Easy Chicken Marsala

Why You’ll Love This Recipe

• Restaurant-worthy flavors made right at home.

• Ready in just half an hour.

• Rich, savory marsala sauce with a hint of sweetness.

• Simple ingredients, big flavor payoff.

• Pairs beautifully with pasta, mashed potatoes, or crusty bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large chicken breasts

• Salt and black pepper

• Garlic powder

• All-purpose flour (for dredging)

• Olive oil

• Butter

• Cremini mushrooms, sliced

• Garlic clove, minced

• Marsala wine (semi-sweet or dry)

• Heavy cream (whipping cream)

• Fresh parsley, chopped (optional garnish)

Directions

1. Cut chicken breasts in half lengthwise to make 4 cutlets. Season both sides with salt, pepper, and garlic powder. Dredge lightly in flour.

2. In a large skillet over medium-high heat, heat olive oil and 1 tablespoon butter. Once hot, add chicken and sear 4–5 minutes per side until golden. Transfer to a plate (it will finish cooking in the sauce).

3. Add remaining butter and mushrooms to the skillet. Cook 3–5 minutes, stirring occasionally, until browned.

4. Stir in garlic and pour in marsala wine. Let bubble 2–3 minutes to reduce slightly.

5. Add cream, then return chicken to the skillet. Cook 4–5 minutes more until chicken is cooked through (165°F) and sauce slightly thickens.

6. Adjust seasoning to taste, garnish with parsley if desired, and serve hot.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Use boneless chicken thighs for a richer flavor.

• Swap marsala for sherry or a dry white wine for a different twist.

• Add a splash of chicken broth for a lighter sauce.

• Stir in a spoonful of Dijon mustard for gentle tang.

• Add spinach or asparagus for extra greens.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce.

• Not recommended for freezing due to cream separation.

FAQs

What type of marsala wine should I use?
Semi-sweet or dry marsala both work—semi-sweet will add more depth and a subtle sweetness, dry will be more savory.

Can I make this without wine?
Yes, substitute chicken broth plus a teaspoon of balsamic vinegar for a similar depth of flavor.

How do I know the chicken is done?
Use an instant-read thermometer—165°F is the safe internal temperature for chicken.

Can I make the sauce thicker?
Let it simmer longer after adding cream, or whisk in a little extra flour before adding the wine.

What should I serve with chicken marsala?
Mashed potatoes, pasta, polenta, or rice soak up the sauce beautifully.

Conclusion

Easy Chicken Marsala delivers big, comforting flavor in just 30 minutes. With juicy chicken, earthy mushrooms, and a velvety wine cream sauce, it’s the kind of dish that feels special yet is easy enough to put on repeat.

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