There’s something so comforting about a rich, creamy sauce paired with tender chicken, right? This Easy Chicken Marsala Recipe is exactly that—simple enough for a weeknight but special enough to impress guests. The earthy mushrooms and sweet Marsala wine just sing in this dish, making it a go-to in my kitchen.

The image shows a pan filled with seven golden-brown cooked chicken pieces covered in a thick creamy light brown sauce with slices of cooked mushrooms scattered on top and within the sauce. Small green parsley leaves are placed on top in several places for garnish. The chicken pieces have a slightly crispy texture and are partially submerged in the sauce, which looks smooth and rich, with small visible bits of onion or seasoning. The pan has a rustic look, and the background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Marsala Recipe
Top Tip
How to Serve Easy Chicken Marsala Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Marsala Recipe

Why You'll Love This Recipe

I’m always chasing that perfect balance between easy and elegant, and this Easy Chicken Marsala Recipe nails it every time. When I first made it, I couldn’t believe how few ingredients delivered such a rich, restaurant-worthy flavor at home. Plus, it’s a one-pan wonder, which means less cleanup and more time to enjoy the meal.

Simplicity with Stunning Flavor: The combination of Marsala wine and mushrooms creates a deep, savory sauce that tastes like you’ve been simmering it for hours, but it’s ready in under 30 minutes.
Weeknight Friendly: The recipe uses common pantry staples and comes together quickly, perfect when you want a comforting yet impressive meal without slaving away in the kitchen.
Customizable: Whether you prefer creamier or lighter sauces, or want to swap mushrooms for something different, you can easily tweak it to your taste.
Great for Entertaining: Serve it alongside your favorite sides and garnish it just right and you have a dish that feels special, without the fuss needed for most fancy dinners.

Ingredients & Why They Work

Every ingredient in this Easy Chicken Marsala Recipe has a role to play. The chicken breasts provide the hearty protein base, while the Marsala wine adds that signature sweet earthiness. Mushrooms soak up the wine and butter, creating a sauce that feels luxurious but is incredibly easy to make. Here’s a quick breakdown of why each ingredient shines.

Flat lay of two large raw chicken breasts, a small mound of white all-purpose flour, a small pile of coarse salt and black peppercorns, a white ceramic bowl with golden olive oil, a few pats of creamy butter, thinly sliced light brown cremini mushrooms arranged neatly, one large garlic clove whole and unpeeled beside a small white bowl with minced garlic, a small white bowl filled with deep amber marsala wine, a small white bowl holding thick heavy cream, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Choosing large, thick breasts lets you slice them into cutlets for quick, even cooking and a tender bite.
Salt & pepper: Simple seasonings bring out the natural flavor of the chicken and mushrooms.
Garlic powder: Adds a subtle garlicky depth without overpowering the dish.
Flour: Coating the chicken helps create a nice crust and thickens the sauce slightly.
Olive oil: Provides a healthy fat for searing the chicken without burning.
Butter: Splitting the butter between cooking stages boosts richness and adds that silky texture to the sauce.
Cremini mushrooms: These have a deeper flavor than regular white mushrooms, perfect to complement the Marsala.
Garlic: Minced fresh garlic brightens up the earthiness of the mushrooms.
Marsala wine: The star of the show, this fortified wine adds sweet and nutty notes that transform the sauce.
Heavy cream: Smooths out the sauce and rounds off the wine’s sharpness for a luscious finish.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Easy Chicken Marsala Recipe is. Sometimes I swap the creminis for shiitake or portobello when I want a woodier mushroom flavor, and it works beautifully. You can also lighten up the sauce by skipping the cream and using a splash of chicken broth instead.

Variation: When I’m feeling indulgent, I add a sprinkle of fresh thyme or rosemary to the sauce toward the end—it gives the dish an herbaceous hint that pairs wonderfully with the wine.
Dairy-free: Try substituting coconut cream for the heavy cream—it still gives you a creamy texture without the dairy, plus a subtle sweetness.
Gluten-free: Use almond flour or gluten-free flour for dredging, and double-check your Marsala wine label for gluten content.

Step-by-Step: How I Make Easy Chicken Marsala Recipe

The image shows a white plate with three main parts: on the left, there are several bright green asparagus stalks arranged neatly; in the center, there is a brown cooked chicken piece topped with a brown mushroom sauce and slices of mushrooms; on the right side, smooth white mashed potatoes are partly covered with the same mushroom sauce, sprinkled with small green herbs. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Chicken

I like to start by slicing the chicken breasts lengthwise into thinner cutlets. This helps them cook evenly and faster. Then, I season them well with salt, pepper, and a pinch of garlic powder. Next, I dredge them lightly in flour—it’s key to shaking off any excess so the coating is thin and helps create that golden crust without becoming gummy.

