Creamy Chicken Marsala

A creamy and delicious classic italian dish that is ready in under 30 minutes!   The creamy sauce is full of flavor and mushrooms and will be one of the best things that you make! 

creamychickenmarsala

I had plans to share another recipe with you today but this was so amazing that I could not wait to share! Do you ever make something and think, DANG!  I just made that?   This Creamy Chicken Marsala became an instant favorite with the very first bite.  It was a 5 star restaurant quality meal that I made right in my kitchen!

This recipe could not be easier to make.  Which gave it another reason why I loved it so much.  You pan fry the chicken and then create the delicious sauce.  The sauce only requires a few ingredients and thickens up and coats the chicken so well.

creamychickenmarsala2

The creamy sauce uses the sweet marsala wine that gives such great flavor.  (Don’t worry because alcohol does burn off during the cooking process and is safe for the kids to eat.  But if you are worried about it I have provided an alternative.) All you have to add to it is some heavy cream, garlic, mustard, and voila!  All done.  I am not a huge mushroom fan but I love them cooked in sauces.  They were tender and added such great flavor and texture to the dish.

Everything about this meal is PHENOMENAL.  It is simple and packed with such amazing flavor.  It really tastes like you created a restaurant quality meal right at home that is simple and delicious.  You are going to want to put this at the top of the list of things to make.  It is even picky eater approved at our house (minus the mushrooms) and this Creamy Chicken Marsala is one we will make again and again!

creamychickenmarsala5

4.6 from 14 reviews
Creamy Chicken Marsala
 
Prep time
Cook time
Total time
 
A creamy and delicious classic italian dish that is ready in under 30 minutes! The creamy sauce is full of flavor and mushrooms and will be one of the best things that you make!
Author:
Serves: 4-6
Ingredients
  • 4 boneless skinless chicken breasts, thinly sliced*
  • salt and pepper
  • 2 tablespoons olive oil
  • 1½ cups sliced mushrooms
  • ½ cup Marsala wine** see note
  • ½ cup chicken broth
  • 1 cup heavy whipping cream
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • Fresh Chopped Parsley for garnish
Instructions
  1. In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
  2. Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.
Notes
*I like to slice my chicken breasts in half or buy them thinly sliced so that they cook quickly and easily.
** The alcohol in the marsala wine burns off during the cooking process. If you are worried about cooking with wine, they say this recipe makes a good substitute.
1/4 cup of white grape juice
1 tablespoon vanilla extract
2 tablespoons of sherry vinegar

 creamychickenmarsala4

Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

  1. Hi Alyssa – this looks delicious! Thank you for sharing. I have never cooked with Marsala wine. Do you have any recommendations on a brand? Could it be replaced with white wine with success? I am enjoying your blog!

    • I used Holland House which is located by the vinegar and cooking wines at the store. Marsala wine is more sweet and white wine is more tart so I would definitely use the marsala wine for this recipe! Good luck and let me know how it goes! 🙂

      • I agree about Holland House Marsala cooking wine. I’ve used it for years. I have a great recipe for Chicken Marsala, but always wished for the sauce to be thicker. I’ll be trying this recipe very soon!

      • Cooking wine is not wine and will always have an “off” taste. Use the real thing. Sherry can be substituted for marsala. I prefer dry marsala over the sweet marsala wine.

      • is it sweet or dry Marsala wine

  2. This sounds awesome. I eat Chicken Marsala whenever I am at my favorite Italian spot.
    They serve it with Parmesan mashed potatoes. What can be bad about that?
    Thanks for sharing.

    Wishes for tasty dishes, Linda

  3. This recipe looks and sounds delicious, cannot wait to try it. In order to keep the calories down I was wondering if you could replace the heavy cream with low fat or fat free half and half?

  4. This pic shows fresh Parsley which is in your recipe as well as thick cut chicken cutlets which is not in your recipe. Please post a pic of your recipe and not someone else’s.

    • Should have said. Parsley is NOT in your recipe

      • I am sorry Gina the parsley is not apart of the recipe, I just used it for garnish. I just assumed people would figure it out but I added it in the notes.

      • Sandra Holland says:

        A bit harsh don’t you think Gina!!!

      • Gina,What a Troll. Obviously you feel a need to criticize another persons recipe. This was as good as any I’ve ever had at a restaurant, and very simple to make. Thanks Alyssa!!

    • I actually bought my chicken thinly cut and I stated in the notes that I did that as well. Let me get just one thing clear about every single recipe that I post on my blog. I do all of my own photography and use the SAME recipe in the picture. That is why every recipe that goes on the blog is tried and true from my family. I would NEVER use someone else’s photo and it is frustrating when people steal my photos from my site. I am sorry I forgot to write that I garnished with fresh parsley which I do with most of my recipes but I added it in the notes.

      • jo bister newman says:

        I am trying this recipe for dinner tonight..it looks and sounds great.i bought my chicken breast whole,boneless and skinless.i froze it slightly so it would slice better.

      • Alyssa your photos and recipes all look so amazing! I appreciate that you actually make them and share them with viewers. I am going to try this one this week. Thanks for helping me plan my meals!

      • You go, girl! Gina obviously decided on her own that you were faking your pictures, which is quite an accusation with no evidence (and yes, you did clearly talk about using thinly sliced chicken right smack dab in the post!). Hey Gina, maybe an apology is in order?

