Name: Easy Chicken Marsala with Mushrooms Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 large chicken breasts; 1 large egg; 3 tbsp plain (all-purpose) flour; 1/4 tsp salt; 1/2 tsp freshly ground black pepper; 1/2 tsp dried paprika; 1/4 tsp garlic salt; 3 tbsp olive oil; 1 tbsp unsalted butter; 1 brown onion (peeled and sliced); 3 cloves garlic (peeled and minced); 250 g (8 oz) mushrooms (sliced, mixture of chestnut and button mushrooms preferred); 180 ml (3/4 cup) dry Marsala wine; 300 ml (1 1/4 cups) chicken stock; 3 tbsp double/heavy cream; 2 tbsp fresh chopped parsley

If you’re craving a restaurant-quality dish that’s surprisingly simple to whip up at home, you’re going to love this Easy Chicken Marsala with Mushrooms Recipe. I absolutely adore how this recipe combines tender, golden-brown chicken with a rich, velvety Marsala wine sauce studded with savory mushrooms. It’s the kind of meal that feels fancy, yet comes together quickly enough for a weeknight dinner. Trust me, once you try it, this will become one of your go-to comfort meals, just like it did for me.

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Why You’ll Love This Recipe

Quick and Easy: Ready in just about 30 minutes—perfect when you want something tasty without a lot of fuss.
Rich, Comforting Flavors: The Marsala wine sauce with mushrooms and cream strikes the perfect balance of savory and slightly sweet.
Great for All Skill Levels: Whether you’re a kitchen newbie or a seasoned cook, this recipe is straightforward and forgiving.
Family Favorite: My family always asks for seconds, and I know yours will too!

This image shows a close-up of four golden-brown fried chicken pieces in a creamy light brown sauce. The sauce has visible sautéed sliced onions and mushrooms, both light golden and brown in color. Small bits of fresh green parsley are sprinkled on top, adding a touch of bright green. The chicken pieces have a crispy texture with dark specks of seasoning. The dish is in a pan placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Marsala with Mushrooms, Chicken Marsala recipe, quick chicken Marsala, gourmet chicken dinner, mushroom chicken skillet

Ingredients You’ll Need

The magic of this Easy Chicken Marsala with Mushrooms Recipe lies in a few simple, fresh ingredients that come together beautifully. I usually shop for fresh mushrooms and use good-quality Marsala wine to really amp up the flavor. Don’t worry, I’ll share a tip if you want to skip the wine, too.

Flat lay of two large raw chicken breasts, one whole brown egg with a clean shell, a small mound of plain all-purpose flour on a white ceramic plate, a small white bowl with coarse salt, a small white bowl with freshly ground black pepper, a small white bowl with paprika powder, a small white bowl with garlic salt, a small white bowl of golden olive oil, a chunk of unsalted butter on a white ceramic dish, one peeled brown onion sliced into rings on a white plate, three peeled garlic cloves minced, a mix of fresh chestnut and button mushrooms sliced on a white ceramic plate, a small white bowl filled with amber-colored dry Marsala wine, a small white bowl with light golden chicken stock, a small white bowl with thick heavy cream, and a few sprigs of fresh chopped parsley arranged neatly on a simple white ceramic dish, placed 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 - Easy Chicken Marsala with Mushrooms, Chicken Marsala recipe, quick chicken Marsala, gourmet chicken dinner, mushroom chicken skillet

Chicken breasts: Use large, fresh chicken breasts for juicy, tender fillets after slicing them thin.
Egg: Helps the flour mixture stick to the chicken for a nice golden crust.
Plain flour: For dredging, which creates that perfect sear and thickens the sauce.
Salt, pepper, paprika, garlic salt: A simple spice combo that packs flavor without overpowering the chicken or sauce.
Olive oil & unsalted butter: A combo that adds richness and helps brown the chicken perfectly.
Brown onion: Adds sweetness and depth to the sauce when cooked softly.
Garlic: A must for that classic savory punch.
Mushrooms: I love mixing chestnut and button mushrooms for more texture and earthiness.
Dry Marsala wine: The star ingredient that gives this dish its unique flavor.
Chicken stock: Boosts the sauce’s savory richness and keeps everything moist.
Double/heavy cream: Adds smoothness and balances out the wine’s acidity.
Fresh parsley: For a bright, fresh finish that lifts the whole dish.

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.

Variations

I’ve played around with this Easy Chicken Marsala with Mushrooms Recipe in a few ways, and I encourage you to make it yours. Whether you want to lighten it up, make it dairy-free, or adapt for a special occasion, there’s room to customize.

Non-alcoholic version: When I want to avoid alcohol, I swap Marsala wine for a mix of chicken stock and a little balsamic vinegar for that tangy depth.
Vegetable add-ins: Sometimes I toss in fresh spinach or sun-dried tomatoes toward the end for extra color and flavor.
Dairy-free tweak: Replace the butter with olive oil and use coconut cream instead of heavy cream; the flavor is different but still delicious.
Spicy hint: My family loves a pinch of chili flakes stirred into the sauce for a subtle heat kick.

How to Make Easy Chicken Marsala with Mushrooms Recipe

Step 1: Prepare the Chicken Fillets

First things first—slice your chicken breasts in half horizontally so you end up with four thin fillets. This helps them cook evenly and quickly, so you won’t risk dry chicken. I like to pat the fillets dry with paper towels, which really helps the coating stick and gives you that nice golden crust.

Step 2: Dredge the Chicken

Whisk the egg lightly in one shallow bowl. In another, mix the flour, salt, pepper, paprika, and garlic salt. You’ll dip each chicken fillet first in the egg, then dredge it in the flour mixture, coating them well but shaking off any excess. This floury shell crisps up beautifully in the pan.

