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! 


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.


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!


4.7 from 43 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!
Serves: 4-6
  • 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
  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.
*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



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Alyssa Rivers

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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  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! 🙂

  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 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 🙂

      • Don’t bother to engage with trolls. You can never win and you shouldn’t care about their opinion. Ordinary people can see right through their nonsense.

        I’m trying it tonight and am really looking forward to it xxx

      • A M E N ! <3

      • kai lynn says:

        don’t beat yourself up over a garnish people can clearly see (especially if they feel the need to comment on it) it does make the dish look pretty 🙂 i don’t think it’s make or break on the taste tho, chill the f out people.

    • 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. 🙂

      • Hi Alyssa,
        First I would like to Thank you for sharing your recipe. I have a question in regards to thickening the sauce. Would corn starch or arrow root be a better alternative then flour.

  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.

    • kai lynn says:

      use salt debs.

  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. Gunnar Kr says:

    Looks like a delicious meal and I am planing to make it for my family this next week. I, however, have one question. What do you recommend to serve with this. Mashed potatoes, rise or something else entirely.

    Looking forward to your reply

  24. Why kind of mustard do you suggest? All I have on hand is dry or Grey Poupon. Thanks.

  25. I want to make this for my husband, but I had 1 question what kind of mushrooms do you use?

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

  27. Is there a particular Marsala wine you use? Having trouble finding nothing but a single brand. Looking forward to trying your recipe.

  28. Natalie says:

    This looks so delicious but I tried this recipe the other day and my sauce also turned white and never thickened. It just looked there was too much cream. I will try again in a few days and hope it turns out better.

  29. Vanessa says:

    Made this last night for my family. Delicious. I couldn’t take the Marsala. It was more of a mushroom cream sauce. I would add more wine and less cream if making just for adults. My kids loved it. Served it with regular mashed potatoes.

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

  31. Is the mustard that you use ground pouder mustard or paste?

  32. I made this recipe and it was delicious. I messed up and accidentally use cilantro instead of parsley so I picked it out and added some Parmesan cheese and everyone loved it 🙂 I’m going to make it tonight and I made sure to get parsley this time

  33. I made this recipe and it was delicious 🙂 I accidentally used cilantro instead of parsley but I picked it out and added parmesan cheese and that seem to fix it. I’m going to make it again tonight and I made sure to get parsley. Thank you

  34. Ohhhh yum. I made the sauce according to this recipe but add some sauteed onions and a TON of mushrooms. As my protein, I used tofu. I can’t speak for the entire recipe as written, but I can say that the sauce turned out great. I used a cheap $6.99 Marsala called Cribari and though I was afraid that it may tarnish the recipe, it tantalized my taste buds beyond belief. Thank you for the help with a delicious dinner. This is definitely one that I will try again!

  35. Aaron Allen says:

    Hey Alyssa, thanks for a wonderful recipe. I followed the recipe with the following exceptions – sour cream instead of heavy cream (didn’t have any) and added some fresh spinach. Other than that, the flavor was exceptional and I will be making this again. My son’s and their friends devoured it. I loved the dry mustard touch. Thanks again.

  36. ReelThing says:

    Quite good and simple – I’d say better than most restaurants as they do not give the sauce time to thicken – of course if you serve this with a well paired side like garlic mashed potatoes and you’re having a little trouble getting the sauce to thicken like you want add 1/2 tsp at a time of potato buds/flakes takes 3 to 5 minutes for you to know if you need another 1/2 tsp – this doesn’t changed the flavor. thanks

  37. That looks so yummy good

  38. I just made this recipe and it did not turn out like the picture. I followed the recipe exactly. My sauce did not thicken up and was the color of albedo sauce. I was left with a watery ‘marsala’ sauce. The recipe needs something to thicken up the sauce.

    • Diane L Mehok says:

      Experienced cooks know what to do in simple situations like needing to thicken up a sauce – for heaven’s sake put a TBSP of water in a cup, sprinkle a little corn starch or flour in and stir with a fork – then add to sauce. Most cooks never follow a recipe exactly, but add flavorings and ideas from their own experiences and family’s preferences.

  39. This was easy to prepare and my family enjoyed the meal. I did think it was a little heavy on the garlic powder for my taste so I added another 1/4 cup Marsala wine to help dilute the garlic and also heighten Marsala taste.

