There’s something irresistibly cozy about this dish—the rich sauce, tender chicken, and those earthy mushrooms all coming together in one pan. Let me walk you through my Easy Chicken Marsala Recipe, a go-to for nights when you want something fancy yet surprisingly simple.

A skillet filled with six golden brown cooked chicken pieces covered in a creamy light brown sauce, scattered with sliced cooked mushrooms that are dark brown with soft texture, and small pieces of onions mixed into the sauce. Bright green parsley leaves are placed on top as garnish, adding a fresh touch. The dish has visible black pepper specks on the sauce and chicken, all sitting in a rustic black pan on a white marbled surface. 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

This chicken marsala has been one of my favorite weeknight dinners for a while, mainly because it feels special but comes together fast. Seriously, every time I make it, my kitchen smells inviting and my family asks for seconds.

Simplicity meets flavor: A handful of ingredients combine for a restaurant-worthy dish, no fancy skills needed.
Quick cooking: From prep to plate in about 30 minutes—perfect for busy evenings.
Versatile and customizable: You can tweak it with herbs or bacon to suit your taste, which I love.
Comfort food that impresses: It’s rich and satisfying yet light enough to serve with your favorite sides without weighing you down.

Ingredients & Why They Work

Each ingredient plays its part to create that perfect balance between savory, creamy, and slightly sweet flavors. Here’s why I think these ingredients really bring this dish together—and some tips to choose the best ones.

Flat lay of two large raw chicken breasts seasoned with salt, pepper, and a sprinkle of garlic powder, a small mound of all-purpose flour, thin slices of fresh cremini mushrooms, a single large garlic clove peeled, a few pats of creamy butter, a small white ceramic bowl filled with golden olive oil, another small white bowl containing rich heavy cream, and a small white bowl holding deep amber Marsala wine, all arranged symmetrically 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: Cutting them into thinner cutlets helps them cook evenly and soak up that luscious sauce more effectively.
Salt & pepper: Simple seasoning that highlights the chicken’s natural flavor before it hits the sauce.
Garlic powder: Adds a subtle depth without overpowering the delicate marsala.
Flour: Creates a nice crust on the chicken and helps thicken the sauce later on.
Olive oil: A good-quality oil brings a fruity richness to the searing process.
Butter: Adds creaminess and helps brown the mushrooms beautifully.
Cremini mushrooms: Their earthy flavor complements the sweet marsala wine perfectly; slicing them thin lets them cook quickly and evenly.
Garlic: Fresh minced garlic perks up the sauce with its aromatic punch.
Marsala wine: The star ingredient—with its slightly sweet, nutty flavor that gives the sauce its signature taste. I recommend using semi-sweet or dry versions.
Heavy cream: Smooths the sauce into a rich, velvety finish that clings to the chicken perfectly.

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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 love playing around with this recipe—sometimes I toss in a handful of fresh thyme or a splash of chicken broth to stretch the sauce. Don’t hesitate to personalize it to what you have or your mood. You really can’t go wrong.

Variation: Adding crisped pancetta transformed this dish for me once—if you want a little smoky depth, give it a try!
Dairy-free option: Skip the cream and finish the sauce with a splash of coconut milk for a twist.
More veggies: Throw in some spinach or asparagus at the end for freshness and color.

Step-by-Step: How I Make Easy Chicken Marsala Recipe

A white round plate holds a meal with three main parts. On the left side, there is a bundle of bright green asparagus standing upright with a slight shine. In the middle, a golden brown cooked chicken piece is topped with several slices of brown mushrooms covered in a light brown sauce sprinkled with small green herb bits. On the right side, there is a large serving of creamy white mashed potatoes topped with the same brown mushroom sauce and mushroom slices, also with green herb bits sprinkled on top. The plate rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Chicken

Start by slicing the chicken breasts lengthwise to create thinner cutlets—this ensures quick, even cooking. Season them generously with salt, pepper, and garlic powder, then coat each piece lightly in flour. The flour helps build that irresistibly crispy crust and thickens the sauce later on.

Step 2: Sear the Chicken

Heat olive oil and a tablespoon of butter in your skillet over medium-high heat until shimmering. Place the chicken cutlets in the pan and sear for about 4-5 minutes on each side until they're beautifully golden. Don't crowd the pan or flip them too often—this helps build a nice crust. Once browned, transfer the chicken to a plate; it'll finish cooking in the sauce.

