Love making classic Italian dishes at home? Try my Authentic Italian Meatballs, or my Lasagna Soup for an ultra-comforting meal! This is the Best Chicken Marsala Recipe you will ever try! It’s rich, creamy, and loaded with flavor. Thin chicken cutlets get seared in a hot pan until golden brown then served with mushrooms in a creamy marsala sauce. The sauce is made up of marsala wine, chicken stock, and heavy cream. That’s it. It’s super easy to whip this up and most of the ingredients you probably already have on hand.
Ingredients
Chicken: Boneless skinless chicken breasts sliced in half are the perfect cut of meat for this recipe. You can also use boneless skinless chicken thighs if you’d prefer. Flour: This coats the chicken so it becomes golden and crispy, and also helps to thicken up the Marsala sauce perfectly. Oil & butter: These two ingredients are added to the pan to sauté the chicken and then the mushrooms, and keep them from sticking to the pan. The butter also adds a deliciously rich flavor! Marsala wine: A dry marsala wine is the star ingredient of this easy chicken marsala recipe. If you can’t find Marsala wine substitute it with dry white wine and a splash of brandy or cognac. Mushrooms: Either cremini or button mushrooms! Stock: I mixed in chicken stock to add even more flavor and seasoning. Cream: Heavy cream makes the sauce rich, creamy, and so comforting!
How to make Creamy Chicken Marsala
The trick to restaurant-quality chicken marsala is to slice the chicken in half so it’s super thin. This keeps the chicken tender and juicy.
Next dredge the chicken in flour to coat then brown in a hot pan with butter and oil until golden brown on the outside. Remove the chicken from the pan and set it aside.
Sauté the mushrooms in the same pan until tender.
Add in the marsala wine and scrape the brown bits from the pan. This adds so much flavor to the dish!
Add in the chicken broth and heavy cream. Bring to a boil then simmer until the sauce is thickened and reduced by almost half, 10 minutes. Note: the longer you let the sauce simmer the darker, richer, and thicker it will become!
Add the chicken back to the pan and simmer until the chicken is warmed through. Serve immediately with parsley for serving if desired.
Tips for Success
Slice the chicken in half lengthwise to keep it tender and juicy after cooking. If you can’t find Marsala wine at the store, dry white wine with a splash of cognac or brandy is a great substitute!
More 30-minute chicken recipes to try!
General Tso’s Chicken Chicken Shawarma Honey Garlic Chicken Stir Fry The BEST Grilled Chicken
