Creamy Chicken Marsala
There’s something magical about Chicken Marsala—the tender chicken, the rich, savory-sweet Marsala wine sauce, and those golden mushrooms that just melt in your mouth.
It’s the kind of dish that feels fancy but is secretly a breeze to make.
Perfect for a weeknight dinner that feels special or a cozy weekend meal with loved ones, this recipe is my go-to when I want to impress without the stress.
Let’s dive in and make your kitchen smell like an Italian trattoria!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
1. Prep the Chicken
Start by placing your chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or the bottom of a heavy pan to gently pound them to an even thickness—about ½ inch thick. This step is crucial because it ensures the chicken cooks evenly and stays tender. Season both sides generously with salt and pepper, then lightly dredge them in flour, shaking off any excess. The flour coating not only gives the chicken a beautiful golden crust but also helps thicken the sauce later.
2. Sear the Chicken to Perfection
Heat a large skillet over medium-high heat and add a mix of olive oil and butter. The butter adds richness, while the olive oil prevents it from burning. Once the butter is melted and slightly foamy, add the chicken breasts in a single layer (you may need to work in batches to avoid overcrowding the pan). Sear the chicken for about 3-4 minutes per side, or until it develops a golden-brown crust. Don’t worry if the chicken isn’t fully cooked through at this stage—it’ll finish cooking in the sauce later. Transfer the chicken to a plate and set aside.
3. Sauté the Mushrooms
In the same skillet, add another tablespoon of butter if needed, then toss in the sliced mushrooms. Cook them over medium heat, stirring occasionally, until they release their moisture and turn golden brown—about 5-6 minutes. The mushrooms will soak up all the delicious flavors left in the pan from the chicken, adding depth to the dish. If you’re feeling fancy, throw in a couple of fresh thyme sprigs for an herby aroma.
4. Deglaze with Marsala Wine
Now comes the star of the show: Marsala wine! Pour it into the skillet, scraping up all those flavorful browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly and cook off the alcohol, leaving behind a rich, savory-sweet flavor. Then, add the chicken broth and heavy cream, stirring to combine. The cream adds a luxurious richness to the sauce, but you can skip it if you prefer a lighter version.
5. Simmer and Serve
Return the seared chicken breasts to the skillet, nestling them into the sauce. Let everything simmer together for 5-7 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/74°C) and the sauce has thickened to a glossy, velvety consistency. If the sauce thickens too much, you can thin it out with a splash of chicken broth. Finish with a sprinkle of fresh parsley for a pop of color and freshness.
Pro Tips
- Use a dry Marsala wine for a more balanced, less sweet flavor.
- Don’t overcrowd the pan when searing the chicken—this ensures a golden crust.
- Add a splash of heavy cream at the end for an extra luxurious sauce.
- Fresh thyme or rosemary adds an herby depth to the dish.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop with a splash of broth to keep the sauce from drying out.
- Freezing is not recommended, as the cream-based sauce may separate when thawed.
Creamy Chicken Marsala: A Cozy Italian Classic Made Easy
Description
Tender chicken cutlets smothered in a rich, savory-sweet Marsala wine sauce with golden mushrooms. Perfect for a quick yet impressive dinner!
Ingredients
Instructions
- Pound the chicken breasts to an even thickness and season with salt and pepper. Dredge in flour, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken until golden brown on both sides, then set aside.
- In the same skillet, sauté the mushrooms until golden and tender.
- Deglaze the pan with Marsala wine, scraping up browned bits. Add chicken broth and cream, then simmer until slightly reduced.
- Return the chicken to the skillet and simmer until cooked through. Garnish with parsley and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 12g4%
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a lighter version, skip the cream and use extra chicken broth.
- Serve with mashed potatoes, pasta, or crusty bread to soak up the sauce.
- Dry Marsala wine works best for a balanced flavor.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
