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You are here: Home / Recipes / Easy Creamy Chicken Marsala

By Karina 126 Comments Filed Under: Chicken

Easy Creamy Chicken Marsala

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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 in a thick and 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! | cafedelites.com

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 Chicken Marsala | cafedelites.com

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.

Thick and creamy Marsala sauce | cafedelites.com

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.

Creamy Chicken Marsala in a thick and creamy mushroom sauce rivals any restaurant! | cafedelites.com

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!

Chicken Marsala | cafedelites.com

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: 10 mins
Cook: 25 mins
Total: 35 mins
Serves: 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

Calories: 503kcal | Carbohydrates: 21g | Protein: 27g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 134mg | Sodium: 753mg | Potassium: 773mg | Fiber: 1g | Sugar: 4g | Vitamin A: 870IU | Vitamin C: 6.1mg | Calcium: 39mg | Iron: 1.9mg
« Steaks with Chimichurri (Churrasco)
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Reader Interactions

Comments

  1. Sherri says

    November 23, 2020 at 4:38 am

    5 stars
    Sooooo yummy! Family loves it!

    Reply
  2. Nichole says

    October 30, 2020 at 6:36 am

    5 stars
    I made this sauce with really fat bone in pork chops. It was fantastic, and I didn’t even dredge the chops in flour!

    Reply
  3. Kat Scher says

    October 25, 2020 at 6:31 am

    5 stars
    Thank you!!!!
    I am a newlywed (15 days, lol) and trying to cook more recipes than the 5 I’ve had in my solo rotation for the last 10 years. My husband loooved this. I’d halved the recipe because its just the two of us but he asked that, when I make it again, I not do that so we can have leftovers. Um, that’s a first!

    Reply
  4. Jennifer Marie says

    October 11, 2020 at 7:23 pm

    5 stars
    This was delicious! I appreciate that you put what it goes well with too!

    Reply
  5. mary says

    August 17, 2020 at 8:20 am

    5 stars
    This was the best recipe I’ve ever tried for Chicken Marsala. I added onions to it because I love them and add them to everything. My sauce didn’t thicken so I just thickened it with a little corn starch and water. I will be making this a lot, it was so good.

    Reply
  6. Mr. Goodkat. says

    July 21, 2020 at 11:25 am

    5 stars
    Recipe went off without a hitch…followed it exactly with only one hiccup – had my gma pick up the marsala wine for Sunday dinner and she ended up grabbing sweet marsala… was not a negative at all. Just take time to cook down and thicken, same with cream.

    the recipe literally couldnt have been more perfect. 5☆.

    Thanks again.

    Reply
  7. scott says

    July 15, 2020 at 6:01 am

    5 stars
    This recipe is in my favorites and I have made it many times. The one thing I would suggest is to use good marsala from the wine section. It makes such a difference in the flavor. Thanks for the great recipe!

    Reply
  8. Vermont Living says

    July 11, 2020 at 11:58 am

    5 stars
    Dear Karina,

    Absolutely outstanding recipe! Thank you so very much from someone who hates to cook. I love your website, your written instructions are succinct, yet your enthusiasm shines through. I am making this recipe again because it is just PERFECT!

    Reply
  9. Mary Burns Morin says

    May 17, 2020 at 8:39 am

    5 stars
    This was absolutely delicious! It was a huge hit with my family for dinner tonight! Can’t wait to make it again!

    Reply
  10. Holly says

    May 11, 2020 at 9:06 am

    5 stars
    Great flavors, not overly creamy or rich (I used half and half). I added a little shredded spinach and tossed the sauce with some cooked gnocchi, then served it over the top of the chicken. Very delicious! It would even be good as a vegetarian dish, if a few more vegetables were added. I’ll definitely be making it again.

    Reply
  11. Kim Smith says

    April 27, 2020 at 9:59 am

    5 stars
    I made this for dinner tonight and it was absolutely delicious! Even my kids who thought that they would not like it, cleans their plates! Delicious and easy dinner. Thank you!

    Reply
  12. Chris Intemann says

    April 22, 2020 at 11:42 am

    5 stars
    Absolutely Delicious!!!
    I have a family of 7 so I tripled the recipe because we like leftovers. Needless to say….there were no leftovers! We LOVED this recipe! The only change I made was to add more garlic and mushrooms. I served this with egg noodles and it was delicious. Thank you for sharing all your recipes. I’m so glad I found your site. Happy cooking!

