Creamy Chicken Marsala Recipe

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 6 reviews

Creamy Chicken Marsala is a classic Italian recipe that is super easy to make with savory mushrooms and soaked in a rich marsala wine sauce. A delicious restaurant quality dish ready in 30 minutes!

This dish is super flavorful and we love making it with extra sauce. It is the PERFECT weeknight dinner, and very easy to make in your own kitchen. For a complete meal, serve it with rice, pasta, or roasted vegetables

Creamy Chicken Marsala

Easy Chicken Marsala

This Chicken Marsala recipe is totally addictive and is our favorite dinners to make. You pan-fry the thinly sliced chicken to make it crispy around the edges. Then, you coat the meat in the most delicious and luxurious mushroom sauce. This recipe will be ready in no time with minimal ingredients required.

The sauce uses Marsala wine with a good kick of garlic, which elevates the flavor to the next level. It definitely rivals any restaurant out there. The great thing about this dish is that is also one-pot, which makes it fuss-free, and easy to clean.

In addition, you can easily store leftovers for the next day, and it tastes just as good. Save some money and try this easy and delicious Italian recipe and we guarantee that you will be making it again and again!

How to make chicken marsala sauce?

The secret to this dish starts with the sauce. It is front and center here, so you want to have a rich and flavorful one. Though Marsala wine plays a huge role in its taste, it’s not the complete equation for the perfect finish.

  • Start by adding some olive oil to a hot skillet.
  • Then, add garlic, brown mushrooms or Cremini mushrooms and saute till tender.
  • Add a little flour and cook for another one minute, and then deglaze the pan with some Marsala wine.
  • Lastly, add some chicken stock to it until thick and blended.

One Pan Chicken Marsala

How to make chicken marsala?

  • Start by preparing the chicken breast cutlets, and dredge them in seasoned flour.
  • Then, add the poultry to a large skillet over medium-high heat.
  • Sear the cutlets on each side for about 3-4 minutes, until browned.
  • Remove it from the skillet and place it onto a separate plate.
  • Make the Marsala sauce as per the above instructions, and add the chicken to it.
  • Enjoy, it’s that simple!

What is the best Marsala wine to use?

This type of wine is a fortified wine that comes from Sicily and has a deep flavor to it. It is mainly used in this sauce to boost the aromas and flavor. For the best results, we recommend using dry Marsala in this dish.

marsala wine substitutes:

If you cannot find it, we recommend using half a cup of grape juice mixed with two teaspoons of brandy. Similarly, feel free to use the following:

How to make chicken marsala in the Instant Pot?

Although you might not believe it, making this recipe in the Instant Pot is equally delicious. Also, it is done very fast when cooked in the pressure cooker, so you can enjoy some spare time on hand.

We already have the Instant Pot version of this meal, and you can access it by clicking this link.

Crockpot Chicken Marsala Directions:

You can make this dish in the Crockpot or Slow Cooker as well. For that, you can skip the fillet part of the breasts. Also, feel free to even use bone-in cuts, such as thighs if planning to cook in the crockpot. 

Simply, place all the ingredients in a slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-7 hours.

At the end, simply make the cornstarch and water slurry and add it over it to thicken the sauce. 

Best Chicken Marsala Recipe

what to serve with chicken marsala?

Traditionally this dish is served over pasta since it is full of creamy sauce. Also, you could serve it over mashed potatoes, rice, noodles, or with some roasted asparagus.

How to store chicken marsala?

If you end up with leftovers, it can be easily stored in the refrigerator and enjoyed at a later date. Simply, transfer the meal into an airtight container, and make sure it is properly sealed. Then store in the fridge for up to 3 days. Reheat before consuming.

More delicious Italian Dishes:

Recipe Tips:

  • Although traditionally this meal is made with breasts, you can use thighs as well.
  • Normally this dish does not include any cream. However, we experienced that adding some cream balances well with the wine, and also elevates the flavor. So feel free to use some.
  • Also, the sauce will not thicken immediately after adding in the cream. Once you add the floured chicken back into the pan, the flour will help thicken it.
  • If you need this to be a gluten-free recipe, use a gluten-free flour blend.
Save Recipe
5 from 6 reviews
Chicken Marsala
Author: Catalina Castravet Serves: 4 servings
Prep time: 5 minutes Cook time: 25 minutes Total time: 30 mins

Ingredients

Chicken:

  • 1/2 cup  all-purpose flour  (plain flour)
  • 2  garlic cloves  (minced)
  •  Kosher salt and pepper 
  • 2  boneless skinless chicken breasts  (halved horizontally to make 4 fillets)
  • 2 tablespoons  olive oil 
  • 4 tablespoons  unsalted butter 

Marsala Sauce:

  • 1 tablespoon  unsalted butter 
  • 8 ounces  brown or Cremini mushrooms  (sliced)
  • 4 cloves  garlic  (minced)
  • 1/2 cup  dry Marsala wine 
  • 1 1/3 cup  low-sodium chicken broth 
  • 3/4 cup  heavy cream 
  • 2 tablespoons  fresh chopped parsley 

Instructions

  1. Dredge the chicken cutlets into flour that has been seasoned with 1 teaspoon each of salt and pepper. Shake off excess flour.
  2. Heat 1 tablespoon oil and 2 tablespoons butter in a skillet over medium-high heat. Sear the chicken on each side for 3-4 minutes, until browned.
  3. Remove it from the skillet, and transfer to a plate. Cover with foil to keep warm.
  4. In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and saute for about 2-3 minutes until browned, then add the minced garlic and cook for another 1 minute.
  5. Pour the Marsala wine to the skillet and bring to a boil. Boil for 3-4 minutes, while scraping off the browned bits of chicken.
  6. Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes).
  7. Garnish with some chopped parsley and serve warm over pasta, noodles, or rice.
  8. Enjoy!
Calories: 416 Carbohydrates: 21 Protein: 18 Fat: 26 Saturated Fat: 11 Cholesterol: 78 Sodium: 217 Potassium: 667 Fiber: 1 Sugar: 5 Vitamin A: 730 Vitamin C: 3.8 Calcium: 96 Iron: 1.9
Save Recipe

Best Easy Creamy Chicken Marsala

Get free recipes to your inbox!

Comments

Leave a reply

Dee

So creamy and delicious! Love it

Reply

Cindy Gordon

Another friend of mine literally just made this last night. I was just saying how delicious chicken marsala is and how I need to make it!

Reply

Taylor

This is one of my favorite Italian dishes! So much flavor!

Reply

Jacque

This is a winning recipe for sure. It was a hit last night at our house and I will be making it again very, very soon.

Reply

Krista

I do love a good chicken dish! I want it for dinner soon!

Reply

Donna

I’m a gravy, creamy sauce type of gal. This recipe hits the spot. The only change I made was to drizzle lemon over the chicken. Gave it a nice, tangy flavor. This is definitely a keeper!

Reply

dr areeb

I have never tried out this type of recipe ever before absolutely yummy and delicious

Reply

happy that you enjoyed it!

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.