keep it gluten-free or lower in carbs.
- Roasted Asparagus or Zucchini – A light, healthy contrast to the rich sauce.
Recipe Tips for Success
- Use Dry Marsala: Sweet Marsala wine will make the dish too sugary. Dry is the classic and best choice.
- Don’t Skip the Dredge: The flour coating on the chicken helps the sauce cling and creates texture.
- Let the Wine Reduce: Don’t rush this step — it intensifies the flavor and removes the alcohol.
- Control the Heat: Simmer gently once the cream is added to prevent curdling.
Ingredient Swaps & Variations
- Make it Gluten-Free: Use a gluten-free flour blend for dredging and double-check your broth and wine labels.
- Make it Dairy-Free: Use a dairy-free cream (like coconut cream or cashew cream) and vegan butter.
- Low-Carb Version: Skip the flour dredge and sear the chicken directly. The sauce will still be rich and satisfying.
- Add Veggies: Stir in spinach or sun-dried tomatoes at the end for extra nutrition and flavor.
Can You Make It Ahead?
Yes! Chicken Marsala reheats beautifully. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much.
Freezing Tip: While you can freeze Chicken Marsala, the cream sauce may separate slightly upon thawing. It’s best enjoyed fresh or refrigerated short-term.
Final Thoughts
This creamy chicken marsala is everything you love about classic Italian comfort food — rich, flavorful, and indulgent, yet surprisingly easy to make. It turns simple pantry ingredients into something that feels special. Whether you’re cooking for a weeknight meal or a dinner party, this dish will leave everyone at the table asking for seconds.
Creamy Chicken Marsala with Garlic Mushrooms
Ingredients
For the Chicken
- 150 grams all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 2 pieces large chicken breasts sliced horizontally into 4 cutlets
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter divided
For the Marsala Sauce
- 1 tablespoon unsalted butter
- 250 grams cremini mushrooms sliced
- 4 cloves garlic minced
- 150 ml dry Marsala wine
- 250 ml chicken broth
- 250 ml heavy cream
- 2 tablespoons fresh parsley chopped, for garnish
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Get It Now!Instructions
Prepare the Chicken
- Combine flour, salt, garlic powder, and pepper in a shallow bowl. Dredge chicken cutlets in the mixture, shaking off the excess.
- In a large skillet over medium heat, heat 1 tablespoon olive oil and 2 tablespoons butter until hot. Cook 2 chicken cutlets at a time, 3-4 minutes per side, until golden brown. Set aside.
- Repeat with the remaining 1 tablespoon olive oil and 2 tablespoons butter to cook the remaining cutlets. Set all cooked chicken aside.
Make the Sauce and Finish
- In the same skillet, melt 1 tablespoon of butter. Add sliced mushrooms and sauté for 2-3 minutes until golden brown.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the Marsala wine and chicken broth. Scrape the bottom of the pan to release any browned bits. Simmer until the liquid reduces by half.
- Stir in the heavy cream and bring to a simmer.
- Return the chicken cutlets to the pan. Simmer until the sauce thickens and chicken is cooked through.
- Garnish with chopped parsley and serve hot.
Notes
- Use dry Marsala wine for the best flavor; avoid sweet Marsala.
- If using thicker chicken breasts, pound them to even thickness for quicker cooking.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- This dish reheats well the next day — just add a splash of broth or cream if needed.
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