Step 3: Cook the Mushrooms and Garlic

Add the remaining butter to the skillet, then toss in the sliced mushrooms. Sauté for 3-5 minutes, giving them a stir now and then until they’re nicely browned. Then stir in the minced garlic and cook for about 30 seconds until fragrant — don’t let it burn!

Step 4: Deglaze and Simmer with Marsala

Pour the marsala wine into the skillet. You’ll hear a lovely bubbling as the wine deglazes the pan, picking up all those flavorful browned bits. Let it cook down for 2-3 minutes to let some alcohol burn off while the sauce thickens slightly.

Step 5: Finish the Sauce and Cook Chicken Through

Lower the heat to medium and stir in the heavy cream. Return the chicken cutlets to the pan, nestling them into the sauce. Let everything cook together for another 4-5 minutes until the chicken is fully cooked (internal temp of 165°F) and the sauce has thickened to your liking. Taste and adjust seasoning with salt and pepper as needed. A sprinkle of fresh chopped parsley at the end is a nice touch but optional.

Top Tip

Over the years, I’ve learned these little tweaks make a big difference when making this Easy Chicken Marsala Recipe. They’ll help you skip common pitfalls and get a perfect dinner every time.

Don’t overcrowd the pan: Give your chicken space to brown properly; this creates flavor and texture you just can’t get with steaming or crowding.
Control the heat carefully: Marsala wine can burn easily if the heat is too high, so watch it closely while deglazing to avoid bitterness.
Use an instant-read thermometer: I always do this to ensure my chicken is perfectly cooked—165°F is safe and juicy!
Don’t skip the cream: It’s what turns the sauce silky and smooth, so even a splash makes a big difference.

How to Serve Easy Chicken Marsala Recipe

Garnishes

I usually finish this dish with a sprinkle of chopped fresh parsley—it adds a pop of color and a fresh note that balances the richness of the sauce. Sometimes a squeeze of lemon juice brightens things up nicely, especially if you like a little zest.

Side Dishes

Easy Chicken Marsala goes beautifully with buttery mashed potatoes, creamy polenta, or even a simple pasta tossed in a little olive oil. Roasted veggies or a crisp green salad round it out perfectly, too.

Creative Ways to Present

For a special occasion, I like serving the chicken over a bed of garlic-infused mashed cauliflower or wild rice. Garnish with sautéed mushrooms on top and a few fresh thyme sprigs for a rustic yet elegant look that always impresses.

Make Ahead and Storage

Storing Leftovers

After dinner, I let any leftovers cool completely before sealing them in an airtight container and placing them in the refrigerator. They keep well for 3-4 days, which is great for quick lunches or easy dinners the next day.

Freezing

I’ve frozen this chicken marsala a couple of times when I made extra, and it reheats quite well. Just freeze it in a sealed container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the fridge and you're good to go.

Reheating

To reheat, I warm it gently over medium-low heat on the stove, adding a splash of water or broth if the sauce looks too thick. This way, the chicken stays tender and the sauce regains its creaminess without scorching.

Frequently Asked Questions:

What type of marsala wine should I use?

For the best flavor, I recommend either semi-sweet or dry Marsala wine. Semi-sweet gives a slight sweetness that balances nicely with the mushrooms, while dry Marsala offers a more robust, less sweet profile. Avoid cooking wine blends or anything labeled just "marsala cooking wine," as they lack the quality flavors needed.

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are a great alternative if you prefer a slightly juicier, more flavorful cut. Just adjust cooking time slightly since thighs can be a bit thicker and have more fat. The sauce works beautifully with both cuts.

How do I make sure the chicken stays tender?

Slicing chicken breasts into thinner cutlets helps them cook evenly and prevents drying out. Also, searing the chicken quickly over medium-high heat locks in juices, and finishing the cooking in the sauce keeps it moist. Avoid overcooking by checking the temperature with a thermometer or cutting into the thickest part to ensure it's just cooked.

Can I prepare parts of this recipe ahead of time?

Yes! You can season and dredge the chicken ahead and keep it refrigerated for a few hours. You could also slice and prep mushrooms in advance. Just wait to cook everything fresh to preserve flavor and texture. The sauce comes together quickly, so cooking it just before serving is best.

Final Thoughts

This Easy Chicken Marsala Recipe holds a special place in my heart because it proves that comfort food can be elegant, quick, and utterly delicious—perfect for everyday dinners or a casual weekend treat. I hope you enjoy making and sharing it as much as I do—it’s one of those dishes that feels like a warm hug on a plate. Trust me, your taste buds will thank you!