Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Creamy Marsala wine sauce. It is a flavorful chicken dinner with plenty of sauce to serve over your sides!
Chicken Marsala Recipe
This classic restaurant dish is very easy and quick to make at home. With just one pan, you can have it on the dinner table in 35 minutes! The recipe makes a lovely sauce that is delicious over rice, pasta, quinoa, or mashed potatoes. With it’s creamy delicious mushroom sauce it is one of the most sought after dishes served in Italian restaurants.
What is in Chicken Marsala?
To ensure the most flavorful chicken we dredge the chicken in seasoned flour and pan fry until golden brown. This adds flavor to the chicken and the small amount of flour will helps thicken our sauce.
Star Ingredient
- Marsala Wine is a brandy-fortified wine from Sicily that is 100% worth adding to your pantry, if only to make this dish time and again. It will keep in a cool, dry spot for months.
- Mushrooms and garlic add depth and makes it a heartier sauce
How to Prepare Chicken Marsala
This is a great weeknight dinner with only 10 minutes prep time and 25 minutes cook time dinner can be on the table in 35 minutes!
Full Printable Recipe Below
1 Start with boneless skinless chicken breast and slice in half horizontally. Gently pound each piece to tenderize.
2 Mix the flour, garlic powder, salt and pepper in a shallow bowl. Dredge each piece of chicken in the flour mixture and shake off excess.
3 Heat 1 tablespoon oil and 2 tablespoons butter in a pan over medium-high heat until simmering. Fry the chicken breasts until golden-brown on each side. Transfer to a warm plate, tent with foil and keep warm while frying the remaining pieces. Repeat with all remaining pieces of chicken.
4 In the same pan with remaining pan oil and butter, melt an additional 1 tablespoon of butter. Add the sliced mushrooms and cook until brown, scraping up any of the leftover chicken bits on the bottom of the pan. Add the garlic and cook until fragrant, about 1 minute.
6 Pour in the Marsala wine and the broth and simmer until reduced by half and begins to thicken. Pour in the cream until the sauce reaches your desired color and consistency.
7 Add the chicken into the sauce. Continue cooking until the sauce thickens, about 5-10 minutes.
Garnish with chopped parsley and serve immediately. (Note: the sauce will continue to thicken off the heat.)
Serve over cooked pasta of choice, rice, or potatoes, if desired
Leftover Ideas
This dish tastes just as good the next day! If you happen to have leftover try these tasty variations:
- Chicken Marsala on a Bun
- This is my favorite way to have leftovers.
- Toast up a bun add in a piece of reheated chicken, pour over some sauce and enjoy.
- Make it extra tasty by adding some shredded mozzarella on top and broil in the oven to melt the cheese!
- Chicken Marsala Pasta
- Cube up the leftover pieces of chicken
- Boil your favorite pasta
- Mix the chicken and leftover sauce with the pasta
- You now have yourself a delicious bowl of chicken marsala pasta
Looking for More Easy Chicken Dinners?
- Chicken Teriyaki and Veggies - perfectly seasoned tender chicken served over stir fried vegetables in a sweet and savory teriyaki sauce. This quick dinner has become one of my families most requested meals.
- Sesame Chicken - the ultimate combination of crispy chicken in a sweet and tangy sesame sauce! Serve with fried rice for an easy home made takeout style dinner!
- Street Corn Chicken Tacos - have all the great flavors of elotes combined with flavor packed chicken tacos! A smoky and spicy crema finishes off these light and healthy tacos.
Enjoy!
- Sab
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.
Easy Creamy Chicken Marsala
Ingredients
Chicken
- 1 cup all-purpose flour
- 2 teaspoon salt
- 2 teaspoon garlic powder
- 1 teaspoon black pepper
- 4 large boneless skinless chicken breasts (halved/fileted horizontally, see notes below *)
- 4 tablespoons olive oil (divided)
- 8 tablespoons unsalted butter (divided)
Marsala Sauce
- 2 tablespoon unsalted butter (as needed)
- 2 cups brown or Cremini mushrooms (sliced)
- 8-10 cloves garlic (minced)
- ¾ cup dry Marsala wine
- 2 ½ cup low-sodium chicken broth
- ¾ - 1 cup heavy cream (add in desired amount to sauce (half and half, or evaporated milk can be used) see notes below **)
- 4 tablespoon fresh parsley (chopped)
Instructions
- Mix the flour, garlic powder, salt and pepper in a shallow bowl. Dredge each piece of chicken in the flour mixture and shake off excess.
- Heat 1 tablespoon oil and 2 tablespoons butter in a pan over medium-high heat until simmering. Fry the chicken breasts until golden-brown on each side. Transfer to a warm plate, tent with foil and keep warm while frying the remaining pieces. Repeat with all remaining pieces of chicken.
- In the same pan with remaining pan oil and butter, melt an additional 1 tablespoon of butter. Add the sliced mushrooms and cook until brown, scraping up any of the leftover chicken bits on the bottom of the pan.
- Add the garlic and cook until fragrant, about 1 minute.
- Pour in the Marsala wine and the broth and simmer until reduced by half and begins to thicken.
- Pour in the cream until the sauce reaches your desired color and consistency.
- Add the chicken into the sauce. Continue cooking until the sauce thickens, about 5-10 minutes.
- Garnish with chopped parsley and serve immediately. (Note: the sauce will continue to thicken off the heat.)
- Serve over cooked pasta of choice, rice, or potatoes, if desired.
Notes
• Dry Madeira wine
• Sherry (Dark)
• Port (½ cup)
• Red Vermouth (½ cup)
• ¾ cup of dry white wine mixed with 2-3 teaspoons of brandy.
Tom says
I've been making this for years, and this is now my go to recipe now!