Easy Chicken Marsala
This Easy Chicken Marsala is a classic Italian-American dish that is perfect for weeknight dinners or special occasions. The tender chicken breasts are cooked in a rich and flavorful sauce made with Marsala wine, mushrooms, and fresh herbs.
This dish pairs well with mashed potatoes, pasta, or even rice. We like to pair it with fluffy white rice. But you can choose your favorite.
Table of contents
❤️ Why You’ll Love This Recipe
- Quick and easy to prepare, making it ideal for busy weeknights.
- It uses simple ingredients that you may already have in your kitchen.
- A restaurant-quality meal that can be made in the comfort of your own home.
- Great for both casual family dinners and special occasions.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- large chicken breasts
- Salt & pepper
- garlic powder
- Flour
- butter
- cremini mushrooms
- fresh garlic cloves
- marsala wine
- heavy whipping cream
- oil
See the recipe card below for quantities.
🔪 How to Make Easy Chicken Marsala
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Season the sliced chicken breasts on both sides and then dredge in flour.
- Heat the oil in a skillet, and then sear the chicken on both sides in the hot skillet. Set aside.
- Add the butter and mushrooms to the skillet and cook for 3-5 minutes.
- Add the minced garlic and marsala wine to the skillet and let it bubble for 2-3 minutes.
- Add the cream to the skillet, and then add the chicken back in.
- Cook for another 4-5 minutes until the chicken is cooked through and the sauce has thickened up a bit.
🥄 Equipment
This is a list of the equipment that you will need to make this simple recipe:
- knife and cutting board
- shallow plate
- large skillet
🥫 Storage
Storage – Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing – This recipe does not freeze well, as the cream can separate when reheated.
Reheating – We’ve found the best way to reheat is to place it in a skillet over low heat until warmed through.
Serve With
Serve this delicious chicken marsala dish over your choice of pasta, Amish Mashed Potatoes or rice. You can also serve it with roasted vegetables like Cheesy Roasted broccoli, Garlic Asparagus, or Maple Glazed Carrots for a complete meal.
💭 Tips
Use chicken breasts that are of even thickness for consistent cooking. If needed, you can use a meat mallet to pound them into an even thickness.
For best results, use fresh mushrooms rather than canned ones, as they provide better flavor and texture to the dish.
Adjust the seasoning to your taste. If you prefer a richer sauce, you can add a little more cream or a pinch of parmesan cheese.
If you don’t have marsala wine, you can substitute it with sherry or dry white wine, but keep in mind this may slightly alter the flavor.
⁉️ FAQ
Do you have questions about this easy chicken marsala recipe? Here are the answers to the most commonly asked questions.
Chicken Marsala is traditionally served over pasta, such as fettuccine or linguine, as the creamy, flavorful sauce pairs perfectly with the noodles.
Chicken piccata features a tangy, lemon-based sauce typically made with lemon juice, capers, and white wine or chicken broth. On the other hand, Chicken Marsala boasts a rich, savory sauce made with Marsala wine, mushrooms, and cream for a deeper flavor.
Yes, you can make Chicken Marsala without wine. A good substitution is chicken stock or broth with a splash of apple cider vinegar.
🍽 More Chicken Recipes
Do you enjoy chicken? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Easy Chicken Marsala
Equipment
- knife and cutting board
- shallow plate
- large skillet
Ingredients
- 2 large chicken breasts
- Salt & pepper to taste
- 1 teaspoon garlic powder
- Flour for dredging
- 3 tablespoons butter divided
- 8 ounces cremini mushrooms sliced 1/8
- 1 large clove garlic minced
- ¾ cup marsala wine
- ¾ cup heavy/whipping cream
- Oil for frying
Instructions
- Cut the chicken breasts in half lengthwise to make 4 thinner cutlets.
- Season the chicken with the salt, pepper, and garlic powder.
- Coat each piece in flour.
- Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat.
- Once the pan is hot, add the chicken and sear it for 4-5 minutes/side or until golden.
- Take the chicken out of the pan and set aside (it’ll finish cooking in the sauce).
- Add the remaining butter and mushrooms to the skillet and cook them for 3-5 minutes, stirring occasionally, until browned.
- Add the minced garlic and marsala wine to the skillet and let it bubble for 2-3 minutes.
- Add the cream to the skillet, and then add the chicken back in.
- Cook for another 4-5 minutes until the chicken is cooked through and the sauce has thickened up a bit.
- Season with extra salt & pepper if needed.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
