Chicken Marsala
This crowd-pleasing Chicken Marsala comes together in one skillet for a restaurant-quality meal at home.
The rich mushroom sauce is infused with the amazing flavor of Marsala wine, making every bite insanely delicious.
Whether you are cooking for family or a cozy dinner at home, our Chicken Marsala recipe makes a restaurant-quality meal feel completely doable.
Chicken Marsala Recipe Highlights
- Restaurant-quality made with just a few ingredients
- Tender, juicy chicken with a rich, creamy sauce
- Easy one-skillet meal
- Ready in 30 minutes
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – We used two boneless, skinless chicken breasts that were butterflied into four pieces. This helped them cook quickly, making every bite tender.
FLOUR – We coat the chicken with all-purpose flour before cooking. This helps the sauce stick to the chicken and gives it a homestyle texture.
OLIVE OIL – You’ll need a few tablespoons of olive oil to sauté the chicken and mushrooms. Any neutral oil like avocado and canola works great, too.
MUSHROOMS – It wouldn’t be Chicken Marsala without mushrooms! We’re using a blend of baby bellas (creminis) and button mushrooms.
GARLIC – Lots of fresh minced garlic builds an aromatic base for the creamy sauce.
MARSALA WINE – This fortified wine is what gives the sauce its signature rich, slightly sweet flavor.
CHICKEN BROTH – The chicken broth allows the flavors of the mushrooms and wine to blend into the sauce, helping to marry all the ingredients seamlessly.
HEAVY CREAM – To thicken the sauce, heavy cream is used toward the end of cooking.
PARSLEY – A garnish of chopped fresh parsley adds a bright, herby finishing touch.
How To Make Chicken Marsala
Please check the printable recipe card below for more detailed instructions.
- Cook the chicken in olive oil over medium-high heat, 3-4 minutes per side. Remove it from the skillet and cover with foil.
- Cook mushrooms and garlic in the same pan (covered) until browned, 5-7 minutes.
- Add wine and broth and boil until reduced by half. Stir in cream and simmer until thickened.
- Return chicken to sauce and heat through. Garnish with parsley.
Planning and Leftovers
STORE – You can store the Chicken Marsala leftovers for 3-4 days in the fridge. Combine the chicken and sauce in an airtight container.
FREEZE – This recipe freezes beautifully. Let the chicken and sauce cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months.
REHEAT – Thaw frozen portions in the fridge overnight. Reheat gently in a saucepan over medium-low heat, stirring frequently, until heated through. You can add a splash of broth or cream to loosen up the sauce if needed.
More Easy Chicken Recipes
Serving Suggestions
PASTA – Serve with egg noodles (try our German Spaetzle), fettuccine, or pappardelle pasta to soak up every last drop of the rich mushroom sauce.
RICE – Plain white or brown rice makes an easy, no-fuss side. If you’re feeling fancy, serve this chicken with a creamy risotto.
POLENTA – Top a bed of creamy polenta with the sauce and chicken for a comforting meal.
MASHED POTATOES – Creamy mashed potatoes are the perfect cozy side. Keep them classic, or add some fun flavors like garlic or parmesan.
ROASTED VEGGIES – Roasted asparagus, Broccoli, Brussels, or Carrots are the perfect accompaniments to this dish.
GREEN BEANS – Steamed or roasted Green Beans make for a crispy, crunchy side.
CUCUMBER SALAD – A bright Cucumber Salad helps cut through the richness and will refresh your palate with each bite.
GARLIC BREAD – Garlic bread pairs well with the Italian-inspired dish.
Recipe Success Tips
MEAL PREP – This makes a great meal prep. Portion out servings and refrigerate or freeze for easy reheat lunches or dinners.
BROWNING – Let the mushrooms really brown and caramelize in the skillet before deglazing with wine. Those browned bits have so much flavor.
MARSALA vs SWEET MARSALA – This recipe calls for dry Marsala wine, not the sweeter variety. Sweet Marsala is a dessert wine with a much higher sugar content. Using sweet Marsala would make the sauce overly sweet and thick, so be sure to check the label carefully when purchasing.
CAN’T FIND MARSALA WINE – If you can’t find Marsala wine, you can substitute with an equal amount of dry sherry or dry Madeira wine, or, in a pinch, use chicken broth mixed with 1-2 teaspoons of sherry vinegar or red wine vinegar. The vinegar helps mimic the tartness that the wine would provide. It won’t be quite the same, but it’s still delicious!
REDUCE IT – Let the Chicken Marsala sauce reduce as instructed so the flavors really concentrate. You’ll be rewarded with a richer, bolder taste.
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Chicken Marsala
Ingredients
- 2 slices chicken breasts boneless, skinless – butterflied to get 4 pieces, about 1.25 – 1.5 lbs
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup all-purpose flour
- 4 tablespoons olive oil adjust if necessary; make notes
- 8 ounces baby bella mushrooms sliced (aka cremini)
- 8 ounces button mushrooms sliced
- 2 tablespoons garlic you can go up to 2
- ¾ cup Marsala wine
- 1 cup chicken broth
- 1 cup heavy cream
Garnish
- parsley fresh, chopped for garnish
Instructions
- Slice each breast horizontally to halfway. Season with salt and pepper, and dredge in flour.
- Heat 2 tablespoons olive oil in a large skillet and cook chicken 3-4 minutes per side. Once cooked, remove and set aside. Cover with aluminum foil to keep warm.
- Add remaining oil, mushrooms, and garlic to the skillet; cook until mushrooms brown, about 5-7 minutes. Cover the skillet with a lid. Stir occasionally
- Add Marsala wine and chicken broth. Bring to a boil and cook until reduced by half. Reduce heat to a simmer and stir in heavy cream. Simmer until thickened.
- Return the chicken to the skillet, and simmer briefly in the sauce. Garnish with parsley to serve.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.