  40. Hello 🙂

    Is it possible to brown the chicken on both sides (for flavour)…transfer to backing dish, and after sauce is made, to pour over top and transfer to oven for 20-25 minutes?


  41. I am dairy free😞 Do you think full fat coconut milk could be substituted for heavy cream?

  42. Can’t wait to try this tonight! Your photography is amazing. Are you shooting in natural or artificial light and what lens do you use? This is something I am constantly struggling with! Love your site too.

  43. Can you bake the chicken first instead of frying it in oil? If so, how long and at what temp would you recommend?

  44. Cathey Olds says:

    Delicious! I AM NOT A COOK! And it was delicious anyway! LOL!!! My family loved it and came back for secomds. Served with a side of steamed broccoli. I plan to add this recipe to my repertoire! Thanks for sharing!

  45. This recipe looked so good but I was concerned about the whipping cream; I’ve made several marsala recipes and never seen this as an ingredient. As it turned out, I had good reason for concern. I followed the recipe exactly and the sauce was completely white, not brown like the photos. It tasted okay but looked very unappetizing. Unfortunately, I chose to make this for the first time when I had company.

  46. I want to make this but my family won’t eat anything with mushrooms. Can they be substituted or can I add a can of cream of mushroom soup for flavor and maybe throw in something else? What would you recommend?

  47. Alyssa, My husband had this at a very nice restaurant in our town and loved it. I made it for him tonight with your recipe and he liked it more..thank you..marie

  48. Trying this tonight!

  49. Tony Barrera says:

    Awesome dinner I added more sauce n small potato chuncks, small buttered brussel sprouts and buttered corn. Very easy recipe

  50. I made this last week, I’m making it again today. Me and my family can’t get enough of this recipe. It’s so easy and delicious. I couldn’t find sweet Marsala wine, I could only find the dry. It was still amazing! Thank you 🙂

  51. Just made this. It was Restaurant quality…..If you put enough salt and pepper in the sauce. Simply Delicious. A KEEPER.

  52. Thankyou for sharing this amazing dish. I couldn’t find Marsala wine so bought Madeira and it was gorgeous but don’t know how it differs. I followed your recipe exactly and had no problems, sauce was brown and as thick as I wanted it. I have passed it on to my friends and they love it too.

  53. Tamika Perry says:

    I made this and it was really delicious, will be making again and thanks for the great recipe

  54. On this Chicken Marsala recipe do you have to use heavy cream?

  55. This recipe is absolutely incredible! It wasn’t a high maintence dish by any means, but the flavors were amazing!!! This is definitely at the top of our list of favorites!

  56. SUSAN K GREGORY says:

    My husband and son loved this. The only complaint they had was that there wasnt enough for leftovers. I used Moscotto wine instead of Marsala. Like a few other people I didnt have heavy whipping cream, so I added 3 tsp of flour to thicken. Mine was a nice brown as in the picture. I think the secret was to cook the sauce in the same pan as the chicken. Deglaze the pan with the wine and add the mushrooms.

  57. I made this for dinner, but it is super runny and very pale uncool or. I was wondering if it was supposed to be 1 cup of heavy cream or 1/2 cup?

  58. Chelsea W. says:

    Made this for dinner tonight, for myself and the hubby– it was better than any other restaurant- made Chicken Marsala I’ve ever had. Phenomenal flavor. Made it alongside baked asparagus, and bow tie pasta.

  59. made this recipe the other night and my family LOVED IT. my picky daughter wanted it the next day even. I was wondering though in your picture did you put cheese on top? it sorta looked like there was. Thank you for all the recipes they are deff a lot of them on my weekly menus now!

  60. This recipe looks amazing. I was wondering if I can make it the night before and reheat the next day. I having guest for dinner and cooking this along with another entree. Does it reheat well?

  61. I made this last night and it was so great! It will be one of my ongoing recipes.

    I doubled the mushrooms because we like them, added salt to the sauce as I was cooking (which I assume most cooks would as they’re tasting and cooking) and added a couple tsp of cornstarch slurry to thicken it a bit.

    This recipe was so easy and delish that it’s a little ridiculous. Thank you for posting it!

