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Creamy Chicken Marsala

Chicken Marsala

Creamy Chicken Marsala is a delicious restaurant quality dish ready in less than 30 minutes! 
Course Main Course
Cuisine American, Italian
Keyword Chicken Marsala
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 416kcal
Author Catalina Castravet



  • 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


  • Dredge the chicken cutlets into flour that has been seasoned with 1 teaspoon each of salt and pepper. Shake off excess flour.
  • 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.
  • Remove it from the skillet, and transfer to a plate. Cover with foil to keep warm.
  • 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.
  • 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.
  • Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes).
  • Garnish with some chopped parsley and serve warm over pasta, noodles, or rice.
  • Enjoy!


Calories: 416kcal | Carbohydrates: 21g | Protein: 18g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 78mg | Sodium: 217mg | Potassium: 667mg | Fiber: 1g | Sugar: 5g | Vitamin A: 730IU | Vitamin C: 3.8mg | Calcium: 96mg | Iron: 1.9mg