The Ultimate Chicken Marsala recipe is am easy chicken recipe with real marsala wine

The Ultimate Creamy Chicken Marsala Recipe

The Ultimate Creamy Chicken Marsala Recipe is our favorite chicken marsala recipe ever and it’s easy to make! We love the creamy mushroom sauce made with real marsala wine and cream!

This easy to make chicken Marsala goes so well with crispy Shoestring French Fries for soaking up all the creamy marsala sauce! Another great side is Stick of Butter Mashed Potatoes or our popular Spicy Mushroom Rice.

The Ultimate Chicken Marsala recipe is a chicken breast recipe with mushrooms and marsala wine

Chicken recipes like this creamy chicken marsala are the best kinds of recipes to have in your back pocket.

They’re the kinds of recipes that seem like they took you a lot longer than they did, and the taste is out of this world. Whether it’s for a family dinner, a date night at home or a dinner party, this chicken marsala recipe is the one you need!

How To Make The Best Chicken Marsala

There are a few tips here in my opinion for making The Ultimate Creamy Chicken Marsala, well, ultimate.

First you need to check out the size of your chicken breast. If the chicken breasts that you’re using are really thick, slice them in half lengthwise so you end up with a thinner chicken breast.

The Ultimate Chicken Marsala recipe is a chicken breast recipe that starts by browning the chicken

The next crucial step is browning the mushrooms well. Making sure the mushrooms get browned nicely adds so much flavor to this chicken marsala recipe, you don’t want to skip it. 10 minutes or so is all you’ll need to get them good and browned.

The Ultimate Chicken Marsala recipe starts with browned mushrooms

Is Sweet Marsala Or Dry Marsala Better For This Recipe?

Finally, you need to buy yourself real Marsala wine, not the cooking wine form the grocery store. All those experts out there will tell you to use dry Marsala, not sweet Marsala but honestly I use whatever I have.

Both work out just fine, as long as it’s real Marsala wine, like the kind from the liquor store.

The Ultimate Chicken Marsala recipe is an easy chicken recipe simmered in a creamy marsala sauce

Can You Make Chicken Marsala Ahead Of Time?

Absolutely. Sometimes I think it tastes even better! I like to make this chicken marsala recipe and let it cool down right in the skillet, then get it in the fridge.

That way I can put the skillet right back on the stove top when it’s time for dinner! If you’re marsala sauce gets too thick on you when you’re reheating you can add another splash of chicken broth or cream. (Or Both)

The Ultimate Chicken Marsala recipe is am easy chicken recipe with real marsala wine

Looking For More Easy Chicken Recipes?

We know you guys are always looking for awesome chicken recipes like The Ultimate Creamy Chicken Marsala Recipe! Here are some of our favorite easy chicken dinner recipes!

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Ultimate Chicken Marsala is a chicken recipe that uses real marsala wine and cream


The Ultimate Chicken Marsala recipe is am easy chicken recipe with real marsala wine

The Ultimate Chicken Marsala

  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: dinner
  • Method: stove top
  • Cuisine: American


This delicious chicken marsala recipe is always on our dinner menu! The creamy marsala sauce made with real marsala wine can’t be beat!


2 pounds chicken breast, cut in half lengthwise if thick

Kosher salt and fresh black pepper to taste

1 teaspoon garlic powder

1/2 cup flour, plus 1 tablespoon, divided

2 tablespoons olive oil

2 tablespoons butter

10 ounces button mushrooms, cleaned and sliced

1/2 cup diced onion

1 teaspoon chopped garlic

1 teaspoon finely chopped rosemary

1/2 cup marsala wine

1 1/2 cups chicken broth

1/4 cup heavy cream

Chopped parsley for garnish


Start by seasoning both sides of the chicken breasts generously on both sides with salt, pepper and the garlic powder.

Add the 1/2 cup of flour to a shallow plate or a resealable bag and coat the chicken completely, shaking off the excess flour.

Add the olive oil to a large skillet over medium heat then add the chicken breasts in a single layer to brown. Cook for 4-5 minutes on each side until nicely browned, then remove to a plate and cover with foil.

Add the butter to the same skillet, then add the mushrooms, seasoning with salt and pepper to taste. Stir to and cook for 7-8 minutes until nicely browned.

Add the onions, garlic and rosemary to the mushrooms, cooking for 3-4 minutes longer until the onions have softened. Sprinkle in the remaining tablespoon of flour and stir into the mushrooms for 1 minute.

Carefully pour in the marsala wine to deglaze the pan, scraping up any brown bits from the bottom of the skillet. Bring to a boil while whisking to prevent lumps from the flour, then let the marsala reduce for 1-2 minutes until it’s almost evaporated.

Pour in the chicken broth and cream then stir or whisk to combine.

Add the chicken breasts and any juices from the plate to the skillet, bring to a simmer and cook for 10 minutes.

Taste the sauce for seasonings, adjust with more salt and pepper if needed and serve with chopped parsley for garnish.


• The sauce will thicken more as it cools

Keywords: chicken marsala, chicken marsala recipe, easy chicken dinners, chicken recipes, chicken breast recipes, marsala sauce

21 Responses

    1. The sauce will thicken as it simmers and also once it cools a bit, but yes it should be on the thicker side, not as thick as a gravy though. Did you let the marsala reduce first?

    2. Brittany


      I too had a runny sauce. I even let the sauce simmer for an additional 10 mins. I feel like it thickened ever so slightly but I feel like not a thick enough consistency for Marsala. I ended up adding 1/2-1 tbsp of cornstarch, however I think it thickened the sauce to much even after adding additional Marsala. Any suggestions on how to thicken the sauce more. Everything came out perfect and I was able to follow all cooking steps and timing except for the sauce part. Idk what happened.

      1. So this isn’t a super thick sauce like a gravy, maybe that’s where the confusion is. But it does thicken as it cools slightly. If you followed the measurements of the liquid and let it reduce for the right amount of time I’m not sure how else to help you, other than making a video tutorial and adding it to the post, which I can definitely do!

  1. Darlene Seger

    I made this recipe last night – my first time of making Chicken Marsala. IT was a huge success and declared the most delicious chicken they had ever had.

  2. Sara

    Wow this was amazing! I didn’t think It was going to be perfect but It sure was. I did add a little bit more butter in with my mushrooms. But overall wow this was AMAZING

    1. Sara

      Okay so actually my chicken was really under seasoned. Make sure you season really well. The sauce was great but I could of done more for the chicken

      1. I changed the ingredients to say season with salt and pepper to taste, just season the chicken breasts generously on both sides. Thanks Sara!

  3. Mare

    Oh my! This was to die for! I have to say, I so appreciate the tip on making this beforehand and heating right before dinner! I had the rest of the day to do other things! Thanks Dan! Great recipe!!

  4. Supriya

    Amazing! Wouldn’t change a thing. We had it with baguette and roasted sesame asparagus. The whole family loved it. Thank you for sharing this!!

  5. Gina

    Thanks!! Only thing I did different was I added Prosciutto to the mix, I just rendered it down then add the mushrooms! Awesome recipe!

    You need to check out Just A Pinch and add the recipe box app to your site makes it so easy to find the recipes again!

    1. We are actually redoing our entire site after the first of the year and it will include a recipe box! So glad you like the chicken, LOVE the addition of prosciutto!

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