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.
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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.
- 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.
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
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:
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.
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.
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.
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!
Print
Easy Chicken Marsala Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Easy Chicken Marsala recipe features tender chicken cutlets simmered in a rich, creamy mushroom and Marsala wine sauce. Perfect for a delicious and quick dinner that brings Italian-inspired flavors to your table.
Ingredients
Chicken
- 2 large chicken breasts
- Salt & pepper to taste
- ¼ teaspoon garlic powder
- Flour for dredging
Sauce
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 8 ounces cremini mushrooms sliced fairly thin
- 1 large clove garlic minced
- ¾ cup marsala wine
- ½ cup heavy/whipping cream
Instructions
- Prepare Chicken: Cut the chicken breasts in half lengthwise to make 4 thinner cutlets. Season the chicken with salt, pepper, and garlic powder. Dredge each piece lightly in flour, coating all sides.
- Sear Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. When hot, add the chicken and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside to finish cooking later in the sauce.
- Cook Mushrooms: Add the remaining 2 tablespoons of butter to the skillet along with the sliced cremini mushrooms. Cook for 3-5 minutes, stirring occasionally, until mushrooms are browned and soft.
- Add Garlic and Wine: Stir in the minced garlic and pour in the Marsala wine. Let the mixture bubble and reduce for 2-3 minutes to concentrate the flavors.
- Finish Sauce and Chicken: Pour the heavy cream into the skillet, stirring to combine. Return the chicken cutlets to the pan and cook for another 4-5 minutes until the chicken is cooked through (internal temperature 165°F) and the sauce thickens slightly. Adjust seasoning with salt and pepper as needed. Optionally, garnish with chopped parsley before serving.
Notes
- If using smaller chicken breasts, you can leave them whole but increase cooking time slightly to ensure doneness.
- Use either semi-sweet or dry Marsala wine for the best flavor.
- Check chicken doneness with an instant-read thermometer to ensure it reaches 165°F for safety.
- To keep the sauce smoother, do not overcook after adding the cream.
- This recipe is featured in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
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