There’s something so comforting and elegant about a classic chicken dish transformed by a rich, flavorful sauce—that’s exactly what makes this Easy Chicken Marsala Recipe a total winner in my kitchen. The earthy mushrooms, that touch of garlic, and the wine-infused cream sauce come together in a way that’s both impressive and surprisingly simple.
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Why You'll Love This Recipe
This Easy Chicken Marsala Recipe is one of those dishes that feels fancy but comes together quickly enough for weeknight dinner. I've made it countless times, and it never fails to earn compliments—even from picky eaters. Plus, it’s super forgiving, which means you don’t have to stress about every little detail.
- Simplicity: Uses pantry staples and a handful of fresh ingredients without any complicated steps.
- Flavor-packed: The Marsala wine sauce gives a luxurious depth of flavor that’s both savory and subtly sweet.
- Quick cook time: Ready in around 30 minutes, perfect for busy evenings when you want something delicious fast.
- Versatile: Works well with a variety of side dishes and can be customized easily to suit your taste.
Ingredients & Why They Work
Every ingredient in this recipe plays a key role, from the chicken itself to the flavorful sauce. Picking good-quality marsala wine is a game changer, and fresh mushrooms add that lovely earthy balance. Here’s the scoop on each staple:
- Chicken breasts: I like to halve larger breasts for quicker, even cooking, ensuring juicy, tender cutlets.
- Salt & pepper: Simple seasonings that really enhance the chicken’s natural flavor.
- Garlic powder: Adds a subtle background warmth without overpowering the sauce.
- Flour: For dredging, it helps create a beautiful crust and thickens the sauce slightly.
- Olive oil: Gives a nice sear on the chicken, plus healthy fat and flavor.
- Butter: Adds richness and helps brown the mushrooms perfectly.
- Cremini mushrooms: Their meaty texture and earthiness complement the sauce beautifully.
- Garlic clove: Fresh minced garlic delivers that punch of aromatic flavor I adore.
- Marsala wine: This sweet Italian wine creates the signature sauce with depth and subtle sweetness. I recommend semi-sweet or dry.
- Heavy cream: Makes the sauce luxuriously smooth and creamy without being too heavy.
Make It Your Way
One of the reasons I come back to this Easy Chicken Marsala Recipe again and again is how easy it is to tweak to suit what I’m in the mood for—or what I have on hand. Feel free to get creative here—you really can’t go wrong!
- Variation: I sometimes swap out heavy cream for half-and-half when I want a slightly lighter sauce, though it won’t be quite as rich.
- Dietary tweaks: Use gluten-free flour if you’re avoiding gluten, and the dish still turns out beautifully.
- Mushroom swap: Loved adding shiitakes or portobello slices once for a deeper umami hit.
- Extra flavor: A pinch of fresh thyme or rosemary stirred into the sauce can add a lovely herbal note.
Step-by-Step: How I Make Easy Chicken Marsala Recipe
Step 1: Prep and Season Your Chicken
Start by slicing your chicken breasts in half lengthwise if they’re big—this helps the cutlets cook evenly and stay tender. Then, season them with salt, pepper, and garlic powder. I find lightly flouring each piece before cooking not only helps create that golden crust but also thickens the sauce later, which is a nice bonus.
Step 2: Sear Chicken to Golden Perfection
Heat olive oil and a tablespoon of butter over medium-high heat until shimmering. This mix is key for getting the chicken nicely browned without burning. Place the chicken in the pan and cook for about 4-5 minutes on each side—don’t overcrowd the pan or you’ll steam the chicken instead. Once golden, remove it; it’ll finish cooking in the sauce.
Step 3: Cook Mushrooms Until Beautifully Browned
Add the remaining butter and mushrooms to the pan. Stir occasionally for 3-5 minutes until they’re soft and browned—this step builds that incredible umami flavor I love. Toss in minced garlic just before adding the wine so it doesn’t burn but gets fragrant.
Step 4: Build Your Marsala Wine Sauce
Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom—that’s pure flavor right there. Let it simmer and bubble for 2-3 minutes to cook off some alcohol and intensify the taste. Then, stir in the cream and nestle the chicken back into the sauce.
Step 5: Finish Cooking and Thicken the Sauce
Simmer everything together 4-5 minutes until the chicken is cooked through (internal temp of 165°F is what I always aim for) and the sauce coats the back of your spoon. Taste and season with extra salt and pepper if needed. I like to sprinkle chopped fresh parsley at the end—it brightens everything up.
Top Tip
After making this Easy Chicken Marsala Recipe dozens of times, I’ve learned a few little tricks that make the process smoother and the results tastier—these tips really help take your dish to the next level.
