This easy chicken Marsala is made with pan-seared chicken and mushrooms in a creamy Marsala sauce.
It's a simple dinner that comes together in about 30 minutes.
Jump to:
Ingredients You'll Need
Dry Marsala wine is the key ingredient in this recipe.
Notes and Substitutions
- Chicken: Use chicken breasts sliced into thin cutlets so they cook quickly and evenly. Boneless chicken thighs also work.
- Mushrooms: Cremini or baby bella mushrooms work well here. You can also use white button, shiitake, portobello, porcini, or a mix.
- Dry Marsala wine: This gives the sauce a slightly sweet, nutty flavor. Dry Madeira or dark sherry can also work. Avoid Marsala cooking wine if possible since it is usually very salty.
- Cream: You can use heavy cream, light cream, or half-and-half. Higher-fat cream is less likely to curdle.
How to Make Chicken Marsala (Step-by-Step)
Step 1: Prepare the chicken
Slice 2 pounds chicken breasts in half horizontally to make thin cutlets. Trim any excess fat or chewy parts.
Place the chicken between parchment paper or plastic wrap.
Pound to about ½ inch thick so it cooks quickly and evenly.
Step 2: Season and coat the chicken
Season the chicken with salt and pepper, then lightly coat with flour.
Step 3: Sear the chicken
Heat a large pan over medium-high heat.
Once hot, add enough olive oil to coat the bottom.
Sear the chicken until lightly browned, about 2 minutes on each side.
Cook in batches if needed, then transfer to a plate.
Step 4: Brown the mushrooms
Add 12 ounces mushrooms (sliced) to the same pan, adding more oil if needed.
Let them sit for about 2 minutes before stirring so they can brown instead of steam.
Season with salt and pepper, then mix.
Step 5: Sauté the aromatics
Add 2 shallots (minced), 4 garlic cloves (minced), and ¼ teaspoon dried thyme.
Cook for about a minute, until softened and fragrant.
Step 6: Make the sauce
Add 1½ cups Marsala wine and scrape up the browned bits from the bottom of the pan.
Let it simmer until reduced by about half, around 5 minutes.
Add 1 cup chicken stock or broth and simmer for another 5 minutes.
Taste and add salt as needed.
Step 7: Add the chicken and cream
Return the chicken to the pan and add ½ cup cream.
Stir the sauce and spoon it over the chicken.
Simmer for about a minute, or until heated through. Turn off the heat.
Garnish with fresh parsley before serving, if you like.
Serve with pasta, mashed potatoes, or vegetables.
Recipe FAQs
Chicken Marsala is a dish made with pan-seared chicken and mushrooms in a Marsala wine sauce. The sauce has a savory flavor with a slightly sweet, nutty taste from the wine.
Traditional chicken marsala is usually made without cream, but many restaurant-style versions include cream to make the sauce richer.
The alcohol cooks down as the sauce simmers. What's left is a slightly sweet flavor from the Marsala wine.
More Easy Dinner Recipes
- Lemon chicken piccata: Pan-seared chicken in a buttery lemon caper sauce.
- Chicken pastel: Chicken and mushrooms baked with a puff pastry topping.
- Chicken empanada: Buttery pastry filled with chicken and vegetables.
- Chicken pot pie: Chicken and vegetables baked under a flaky crust.
Chicken Recipes You May Like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Easy Chicken Marsala Recipe
Equipment
- Large pan
- Meat mallet or rolling pin
Ingredients
- 2 pounds chicken breasts boneless and skinless
- All-purpose flour for coating
- Olive oil (about ¼ cup)
- 12 ounces cremini mushrooms sliced
- 2 shallots minced
- 4 garlic cloves minced
- ¼ teaspoon dried thyme
- 1½ cups dry Marsala wine
- 1 cup chicken stock or broth (or 1 teaspoon chicken base or bouillon dissolved in 1 cup of hot water)
- ½ cup cream
- Salt and pepper
- Fresh parsley (optional)
Instructions
- Slice chicken breasts into thin cutlets. Trim excess fat or chewy parts, then pound to about ½ inch thick.
- Season with salt and pepper, then lightly coat with flour.
- Heat olive oil in a large pan over medium-high heat. Sear chicken for about 2 minutes per side, or until lightly browned. Transfer to a plate.
- In the same pan, brown the mushrooms. Season with salt and pepper.
- Add shallots, garlic, and thyme. Cook for about a minute.
- Add Marsala wine and scrape up the browned bits from the pan. Simmer until reduced by about half.
- Add chicken stock and simmer for about 5 minutes.
- Return the chicken to the pan and add the cream.
- Stir the sauce and spoon it over the chicken. Simmer for about a minute, or until heated through. Turn off the heat. Garnish with parsley, if you like.
Video
Notes
- Chicken: Use chicken breasts or boneless chicken thighs.
- Mushrooms: Use cremini, baby bella, white button, shiitake, portobello, porcini, or a mix.
- Dry Marsala wine: Gives the sauce a slightly sweet, nutty flavor. Dry Madeira or dark sherry can also work.
- Cream: Use heavy cream, light cream, or half-and-half. Higher-fat cream is less likely to curdle.
Kristine says
Omg! This looks so delicious!!! Where can i get Marsala wine from?
Nora Rey says
Marsala wine is commonly available in liquor stores, wine shops, or some larger grocery stores with a well-stocked wine section. If you have trouble finding it, consider ordering it online.