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!
Chicken Marsala
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!
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Ingredients
Chicken:
- 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
Marsala Sauce:
- 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
Instructions
- Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
- 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.
- Add the garlic and cook until fragrant, about 1 minute.
- Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
- 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.)
- Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.
Notes
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.Nutrition
Nutrition Facts
Chicken Marsala
Amount Per Serving
Calories 503
Calories from Fat 261
% Daily Value*
Total Fat 29g
45%
Saturated Fat 14g
70%
Cholesterol 134mg
45%
Sodium 753mg
31%
Potassium 773mg
22%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
4%
Sugars 4g
Protein 27g
54%
Vitamin A
17.4%
Vitamin C
7.4%
Calcium
3.9%
Iron
10.4%
* Percent Daily Values are based on a 2000 calorie diet.
Angela Schafer says
April 8, 2019 atI cut the chicken up and threw the angel hair right in the sauce with some pasta water. The kids like it this way.
Jenny P says
April 6, 2019 atMade this without the cream and it was delicious. I felt the mushrooms were a bit overcooked from 15 minutes of simmering. Next time I’ll remove the mushrooms 5 minutes into the reduction.
Linda says
April 2, 2019 atGreat recipe! We used to buy ready made frozen Marsala from a caterer which was ok but never gave enough chicken for the money and not this good. This is much more cost effective to make my own and this is a great recipe.
John Skinner says
February 16, 2019 atThis is incredible! Had it last night for our Valentine’s Day dinner. It did not disapoint!! And the cream just heightened the richness of the chicken, marsala and mushrooms!!
Will make again and again!!
babs says
February 8, 2019 atThis is probably my husband’s favorite meal so I left it up to him what he thought of it. He loved it and so did I. A keeper, for sure. Thanks for sharing.
Judy Gurley says
January 22, 2019 atLove this recipe but would like to make it in my instant pot. Recipe modifications?
Richard Wall says
January 14, 2019 atEasy three word review: CANDY. Absolutely delicious.
Ed says
December 22, 2018 atI loved this recipe. Everything came out perfect. The next recipe on my list is the creamy garlic chicken alfredo. I’ve never cooked anything with wine before and I love the rich flavor it gives.
BrownLuster says
December 17, 2018 atOh. My. Goodness.
This Chicken Marsala recipe is absolutely fantastic! I have had Chicken Marsala before at restaurants but none have ever tasted this flavorful. I am so glad I found your recipe as I have NEVER made Chicken Marsala before and this was a tremendous hit for our dinner tonight!
I made as written with the necessary substitution of marsala wine. The only wine I had was Merlot & Pinot. I used 1/2 cup Merlot mixed w/a 1/4 cup Pinot and the dish turned out deilsih!! I served it on top of Egg Noodles mixed w/Sweet Peas and Chives.
I will pick up a good bottle of Marsala wine on my next shopping day as I will be making this Chicken Marsala recipe again this week, this time with Marsala wine! Lol.
I will also double the mushroom sauce the next time as the sauce is phenomenal! There was only one Chicken breast left over so I grabbed it and put it away to put on top of seasoned, buttered grits for my breakfast in the morning. Thanks for posting this super easy, delush Chicken Marsala recipe!!
Karina says
December 19, 2018 atYUUUUM!! I love what you did here! Please let me know how you go with the Marsala wine!
BrownLuster says
December 17, 2018 atOh. My. Goodness.
This Chicken Marsala recipe is absolutely fantastic! I have had Chicken Marsala before at restaurants but none have ever tasted this flavorful. I am so glad I found your recipe as I have NEVER made Chicken Marsala before and this was a tremendous hit for our dinner tonight!
I made as written with the necessary substitution of marsala wine. The only wine I had was Merlot & Pinot. I used 1/2 cup Merlot mixed w/a 1/4 cup Pinot and the dish turned out deilsih!! The chicken was fork tender & flavorful. I served it on top of Egg Noodles mixed w/Sweet Peas and Chives.
I will pick up a good bottle of Marsala wine on my next shopping day as I will be making this Chicken Marsala recipe again this week…this time with Marsala wine! Lol.
I will also double the mushroom sauce the next time as the sauce was quickly devoured! There was only one Chicken breast left over so I grabbed it and put it away to put on top of seasoned, buttered grits for my breakfast in the morning. Thanks for posting this super easy, delish Chicken Marsala recipe!!
Angie Ninan says
December 2, 2018 atWhere do you get the Marsala wine? I bought mine from the cooking section at Kroger’s and it was terrible. I would love to finally make one of my favorite foods!
Karina says
December 6, 2018 atThis is one of my favorites too! I did use one in the local grocery store but I do not remember the brand. I would recommend asking someone who works in that section of the grocery store and let them know what you are making. Hope that helps! Enjoy your marsala! XO
Dan Levy says
December 12, 2018 atDon’t get cooking wine. Get real Marsala wine from the wine section
Sarah says
January 13, 2019 atbest to get a reasonably priced Marsala at a liquor store or in the wine section of a grocery store( depending on where you live and where it is sold). Cooking wine is low quality and usually too salty or sweet. Having a good wine make a world of difference!
