Creamy Chicken Marsala consists of pan-seared chicken cutlets with a rich sauce made from a reduction of Marsala wine and mushrooms. This Italian-American dish is quick and simple to make!
You may also like to try Lemon Chicken Piccata.
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Ingredients you’ll need
Dry Marsala wine is a key ingredient in this recipe.
Notes and substitutions
- Mushrooms: I used cremini or baby bella mushrooms. You can also use white or button (mild-tasting), shiitake (meaty and umami-rich), portobello (meaty, mature version of cremini), porcini (very flavorful and usually sold dried), or a combination.
- Dry Marsala wine: This fortified wine imparts a nutty, caramelized flavor to the dish. You can also use dry Madeira wine, dark Sherry wine, or a wine you enjoy drinking. Avoid Marsala cooking wine if possible because they are generally heavily salted.
- Cream: You can use heavy cream, light cream, or half-and-half. Remember that the lower the fat content, the higher chances of curdling at high temperatures.
How to make this recipe
(1)Butterfly 2 pounds of chicken breasts by slicing them horizontally in half. (2)Cut them into smaller pieces, then trim any membranes or fats.
(3)Place the chicken between sheets of parchment paper or plastic wrap. Pound them thin (about ½ inch) for quick and even cooking. (4)Season them with salt and pepper, then lightly coat them with flour.
(5))Set a large skillet over medium-high heat. When it gets very hot, add olive oil to coat the bottom. (6)Sear chicken until lightly browned on each side, about 2 minutes. Transfer to a plate.
(7)Sear 12 ounces of mushrooms, adding oil as needed, for about 2 minutes without touching them. Season with salt and pepper, then mix them.
PRO TIP: Do not season the mushrooms too soon. Salt draws out moisture—you'll end up steaming them rather than browning them.
(8)Add 2 shallots, 4 garlic cloves, and ¼ teaspoon dried thyme. Let them cook for a minute.
(9)Deglaze the pan with 1½ cups of Marsala wine and scrape the fond or browned bits on the bottom. Let it reduce by half for about 5 minutes.
Add chicken stock/broth (1 teaspoon chicken base or bouillon dissolved in 1 cup of water). Let the sauce simmer for another 5 minutes.
PRO TIP: After being reduced, Marsala wine becomes slightly sweet. Taste and add salt as needed.
(10)Bring the chicken back and add ½ cup of cream.
(11)Spoon the sauce over the chicken, then let it heat through for a minute. Turn off the heat.
Garnish Creamy Chicken Marsala with fresh parsley. Serve with pasta or mashed potatoes and a side of vegetables or salad.
Frequently asked questions
Chicken Marsala is an Americanized Italian dish with seared chicken cooked in a pan sauce made with cremini mushrooms and a reduction of Marsala wine. Adding cream to the sauce makes it silky and balances the wine's acidity.
Yes, you can skip the cream. Traditional Chicken Marsala uses butter instead of cream. Add about 3 tablespoons of butter to thicken the sauce and make it silky.
The alcohol evaporates, leaving a concentrated flavor that makes the dish delicious. If alcohol is a concern, you can replace it with grape juice or stock/broth.
Yes, you can. However, Chicken Marsala is one of those recipes best made with chicken breast. If you are using chicken thighs, you will need to cook them slightly longer.
Watch how I make it here
Other chicken recipes you may like
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📖 Recipe
Creamy Chicken Marsala
Equipment
- Large skillet or a sauté pan
- Meat mallet or rolling pin
Ingredients
- 2 pounds chicken breasts boneless and skinless
- ¼ cup all-purpose flour for dredging
- Olive oil (about ¼ cup) for searing and sautéing
- 12 ounces cremini mushrooms sliced (see note)
- 2 shallots minced
- 4 garlic cloves minced
- ¼ teaspoon dried thyme
- 1½ cups dry Marsala wine (see note)
- 1 teaspoon chicken base or bouillon dissolved in 1 cup of hot water
- ½ cup heavy or light cream (see note)
- Salt and pepper to taste
- Fresh parsley chopped (optional)
Instructions
- Butterfly chicken breasts by slicing them horizontally in half. Cut them into smaller pieces, then trim any membranes or fats.
- Place the chicken between sheets of parchment paper or plastic wrap. Pound them thin (about ½ inch) for quick and even cooking. Season them with salt and pepper, then lightly coat them with flour.
- Set a large skillet over medium-high heat. When it gets very hot, add olive oil to coat the bottom. Sear chicken until lightly browned on each side, about 2 minutes. Transfer to a plate.
- Sear the mushrooms, adding oil as needed, for about 2 minutes without touching them. Add salt and pepper, then mix them.
- Add shallots, garlic, and thyme. Let them cook for a minute.
- Deglaze the pan with Marsala wine and scrape the fond or browned bits on the bottom. Let it reduce by half for about 5 minutes. Add chicken stock/broth and let the sauce simmer for another 5 minutes.
- Bring the chicken back and add cream.
- Spoon the sauce over the chicken, then let it heat through for a minute. Turn off the heat.
- Garnish with fresh parsley.
Video
Notes
- Mushrooms: I used cremini or baby bella mushrooms. You can also use white or button (mild-tasting), shiitake (meaty and umami-rich), portobello (meaty, mature version of cremini), porcini (very flavorful and usually sold dried), or a combination.
- Dry Marsala wine: You can also use dry Madeira wine, dark Sherry wine, or a wine you enjoy drinking. Avoid Marsala cooking wine if possible because they are generally heavily salted.
- Cream: You can use heavy cream, light cream, or half-and-half. Remember that the lower the fat content, the higher chances of curdling at high temperatures.
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