Chicken Marsala in a deliciously creamy mushroom sauce rivals any restaurant! Cook a chef tasting chicken recipe right at home like a pro!
One of the most sought after dishes served in restaurants is super fast and easy to make in your very own kitchen. Flavourful Chicken Marsala with EXTRA sauce to serve with your chicken and sides, with an authentic Italian taste! Perfect for weekend OR weeknight cooking, this is one chicken recipe you will make time and time again.
Chicken Marsala
A variation of the traditional Italian Scaloppine, this Americanized Marsala version is completely addictive. It’s no wonder it’s one of the most ordered chicken dishes in restaurants! Made with golden, crispy, pan-fried chicken, a mushroom-filled creamy Marsala wine sauce and a good kick of garlic, this Chicken Marsala recipe is next-level!
How To Make The Best Creamy Chicken Marsala at Home
- You’re going to start with thin breast fillets. For a faster prep-time, cut your chicken breasts in half horizontally to make four fillets. Quicker and easier than pounding them thin with a meat mallet and yields the same results.
- If you prefer pounding, I’ve included the option in the recipe notes. Whichever option you choose, thinner chicken pieces cook faster and evenly.
- We use a combination of oil and butter to fry the chicken for the best golden browned results and delicious flavour.
- Cook the sauce in the same pan as the chicken. Don’t get rid of any chicken bits from the pan as they add tons of flavour into the sauce! Scrape them up while the mushrooms are releasing their liquid.
How To Make Marsala Sauce
- Normally chicken Marsala does not include any cream. However, I found during testing that cream was needed for our tastes to balance out the strong flavour coming from the wine.
- You can use heavy cream or thickened cream in the sauce.
- For a lightened up sauce, use evaporated milk or half and half. If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle.
- The Marsala sauce will not thicken immediately after adding in your cream. Once you add your chicken back into the pan, the flour from the chicken will thicken your sauce.
Best Marsala Wine To Use
Marsala wine is a fortified wine from Sicily with a deep flavour and is used in this sauce to create a caramelized rich flavor. When making savory dishes like Chicken Marsala, dry Marsala is the best option. Keep your sweet Marsala for desserts!
Marsala Wine Substitutes
- Dry Madeira wine
- Sherry (Dark)
- Port (1/2 cup)
- Red Vermouth (1/2 cup)
- 3/4 cup of dry white wine mixed with 2-3 teaspoons of brandy.
What To Serve With Chicken Marsala
This Marsala recipe makes enough creamy sauce to pour over pasta (angel hair is the preferred choice), potatoes or rice, or keep it lower in calories and enjoy over cauliflower rice or zucchini noodles!
Looking for more Italian-American recipes? Try these!
Creamy Lemon Parmesan Chicken Piccata | Creamy Garlic Butter Tuscan Shrimp | Creamy Garlic Parmesan Chicken Alfredo
WATCH HOW WE MAKE THIS DELICIOUS DISH RIGHT HERE!
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Chicken Marsala in a deliciously creamy mushroom sauce rivals any restaurant! One of the most sought after dishes served in restaurants is super fast and easy to make in your very own kitchen! A flavourful chicken dinner with plenty of sauce to serve over your sides and an authentic Italian taste!
- 1/2 cup all-purpose flour (plain flour)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black cracked pepper
- 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets*
- 2 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, divided
- 1 tablespoon unsalted butter as needed
- 8 ounces (250g) brown or Cremini mushrooms, sliced
- 4-5 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 1 1/4 cup low-sodium chicken broth (or stock)
- 3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)**
- 2 tablespoons fresh chopped parsley
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Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
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Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm.
Repeat the same with the remaining 2 chicken breasts.
-
In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
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Add the garlic and cook until fragrant, about 1 minute.
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Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
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Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
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Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.
NOTES
*For pounding chicken breasts method:
You will need 4 chicken breasts (skinless and boneless). Place one chicken breast in between sheets of plastic wrap (or in a ziplock bag) and use a flat side of a meat mallet or rolling pin to pound and flatten to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with remaining breasts.
Continue on from Step 2.
**If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Karina says
That sounds like a great idea! I hope that you enjoy it!
Rebecca says
How do you think spinach would be on this recipe ?
Karina says
WOW!! That is so impressive and great to hear! Thank you so much for sharing! I am so glad it was so good to everyone. Thank you for choosing one of my recipes and following along with me!
Andrea says
Made this for my family tonight and served it with garlic mashed red potatoes. My oldest son said he liked it better than Carrabba’s chicken marsala (I’ve never made marsala before so this was quite a compliment)!! I made a few modifications…I dipped the chicken in egg/milk before dredging in flour, increased the wine & cream by 1/4 cup each and used regular sliced mushrooms as that was all I had.
Karina says
Hi Sean, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO
Karina says
Thank you for letting me know! I am so sorry that the recipe went missing! My site had a malfunction for a period of time today and we are just getting things up and running. I apologize for the problem and how long it took. Thank you for your patience and following along with me! If you have any other questions or concerns please email me and I would love to help in any way that I can. XOXO Here is the recipe: https://cafedelites.com/creamy-chicken-marsala/.
Charlotte says
Why can’t I get the actual recipe, this site sucks.
Sean says
I can’t get the actual recipe to come up just all the tips
Lisa says
Great recipe. Love the web site design.
Karina says
YAY!! That is great to hear! I am so glad that he loved it! That is always a plus! Thank you for sharing! XO
Alexis says
I made this tonight and my husband said it was “bomb”! The recipe is very easy to follow and it’s hard to mess up, measurements don’t have to be exact. Prior to using this recipe my Marsala sauce use to consist of Marsala cooking wine and corn starch to thicken..But this recipe is so much better! The cream really elevated it. I’ll be keeping this dish in rotation.
Karina says
Your wine should be okay. It will add a little more sweetness and flavor to the pan. Hope you enjoy it! Let me know how it turns out!
Jade says
Picked up the wrong wine, will any red wine work or must it be dry?
Annie Wratten says
Just loved your recipe for Chicken Marsala..”only thing I added was 2tsp of fresh chopped Thyme…love your work..from Annie in Oz..😋
Kathie says
Normally I add some cream to my Marsala. My daughter worked at an Italian restaurant in high school. They were quizzing her on their menu. Got to Marsala and she said wine, mushrooms and cream. Boy was she ever mad at me
Marylou says
I made this last night using boneless skinless chicken thighs. It was absolutely delicious. I’ll definitely be making it again.
Karina says
Yes, of course! You are welcome to alter or change any of the ingredients to make your own. It may alter the taste and texture but it should still be a great combination! Thanks for following along with me!
I’ll mitchell says
Can you substitute almond flour for basic flour?
Karina says
You are welcome to leave the wine ingredient out if you prefer.
Zenaida Utzurrum says
I ‘ll try this marsala seems so yummy . Thanks for thr recipes .
Teah says
Made this for dinner tonight and once again your recipes never fail! The whole family cleaned their plates. I also used your garlic bread recipe and we mopped up the sauce with it! Yum thank you!
Maj says
For those who don’t cook with alcohol, is there a substitution for the wine?