Classic Chicken Marsala with Creamy Mushroom Sauce

A comforting and elegant dish, this Classic Chicken Marsala features tender chicken breasts simmered in a rich, creamy mushroom and Marsala wine sauce. Perfect for weeknight dinners or special occasions, it transforms simple ingredients into something truly satisfying.

Why You’ll Love This Recipe

I adore how this recipe combines tender chicken with a silky mushroom sauce infused with the deep, sweet flavors of Marsala wine. It’s impressive enough for guests yet easy enough for any night, and it cleverly uses pantry staples to deliver restaurant-quality taste without the fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts, pounded to even thickness

• Salt and freshly ground black pepper

• All-purpose flour for dredging

• Olive oil

• Butter

• Assorted mushrooms, sliced (cremini, button, or a mix)

• Garlic, minced

• Marsala wine

• Chicken broth

• Heavy cream

• Fresh parsley, chopped

directions

1. Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.

2. In a large skillet over medium-high heat, I melt a bit of butter with olive oil and brown the chicken until golden, about 4 minutes per side. I transfer the chicken to a plate.

3. In the same skillet, I add a touch more butter and sauté the mushrooms until they release their moisture and begin to brown.

4. I stir in the garlic and cook for about 30 seconds until fragrant.

5. I pour in the Marsala wine and let it simmer, scraping up any browned bits, until it’s reduced by half.

6. I add the chicken broth and simmer it briefly, then lower the heat and stir in the heavy cream. I let the sauce thicken slightly.

7. I return the chicken to the pan, spooning sauce over the top, and cook for 2–3 more minutes until the chicken is warmed through and the sauce is velvety.

8. I finish with a sprinkle of fresh parsley before serving.

Servings and timing

This recipe serves 4. Prep takes about 10 minutes, cooking around 25 minutes—for a total of roughly 35 minutes from start to finish.

Variations

• Herb Twist: I add a teaspoon of fresh thyme or rosemary while simmering the sauce for a fragrant boost.

• Earthy Upgrade: I swap in wild mushrooms like shiitake or porcini for deeper flavor.

• Wine Swap: I substitute dry white wine for Marsala if nutty sweetness isn’t preferred.

• Low‑Carb Option: I skip flour dredging and thicken the sauce with a touch of cream cheese or xanthan gum.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it in a skillet over medium-low heat, stirring occasionally and adding a splash of broth or cream to loosen the sauce as needed.

FAQs

How do I prevent the chicken from drying out?

I pound the chicken to an even thickness for uniform cooking and avoid overcooking—just golden and warmed through, about 4 minutes per side.

Can I make this gluten‑free?

Absolutely—I use gluten-free flour or a mix of almond flour and cornstarch for dredging. I double-check the broth or winetoo.

What can I serve with Chicken Marsala?

Mashed potatoes, buttered noodles, polenta, or roasted vegetables all pair beautifully with the creamy sauce.

Can I prepare this ahead of time?

Yes, I cook the chicken and sauce separately, then gently reheat and combine them just before serving for the best texture.

Is there a non‑dairy version of the sauce?

For a dairy-free version, I use full-fat coconut milk and thicken it with a bit of arrowroot or cornstarch slurry. It gives a smooth, creamy result.

Conclusion

I love serving this Classic Chicken Marsala with Creamy Mushroom Sauce when I want something comforting yet elegant. It’s flavorful, easy to prepare, and versatile—ideal for a cozy night in or an impressive dinner with friends. Let me know if you’d like wine pairing suggestions or side dish ideas!