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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.
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