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Creamy chicken marsala on a plate

Creamy Chicken Marsala

Creamy Chicken Marsala consists of pan-seared chicken cutlets with a rich sauce made from a reduction of Marsala wine and mushrooms.
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 458kcal
Author Nora Rey
Cost $10-$12


  • Large skillet or a sauté pan
  • Meat mallet or rolling pin


  • 2 pounds 3-4 chicken breasts boneless and skinless
  • Salt and pepper to taste
  • ¼ cup all-purpose flour for dredging
  • ¼ cup olive oil for searing and sautéing
  • 12 ounces cremini mushrooms sliced (see note)
  • 2 small shallots minced
  • 4 cloves garlic minced
  • ¼ teaspoon dried thyme
  • 1 ½ 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)
  • Fresh parsley chopped (optional)


  • Butterfly chicken breasts by slicing them horizontally in half. You can cut them into smaller pieces, then trim any membranes or fats.
  • Place the chicken in 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. Add oil to coat the bottom and let it get very hot. Sear the chicken until lightly browned on each side, about two minutes. Transfer to a plate.
  • Brown the mushrooms in a bit of oil. Allow them to brown for about two 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 five minutes. Add chicken stock and let the sauce simmer for another five minutes.
  • Bring the chicken back and add cream.
  • Spoon the sauce over the chicken, then let it heat for a minute. Turn off the heat.
  • Garnish with fresh parsley.



  • 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.


Calories: 458kcal | Carbohydrates: 17g | Protein: 35g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 854mg | Potassium: 853mg | Fiber: 1g | Sugar: 7g | Vitamin A: 339IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg