Chicken Marsala

Chicken Marsala is an easy one pan meal that everyone will love. Made with mushrooms and a creamy wine sauce, this easy chicken marsala recipe is a breeze to make! Take dinner to the next level with this delicious chicken dish.

If you can’t decide what to do with the chicken breasts thawing in your fridge, here’s the answer: creamy chicken marsala with mushrooms. 

Chicken Marsala Recipe

Ingredient Notes and Substitutions

• Mushrooms – There are so many different mushrooms you can use in chicken marsala. Some of my top choices are cremini, white button mushrooms, chopped portobello, porcini or shiitake mushrooms.
• Marsala Wine – Sweet marsala wine is a fortified wine, which means it’s made with a mixture of distilled spirits, with brandy being a common one. It comes from Sicily, and is a sweet and dry wine that is often used for cooking and baking. The best substitute if you don’t have marsala wine would be ½ cup of wine with a few Tablespoons of brandy.
• Heavy Cream – Heavy cream gives the marsala sauce a wonderful texture and flavor. If you don’t have any on hand however, you could use half and half or evaporated milk. The sauce will be a bit thinner if using these.

How To Make Chicken Marsala

Let’s discuss the steps you’ll take to make the best chicken marsala recipe. If you want to skip my discussion, tips, information and answers to frequently asked questions, just scroll to the bottom of this post for the printable recipe.

1. Cut the chicken breasts in half lengthwise to create 2 thin pieces. 

2. Pound the chicken pieces to about ¼ inch thick. Heat the oil to medium high heat in a deep large skillet.

3. Place the flour, salt, and pepper onto a plate. Whisk this together with a fork.

4. Take each piece of chicken one at a time and coat it with the flour mixture. Shake off any excess flour mixture, then place the pieces into the hot oil.

5. Cook just a few pieces of chicken at a time so that the pan is not overcrowded.

6. Cook for 3-4 minutes on each side until cooked fully through and seared to a golden brown.

7. To make the marsala sauce, melt butter in the skillet after removing the chicken. Add the mushrooms and diced onions and cook for 3 minutes.

8. Add 1 tablespoon of flour and minced garlic. Stir and cook for 1 minutes. Make sure to scrape the bottom of the pan to release any of the flavorful bits that may be stuck there.

9. Whisk in Marsala wine and simmer it for 1 minute.

10. Whisk in chicken broth and heavy cream.

11. Bring the creamy sauce mixture to a low boil. Then reduce heat and simmer it to thicken and reduce the sauce, deglazing the pot every so often. Cooking time will take 8 to 10 minutes, you want to give it plenty of time to develop a rich golden color and thicken.

12. Return the chicken to the skillet continuing to heat for a few minutes in the mushroom sauce, or until the chicken is heated through.

Tips and Advice

Storage

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Leftovers may be frozen for up to 3 months. 

To reheat, place leftovers in in a pan, covered with foil, and bake in a preheated oven at 350 for 10 minutes or until heated through. Additionally, you can reheat it on the stove on medium heat for 10 minutes or until heated through. If the sauce gets too thick, it can be thinned down with some chicken broth.

Customize It

This dish can be made to your liking. While this recipe makes enough sauce for six pieces of chicken, if you like a lot of sauce, feel free to double the sauce recipe. You can easily add more or less mushrooms and onions, based on your tastes.

Chicken Marsala Recipe FAQ

What To Serve With Chicken Marsala

Chicken Marsala can be served in a variety of ways. Serve it on top of egg noodles, white rice or other pasta of your choice. Or, serve it own it’s own with side dishes. Broccoli, green beans or a green salad are great options that will compliment the dish, and it’s delicious with mashed potatoes.