Creamy Chicken Marsala with Garlic Mushrooms
This creamy chicken marsala is a restaurant-quality, one-pan dinner made with tender chicken breasts, golden mushrooms, fresh garlic, and a rich Marsala wine cream sauce. It's perfect for a comforting, Italian-inspired meal at home and comes together quickly with pantry staples.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Dinner, Main Course
Cuisine American, Italian
Servings 4 servings
Calories 480 kcal
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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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.
- 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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