Easy Chicken Marsala

Why You’ll Love This Recipe

I love how simple yet luxurious this dish feels. It’s quick enough for a weeknight dinner but impressive enough for guests. The creamy marsala sauce is loaded with flavor, and the juicy, lightly dredged chicken breasts soak it up beautifully. It’s all cooked in one pan, making cleanup easy too.

Ingredients

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

2 large chicken breasts
Salt & pepper, to taste
1/4 teaspoon garlic powder
Flour, for dredging
1 tablespoon olive oil
3 tablespoons butter, divided
8 ounces cremini mushrooms, sliced fairly thin
1 large clove garlic, minced
3/4 cup marsala wine
1/2 cup heavy/whipping cream

Directions

1. I start by slicing the chicken breasts in half lengthwise to make four thinner cutlets. Then I season them with salt, pepper, and garlic powder, and dredge each piece in flour.

2. In a large skillet over medium-high heat, I heat the olive oil and 1 tablespoon of butter. Once hot, I sear the chicken for 4–5 minutes per side until golden, then set it aside to finish cooking in the sauce.

3. I add the remaining butter and mushrooms to the skillet, sautéing them for 3–5 minutes until browned and tender.

4. Next, I stir in the minced garlic and marsala wine, letting it bubble for 2–3 minutes to cook off some of the alcohol and deepen the flavor.

5. I pour in the cream and return the chicken to the skillet. I let everything simmer for another 4–5 minutes until the chicken is fully cooked and the sauce thickens slightly.

6. To finish, I check the seasoning and sometimes sprinkle chopped parsley on top for a fresh touch.

Servings and timing

This recipe serves 4 people. Prep time is 10 minutes, cook time is 20 minutes, and the total time to make it is just 30 minutes.

Variations

• Sometimes I swap cremini mushrooms for white button mushrooms or even a wild mushroom mix for a deeper, earthier flavor.

• If I want a dairy-free option, I replace the heavy cream with a cashew cream or coconut milk—just know it slightly changes the flavor.

• I like to serve it over mashed potatoes, pasta, or even rice depending on what I have on hand.

• A splash of chicken broth can be added with the wine if I want a thinner sauce.

• For a more herbaceous version, I add fresh thyme or rosemary to the sauce while simmering.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if needed. The microwave works too, but I prefer the stovetop to keep the chicken tender.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I sometimes use boneless, skinless chicken thighs for a juicier option. They just take a bit longer to cook through.

What kind of marsala wine should I use?

I go with semi-sweet or dry marsala. Sweet marsala is a bit too rich for this savory dish. Look for “dry marsala” on the label for a classic flavor.

Can I make this dish ahead of time?

Yes, I often make the sauce and chicken ahead and reheat it later. It holds up well and the flavors deepen even more.

What sides go well with chicken marsala?

I love it with mashed potatoes, egg noodles, or a simple green salad. Roasted asparagus or steamed green beans also pair beautifully.

Is this recipe gluten-free?

As written, it’s not, due to the flour used for dredging. But I can easily make it gluten-free by using a gluten-free flour blend or almond flour.

Conclusion

This Easy Chicken Marsala has become a staple in my kitchen for a reason—it’s rich, comforting, and comes together quickly with minimal fuss. Whether I’m feeding the family or cooking for friends, it never fails to impress. I love that it’s versatile enough to adapt and delicious enough to crave again and again.