        On a happier note, this dish looks amazing, especially for such an easy dish. And your photography is gorgeous! I have half of a cut-up chicken I’m going to try this with tonight. Just found your blog today looking for a chicken marsala recipe and have been surfing some of your other recipes as well, and I’m very impressed with all of it! Thanks Alyssa, and keep up the good work! Subscribing now 🙂

    • Melinda says:

      Gina, why so rude?! Critiques are fine, but insults are not necessary to get your message across.

    • Karen Holleman says:

      Pathetic to read these sorts of comments from people who don’t take the time to read the bloggers notes. Shame on you!!!

      On the flip side, this was a wonderful recipe and turned out great!!

  5. I made this tonight and it was delicious! Making it with thin-sliced chicken made it super quick, too; perfect for making for my family after work. Thank you for such an awesome recipe 🙂

  6. Sandra Holland says:

    A bit harsh don’t you think Gina!!!!

  7. For those wondering about Marsala wine, I bought mine at Trader Joes. They have sweet and dry, you want the sweet.

  8. I have to watch my saturated fat; that said, is there anything I can substitute for the heavy cream?

    • I read in a previous comment that they used half and half. You could also use low fat milk it just might be a bit thin. Use a tablespoon or two of flour to thicken it up if needed. 🙂

  9. Alan Rogers says:

    Alyssa, I went to purchase Marsala wine for this recipe and found that they offer both a sweet and a dry variety. Which should I use? Thanks.

  10. I cannot wait to try this recipe. I’m thinking tomorrow night and serving it with garlic smashed potatoes and fresh sauteed Asparagus. I love parsley, it always adds a nice finishing touch of color and taste. Thank you for a delicious recipe.

  11. A reliably inexpensive, yet tasty and easy-to-find brand of marsala and sherry is Taylor. The “cooking wines” you find near the vinegar are often low in quality and surprisingly high in sodium. An inexpensive bottle of drinkable wine will give you better results. Also, I’d look for dry rather than sweet varieties. This recipe looks really appealing, and like something my family will enjoy.

  12. Hi…made this tonight and used half and half instead of heavy cream and it seemed to curdle a bit…it tasted fine but that part didn’t look very appealing. Any idea what I did wrong?

  13. Could you make this in the slow cooker

    • I do know of a similar recipe that cooks it in the slow cooker so I think it would work! Let me know if you make it!

  14. my Husband is allergic to all forms of Alcohol.. I’m scared of making him sick.. Vanilla has alcohol in it, as well as some vinegar’s.. Any Idea’s, Other than just find a something else to cook?

    • What about this?
      1/4 cup of white grape juice
      1 tablespoon vanilla extract
      2 tablespoons of sherry vinegar

      They say it is a good substitute.

  15. I made this last night and it was AMAZING! The only thing I did differently was I added fresh finely grated garlic instead of garlic powder because I love lots of garlic flavor. Thank you for this delicious recipe it will be one of my weekly dinners, maybe with beef next time.

  16. I was really excited to try this recipe. I made it exactly like the directions said and I have to say mine did not turn out. It would not thicken and the sauce was almost white. The flavor was quite bland also. I would like to try it again but would like any ideas on what went wrong! Thanks!

    • What kind of marsala wine did you use? The sauce shouldn’t have been white. How long did you cook the sauce for? I will try to help if I can! This meal is absolutely incredible and full of flavor…

    • Same here. Mine came out terribly bland and nearly white as well. There was no flavor. I followed the directions to a T. I used the Holland House.

      • Although I wouldn’t change a thing about this recipe and it is receiving rave reviews, you could always salt and pepper it to taste.

  17. Kathy Mader says:

    I tried this tonight and it is a perfect recipe…easy, few ingredients, quick and delicious. That is my kind of recipe, two thumbs up! I used the vanilla instead of wine but will definitely try Marsala next time. I had sticky rice and roasted asparagus to go with. This recipe IS a new favorite. Thank you, Alyssa! Oh and BTW, I served this for my parents’ 60th wedding anniversary, which was also my mother’s 81st birthday, not to mention it was also St. Patrick’s Day. I definitely should have garnished with parsley 😉

  18. Made this tonight and it was delicious. I bought whipping cream without looking and it wasn’t heavy whipping cream so it wasn’t thickening, I just sprinkled a tablespoon of flour in and it thickened up without altering the taste.

  19. Go for it and add some crumbled bacon and a little shredded mozzarella. You might think it’s crazy, but some sliced black olives is really good in it too. I like to serve it over spaghetti.

  20. First time making this and I am addicted. It was delicious. Next time I would double the sauce. Made pasta with mine and didn’t have enough sauce.

  21. I made this tonight, and substituted coconut cream for the heavy cream. Also used a bit of rice flour to thicken it up a bit. It was delicious! Only wish I had used more mushrooms, I might double up on those next time. Great recipe! Thanks for sharing!

  22. I’d like to try this tonight… Ground Mustard, is this dry (powdered) mustard or a course mustard you would purchase in a jar such as a dijon or course dijon?

  23. I added green onions to this and it was awesome!

  24. Made this for the first time last night for a dinner we hosted. So delicious!! Leftovers are great too. Definitely a keeper. 🙂

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