This easy chicken marsala recipe is an Italian-American classic! Juicy pan-fried chicken is smothered in a marsala cream sauce. This restaurant-quality dish can be on your dinner table in under 30 minutes!
Many restaurants have chicken marsala on their menus, but why not make it at home? It’s actually really simple to do. Tender, juicy chicken. Flavorful mushrooms. Marsala wine. Cream. What’s not to like?
This post was originally published on December 9, 2015. I periodically go through older blog posts and update the content, photos, and recipes (to make them simpler and more delicious!).
So, I’ve had this creamy chicken marsala recipe on my blog since 2015, but it was doing a whole lot of nothing. I barely got any traffic on it, and I think the recipe was unnecessarily complex, so I tweaked it a bit. I’m very happy with the results, and I hope you will be too. I am hoping that the new photos will attract some more attention, as well!
What is marsala?
Marsala is a fortified wine. I recommend using either semi-secco (semi-sweet) or secco (dry) marsala for this recipe. I used Cantine Pellegrino Fine I.P. Marsala for this recipe. Obviously since this is chicken marsala, you probably don’t want to substitute the marsala for anything, but if you’re in a pinch, sherry will work.
Chicken marsala ingredients:
- Boneless/skinless chicken breasts
- Cremini mushrooms
- Olive oil
- Garlic powder
- Fresh garlic
- Marsala wine
- Heavy cream
How to make chicken marsala
- Prep your chicken (cut it in half lengthwise to make four thinner cutlets), season it with garlic powder + salt & pepper, and coat each piece in flour;
- Add 1 tbsp of the butter + the oil to a skillet;
- Sear the chicken for 4 minutes/side or until golden, then remove chicken from the pan and set it aside;
- Fry the mushrooms in the remaining butter;
- Add the garlic and marsala wine, and let the sauce reduce for a couple of minutes;
- Stir in the cream and add the chicken back into the pan. Cook for 4-5 minutes or until the chicken is cooked through and the sauce has thickened.
(Full ingredients and instructions are in the recipe card below)
What to serve with chicken marsala
Chicken marsala is delicious served over pasta, mashed potatoes, or rice. You can also serve it with veggies (try my maple roasted beets and carrots) or a side salad.
A few recipe notes:
- If you prefer, you can pound the chicken so it’s thinner vs. cutting it in half lengthwise like I suggest (you may then want to use four chicken breasts and sear the chicken in batches). I like to thin the chicken out so it cooks faster and remains nice and tender.
- This particular version of chicken marsala is meant to be cooked at a fairly high temperature throughout. To get the nice sear on the chicken and to quickly brown the mushrooms, it’s necessary that the pan is nice and hot. Only turn the heat down if it’s splattering like crazy or you’re using copper or cast iron cookware (they conduct heat much more than the regular stuff most of us use on a daily basis). Also, be careful not to overcook the chicken. If you’re in doubt, chicken is safe to eat at 165F as indicated by a meat thermometer.
- I don’t recommend substituting the heavy cream with anything else; results may vary if you do. Half-and-half or milk will yield a thinner sauce. You may need to add more flour or cornstarch to thicken it up effectively. With that said, some readers have replaced the cream with extra chicken broth and had good results.
I hope you’ll love this dish. I think it’s the absolute best chicken marsala recipe, but I’m biased. 😉
More creamy chicken recipes you may like:
- Creamy Chicken in White Wine Sauce
- Creamy Bacon Chicken
- Creamy Garlic Chicken
- Easy Chicken Lazone
- Creamy Mushroom Chicken
- Creamy Tuscan Chicken
- Creamy Honey Mustard Chicken
Do you ever make chicken marsala at home?
Questions? Let me know!