Ioana says
November 30, 2018 atYum. This was fantastic. Can’t wait to try more recipes from your website!
Ross says
November 4, 2018 atwith spinach the sauce probably wont thicken enough
Moee says
November 2, 2018 atI doubled this recipe and followed your instructions and it was FABULOUS! I broke the rule of never seeing guests an untried recipe and they loved it too. I am making it again for guests tomorrow night. I served both cauliflower rice and basmati rice so that people could choose what they wanted. I signed on your site and can’t wait to try some more of your recipes!!
thomas petersen says
October 24, 2018 atcan this recipe be doubled?
Karina says
October 24, 2018 atYes, of course! The more the better ;)!!
Melissa Boos says
October 15, 2018 atI’ve made this multiple times and, as most people do, have made a few very minor changes to suit our tastes. I always chop up a shallot and cook that in with the mushrooms and garlic. I don’t measure the garlic, but I probably double what it calls for. I double the amount of wine and stock but use the same amount of cream the recipe calls for. This is probably my favorite dish to make. My 9 year old and 12 year old BOTH like it and I feel like I’m eating something from a restaurant!
Anthony says
October 6, 2018 atThis recipe was bomb!!! It was my first time cooking chicken marsala with my girlfriend and it was a very delicious dish. The measurements were spot on, and the instructions were easy to follow 🙂
Lisa Gregory says
September 24, 2018 atThank you for sharing. This was very tasty. I prepped as much as possible before church so I could do like they do on cooking shows and just throw things in. Went well with the angel hair pasta.
melissa s says
September 20, 2018 atI made this this evening with some already seasoned thinly sliced chicken breast i had bought. I did substitute the marsala with port wine because that’s all I had. I used less chicken than it called for. I think the sausecwas really good, I’m sure with marsala wine it would be better. I think next time I will use stuffed chicken breast with mushrooms and mozzarella or provolone and double the sauce.
Thank you for the great recipe.
Carol Daniel says
September 20, 2018 atThis dish (chicken marsala) had a wonderful flavor, only problem the sauce did not thicken. Any suggestions?
Genny Coats says
November 11, 2018 atI added a cornstarch slurry to thicken it up instead of waiting for it to cook down. Worked well and you get more sauce that way.
Lara says
September 19, 2018 atThis looks so good! I can’t wait to try it 🙂
Heather Head says
September 7, 2018 atI think this is the best dish I’ve ever made! It turned out so tasty and and was quick and easy to make!
KayL says
September 1, 2018 atI made this as written and it was delicious. The instructions are simple to follow and the ingredient list isn’t too long and doesn’t contain a bunch of ingredients that I haven’t heard of. We all enjoyed it. Thanks for sharing this recipe!
Carolyn Marshall says
August 23, 2018 atMade this last night but used Boronia Marsala which BWS told me was a dry Marsala!!!!! Obviously it isn’t as although sauce was nice it was sweet!!!! What is a dry Marsala?????
Diane says
July 27, 2018 atThis was absolutely delicious! Definitely a family favorite. Thank you for sharing.
Rebecca says
July 11, 2018 atHow do you think spinach would be on this recipe ?
Karina says
July 12, 2018 atThat sounds like a great idea! I hope that you enjoy it!
Andrea says
July 1, 2018 atMade 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
July 1, 2018 atWOW!! 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!
Charlotte says
June 14, 2018 atWhy can’t I get the actual recipe, this site sucks.
Karina says
June 14, 2018 atThank 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/.
Anthony Luke says
January 5, 2019 atSomeone needs a nap
Sean says
June 14, 2018 atI can’t get the actual recipe to come up just all the tips
Karina says
June 14, 2018 atHi 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
Lisa says
June 3, 2018 atGreat recipe. Love the web site design.
Alexis says
May 29, 2018 atI 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
May 29, 2018 atYAY!! That is great to hear! I am so glad that he loved it! That is always a plus! Thank you for sharing! XO
Jade says
May 10, 2018 atPicked up the wrong wine, will any red wine work or must it be dry?
Karina says
May 11, 2018 atYour 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!
Annie Wratten says
May 7, 2018 atJust 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
May 3, 2018 atNormally 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
April 29, 2018 atI made this last night using boneless skinless chicken thighs. It was absolutely delicious. I’ll definitely be making it again.
I’ll mitchell says
April 23, 2018 atCan you substitute almond flour for basic flour?
Karina says
April 23, 2018 atYes, 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!
Zenaida Utzurrum says
April 17, 2018 atI ‘ll try this marsala seems so yummy . Thanks for thr recipes .
Teah says
April 16, 2018 atMade 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
April 16, 2018 atFor those who don’t cook with alcohol, is there a substitution for the wine?
Karina says
April 19, 2018 atYou are welcome to leave the wine ingredient out if you prefer.