    Reply
  13. Dahlia says

    April 21, 2020 at 12:35 am

    My family really enjoyed this dish! The only change I made was adding more mushrooms and garlic than the recipe called for. I followed the sauce measurements exactly as the recipe said. Thank you Karina for sharing all of your wonderful recipes! I have made several of them and they always come out great!

    Reply
  14. Sophia says

    April 11, 2020 at 4:08 am

    5 stars
    this turned out better than I could have ever imagined.

    Reply
  15. Kendra B says

    March 30, 2020 at 2:00 pm

    5 stars
    Quite possibly the BEST Chicken Marsala Recipe I have EVER made!!? Definitely saving for future meals. Will never look up another recipe, unless God forbid I lose this one! ??

    Reply
    • Jeff Jones says

      April 12, 2020 at 11:32 am

      Sour cream is a nice addition!

      Reply
    • Helen B says

      May 15, 2020 at 4:20 am

      Made this tonight to use up mushrooms and some double cream. I didn’t have Marsala wine so used dry white wine and brandy. Wow!! It was absolutely delicious! Served it with rice but next time will try sautéed potatoes and veg. Could be a nice meal to share with friends. Thanks for sharing this recipe!

      Reply
  16. Leslie says

    March 27, 2020 at 12:43 am

    My husband loved it. He said, “This is truly a restaurant quality dish.”

    Reply
  17. Cari says

    March 16, 2020 at 7:43 am

    I used portabella mushrooms. Good wine. Heavy cream. Followed recipe to a t. Tastes great but seems greasy and seems wine and broth separated when I added the cream. Yucky!

    Reply
    • Helen B says

      May 15, 2020 at 4:25 am

      Perhaps you had the heat too high when you added the cream. I took the pan of the heat, stirred the cream in slowly and then heated it through gently over a medium heat.

      Reply
  18. Beth says

    March 12, 2020 at 9:41 am

    I am a recipe follower to a fault… I cook for a picky eater but on quality side, not ingredients… … he loved it and I was exact, even added 2 chicken breasts. I want to love chicken Marsala but I don’t … this was better than I have ever eaten.

    Reply
  19. Tracy says

    March 12, 2020 at 8:13 am

    Question…has anyone made this and then froze some of it?

    Reply
  20. Jackie D says

    March 11, 2020 at 9:32 am

    5 stars
    We loved it. Sauce was a little thin for my liking so next time I’ll make a rue to thicken it before adding the broth etc.

    Reply
  21. Mike Manxione says

    February 24, 2020 at 10:52 pm

    This dish was fantastic!!! My wife and I had company join us for dinner and everyone loved the dish. It’s a keeper!!!

    Reply
    • Mary Obrien says

      February 26, 2020 at 12:34 am

      5 stars
      I made this and it was really good just as is. We had it over angel hair pasta. We also had it as left overs keeping the pasta and sauce separate, it was just as good.

      Reply
    • Francesca Mecca says

      April 27, 2020 at 9:19 am

      Since I don’t like cream. I made it without the cream. It’s excellent. The instructions were great to follow. Also, adding helpful hints is a plus. You made my day. 😄

      Reply
  22. Susie Joyce says

    February 01, 2020 at 12:48 am

    I have a question. If I make the Chicken Marsala for a group of 12 people, can I make it a bit ahead of time, and then keep it warm in the oven in a large dish? I noticed you said serve immediately. Thank you!!!

    Reply
  23. Roy Hamrick says

    January 09, 2020 at 8:10 am

    I wonder if sour cream could be substituted for the cream . . .?

    Reply
    • Andrea says

      January 20, 2020 at 3:46 am

      I have made this several times and I think it would totally change the taste and make it sour. I would definitely stick with cream!

      Reply
    • Kris says

      March 01, 2020 at 1:49 am

      I have even used non-fat Greek yogurt, but be careful you don’t curdle it.

      Reply
    • Tracy says

      March 20, 2020 at 11:30 am

      I think it would change the flavor but not a bad flavor – it would taste more like stroganoff especially if you add more parsley since stroganoff base is similar.

      Reply
    • Katharine V. says

      March 24, 2020 at 2:01 am

      I used sour cream when I made this dish, it came out great.

      Reply
    • Debbie D says

      October 29, 2020 at 4:00 am

      I have used sour cream in place of the cream and love it!

      Reply
  24. Naomi Brown says

    January 07, 2020 at 6:07 am

    Do you think it will be ok if i sub the cream out for Almond milk? I am trying to chill on dairy.

