If you’re craving something that’s both comforting and a little fancy without too much fuss, this Easy Chicken Marsala Recipe is going to become your new go-to. It’s got tender chicken smothered in a luscious mushroom and Marsala wine sauce that feels restaurant-worthy but actually comes together in about 30 minutes. Trust me, once you try it, you’ll see why I keep making it over and over—it’s dinner magic that you can whip up on any night of the week!
Why You’ll Love This Recipe
- Simple Ingredients: No long shopping list — just stuff you probably already have on hand.
- Quick & Easy: Perfect for weeknights when you want a special meal but don’t have all day to cook.
- Rich Flavor: The Marsala wine and mushrooms create a sauce that’s creamy, savory, and downright delicious.
- Crowd-Pleaser: My family goes crazy for this dish every time it’s on the menu.
Ingredients You’ll Need
The ingredients in this Easy Chicken Marsala Recipe come together beautifully to build that classic flavor we all love. Plus, they’re mostly pantry staples, except for the Marsala wine, which I’ll tell you the best way to pick out below.
- Chicken breasts: I usually go for large breasts and slice them into cutlets so they cook quickly and evenly.
- Salt & pepper: Basic seasoning, but don’t skimp — it really brings out the chicken’s flavor.
- Garlic powder: A subtle punch that complements the fresh garlic perfectly.
- Flour: For dredging — this helps create a nice crust and helps thicken the sauce.
- Olive oil: Use good quality for better flavor and a higher smoke point.
- Butter: Divided — some for searing the chicken and some for cooking the mushrooms and sauce.
- Cremini mushrooms: These have a great earthy flavor and hold up well when sautéed.
- Garlic clove: Fresh minced garlic gives the sauce a lovely aroma.
- Marsala wine: Look for a dry Marsala wine if you can — it makes a huge difference in the sauce’s taste.
- Heavy cream: Adds richness and helps thicken the sauce into that perfect velvety texture.
Variations
One of the reasons I love this Easy Chicken Marsala Recipe is how easy it is to tweak it to your taste or dietary needs. Play around and make it your own!
- Mushroom Variety: I sometimes swap cremini for shiitake or button mushrooms for a different texture and earthiness. Each changes the feel subtly, which is fun to experiment with.
- Dairy-Free Version: Use coconut cream instead of heavy cream for a twist — I did this once for a friend and it turned out surprisingly delicious.
- Wine-Free Option: For those avoiding alcohol, using chicken broth with a splash of balsamic vinegar mimics some of that tanginess the Marsala provides.
- Herbs: Adding fresh thyme or rosemary in the sauce brings a fragrant herbal note — a little goes a long way!
How to Make Easy Chicken Marsala Recipe
Step 1: Prepare and Season Your Chicken
First things first: cut your chicken breasts in half lengthwise to get four thinner cutlets. This helps them cook evenly and quickly, which I love on busy nights. Season them generously with salt, pepper, and just a sprinkle of garlic powder. Then, dredge each cutlet in flour on all sides—this step might seem small but it really helps give the chicken a beautiful crust and thickens the sauce later.
Step 2: Sear the Chicken to Golden Perfection
Heat the olive oil and 1 tablespoon of butter over medium-high heat in a skillet. The combo of oil and butter gives you a golden sear without burning. When the pan is nice and hot, add your chicken cutlets. You’ll want to sear each side for about 4-5 minutes until they’re beautifully golden. Don’t rush this—letting them brown properly adds so much flavor. Once seared, take them out and set them aside; they’ll finish cooking later in the sauce.
Step 3: Sauté Mushrooms and Garlic
Add the remaining butter to the skillet and toss in the sliced cremini mushrooms. Cook them for 3-5 minutes, stirring occasionally until they’re nicely browned and fragrant. This step is key because those caramelized mushrooms really elevate the dish. Next, stir in the minced garlic and let it cook for about 30 seconds until fragrant—don’t let it burn or get bitter!
Step 4: Build the Marsala Sauce
Pour in the Marsala wine and let it bubble up for a few minutes. This helps cook out the alcohol and intensify the wine’s sweet, nutty flavors. Then add the heavy cream and give everything a good stir. Pop the chicken back into the pan, nestling it into the sauce. Cook for another 4-5 minutes until the chicken is cooked through and the sauce thickens just right.
Step 5: Final Seasoning and Garnish
Taste your sauce and add more salt and pepper if needed—I often find a little extra salt brings out the best flavors. I love finishing this dish with some freshly chopped parsley for a splash of color and freshness but that’s totally optional. Then, plate it up and get ready to enjoy some seriously delicious comfort food!
Pro Tips for Making Easy Chicken Marsala Recipe
- Cutting the Chicken Evenly: I learned the hard way that slicing your breasts into uniform cutlets helps them cook evenly and prevents drying out.
- Don’t Overcrowd the Pan: When searing chicken or mushrooms, give them enough space to brown properly. Crowding causes steaming instead of searing.
- Marsala Wine Matters: Dry Marsala wine works best here; it’s less sweet and gives the sauce a perfect depth. Sweet Marsala changes the flavor profile quite a bit.
