Creamy Chicken Marsala is easy to make and tastes just like it came from a restaurant! Tender chicken with an addicting, creamy marsala sauce!
If you love marsala flavored dinner recipes you should also try my Skillet Beef Marsala or my Chicken Marsala Fettuccini Alfredo!
Creamy Chicken Marsala
This easy chicken marsala recipe is the kind of dinner you need to have in your back pocket. The taste is out of this world, but it doesn’t take long to make! It’s perfect for a weeknight family dinner, a date night or even the holidays. This is one chicken recipe you will put on repeat!We like serving this mushroom chicken recipe with fluffy mashed potatoes or crispy shoestring french fries to soak up all the delicious, creamy marsala sauce! Believe me when I tell you that you won’t want to leave any of this creamy wine sauce behind.
Tips For Making The Best Chicken Marsala At Home
There are a few tips here in my opinion for making a chicken marsala recipe, well, the best. We’re looking for tender, almost cut with your fork tender chicken, a super addicting, plate licking sauce and a 30 minute or less recipe.
Think we can do it?
How To Cut Chicken Breasts In Half
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.
Brown Your Mushrooms Properly
The next crucial step is browning the mushrooms really 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.
Use Real Marsala Wine For The Sauce
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. Marsala is wine is an Italian dessert wine, typically drank after a meal. In the USA, we like to use it more for cooking than drinking like in this chicken recipe.
Can You Make Chicken Marsala Ahead Of Time?
Absolutely. Sometimes I think it tastes even better! I like to make this chicken 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)
Alternately, you can transfer the chicken to a baking dish, cover and reheat in the oven. 350 degrees would work well for reheating this chicken dinner, about 20 or 25 minutes should warm it through.
Can You Freeze Chicken Marsala?
You can also make this chicken marsala, freeze it and save it for another day. When you go to reheat, thaw the chicken in the refrigerator first, then reheat in the oven at 350 until warm. Our Creamy Chicken Marsala Recipe makes a good amount of sauce so there’s no need to worry about adding any extra!
PIN IT!
More Easy Chicken Recipes You Might Like:
We know you guys (like us) are always looking for awesome chicken recipes like this Easy Creamy Chicken Marsala Recipe! Here are some of our other favorite, easy chicken dinner recipes!
- Slow Cooker Mongolian Chicken
- Chicken and Broccoli Stir Fry
- Our Favorite Chicken Recipes
- Caramelized Onion Chicken Thighs
- Garlic Parmesan Chicken Wings
Creamy Chicken Marsala
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 Servings 1x
Print Recipe
Pin RecipeThis recipe for Creamy Chicken Marsala is so easy to make and tastes like it came from a fancy restaurant! Everyone will love the tender chicken and deliciously creamy mushroom sauce that’s full of authentic Italian flavor!
Ingredients
- 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
Instructions
- 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.
Recipe Notes
• The sauce will thicken more as it cools
- Category: Dinner
- Method: Stove Top
- Cuisine: American
This was so delicious! Creamy flavorful sauce with lots of yummie mushrooms. A new favorite!
We love it too – thank you!
I’m making it now and the broth is really runny. Should it be thicker like gravy?
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?
This recipe is absolutely amazing and we used it for our wedding reception. We made 16 batches of this ahead of time, let cool then vacuum sealed each bag and froze them. Followed the reheating directions to defrost in refrigerator and then reheat in an oven. Everyone LOVED it!!! Even my mother who doesn’t like mushrooms. We did switch out the flour for gluten free 1:1 flour because we did a gluten free menu. Also we cut the chicken into smaller pieces to serve more people.
So happy to hear that Valerie! Very cool to hear that you did all the cooking yourself. Congratulations!
Hello,
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.
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!
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.
I’m so happy to hear that – thanks for letting me know Darlene!
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
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
I changed the ingredients to say season with salt and pepper to taste, just season the chicken breasts generously on both sides. Thanks Sara!
We made this last night for dinner and it was delicious! We will be making this one again.
Wonderful recipe! Super easy. Side was over roasted asparagus with garlic and sprinkled fresh parmigiana
Sounds perfect, Thanks Stephanie!
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!!
Yes, the more free time the better! This recipe is one of our favorites, so glad you liked it!
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!!
Updating my review with this note from hubby: “this chicken is superb, better than restaurant”.
Thanks so much guys! This chicken recipe has been tested in our house more times than you can imagine, I’m so happy you liked it too!
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!
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!
Added a little cornstarch to thicken the sauce! Yummy. My 2 grown sons were eating/slurping the left over sauce in the pan as they were cleaning up!
yummy and delicious recipe thank you for sharing your recipe
Excellent used milk instead of heavy cream everyone loved it
I’ve made this a half dozen times for us, and with guests. When just the two of us I halve the chicken and broth but not the onion or mushrooms or Marsala…it’s perfect. You really do need plenty of salt and pepper on the chicken and though my wife scolds me every time she still eats every bite. Definitely a staple in our house!
Thanks so much Tony! You’re right, seasoning the chicken is a very important step. So glad you like it!
Excellent recipe. I made two “mistakes” (minor, but I’m picky). I should have pounded the chicken thinner and cooked it at something less than “medium” on my electric (yeah, I know) stove. My chicken was a bit tougher than I believe it should have been. Next time I’ll marinate in baking soda (velvet) for 30 minutes before the season and flour dredge and cook a little more gently. My second mistake was thinking the sauce was going to be too thin after I added the chicken broth and cream so I added another tablespoon of flour. Too thick after it reduced. I should have not added the extra flour. Chicken Marsala should have a relatively thin sauce (like thin maple syrup maybe) but I over did it. Other than my screw-ups, it was otherwise great and my wife loved it.
I made this last night for my son and his family. I made it early in the day and reheated in the oven for 35 minutes while I made the sides. It was delicious. Everyone enjoyed it and my daughter-in-law asked for the recipe. I read other posts about freezing it and I think I will try doing that so I have it on hand for unexpected company.