    Reply
    • Ruby Sigala says

      February 13, 2020 at 8:26 am

      I haven’t tried it yet but I was planning to sub coconut milk/cream for the dairy cream. I’ve used coconut milk before in other dairy cream recipes and it has come out great!

      Reply
  25. Palma says

    December 27, 2019 at 12:26 am

    5 stars
    Amazing recipe. Everyone love it and wants it again today. Very easy to make too! I served it with mashed potatoes. Delicious! Thank you for the recipe.

    Reply
  26. Mika says

    December 26, 2019 at 5:45 am

    5 stars
    Wow! Tried it tonight … with Sherry instead of Marsala. The whole family loved it. Thank you for the great recipe! 🙂

    Reply
  27. CALCULA says

    December 17, 2019 at 3:10 am

    through the photos I find them delicious recipes, but is it recommended for sports? when?

    Reply
    • Tony says

      April 10, 2020 at 4:04 am

      5 stars
      I just made this and it turned out amazing. I used half and half but it didn’t quite thicken up to my liking. I whisked some flour with broth and added it before I added the chicken to the sauce and it was perfect.

      Reply
  28. Erika says

    December 08, 2019 at 11:52 am

    5 stars
    This dish came out amazing. I’ve made chicken Marsala in the past but this is by far the BEST recipe. Takes little time also. Will make again!!!

    Reply
    • Julz says

      April 18, 2020 at 10:40 am

      Amazing recipe thanks! I used white mushrooms and it was still as yummy!!

      Reply
  29. ted says

    November 18, 2019 at 11:13 am

    do you think the sauce could be frozen and applied to freshly cooked chicken?

    Reply
  30. Derek says

    November 18, 2019 at 8:59 am

    5 stars
    This is a very easy and very delicious recipe. I served over cauliflower rice. I feel silly commenting because my absolute *biggest* pet peeve is when people comment on a recipe by saying all the things they did differently or substituted. It’s like… “just make the freaking recipe as written first!” Haha! But here is my hypocrisy: In my case I am newly allergic to wheat, so I didn’t dredge the chicken, but just sprinkled it with salt, pepper and garlic salt before frying. Other than that – I followed it exactly and it was perfect. Thank you so much for a DETAILED recipe with all needed info and time frames. I appreciate how thorough you are with instructions. Nothing worse than a vague recipe! 😀 A++

    Reply
  31. Emily says

    November 16, 2019 at 10:21 pm

    5 stars
    Loved it, though maybe not Quite as much as your creamy sundried tomato and parmesan chicken! Next time I’ll only add the pepper at the end, to taste, and I found I had to add a bit of cornflour to thicken the sauce even after adding the chicken back in.
    Only thing I’d say is that slicing the chicken fillets doesn’t have the same tenderising effect as pounding chicken.

    Reply
    • marcia l niemerg says

      March 11, 2020 at 9:26 am

      I used the rest of the flour mixture from the chicken breading to thicken the sauce. If you stir it into the mushroom sautee mixture after the mushrooms are cooked, you can slowly add the chicken brother and it makes a nice smooth thicker sauce.

      Reply
      • Shreya Kathuria says

        April 16, 2020 at 12:09 pm

        5 stars
        I did the same exact thing and the sauce turned out perfect!

        Reply
  32. Cristil says

    November 02, 2019 at 8:05 am

    5 stars
    This is a perfect recipe! Chicken Marsala at restaurants is way over priced and I rarely order anymore. The cream sauce is amazing. I’m horrible at cooking chicken and the recommendation to split the breast made the chicken edible from this cook. I am allergic to mushrooms so I substituted with beef broth and shallots. I want to try making with shrimp instead of chicken and onions as another mushroom substitute. The cost was about $6 in ingredients and it was easily two meals.

    Reply
  33. Sheron Spencer says

    October 24, 2019 at 10:03 am

    5 stars
    OMG OMG I just made this recipe!!!!!!! This recipe is so GOOD!!! My words wouldn’t even explain it properly. This will be a dish I’ll be taking to all the pot lucks.

    Reply
    • Kibibi Lewellen says

      January 23, 2020 at 3:42 am

      Can this be put into a crock pot??