  62. I made this last night and while the flavor was good, the sauce was almost completely white – as others have mentioned. The sauce in the photos looks much more appetizing. The only changes I made were: I used 3 cloves of fresh garlic (sautéed with the mushrooms) instead of the garlic powder and only cooked two chicken breasts instead of four. Maybe I didn’t have enough of the juice from the chicken? However, I just watched the video and my sauce looked just like the sauce in the video – which is much whiter than the photos. Any suggestions on making the sauce less white and more appealing?

  63. I’ve made this recipe three time now. Each time it turned out great. Tonight I used a rib eye steak instead of chicken. I also added onions and thyme to the sauce. Cooked it a little longer than suggested and the sauce thickened to a good consistency. Great recipe! 😊👍🏽🍴

  64. salt free or low salt chicken broth?

  65. I loved this! It was a quick and easy to follow recipe and I’m new to cooking. Anyways, I’m trying this same recipe again tonight but with steak instead of chicken.

  66. Bernadette says:

    This is a delicious and easy recipe. i added alittle corn starch to the marsala sauce to make it alittle thicker. I put my marsala chicken over white rice.

  67. SO GOOD! Doubled the sauce and was excellent! Served with parm mashed potatoes and roasted asparagus. Yes the sauce was white at first but reducing it to the right consistency made it light brown. Was very suprised at how good it was. And I used sweet marsala that is good enough to drink. 8 bucks a bottle so nothing too fancy. Seriously it was delicious!!!

  68. Out of curiosity and just to get your opinion, what side would you serve this with? I was thinking rice maybe but would love some input! Also, what kind of green would be good? Thanks in advance, I’m so excited to try this out tonight!

  69. Easy recipe, great flavor!! Pulled a few tbsp of sauce out to cool and added a tsp of cornstartch to thicken sauce a tad(decided as I wasn’t reading through this would be a good decision-it was!!) the creamy sauce and bold flavors from the mushrooms and wine was a winner in our house!!

  70. Melinda C says:

    This was super yummy! Thank you for sharing, Alyssa! The sauce was pretty white and thick (probably because I doubled the recipe), but I thought it still tasted good! 😃I will be following your recipes.

  71. Wow! Loved it I did substitute the chicken breast with thighs but it came out perfect ❤❤❤

  72. I’m sure it would have tasted better had I used a can of mushroom soup instead of the whipping cream. Not a good recipe in my humble opinion.

    • Alyssa says:

      I am sorry to hear it wasn’t a successful recipe for you! Hope you can find a chicken Marsala that works best for you! Thank you for your feedback!

      Your Recipe Critic,

  73. Marla M Nelson says:

    I don’t use the stuff down the grocery isle .its got a lot of salt in it .use the real stuff and buy what you would drink if it was not in the recipe . I also add heavy 30% whipping cream. and some chicken liquid base ( Swanson’s’ I think. it comes in a small tall box and the packets are filled with a liquid ( chicken) you pour in to boost flavor . Or there is a container with 4 tiny pod like cups that are either Beef or Chicken in a gelatinous state that you use as much or as little in the recipe as you desire) If you find Veal scallops mixing beef and chicken broth can substitute for veal stock, as Veal Marsala is devine.As is Pork..I use cubed pork ( like cubed beef I make Chicken Fried Steaks out of ) If you use the richer Heavy Cream you do not need to add cornstarch or flour . You can bread your chicken with Potato flour and that will help to thicken your sauce too and add a less starchy taste ..

  74. All I can say is holy YUMMMM!!! Made this tonight, really simple and easy to make. I followed the recipe to a T. I used a sweet Marsala wine from the liquor store. I the flavor was fantastic. Served with a little pasta and green beans. I’m not sure why people are saying their sauce was white, mine was yellowish and I definitely let the chicken simmer for a while (I wanted to make sure it was fully cooked since the pieces were a little thicker that I used). If you want to thicken the sauce just add a little flour, I was fine with the thinner consistency. Thank you for this amazing recipe!

  75. Hi, I like the taste, its mild instead of robust. But I tried for a long time to get it to thicken but no luck. Was something left out of the recipe, like a thickener of some kind?

  76. This was great! I had to add just a tiny bit of flour – then realized I could have done without it so thick. I made some fettuccine to go with it like I’ve had in a restaurant so if you’re going to use it over pasta I would keep the sauce thinner so it mixes in well. The next time I make it I might add some parmesean cheese. That would kick up some more flavor.

    My result was a light brown sauce and smells and tastes just like the restaurant’s except better and cheaper! I will definitely make it again!

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