Pair this creamy Chicken Marsala with a colorful Italian Panzanella Salad, some Sour Cream and Chive Mashed Potatoes and Mascarpone Cheesecake for dessert!
★ Why You'll Love this Recipe ★
Battered chicken breasts cooked in a rich, creamy Marsala wine and mushroom sauce for the perfect comfort meal. Chicken Marsala is a restaurant-worthy dish that’s simple to whip up at home. You'll love this one-pot recipe that's ready in just 35 minutes.
Amazing flavor, simple recipe.
Deliciously comforting, this chicken Marsala smothers tenderized chicken breasts in a flavorful cream sauce. Serve it over rice or mashed potatoes with a side salad or roasted vegetable making an easy yet stunning dinner.
This is a dinner recipe that can be enjoyed on hectic nights just as well as enjoyed with dinner guests. It’s rich but simple to make and both versatile and stunning. It’s an Italian-American classic recipe that everyone needs in their repertoire.
This chicken Marsala recipe is:
Easy to make: Though it has a beautiful presentation, the dish itself is actually very simple to whip up and comes together in about 35 minutes with just one skillet.
Flavorful: The Marsala sauce is both savory and comforting. Made with heavy cream and simmered with mushrooms and garlic, it’s a sauce you’ll want to whip up again and again.
Versatile: You can serve this chicken Marsala multiple ways and it’s delicious each time. On top of steamed rice, pasta, or with simple sides, the recipe is mouthwatering each time.
Like my Chicken Marsala Meatballs, Chicken Marsala Wild Rice Soup, and French Onion Soup with Marsala Wine this classic Chicken Marsala dish has an Earthy, creamy flavor with a zing from the Marsala wine.
★ Ingredients You'll Need ★
Many of these ingredients are staples you’ll have on hand so you can easily whip this up on a busy night.
- Chicken breasts: This recipe is made with breasts, for best results be sure to pound them flat to an even thickness. This not only tenderizes the meat, the chicken cooks evenly as well. Cover with plastic wrap and use a meat tenderizer to pound the thick parts of the breast flat.
- Flour: Aim to have no clumps in your flour before you dredge the chicken.
- Dry Marsala: Make sure to use dry Marsala and not a sweet Marsala sauce or the taste of the dish will change.
- Seasonings: You’ll need some pantry staples like oregano, salt, and fresh garlic.
- Oil and butter: The oil is used to cook the chicken while the butter is used to make the sauce.
- Mushrooms: White mushrooms work best but mini portabella can be used, too. Rinse away any dirt right before you cook them so they don't absorb the water or dirt.
- Heavy cream: This is what makes the chicken Marsala so rich tasting. Though half-and-half will work, it won’t have the same thick and delicious taste.
★ How to Make this Recipe ★
The delicious dish comes together in just a few simple steps. Here's a look at what you'll need to do.
- Season chicken with oregano, salt, and pepper.
- Dredge chicken in flour.
- Cook chicken in skillet. Set aside.
- Sauté butter and mushrooms before adding garlic.
- Pour in Marsala wine sauce and cook until evaporated. Stir in heavy cream.
- Add chicken to sauce to coat then serve with prepared sides.
★ Tips & FAQs ★
You want to use a dry Marsala wine for this chicken recipe. This is what creates a savory flavor. Sweet Marsala is meant to be used with desserts, not savory dishes like this one.
Wait until everything has cooled down and store leftovers in an airtight container in the fridge for up to 5 days. You can reheat the leftovers in a covered baking dish at 350ºF for roughly 20 minutes or until cooked through.
Freeze leftovers once cooled in an airtight plastic bag for up to 3 months. To enjoy the dish, let it thaw in the fridge overnight before reheating it in the oven.
Any chicken can work for this recipe. You can use chicken breasts as-is or cut them into cutlets. Likewise, you can also use chicken thighs for the recipe. Just know that boneless, skinless thighs work better and cook quicker than anything bone-in.
Create a full course by pairing Chicken Marsala with steamed rice, creamy mashed potatoes, pasta, or even roasted root vegetables. It tastes delicious with multiple sides.
★ More Chicken Recipes ★
Want even more chicken dinner ideas?
Browse all my easy chicken recipes and Pin your favorites for later!
Chicken Marsala
Equipment
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoon olive oil
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoon flour
- 2 tablespoon butter
- 8 oz white mushrooms sliced
- 2 teaspoon garlic paste
- 1 cup dry marsala
- 1 cup heavy cream
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Instructions
- Season and cook chicken. In a large skillet, heat the olive oil over medium-high heat. Season both sides of the chicken with oregano, salt, and pepper. Dredge the chicken in flour then add to the skillet and cook for 5-6 minutes on each side, until the chicken is cooked through. Remove from the pan and set aside, tent with foil to keep warm.
- Cook mushrooms. To the same skillet, reduce the heat to low then add the butter and mushrooms. Cook until the mushrooms are softened about 5 minutes then add the garlic and cook for another minute.
- Simmer sauce. Turn the heat up to medium high and add the Marsala. Cook until almost evaporated, about 5-7 minutes.
- Make sauce. Reduce the heat slightly then add the heavy cream. Stir to combine and cook until slightly thickened, about two minutes.
- Combine and serve. Add the chicken back to the skillet and coat with the sauce. Remove from heat and serve.
Notes
- You can use boneless skinless chicken thighs for this recipe.
- For best results, tenderize chicken before cooking by covering with plastic wrap, placing on a cutting board and pounding flat to a consistent thickness.
- You can also use different variations of mushrooms if preferred.
- Careful not to use a sweet Marsala wine, you must use dry or it will change the flavor of the entire dish.
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