Step 3: Brown the Chicken

Heat the olive oil over medium-high heat in a large skillet. When it’s shimmering, add the chicken fillets in a single layer (don’t overcrowd the pan!). Fry for about 3-4 minutes on each side, until they turn a gorgeous golden brown. Then, transfer them to a plate—you’ll finish cooking them in the sauce later.

Step 4: Sauté the Aromatics and Mushrooms

Lower the heat to medium and add the butter to the same pan. Once melted, toss in the sliced onions and cook for about 3-4 minutes until they soften and become translucent. Next, add the garlic and mushrooms, sautéing them for another 5 minutes or until the mushrooms start to brown and all those wonderful juices release. Stir often but gently to avoid tearing the mushrooms.

Step 5: Build the Marsala Sauce

Pour in the dry Marsala wine and crank the heat up to bring it to a boil. Let it simmer for about 5 minutes to reduce and concentrate the flavors. Then, nestle your chicken back into the pan and pour in the chicken stock. Simmer everything together for another 5 minutes so the chicken finishes cooking and soaks in the sauce’s lush flavor.

Step 6: Finish with Cream and Parsley

Turn off the heat and stir in the double or heavy cream. This is what gives the sauce that stunning silky texture and balances the Marsala’s sweetness perfectly. Sprinkle the dish with fresh chopped parsley for a pop of color and a hint of freshness. Now you’re ready to serve!

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Pro Tips for Making Easy Chicken Marsala with Mushrooms Recipe

Don’t Overcrowd the Pan: Cooking chicken fillets in batches ensures they brown nicely instead of steaming.
Use a Mix of Mushrooms: Chestnut and button mushrooms give you different textures and a more complex flavor.
Let the Sauce Reduce: Simmering the Marsala wine before adding stock intensifies the flavor and prevents bitterness.
Finish Off with Cream Off Heat: Stirring in cream after cooking helps keep the sauce silky and prevents it from curdling.

How to Serve Easy Chicken Marsala with Mushrooms Recipe

The image shows a white plate with three main parts: bright green cooked green beans placed on the left, a creamy mound of pale yellow mashed potatoes with a small pool of light brown gravy sitting on top in the upper right, and a golden brown cooked chicken piece covered with sliced sautéed mushrooms and chopped green parsley in the bottom right. A fork with a piece of chicken is resting on the edge of the plate, and the plate is set on a white marbled surface with a piece of off-white cloth nearby. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Marsala with Mushrooms, Chicken Marsala recipe, quick chicken Marsala, gourmet chicken dinner, mushroom chicken skillet

Garnishes

I always go for a sprinkle of fresh chopped parsley right at the end—it adds a fresh, vibrant pop of color and flavor that really wakes up the dish. Sometimes, I add a little lemon zest for brightness, especially if I’m serving guests.

Side Dishes

Mashed potatoes are my absolute favorite side to serve alongside this Easy Chicken Marsala with Mushrooms Recipe. The creamy potatoes soak up that luscious sauce perfectly. Roasted green vegetables like asparagus or green beans add a nice crunch and color contrast to the plate, making the meal feel complete.

Creative Ways to Present

For special occasions, I like to plate the chicken fillets stacked slightly off center, spoon the sauce artfully around them, then garnish with a sprig of fresh thyme or rosemary alongside the parsley. Adding a drizzle of good-quality olive oil over the mushrooms gives a beautiful glossy finish. It’s simple but elegant and always impresses!

Make Ahead and Storage

Storing Leftovers

I store leftover Chicken Marsala in an airtight container in the fridge for up to 3 days. When ready to eat, just gently reheat it in a skillet over low heat to keep the chicken moist and the sauce from separating. It reheats really well, making it a convenient meal for busy days.

Freezing

I usually freeze the sauce separately from the chicken if I plan to freeze it, to avoid the chicken getting rubbery. Freeze in freezer-safe containers for up to 2 months. When thawed, gently warm the sauce and then add freshly cooked chicken or reheat the chicken separately before combining.

Reheating

The best way I’ve found to reheat this is slowly on the stovetop over low heat, covered to keep moisture in. Avoid microwaving if possible—it can dry out the chicken and cause the sauce to separate. A splash of chicken stock when reheating helps revive the sauce if needed.

FAQs

Can I use chicken thighs instead of breasts for this Easy Chicken Marsala with Mushrooms Recipe?

Absolutely! Chicken thighs are juicier and more forgiving if you tend to overcook poultry. Just adjust the cooking times accordingly—thigh fillets may take a little longer to brown and cook through, but the flavors will be just as fabulous.
What can I use if I don’t have Marsala wine?

If you don’t have Marsala wine handy, a mix of dry sherry and a splash of balsamic vinegar works well as a substitute. Or, for a non-alcoholic version, use extra chicken stock with a teaspoon of balsamic vinegar or grape juice to mimic the wine’s sweetness and depth.
How do I make sure the chicken stays tender?

Thinly slicing the chicken breasts helps them cook quickly, locking in moisture. Also, avoid overcooking when browning them and finish cooking gently in the sauce. Resting the chicken briefly after cooking keeps the juices settled for tender bites.
Can I prepare this recipe ahead of time?

You can prep the chicken and sauce separately a day in advance. Reheat the sauce gently and add the chicken last to warm through just before serving to keep everything fresh and delicious.

Final Thoughts

This Easy Chicken Marsala with Mushrooms Recipe holds a special place in my kitchen rotation because it’s one of those dishes that feels indulgent without being complicated. I love how the sauce clings to the chicken, and every time I make it, my family gets excited—even requesting it for celebrations. Once you get comfortable with the steps, you’ll find it’s a breeze and always a crowd-pleaser. So go ahead, gather your ingredients, and dive into making this fantastic dish tonight—you won’t regret it!