- Sauce Thickness: If your sauce isn’t thickening, just let it simmer a bit longer off the heat or add a tiny pinch of flour dissolved in water to help.
How to Serve Easy Chicken Marsala Recipe
Garnishes
I usually finish with some fresh chopped parsley for brightness and a pop of color—trust me, it really lifts the dish. Sometimes I add a sprinkle of grated Parmesan if I’m feeling indulgent. Either way, a little fresh herb makes this dish feel even more special.
Side Dishes
My favorite side dishes with this Easy Chicken Marsala Recipe are creamy mashed potatoes or buttery garlic pasta, which soak up that incredible sauce perfectly. Steamed green beans or roasted asparagus add just the right fresh crunch and balance out the richness.
Creative Ways to Present
For a dinner party, I like to plate the chicken on a mound of creamy polenta or risotto and garnish with a sprig of thyme. It instantly feels fancy but doesn’t add much extra work. You can also serve it family-style in the skillet for a cozy, inviting vibe.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and the sauce actually tastes even better the next day after the flavors meld overnight. Just make sure to cool it before sealing, and it’ll last about 3 days.
Freezing
I’ve frozen Easy Chicken Marsala before with good results—just let it cool completely, then freeze in portions. Thaw overnight in the fridge before reheating. The texture is still great, and it’s a lifesaver for busy weeks.
Reheating
The best way I’ve found to reheat leftovers is gently on the stovetop over low heat, stirring occasionally so the sauce doesn’t break or the chicken dry out. You can add a splash of water or cream if it feels too thick after reheating.
FAQs
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Can I use chicken thighs instead of breasts for this Easy Chicken Marsala Recipe?
Absolutely! Chicken thighs have more fat, which keeps them juicy and adds flavor. Just be sure to adjust cooking time slightly, as thighs can take a few minutes longer to cook through compared to thin chicken cutlets.
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What if I can’t find Marsala wine?
If Marsala wine isn’t available, dry sherry or a mix of white wine with a splash of brandy can work as substitutes. You can also use chicken broth with a little balsamic vinegar to mimic the unique tang if avoiding alcohol.
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How do I prevent the sauce from being too runny?
Let the sauce simmer gently after adding the cream and chicken so it can thicken naturally. If it’s still too thin, stirring in a small slurry of flour and water helps thicken it up quickly without affecting taste.
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Can I make this recipe dairy-free?
Yes, swap the butter for olive oil and use a dairy-free cream alternative like coconut cream or cashew cream. This gives you a creamy sauce that’s still rich and flavorful.
Final Thoughts
I absolutely love how this Easy Chicken Marsala Recipe turns out every single time—it’s like a little luxury on a regular weeknight. When I first tried making it, I wasn’t sure I could pull off that creamy, wine-infused sauce at home, but it’s really straightforward when you follow these steps. I hope you give it a go and find it as rewarding and tasty as I do. Your dinner table is about to get a whole lot happier!
Print
Easy Chicken Marsala Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Description
Easy Chicken Marsala is a classic Italian-American dish featuring tender pan-fried chicken cutlets smothered in a rich and creamy Marsala wine and mushroom sauce. Ready in just 30 minutes, this recipe is perfect for a flavorful weeknight dinner or an impressive weekend meal.
Ingredients
Chicken
- 2 large chicken breasts
- Salt & pepper, to taste
- 1/4 teaspoon garlic powder
- Flour, for dredging
Sauce & Cooking
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 8 ounces cremini mushrooms, sliced fairly thin
- 1 large clove garlic, minced
- 3/4 cup Marsala wine
- 1/2 cup heavy/whipping cream
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season each piece generously with salt, pepper, and garlic powder, then dredge in flour until evenly coated, shaking off any excess.
- Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, add the chicken cutlets and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside; it will finish cooking later in the sauce.
- Cook the Mushrooms: Add the remaining 2 tablespoons of butter to the skillet, then add the sliced mushrooms. Cook for 3-5 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Add Garlic and Marsala: Stir in the minced garlic and pour the Marsala wine into the skillet. Allow the mixture to bubble and reduce for 2-3 minutes to concentrate the flavors.
- Finish the Sauce and Chicken: Pour in the heavy cream and stir to combine. Return the chicken to the skillet, spooning sauce over each piece. Cook for an additional 4-5 minutes until the chicken is fully cooked and the sauce has thickened. Taste and season with additional salt and pepper as needed. Optionally, garnish with chopped parsley before serving.
Notes
- This dish is an Italian-American classic known for its creamy, savory mushroom and Marsala wine sauce paired with juicy pan-fried chicken.
- The chicken is first seared for a golden crust and then finished by simmering in the luxurious sauce, making the meat tender and flavorful.
- Marsala wine provides a distinctive sweet and earthy flavor; dry Marsala is typically preferred for this recipe.
- Using thin chicken cutlets speeds up cooking and ensures even cooking through the sauce.
- Optional garnishing with parsley adds a fresh herbal note and visual appeal.
Nutrition
- Serving Size: 1 serving
- Calories: 428
- Sugar: 4 g
- Sodium: 225 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 136 mg