      Reply
      • Kate says

        November 29, 2020 at 10:36 am

        I Would not recommend that the chicken breast will dry up and not be as tender. It will become more like pulled chicken, like pulled pork in crock pot.. The crock pot won’t give same effect of taste quality as you have when on stove top. Most recipes you can get away with in a crockpot. I’ve tried it out of curiosity lol. I’m picky when it comes to certain Italian dishes and this one def don’t entertain it in a crock pot you will be majorly disappointed lol. As for those questioning about using sour cream it changes entire flavor resembling a little that of stragonof however, the Marsala wine will throw it off in flavor. I’d. Honestly follow the recipe exactly as written and you can always thicken the sauce as you go to your liking. I use this recipe constantly and it’s my absolute favorite nothing else has come close to this. I’m Italian and there are many variations to this dish this one is easier and better in taste. You just can’t go wrong with this recipe!

        Reply
  34. Amza says

    October 13, 2019 at 11:09 pm

    This recipe was absolutely delicious! Made it for a thanksgiving get together. Will definitely be making it again!

    Reply
  35. Gina M Davis says

    September 21, 2019 at 4:40 am

    Thanks for this! My son in law loves this dish so much so it was one of the protein options at his and my daughters wedding needless to say it was just awful just chicken and mushrooms no sauce at all! The caterer said she forgot it OMG really! Well I made this for him last night and he loved it!! Thanks so much!

    oh if you can and get a chance check out Just A Pinch and consider adding the pinch app to make it easy for us home cooks to nicely and tiddly add your recipes to our boxes!

    Reply
  36. Nicole says

    September 02, 2019 at 3:04 am

    5 stars
    This was amazing! I substituted coconut cream blended with almonds for the cream as my little guy is dairy free but it was still incredible. I did have to add some cassava flour to thicken it up some but my kids licked their plates!

    Reply
  37. Victoria says

    August 28, 2019 at 11:18 am

    5 stars
    This was an absolutely excellent dish. Followed the instructions exactly and turned out wonderful!

    Reply
  38. Jessica says

    August 24, 2019 at 2:43 am

    5 stars
    Hi, can I make the sauce the night before so it’s ready so all I would have to make is the chicken?

    Reply
  39. Kim says

    August 24, 2019 at 12:00 am

    5 stars
    This is the best Chicken Marsala we have ever tasted. So easy too. Great flavor! My husband keeps asking when I am making again. I added a little cornstarch to thicken the sauce a little. I served over angel hair.

    Reply
  40. Rachael says

    August 10, 2019 at 10:53 am

    5 stars
    Couldn’t think of what to cook tonight and came across this saved in my to make folder – so glad I did. The boyfriend and myself loved it! Adding it to my rotation !

    Reply
  41. Jane says

    July 06, 2019 at 10:11 am

    5 stars
    Amazing…..could have this weekly and definitely over angel hair pasta.j

    Reply
  42. Sally says

    June 18, 2019 at 10:47 am

    5 stars
    Absolutely delicious … served it atop saffron mashed potatoes. Major hit.

    Reply
  43. Michael Malone says

    May 24, 2019 at 11:02 pm

    Just ate this near Marsala, Sicily for lunch today. Never had it with almonds !!! I’ll be making this when I return to Florida !!!

    Reply
  44. lmp619 says

    May 23, 2019 at 3:03 pm

    Karina’s instructions stated: “When making savory dishes like Chicken Marsala, dry Marsala is the best option.” All I had was sweet Marsala, and debated whether to use it, go BACK to the store for dry Marsala, or use some Madeira. I went with the sweet Marsala in the sauce and regretted it. It wasn’t bad tasting, but not great either. I also had difficulty getting the sauce to thicken. I was stuck with not-so-great sauce that was more like a broth . . . I added some additional flour to thicken it. Despite the self-imposed problems, I would make this recipe again with DRY Marsala, and maybe a 1/4 cup less chicken broth. It was super easy.

    Reply
  45. Angela Schafer says

    April 08, 2019 at 7:35 am

    5 stars
    I cut the chicken up and threw the angel hair right in the sauce with some pasta water. The kids like it this way.

    Reply
    • Mike says

      April 29, 2019 at 4:27 am

      I sub white grape juice for the wine. They say it tastes funny with it. And we barley notice a difference.

      Reply
  46. Jenny P says

    April 06, 2019 at 3:51 pm

    5 stars
    Made 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.

    Reply
    • Marie Czarnecki says

      September 08, 2019 at 4:53 am

      5 stars
      You can also use milk if you don’t like cream.

      Reply
  47. Linda says

    April 02, 2019 at 8:03 am

    5 stars
    Great 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.

