Hey, you. Yep, you—the one who loves cozy, flavorful dinners that feel like a hug in every bite. Let’s talk Chicken Marsala today.

It’s creamy, rich, and full of flavor, and I’m going to walk you through it like I’m standing right next to you in your kitchen. Let’s get cooking.

Why You’ll Love This Chicken Marsala

• It’s better than takeout or most restaurants.

• Creamy, savory, and packed with flavor.

• It feels fancy but is secretly super simple.

• You’ll only need one skillet and about 40 minutes.

• Your kitchen is going to smell incredible.

Ingredients You’ll Need

• 2 large boneless, skinless chicken breasts (cut in half lengthwise)

• Salt and black pepper

• 1/2 cup all-purpose flour (for dredging)

• 3 tablespoons olive oil (divided)

• 2 tablespoons unsalted butter

• 8 oz cremini or white mushrooms (sliced)

• 2 cloves garlic (minced)

• 3/4 cup Marsala wine (sweet or dry)

• 3/4 cup chicken broth

• 1/2 cup heavy cream

• 1 teaspoon cornstarch (optional, for thickening)

• Fresh chopped parsley (for garnish)

How to Make This Chicken Marsala

Step 1: Slice each chicken breast in half horizontally to create thinner cutlets. Season both sides with salt and pepper.

Step 2: Dredge the chicken pieces in flour, shaking off any extra.

Step 3: In a large skillet over medium heat, add 2 tablespoons of olive oil. Sear the chicken until golden brown on each side, about 4–5 minutes per side. Transfer to a plate.

Step 4: Add the remaining 1 tablespoon of olive oil and butter to the skillet. Toss in the mushrooms and cook for 5–6 minutes until golden and softened.

Step 5: Stir in the minced garlic and cook for about 30 seconds.

Step 6: Pour in the Marsala wine. Use a wooden spoon to scrape up all the good bits stuck to the bottom. Let it simmer for 2–3 minutes to cook off the alcohol.

Step 7: Add the chicken broth and let it simmer for 5 more minutes.

Step 8: Stir in the heavy cream. If you want a thicker sauce, mix 1 teaspoon of cornstarch with a splash of cold water and stir it in now.

Step 9: Return the chicken to the skillet. Let it simmer gently for another 8–10 minutes until the sauce thickens and the chicken is cooked through.

Step 10: Sprinkle with fresh parsley. Serve it over mashed potatoes, rice, or pasta.

Storage Options

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze in a freezer-safe container for up to 2 months.

• Reheat: Gently warm in a skillet over low heat or microwave in 30-second bursts.

Variations and Substitutions

• Use boneless chicken thighs if you prefer dark meat.

• Swap Marsala wine with dry sherry if needed.

• Add a handful of spinach at the end for extra greens.

• Want it cheesier? Stir in grated Parmesan before serving.

Mistakes to Avoid & How to Perfect the Recipe

• Don’t skip dredging—it gives the chicken a beautiful crust and helps thicken the sauce.

• Don’t overcook the chicken; it should stay juicy.

• Let the wine cook off properly to avoid a harsh flavor.

• Don’t rush the simmer time, the sauce needs time to come together.

FAQs

Q: What is Marsala wine?
A: It’s a fortified Italian wine, slightly sweet with a nutty, rich flavor. You can find it in the wine section of most grocery stores.

Q: Can I use non-alcoholic wine?
A: Yes, or just use extra broth and a splash of balsamic vinegar for depth.

Q: Can I make this dairy-free?
A: Yep. Use full-fat coconut milk or a dairy-free cream alternative.

Q: Can I prep it ahead of time?
A: Sure! Cook everything except the final simmer. Store separately, then reheat and finish.

Q: What’s the best side for Chicken Marsala?
A: Mashed potatoes, pasta, or even crusty bread to soak up the sauce.

Q: Can I double the recipe?
A: Absolutely. Just make sure your skillet is big enough, or cook in batches.

Q: Is it okay to use pre-sliced mushrooms?
A: Totally. Just make sure they’re fresh and not slimy.

Conclusion

That’s it, friend! You just made a restaurant-quality Chicken Marsala at home—and honestly, it’s even better than the real thing.

Try it out, tweak it, and when you do, I’d love to see how it turned out.

You Might Also Want To Try

• Chicken Alfredo
• Million Dollar Chicken Casserole
• Chicken Street Corn Bowl

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Continue to Content

Chicken Marsala

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Print

Ingredients

• 2 large boneless, skinless chicken breasts (cut in half)
• Salt and pepper
• 1/2 cup flour
• 3 tbsp olive oil (divided)
• 2 tbsp unsalted butter
• 8 oz mushrooms (sliced)
• 2 garlic cloves (minced)
• 3/4 cup Marsala wine
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp cornstarch (optional)
• Fresh parsley

Instructions

1. Cut the chicken in half lengthwise. Season with salt and pepper.
2. Dredge in flour.
3. Heat 2 tbsp oil in a skillet, sear chicken until golden. Set aside.
4. Add 1 tbsp oil and butter. Cook mushrooms.
5. Add garlic, stir.
6. Pour in Marsala, scrape pan.
7. Add broth. Simmer.
8. Stir in cream (and cornstarch if using).
9. Return chicken. Simmer until thickened.
10. Top with parsley. Serve warm.

Notes

• If your sauce gets too thick, add a splash of broth to loosen it up.
• Don’t worry if the wine sizzles—it just means it's cooking down properly.

Nutrition Information

Yield 4
Amount Per Serving Calories ~430 per serving

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