by Alyssa RiversCreamy 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.
Creamy 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.
- 1/4 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.
Recipe Notes
** The alcohol will burn out during the cooking process but if you are worried about cooking with wine you can use this as a substitute:
1/4 cup white grape juice, 1 T Vanilla Extract, 2 T Sherry Vinegar.
This recipe is fabulous!! Chicken was tender, mushrooms and sauce was so smooth and tasty! Loved it! This will become a favorite!
I have not cooked with cream before, I used half and half. I followed the recipe but the cream sauce separated. The flavor delicious, the consistency wrong…what did I do?
You need to use heavy cream (35%). It’s the only kind you can boil without the cream separating.
You should pour in very slowly as you whisk, because the cream is cold and what you are cooking is hot it doesn’t want to mix, so when you introduce it slowly the two temps become one temp!
Hope that helps! I had many failed attempts at cooking thankfully I’ve learned some little tricks.
Excellent! In 5 days I have made it twice. Yum!
Tastes great chicken is super moist
Please claify which Marsala wine! In your description you say “The creamy sauce uses the SWEET marsala wine…”, but later you say “When making savory dishes like Chicken Marsala, DRY Marsala is the best option.” Which then are you telling us to use for this recipe – SWEET or DRY?
Thanks in advance
Both kinds work well, they are equally delicious but quite different in taste. I prefer the sweet myself…
Wow…your recipes are crazy delicious, and very healthy, I must admit I tweak just a bit, because I am doing the keto’s diet, your recipes are doing it for me. Thanks
where can I find the nutrients for your recipes?
I like to use myfitnesspal.com or skinnytaste.com for any nutritional information. Hope that helps answer any nutritional questions that you have!
My sauce came out lighter in color, I had to season more amply and I added sundried tomatoes. It was delicious 😋
Super easy and super delicious! I added a pat of butter and cooked pasta to the chicken and sauce (I had to eliminate the mushrooms) then sprinkled grated Parmesan and fresh ground pepper on top. Yum 😋 and kid approved!
Hello, and thank you for the great recipe. My wife and I enjoyed it very much.
That is great to hear! Thank you so much for following along with me!
This is exactly what Chicken Marsala should taste like! It was excellent!! I didn’t add a thing!!! Better than some restaurants I’ve gone to and was disappointed with their version. So easy to make! My husband is a great cook and he loved it!! Next time I’m inviting company so I can impress them with this awesome dish! Thank you so much!!! You truly are a gifted cook!
Can this be made ahead of time and re heated
Yes, you can do that! Enjoy!
Made this last night. My husband and I found it to be very bland. I had to add a lot of pepper at the table…. Not sure what happened. I followed the recipe to the T.
Could this work in the Crock-Pot? Any adjustments need to be made?
Yes, this would be great in the crockpot. Let me know how you like it?
I’m one of those a-holes who changed the recipe and then leaves a review. It was very good. I used boneless, skinless chicken thighs and cut them into bite sized pieces. I also chopped up 5 garlic cloves and added a bundle of green onions and sauteed them with the mushrooms. I doubled the marsala, chicken broth and cream because I cooked a lot of chicken. I used a bit of corn starch to thicken it because I was hungry and didn’t want to wait longer for it to thicken on its own. It was still a great meal. Next time I might add some sun-dried tomatoes and/or spinach for some added flavor. This was a great base recipe that will stand up to cooks adjusting it to add their own flair to it.
haha. You are awesome! Thanks for being honest and letting us know how you changed it to make it your own! I love your ideas and will be trying it soon. Thanks so much for sharing!
After laughing at Sarah P’s comments, I just had to post. My man often chuckles that I rarely try a recipe new without changing things up; but I’m pleased to report I followed this one to a “T” and it was fantastic!!! I served it over capelini with steamed broccoli on the side. We enjoyed a couple of Negroni’s during the oven bake which set up our pallets for a sweet yet aromatic meal. I’ll be looking for other recipes here!
This recipe is a hit for my family! I must confess I do make a double recipe for the sauce though because it does seem to cook down quickly. But then everyone just gets more mushrooms I say that’s a win win!
OMG, this Chicken Marsala was so good! My husband normally isn’t real happy when I experiment with new recipes, but last night he was raving how good it was! Even party guest worthy! Thank you for sharing this recipe!
I love this recipe … so easy to make and not many ingredients either. A family favourite!
What can you use if you don’t have cream?
In some recipes, you can substitute 3/4 cup milk plus 1/3 cup butter or margarine for 1 cup of heavy cream. If your recipe calls for whipping that cream, it won’t work. You need the fat that’s in heavy cream in order to get whipped volume.
Amazing! Everyone loved this dish! Very easy to make. I served it with pasta and asparagus. Sooooo good!
I’ve never had Marsala wine. I drink moscato wine occasionally and usually have some in the fridge. Would this work in place of Marsala?
Yes, that sounds delicious too!
Dry sherry has a taste quite similar to Marsala, if you have any of that on hand….
Would cooking sherry work instead of Marsala wine?
Yes, of course! Let me know which way you like better!
Thanks for this recipe! My husband loves Chicken Marsala from a restaurant that has now closed in our town, and I’ve never found a recipe that made me want to try it. This one is happening tonight! One quick tip that will bring your chicken (in any dish) to a different level: Run a bowl of hot water. Add about 3 tablespoons salt and stir. Soak your chicken in this brine for 20 to 30 minutes before cooking. Your chicken will not only be very clean, it will be moist and tender and perfectly seasoned with salt. Trust me, it won’t be too salty.
I like the tip about the Brine, I never thought to do that cooking except for the turkeys!
Can you make this as a freezer meal?
As this will be great!
Amazing! The second recipe of yours that I’ve made and it was sensational! Thank you so much 😊
This was very good, my family loved it.
This recipe sounds awesome! Should the bottle of Marsala be stored in the refrigerator after it’s opened?
You will want to read the back label to see on that, but more than likely, yes.
What’s the best way to get the beautiful golden color in the sauce?
It may depend on your wine choosing and it should just look that color as you are preparing it.
Hi Alyssa,
I just signed up for your recipes. They look awesome and I am looking forward to trying them out. Can the Alfredo sauces be frozen? I bought a quart of whipping cream by mistake so am looking for recipes where I can use up the whipping cream…lol
Thank you,
Brenda
Thanks for signing up and following along with me! My Alfredo sauce cannot be frozen. It will separate too much. You can refrigerate it for 3 to 4 days.
I am planning on making this today but a bit confused that in the ingredients list you say to thinly slice the chicken but the video and pictures have whole chicken breasts. I am planning on butterflying and tenderizing them before cooking.
I am anxious to try ur recipes. The reviews are excellent
Alyssa thank you for a delicious and easy recipe! I love trying new recipes and this one is a winner. We had this for dinner tonight. I made enough for 3 meals and will freeze two of them for later.
I made this the other night and with a little tweaking, like adding in some chopped onions, it was delicious!! We enjoyed it with spaghetti squash and broccoli! It’s my new go-to recipe. Great for Diabetics too!