Creamy Chicken Marsala is a comforting Italian-American classic that I always turn to when I need something rich, flavorful, and quick. Thinly sliced chicken breasts are pan-seared and then smothered in a luscious sauce made from Marsala wine, cream, and mushrooms. The entire dish comes together in under 30 minutes, making it perfect for busy weeknights or impressing guests on the weekend.
Why You’ll Love This Recipe
I love how this dish combines elegance with simplicity. The Marsala wine gives the sauce a rich, slightly sweet depth, and the cream rounds it out into something truly indulgent. The mushrooms add earthiness that balances everything perfectly. I also like how easily this recipe scales—whether I’m cooking for two or doubling it for a dinner party, it works beautifully. Plus, it doesn’t require any hard-to-find ingredients, just pantry staples and a bit of wine.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 boneless skinless chicken breasts, thinly sliced or cut in half
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salt and pepper to season
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2 tablespoons olive oil
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1 1/2 cups sliced mushrooms
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1/2 cup Marsala wine (or a substitute if needed)
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1/2 cup chicken broth
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1 cup heavy whipping cream
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1 teaspoon ground mustard
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1 teaspoon garlic powder
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fresh parsley for garnish, chopped
Directions
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I start by heating a large skillet over medium heat and adding 1 tablespoon of olive oil. I season the chicken lightly with salt and pepper, then cook it in the pan until it’s golden brown and cooked through. Once done, I remove it and set it aside on a plate.
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In the same skillet, I add another tablespoon of olive oil and sauté the sliced mushrooms for 1–2 minutes.
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I pour in the Marsala wine and bring it to a boil for 1–2 minutes, letting the alcohol cook off.
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Next, I add the chicken broth, heavy cream, ground mustard, and garlic powder. I bring everything to a boil, then reduce the heat and let it simmer for about 10 minutes, until the sauce thickens.
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Finally, I return the chicken to the skillet and let it simmer in the sauce for another 1–2 minutes. I like to garnish with fresh parsley before serving.
Servings and timing
This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Variations
I sometimes switch things up by using boneless chicken thighs instead of breasts—they stay juicy and flavorful. For a lighter version, I swap out the heavy cream for half-and-half, though the sauce won’t be quite as rich. I’ve also tried adding a handful of spinach right before finishing the dish for a pop of color and added nutrients. And if Marsala wine isn’t available, dry sherry or white wine with a touch of sugar works in a pinch.
storage/reheating
To store leftovers, I let the dish cool completely before transferring it to an airtight container in the fridge—it keeps well for up to 3 days. When I reheat it, I do so gently on the stovetop over low heat, adding a splash of broth or cream if the sauce has thickened too much. I avoid microwaving if possible, as it can dry out the chicken.
FAQs
How can I make this recipe without wine?
I substitute Marsala wine with a mix of grape juice and a splash of vinegar or lemon juice to keep the tangy sweetness. It’s not exactly the same, but it gets close.
Can I make this dish ahead of time?
Yes, I often make the sauce in advance and store it separately. When ready to eat, I reheat the sauce and add freshly cooked or reheated chicken.
What kind of mushrooms work best?
I like to use cremini mushrooms for their flavor, but white button mushrooms or even a mix of wild mushrooms work well too.
Is there a dairy-free version?
I’ve used full-fat coconut milk in place of the heavy cream before, and while the flavor is slightly different, it still turns out creamy and satisfying.
Can I freeze Chicken Marsala?
I don’t recommend freezing it because the creamy sauce can separate when thawed. It’s best enjoyed fresh or within a few days of refrigeration.
Conclusion
Creamy Chicken Marsala is one of those dishes that feels like a special treat, even though it comes together so quickly. I love how the silky wine-infused sauce hugs every bite of tender chicken and mushrooms. Whether I’m making it for a weeknight dinner or serving guests, it never fails to impress
Print
Creamy Chicken Marsala
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Lactose
Description
Creamy Chicken Marsala is a quick and comforting Italian-American dish made with pan-seared chicken breasts in a rich Marsala wine, cream, and mushroom sauce.
Ingredients
4 boneless skinless chicken breasts, thinly sliced or cut in half
Salt and pepper, to season
2 tablespoons olive oil
1 1/2 cups sliced mushrooms
1/2 cup Marsala wine (or substitute)
1/2 cup chicken broth
1 cup heavy whipping cream
1 teaspoon ground mustard
1 teaspoon garlic powder
Fresh parsley, chopped (for garnish)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Season chicken with salt and pepper, then sear until golden brown and cooked through. Remove and set aside.
- Add the remaining tablespoon of olive oil to the skillet and sauté the mushrooms for 1–2 minutes.
- Pour in Marsala wine and boil for 1–2 minutes to cook off the alcohol.
- Add chicken broth, heavy cream, ground mustard, and garlic powder. Bring to a boil, then reduce heat and simmer for about 10 minutes until the sauce thickens.
- Return the chicken to the skillet and simmer in the sauce for 1–2 more minutes.
- Garnish with chopped fresh parsley before serving.
Notes
Boneless chicken thighs can be used for extra juiciness.
Swap heavy cream with half-and-half for a lighter version.
Add spinach before serving for extra nutrients and color.
Dry sherry or white wine with a pinch of sugar can substitute Marsala wine.
Use coconut milk for a dairy-free alternative.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 3g
- Sodium: 430mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg