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.

A skillet filled with six golden brown cooked chicken pieces covered in a creamy light brown sauce, scattered with sliced cooked mushrooms that are dark brown with soft texture, and small pieces of onions mixed into the sauce. Bright green parsley leaves are placed on top as garnish, adding a fresh touch. The dish has visible black pepper specks on the sauce and chicken, all sitting in a rustic black pan on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Marsala Recipe
Top Tip
How to Serve Easy Chicken Marsala Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Marsala Recipe

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:

Flat lay of two large raw chicken breasts seasoned with salt, pepper, and a sprinkle of garlic powder, a small mound of all-purpose flour, thin slices of fresh cremini mushrooms, a single large garlic clove peeled, a few pats of creamy butter, a small white ceramic bowl filled with golden olive oil, another small white bowl containing rich heavy cream, and a small white bowl holding deep amber Marsala wine, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white round plate holds a meal with three main parts. On the left side, there is a bundle of bright green asparagus standing upright with a slight shine. In the middle, a golden brown cooked chicken piece is topped with several slices of brown mushrooms covered in a light brown sauce sprinkled with small green herb bits. On the right side, there is a large serving of creamy white mashed potatoes topped with the same brown mushroom sauce and mushroom slices, also with green herb bits sprinkled on top. The plate rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I use chicken thighs instead of breasts in this Easy Chicken Marsala Recipe?

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.

What type of Marsala wine should I use?

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.

How do I know when the chicken is fully cooked?

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.

Can I prepare this recipe ahead of time?

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!