    Reply
    • Marie Czarnecki says

      September 08, 2019 at 4:55 am

      5 stars
      EVERYTHING IS BETTER HOME COOKED.

      Reply
  48. R. Brink says

    February 24, 2019 at 6:43 am

    5 stars
    I never really order Chicken Marsala at restaurants as its usually just an ok dish. But my husband wanted Chicken Marsala for dinner so we thought we’d given this recipe a try. Better than anything Ive ever had at a restaurant. I followed the recipe subbing the heavy cream with the evaporated milk and adding some prosciutto in as well…Delish! I couldn’t wait for lunch time today to be able to eat my leftovers! This will def be a new go to for when we have guests over for dinner as well.

    P.S. read a review above the mentioned a garlic bread recipe…where might I find that? ?

    Thanks for sharing!

    Reply
    • Karina says

      October 21, 2019 at 7:12 am

      You can find the garlic bread here: https://cafedelites.com/easy-cheesy-garlic-bread/

      Reply
  49. WT says

    February 19, 2019 at 1:16 pm

    5 stars
    Absolutely amazing, my wife’s favorite dish and she couldn’t have been happier!

    Reply
  50. John Skinner says

    February 16, 2019 at 5:40 am

    This 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!!

    Reply
  51. babs says

    February 08, 2019 at 8:24 am

    5 stars
    This 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.

    Reply
  52. Judy Gurley says

    January 22, 2019 at 3:19 am

    5 stars
    Love this recipe but would like to make it in my instant pot. Recipe modifications?

    Reply
    • Brenna says

      September 15, 2019 at 2:01 pm

      Yes, please!!

      Reply
  53. Richard Wall says

    January 14, 2019 at 1:25 pm

    5 stars
    Easy three word review: CANDY. Absolutely delicious.

    Reply
    • Kristy says

      October 31, 2019 at 8:59 am

      5 stars
      Chicken Marsala is my favorite dish, and this is by far, better than any Chicken Marsala I have ever had at any restaurant! The only thing is my sauce seemed to evaporate not leaving much to pour over. Next time I will make extra sauce. Excellent recipe!!

      Reply
  54. Ed says

    December 22, 2018 at 12:50 pm

    5 stars
    I 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.

    Reply
  55. BrownLuster says

    December 17, 2018 at 12:41 pm

    5 stars
    Oh. 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!!

    Reply
    • Karina says

      December 19, 2018 at 10:51 am

      YUUUUM!! I love what you did here! Please let me know how you go with the Marsala wine!

      Reply
  56. BrownLuster says

    December 17, 2018 at 11:15 am

    5 stars
    Oh. 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!!

    Reply
  57. Angie Ninan says

    December 02, 2018 at 9:43 am

    5 stars
    Where 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!

    Reply
    • Karina says

      December 06, 2018 at 9:18 pm

      This 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

      Reply
    • Dan Levy says

      December 12, 2018 at 12:15 pm

      5 stars
      Don’t get cooking wine. Get real Marsala wine from the wine section

      Reply
    • Sarah says

      January 13, 2019 at 2:28 am

      5 stars
      best 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!

      Reply
    • Sandi says

      September 07, 2019 at 11:43 pm

      Any liquor store should have it. Never using the fake stuff in the grocery store. It’s not fake tasting with a lot of salt added.

      Reply
  58. Ioana says

    November 30, 2018 at 9:04 am

    5 stars
    Yum. This was fantastic. Can’t wait to try more recipes from your website!

    Reply
  59. Ross says

    November 04, 2018 at 6:22 am

    with spinach the sauce probably wont thicken enough

    Reply
  60. Moee says

    November 02, 2018 at 8:03 am

    5 stars
    I 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!!

    Reply
  61. thomas petersen says

    October 24, 2018 at 5:07 am

    can this recipe be doubled?

    Reply
    • Karina says

      October 24, 2018 at 7:31 pm

      Yes, of course! The more the better ;)!!

      Reply
  62. Melissa Boos says

    October 15, 2018 at 4:52 am

    5 stars
    I’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!

    Reply
  63. Anthony says

    October 06, 2018 at 3:48 pm

    5 stars
    This 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 🙂

    Reply
  64. Lisa Gregory says

    September 24, 2018 at 10:31 am

    5 stars
    Thank 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.

    Reply
  65. melissa s says

    September 20, 2018 at 12:52 pm

    5 stars
    I 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.