- Chicken Thickness: Keep the chicken cutlets evenly thin—this ensures they cook quickly without drying out.
- Don’t Rush Browning: Let the chicken form a nice golden crust before flipping; moving it too soon interrupts caramelization.
- Use Quality Marsala: A better Marsala wine makes a noticeable difference; I always keep a bottle on hand for this dish.
- Scrape the Pan: After removing chicken, be sure to scrape those browned bits into your mushroom and wine mix for maximum flavor.
How to Serve Easy Chicken Marsala Recipe
Garnishes
I usually go for a sprinkle of fresh chopped parsley—it adds just the right pop of color and a fresh note that complements the sauce perfectly. Sometimes a little extra cracked black pepper on top can awaken the flavors beautifully as well.
Side Dishes
My go-to sides with this dish are creamy mashed potatoes or buttery egg noodles to soak up all that sauce. Roasted vegetables like asparagus or a simple green salad also brighten the meal and add some freshness.
Creative Ways to Present
For special occasions, I like plating the chicken over a nest of saffron risotto or buttery polenta, which turns this cozy dish into a restaurant-worthy plate. Garnishing with a lemon wedge and fresh herbs makes it look beautiful and inviting.
Make Ahead and Storage
Storing Leftovers
I always refrigerate leftovers in an airtight container and they keep well for up to 3 days. When you reheat, gently warm it on the stove rather than in the microwave to keep the chicken tender and the sauce creamy.
Freezing
This recipe freezes pretty well if you want to make a batch ahead. I cool it completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
To reheat, I prefer warming the chicken and sauce over low heat, stirring occasionally. This keeps the texture great, and you can add a splash of cream or broth if the sauce thickened too much.
Frequently Asked Questions:
Absolutely! Boneless, skinless chicken thighs work well and bring extra juiciness and flavor. Just adjust your cooking time slightly since thighs can take a bit longer to cook through.
I recommend using either semi-sweet or dry Marsala wine for this recipe. Semi-sweet is a nice balance of sweet and savory that pairs beautifully with the mushrooms and cream. Avoid cooking wines with added salt or artificial flavors.
The best way is to use an instant-read thermometer and check for an internal temperature of 165°F. If you don’t have a thermometer, cut into the thickest part and ensure the juices run clear, not pink.
Yes! You can prepare the chicken and sauce ahead and store them separately in the fridge for up to a day. Reheat gently on the stove, combining just before serving to keep everything fresh and delicious.
Final Thoughts
This Easy Chicken Marsala Recipe has become a staple for me whenever I want something that feels like a special occasion without the fuss. The combination of flavors feels so indulgent, yet it’s comforting and approachable. I’m confident once you try this recipe, it’ll find a place in your kitchen rotation too—just like it did in mine!
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Easy Chicken Marsala Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Easy Chicken Marsala recipe features tender chicken cutlets simmered in a rich, creamy Marsala wine and mushroom sauce. Perfect for a flavorful and elegant weeknight dinner, it’s simple to prepare and delivers restaurant-quality taste at home.
Ingredients
Chicken
- 2 large chicken breasts
- Salt & pepper to taste
- ¼ teaspoon garlic powder
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
Sauce
- 8 ounces cremini mushrooms, sliced fairly thin
- 1 large clove garlic, minced
- ¾ cup Marsala wine (semi-sweet or dry recommended)
- ½ cup heavy whipping cream
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season all sides with salt, pepper, and garlic powder. Coat each piece evenly in flour, shaking off excess.
- Sear the chicken: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat until hot. Add chicken and cook for 4-5 minutes per side until golden brown. Remove chicken and set aside; it will finish cooking in the sauce.
- Cook the mushrooms: Add the remaining 2 tablespoons butter to the skillet along with the sliced mushrooms. Sauté for 3-5 minutes, stirring occasionally, until mushrooms are browned and tender.
- Add garlic and Marsala wine: Stir in minced garlic and pour the Marsala wine into the skillet. Let it simmer and bubble for 2-3 minutes to reduce and meld the flavors.
- Finish the sauce and chicken: Pour in the heavy cream and stir to combine. Return the chicken to the skillet and cook for an additional 4-5 minutes until the chicken is fully cooked (internal temperature 165F) and the sauce thickens slightly. Adjust seasoning with salt and pepper as needed. Optionally, garnish with chopped parsley before serving.
Notes
- If your chicken breasts are smaller, you may skip cutting them but increase cooking time slightly to ensure doneness.
- Use semi-sweet or dry Marsala wine for the best flavor in the sauce.
- Ensure chicken is cooked to an internal temperature of 165F using an instant-read thermometer for safety.
- This recipe is featured in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
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