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.
MY OTHER RECIPESThe 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 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
- 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.
** 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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•The Recipe Critic Measuring Cups
Just made this. It was Restaurant quality…..If you put enough salt and pepper in the sauce. Simply Delicious. A KEEPER.
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.
I made this and it was really delicious, will be making again and thanks for the great recipe
On this Chicken Marsala recipe do you have to use heavy cream?
Heavy cream sure does make it delicious! 🙂
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!
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.
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?
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.
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!
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?
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!
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?
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! ????
salt free or low salt chicken broth?
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.
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.
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!!!
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!
We did Parmesan smashed red potatoes and pan roasted Brussels sprouts! Yum!
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!!
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.
Wow! Loved it I did substitute the chicken breast with thighs but it came out perfect ❤❤❤
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.
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,
Alyssa
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 ..
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!
You are so welcome!! I am so glad you loved it!! Thank you so much for sharing!! Xo
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?
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!
JUST MADE THIS RECIPE FOR ME AND MY FIANCE. I CUT THE RECIPE IN HALF AND IT WAS THE PERFECT AMOUNT. I USED CHICKEN THIGHS, WHICH MADE IT INCREDIBLY MOIST/TENDER, SERVED OVER MASH TO SOAK UP ALL THAT SAUCE. BURSTING WITH FLAVOR. WILL DEF BE IN MY ROTATION FROM NOW ON. GREST RECIPE! (SORRY FOR ALL CAPS, MY KEYBOARD IS BROKEN)
That is great! I am so happy you two loved it so much! Thanks for sharing! XOXO
How thin do you slice the chicken breast?
What would you this dish with? Sounds delicious!
You can always pair this with rice, mashed potatoes or pasta. It is a great recipe that my family loves!! Happy cooking! XOXO
This recipe was absolutely delicious. Restaurant quality and very rewarding being low carb.
That is just what I love to hear! I am so happy it was homemade and delicious!! Thanks for following along with me and sharing this! XOXO
Cooking wine has salt in it. Reason, back in the day the chefs would drink the wine as they cooked and get drunk. So they put salt in the wine to keep them from drinking. Awwww!
This is fabulous! I added a small onion sliced thin with the mushrooms. And I thickened the sauce with cornstarch and water to get the consistency I like. Best recipe I’ve tried for chicken marsala.
MMM! That sounds delicious! Thanks so much for sharing! XOXO
just tried this recipe simply delicious and super easy to make .
I am so happy it was so good! I love this Chicken Marsala! Thanks for sharing! XOXO
I served mine over fresh angel hair pasta. I found that I was a little short on sauce. How can I increase some of the liquid ingredients to have more sauce without changimg the taste which by the way was fabulous.
That is PERFECT!! I always love angel hair pasta. You can try doubling the recipe other than the chicken and see if that helps with adding more sauce to the pan. Hope that helps!! XOXO
Hi. Can I use dry? I asked the sales clerk from a liquour store to give me marsala wine and she gave me “sperone marsala dessert wine”
There’s another one in the store same brand sperone and sweet but it says it jas a toffee caramel vanilla aroma so I am not sure if this is the one
Hi Alyssa – this recipe looks great, I plan on making it tonight for dinner. Should I *not* toss the chicken in flour? other chicken marsala recipes I’ve made in the past involved that. Thanks.
This was a wonderful recipe. I love chicken marsala and I’m so glad I have a good recipe to make at home! I did sub canned coconut milk for the heavy cream (lactose intolerant). I also added the cornstarch as suggested in a comment. The Family really enjoyed it!
That is awesome! I am so glad that you all enjoyed it! XOXO
What is a good marsala wine brand to use? Thank you.
Could I use half and half instead of heavy cream in the dreamy chicken marseille?
Yes, that will work great! Thanks for following along with me! XOXO
I made this today with sherry cooking wine. I made a larger portion of chicken so I added extra garlic powder/seasonings to taste and liquids (chicken broth, wine, cream). It was awesome! I would suggest to lightly coat the chicken with flour to thicken the sauce a little more. – thank you
Can I use dry marsala wine in this recipe? Will it still turn out good??
I have not tried it will dry marsala. Let me know how it turns out and what you loved about it! XOXO
I’m thinking of making this for a holiday gathering with about 12 ladies. I was wondering if you are able to make this the day before since I will be working that day.
Yes, that should be okay.
Specifically, what Marsala do you use? I tried another recipe a while back and the guy at Specs Liquor Store sold me what he thought was the right one. It wasn’t. It ruined the dish. My husband loves Chicken Marsala. I would love to get it right. Thanks.
I love the recipes, I’ve added shrimp with the chicken and the Marsala came out perfect. Must have the mushrooms, it makes the meal. Also try a few pimentos. A little sip in the Marsala , not Chicken ala King !!!
This is a very good recipe and is absolutely dinner party worthy. The only changes I’ve made when cooking this is to add some very thinly sliced shallots or even super thin sweet onions (about 3 tablespoons with the mushrooms) and have doubled the mushrooms. Adding a few rehydrated shitake mushrooms, thinly sliced, also adds more of that umami flavor that enhances everything else.
If you can’t find Marsala, a good sherry (I use a semi dry one) can be substituted as the flavors are very similar. Do not do what a friend I shared this with did. She used port wine and it turned everything sort of gray. Tasty, but not to the eye.
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