    Reply
  66. Carol Daniel says

    September 20, 2018 at 10:11 am

    This dish (chicken marsala) had a wonderful flavor, only problem the sauce did not thicken. Any suggestions?

    Reply
    • Genny Coats says

      November 11, 2018 at 2:43 pm

      5 stars
      I 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.

      Reply
  67. Lara says

    September 19, 2018 at 4:53 am

    This looks so good! I can’t wait to try it 🙂

    Reply
  68. Heather Head says

    September 07, 2018 at 9:46 am

    5 stars
    I think this is the best dish I’ve ever made! It turned out so tasty and and was quick and easy to make!

    Reply
  69. KayL says

    September 01, 2018 at 4:07 am

    5 stars
    I 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!

    Reply
  70. Carolyn Marshall says

    August 23, 2018 at 10:48 am

    5 stars
    Made 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?????

    Reply
    • Dale briggs says

      July 29, 2019 at 12:45 am

      They’re labeled dry and sweet, sweet is an aperitif. I bought dry Marsala at the local wine store.

      Reply
  71. Diane says

    July 27, 2018 at 4:55 am

    5 stars
    This was absolutely delicious! Definitely a family favorite. Thank you for sharing.

    Reply
  72. Rebecca says

    July 11, 2018 at 9:43 am

    How do you think spinach would be on this recipe ?

    Reply
    • Karina says

      July 12, 2018 at 1:10 am

      That sounds like a great idea! I hope that you enjoy it!

      Reply
  73. Andrea says

    July 01, 2018 at 12:22 pm

    5 stars
    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.

    Reply
    • Karina says

      July 01, 2018 at 1:21 pm

      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!

      Reply
  74. Charlotte says

    June 14, 2018 at 8:18 am

    Why can’t I get the actual recipe, this site sucks.

    Reply
    • Karina says

      June 14, 2018 at 12:54 pm

      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/.

      Reply
    • Anthony Luke says

      January 05, 2019 at 8:24 am

      5 stars
      Someone needs a nap

      Reply
  75. Sean says

    June 14, 2018 at 5:17 am

    I can’t get the actual recipe to come up just all the tips

    Reply
    • Karina says

      June 14, 2018 at 1:19 pm

      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

      Reply
  76. Lisa says

    June 03, 2018 at 3:45 am

    5 stars
    Great recipe. Love the web site design.

    Reply
  77. Alexis says

    May 29, 2018 at 3:19 pm

    5 stars
    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.

    Reply
    • Karina says

      May 29, 2018 at 11:18 pm

      YAY!! That is great to hear! I am so glad that he loved it! That is always a plus! Thank you for sharing! XO

      Reply
  78. Jade says

    May 10, 2018 at 9:44 am

    4 stars
    Picked up the wrong wine, will any red wine work or must it be dry?

    Reply
    • Karina says

      May 11, 2018 at 10:11 pm

      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!

      Reply
  79. Annie Wratten says

    May 07, 2018 at 12:02 pm

    5 stars
    Just loved your recipe for Chicken Marsala..”only thing I added was 2tsp of fresh chopped Thyme…love your work..from Annie in Oz..?

    Reply
  80. Kathie says

    May 03, 2018 at 9:49 am

    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

    Reply
  81. Marylou says

    April 29, 2018 at 3:17 am

    I made this last night using boneless skinless chicken thighs. It was absolutely delicious. I’ll definitely be making it again.

    Reply
  82. I’ll mitchell says

    April 23, 2018 at 1:22 am

    Can you substitute almond flour for basic flour?

    Reply
    • Karina says

      April 23, 2018 at 6:35 am

      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!

      Reply
  83. Zenaida Utzurrum says

    April 17, 2018 at 10:06 am

    5 stars
    I ‘ll try this marsala seems so yummy . Thanks for thr recipes .

    Reply
  84. Teah says

    April 16, 2018 at 9:59 pm

    5 stars
    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!

    Reply
  85. Maj says

    April 16, 2018 at 6:54 am

    For those who don’t cook with alcohol, is there a substitution for the wine?

    Reply
    • Karina says

      April 19, 2018 at 2:53 pm

      You are welcome to leave the wine ingredient out if you prefer.

      Reply
      • Heather says

        February 04, 2020 at 7:21 pm

        5 stars
        Vincotto works well (it’s alcohol-free). Use around 1/3 of the volume of vincotto that the recipe calls for in marsala and compensate with extra chicken stock.

        Reply

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