Step 2: Sear the Chicken

In a heavy skillet over medium-high heat, I melt a mix of olive oil and butter. Once it’s hot and shimmering, I add the chicken, cooking each side about 4–5 minutes until golden brown. Don’t crowd the pan; giving space helps that crust form. The chicken won’t cook through just yet—that happens in the sauce later.

Step 3: Cook the Mushrooms and Garlic

After the chicken is rested off to the side, I toss leftover butter into the pan, adding the sliced cremini mushrooms. I let them brown for around 3–5 minutes, stirring occasionally so they cook evenly and release their moisture. Then, I add minced garlic, cooking it just until fragrant—watch closely, garlic can burn fast!

Step 4: Deglaze with Marsala and Finish the Sauce

Here’s where the magic happens: pour in the Marsala wine. I let it bubble gently for a couple of minutes, scraping up any browned bits from the bottom of the pan—that’s flavor gold. Then I stir in cream, nestle the chicken pieces back in, and simmer for about 4–5 minutes until the chicken is cooked through and the sauce thickens just right. Taste and adjust seasoning with salt and pepper.

Top Tip

Through all the times I’ve made this Easy Chicken Marsala Recipe, I’ve learned a few tricks that really make things turn out perfectly every time. Paying attention to the sear and sauce reduction is what takes this dish from good to great.

Don’t Rush the Sear: Make sure your pan and fat are hot before adding chicken for a beautiful golden crust that locks in juices.
Use a Good Marsala Wine: This is the star flavor – I recommend semi-sweet for balance, but dry works if you want a less sweet sauce.
Let the Sauce Bubble: Allow the wine to reduce a bit before adding cream; this concentrates flavor and avoids a watery sauce.
Finish with Fresh Parsley: A sprinkle of chopped parsley right before serving adds freshness and color that brightens the dish.

How to Serve Easy Chicken Marsala Recipe

Garnishes

I’m a sucker for a pop of color and freshness, so I almost always finish this dish with a handful of freshly chopped flat-leaf parsley. Sometimes I add a few lemon wedges on the side to brighten up the richness if I’m serving guests who love that contrast.

Side Dishes

I love pairing Easy Chicken Marsala Recipe with creamy mashed potatoes or buttery egg noodles to soak up every bit of that luscious sauce. Roasted green beans or sautéed spinach add just the right bit of freshness and crunch to balance things out.

Creative Ways to Present

For dinner parties, I’ve tried serving the chicken on a bed of risotto or even alongside crispy polenta squares. Drizzling a bit of extra pan sauce over everything and topping with microgreens takes the presentation from everyday to memorable without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover Chicken Marsala in an airtight container in the fridge, and it keeps well for about 3 days. I’ve found that the sauce thickens as it sits, so a quick stir and gentle reheat make it taste just as great the next day.

Freezing

I haven’t frozen this dish all that often, but when I’ve done it, I let it cool completely before transferring to freezer-safe containers. It freezes well for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop.

Reheating

For reheating, I like to warm it slowly in a skillet over medium-low heat with a splash of water or broth to restore the sauce’s texture. Microwave works too in a pinch, but I prefer stovetop for better control over the sauce consistency.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work great in this recipe and offer extra juiciness and flavor. Just adjust cooking time slightly, as thighs may need a bit longer to cook through.

What kind of Marsala wine should I buy?

Look for either dry or semi-sweet Marsala wine at your local liquor store. Semi-sweet is mellow and balances richness well, while dry gives a less sweet, more robust flavor. Avoid cooking wines with added salt.

Can I prepare this dish ahead of time for a dinner party?

Yes! You can prepare the sauce and mushrooms a few hours ahead and keep them warm separately. Sear the chicken just before serving to keep it juicy, then combine everything to finish cooking together. This helps maintain texture and flavor.

How thick should the sauce be?

The sauce should be creamy yet pourable, thick enough to coat the back of a spoon. If it’s too thin, let it simmer a bit longer; if it gets too thick, thin it with a splash of chicken broth or wine.

Final Thoughts

This Easy Chicken Marsala Recipe is one of those dishes I keep coming back to for its comforting flavors and straightforward process. It’s friendly enough for a casual dinner, yet looks and tastes so refined that friends always ask for seconds. Give it a try—you’ll have a new favorite that feels like a warm hug on a plate.