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Creamy Chicken Marsala is 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!
This recipe could not be easier to make! Pan fry the chicken, create the delicious sauce that only requires a few ingredients and thickens up to coat the chicken so well. If you are loving the creamy, mushroom flavors tied together try this Creamy Tuscan Garlic Chicken, Skillet Creamy Chicken Mushroom Florentine or Creamy Garlic Parmesan Mushroom Chicken.
Chicken Marsala
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!
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!
How do you make Creamy Chicken Marsala?
- 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.
- 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.
How do you cut a large chicken breast in half?
I like to slice my chicken breasts in half or buy them thinly sliced so that they cook quickly and easily. Place one chicken breast half on a cutting board, flat/smooth side down. Put the palm of your non-cutting hand on the top of the breast, and, using a very sharp knife, slowly cut horizontally through the breast, starting with cutting into the long, thick side.
What temperature does chicken need to be cooked to?
A meat or instant-read thermometer is your best instrument for determining the temperature of your chicken, The thermometer should be inserted into the thickest part of the breast. 165 degrees Fahrenheit is the safe internal temperature for both the white meat and dark meat.
What is the best Marsala Wine?
Marsala is an Italian fortified wine with smoky, deep flavor. When making savory dishes like chicken or veal Marsala, dry Marsala is the classic choice; when making desserts, sweet Marsalis generally used. Marsala wine is a fortified wine from Sicily with a deep flavor and is used in this sauce to create a caramelized rich flavor. When making savory dishes like Chicken Marsala, dry Marsala is the best option.
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.
- ¼ cup of white grape juice
- 1 tablespoon vanilla extract
- 2 tablespoons of sherry vinegar
What is a good side dish to use with Chicken Marsala?
- Mashed Potatoes
- Asparagus
- Broccoli
- Green Beans
- Plain Rice
- Noodles
Are you looking for more Creamy Chicken recipes? Here are some!
- Creamy Tomato Italian Parmesan Chicken
- Creamy Mediterranean Chicken
- One Pot Creamy Spinach Mushroom Artichoke Chicken
- Creamy Skillet Chicken Cacciatore
- Creamy Bacon Mushroom Thyme Chicken
Creamy Chicken Marsala
Ingredients
- 4 boneless skinless chicken breasts thinly sliced*
- salt and pepper
- 2 tablespoons olive oil
- 1 1/2 cups sliced mushrooms
- 1/2 cup Marsala wine** see note
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- Fresh Chopped Parsley for garnish
Instructions
- 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.
- 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.
Video
Notes
Nutrition
Serves: 4
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Can this be cooked in crockpot? Sounds delightful but I love to use my crockpot.
I’m sure it can! I haven’t tried it with this recipe. Let me know how it turns out!
I made this tonight for my family but especially for my son who is non-verbal and has ASD. He did not need words to express his utter joy in eating this scrumptious recipe! He absolutely loves mushrooms and even our family members who aren’t mushroom lovers, enjoyed the sauce. We served it over rice and enjoyed every morsel.
Thank you so much! This brought a big smile to the face of someone who is going through a very challenging time.
I love hearing this! Thank you so much for sharing!!!
Incredibly easy and incredibly delicious! It was a definite HIT at our house! I served with mashed potatoes and next time will double the amazing sauce to pour over the potatoes or even noodles! Thank you! Your site is ALWAYS my go-to!
Thank you so much!
Thanks for a great base, been awhile since I made it. Pounded the chicken out into medallions and I took the pleasure to jacked it up. I had left over breaded eggplant from eggplant parm to sub for extra chicken, threw that in, along with some onion. And slow simmered everything for like and hour. And real garlic instead of powder. Perfect. 5 stars for a great base. I like tweaking recipes, to what leftovers you have kicking around to minimize waste.
Love this recipe. Do you think it can be started on the stove and then transfer the chicken to the oven to finish? I need to make for a large party.
I haven’t tried that with this recipe so I’m not sure how it would turn out. Let me know if you try it!
I made this last night for my husband and I and let’s just say, nothing was left on our plate! This Marsala sauce is amazing! It’s definitely going to be our go to chicken dish!
Can you substitute fat free half and half for heavy whipping cream
No, it will not turn out as well as the heavy whipping cream.
So delicious! I love cooking and have made a couple chk Marsala recipes in the past. I bounce around daily night ending tasks so it did take me a little longer. Followed recipe to a ‘t’ with the addition of a little onion and garlic before the mushrooms. Amazing and so simple.
Do you have to use mustard in this recipe? My kids will not eat it with mustard. Any ideas will be appreciated. Thanks
You can not taste the mustard but you are welcome to omit the mustard all together.
I made this last night and it was the best Chicken Marsala recipe that I have tried – it’s a keeper
Unbelievable recipe. I tried and it came out great. I was not expecting this much, honestly.
The recipe was fabulous. Thank you so much for sharing. This one is a keeper
This is a fantastic recipe! I’ve been making chicken marsala for years and love the simple recipe I usually use, but decided to try this and it really takes the flavor up by a lot. Have made it twice now and it will go into permanent rotation.
Used some of the leftover sauce (I sautéed more mushrooms and added it to the sauce) to top a grilled steak and I don’t think I’ve had better at a fancy restaurant.
Thank you.
Holy cow this was DELICIOUS!!
This is exactly the recipe I was looking for! I was out of chicken broth so I used beef broth and it turned out great. When I made it the second time, I pan fried the chicken breasts after dredging in Italian style panko crumbs and it was a great texture difference to soak in the sauce (which I could eat like soup!)
To the writer who wondered what to do with leftover heavy cream: My favorite is to whip it up with some 10X sugar and spread it all over ice cream, pies, short cakes, – any number of things.
One of the easiest chicken recipes with a delightful sauce to enjoy
Easy, delicious quick meal, my kids love it too!
nice recipe never tried before
Super easy and good.
Sweet Marsala is only used for sweet dishes.
Michael, don’t tell the Italian’s your little secret! haha