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Creamy Chicken Marsala is a classic Italian dish that is ready in under 30 minutes! Marsala wine is made into a creamy sauce paired with mushrooms for the ultimate savory bite. It’s simple and easy to whip up and sure to be a crowd-pleaser!
I am such a fan of mushrooms with just about everything. They are the perfect companion to pasta, soup, sauces, and pretty much everything else. If you love mushrooms too, then you will love this Creamy Tuscan Garlic Chicken, this delicious Skillet Creamy Chicken Mushroom Florentine, and this simple but oh-so flavorful Creamy Garlic Parmesan Mushroom Chicken.
Marsala Chicken
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. The creamy sauce is made with sweet marsala wine and wow, the flavor is incredible. (Don’t worry because alcohol does burn off during the cooking process and is safe for the kids to eat). All you have to add to it is some heavy cream, garlic, mustard, and voila!
Everything about this meal is SO GOOD. It’s perfect served with roasted root vegetables and a simple Caesar salad. You could also serve it over pasta al limone or your favorite noodles for a filling chicken pasta. My family always requests mashed potatoes, so I know for a fact it’s great with those too! This marsala sauce is perfect over rice too. However you decide to serve it, you are going to love this quick and easy chicken dish!
Ingredients
The key ingredient in this creamy chicken marsala is of course, the Marsala wine! You can find Marsala wine fairly easily and it’s perfect to have in your pantry for more recipes, like this creamy garlic pork marsala. You can find the measurements below in the recipe card.
- Chicken Breast: I prefer to use boneless skinless chicken breast for this recipe. You could also use chicken thighs or chicken cutlets instead.
- Salt and Black Pepper: To season the chicken.
- Olive Oil: I prefer to cook with olive oil, but you can use your favorite cooking oil. You could use butter instead.
- Mushrooms: Thinly sliced as evenly as possible so they all cook at the same rate.
- Marsala Wine: The key ingredient! It adds all the body and flavor to the sauce.
- Chicken Broth: To help make the sauce.
- Heavy Whipping Cream: This is what makes this sauce so thick and creamy!
- Ground Mustard: I prefer to use ground mustard, but you could also use a liquid mustard. Or you could leave it out altogether if your family doesn’t like mustard flavor.
- Garlic Powder: To add to the depth of the sauce.
- Parsley: Fresh, for garnish. You could also add fresh thyme as well.
Creamy Chicken Marsala Recipe
This creamy chicken marsala recipe is pretty much as easy as it gets! Don’t be intimidated by cooking with wine, I kept this recipe so simple that anyone could do it. If you prefer to cook without wine, I share my substitutions below in the tip box.
- Cook Chicken: In a large skillet over medium heat add 1 tablespoon of olive oil to the pan. Add the chicken and lightly season with salt and pepper. Cook until golden brown and cooked throughout. Remove chicken and set aside on a plate.
- Make Sauce: 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.
- Thicken Sauce and Serve: Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place the cooked chicken back in the sauce and continue to simmer for about 1-2 minutes.
Tips for Making Creamy Chicken Marsala
This creamy chicken marsala recipe is super easy, but I always like to include a few personal tips that I’ve learned over the years from cooking a lot. Here are a few things to keep in mind when making this recipe.
- Cutting the 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.
- Choosing a 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.
- Wine Alternative: If you are not interested in using dry marsala wine in this recipe, or don’t want to buy a bottle just for this, I’ve got you covered! Here are some substitutions you could use instead: 1/4 cup of white grape juice, 1 tablespoon vanilla extract, or 2 tablespoons of sherry vinegar.
Storing Leftovers
I love having creamy chicken marsala in the fridge as leftovers because the sauce gets more flavorful over time. It’s seriously so good the next day, and makes a perfect lunch. Here is how to store leftovers.
- In the Refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
More Creamy Chicken Recipes
I think chicken is absolutely perfect paired with a creamy sauce! I’ve got so many recipes on my blog, I just had to share a few of my favorites with you. You are going to want to try them all!
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Creamy Chicken Marsala
Ingredients
- 4 boneless skinless chicken breasts, thinly sliced or cut in half
- salt and pepper to season
- 2 tablespoons olive oil
- 1 1/2 cups sliced mushrooms
- 1/2 cup Marsala wine or substitute
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- fresh parsley for garnish, chopped
Instructions
- In a large skillet over medium heat add 1 tablespoon of olive oil to the pan. Add the chicken and lightly season with salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on a 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 the cooked chicken back in the sauce and continue to simmer for about 1-2 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
use salt debs.
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.
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.
Kamie, I’m allergic to alcohol as well. Pure vanilla has alcohol. Vanilla extract should not have alcohol. Make sure to check labels.
Kamie, I’m sorry I meant to say IMITATION vanilla extract does not have alcohol in it. Hope this helps
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!
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?
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.
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.
That sounds yummy!!
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.
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.
Yes those can also be used if needed.
They are fine! Make a slurry with a little bit of water first. They will thicken it too, of course they will 🙂
For those wondering about Marsala wine, I bought mine at Trader Joes. They have sweet and dry, you want the sweet.
Good to know! Thanks Debbie!
A bit harsh don’t you think Gina!!!!
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 🙂
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.
A bit harsh don’t you think Gina!!!
amen..jeez..i believe Gina might have a bit of “blog” rage..yikes
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.
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!
Thank you for your comment Joyce! You will have to let me know how you like it! 🙂
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 🙂
I love you!!
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
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.
Gina, why so rude?! Critiques are fine, but insults are not necessary to get your message across.
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!!
Glad you liked it Karen! 🙂
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?
Absolutely! The sauce may be just a little bit thinner but it will still taste great!
Use the real thing! There is nothing wrong with good fats! Low fat has more sugar which IS bad (as in poison)
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
That sounds like a delicious side! You are going to love this recipe. It tasted from a restaurant!
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!
I use about 3 teaspoons of cornstarch and it helps thicken it up.
Use some flour to thicken the sauce. I also used a nice bottle of Marsala wine
I agree to use wine that you can drink. Not the cooking variety. Looks delicious, though.
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.
Great point.. I have used it for Cheesecake factory Chicken Marsala.. Its on youtube the recipe.
is it sweet or dry Marsala wine
Sweet