There’s something so cozy and indulgent about a rich, velvety sauce paired with tender chicken – that’s exactly what makes this Easy Chicken Marsala Recipe a keeper in my kitchen. It’s straightforward but feels fancy enough for a weekend dinner or an impressive weeknight treat.

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

This recipe hits that sweet spot of being both simple enough to pull off quickly and flavorful enough to impress anyone at your table. I love sharing it when friends pop over unexpectedly because it feels like a special meal without being complicated.

Simple Ingredients: You don’t need a ton of fancy stuff—just a handful of staples you can find at any grocery store.
Quick to Make: From start to finish, it takes about 30 minutes, perfect when you want something delicious without the wait.
Comforting Flavor: The Marsala wine and mushrooms create a sauce that’s rich, silky, and packed with umami.
Versatility: It pairs beautifully with everything from mashed potatoes to pasta or even a simple salad, making it easy to adapt to your mood.

Ingredients & Why They Work

Every ingredient here has a purpose—together, they build a depth of flavor that feels luxurious but isn’t intimidating. Here are a few shopping notes and why each element is key.

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: Using thinner cutlets helps them cook quickly and evenly without drying out.
Salt & pepper and garlic powder: Simple seasonings that enhance the chicken without overpowering the sauce.
Flour: Coats the chicken to create a light crust and helps thicken the sauce later on.
Olive oil and butter: Together, they provide a perfect cooking fat that adds flavor and helps with browning.
Cremini mushrooms: These bring a meaty earthiness that’s classic in Marsala dishes; slice them thin for quick cooking.
Garlic: Just a clove adds aromatic depth without stealing the spotlight.
Marsala wine: The star ingredient that gives the sauce its signature sweetness and complexity—try to find a semi-sweet or dry version.
Heavy cream: This rounds out the sauce with a silky richness that balances the alcohol’s punch.

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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 like to tweak this chicken Marsala depending on the season or occasion. It’s a versatile recipe that welcomes your personal touch, whether you want it lighter, heartier, or even a bit more indulgent.

Mushroom Mix: I sometimes swap cremini mushrooms for a blend of shiitake and baby bellas for an earthier flavor that’s extra tasty.
Dairy-Free Option: If you’re avoiding dairy, try coconut cream instead of heavy cream—it changes the profile but keeps the sauce silky.
Herbs: Fresh thyme or sage stirred in at the end can brighten up the dish elegantly.

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: Prepping the Chicken

Start by slicing your chicken breasts in half lengthwise so you get four thin cutlets. This helps the chicken cook quickly and stay juicy. Season both sides generously with salt, pepper, and a sprinkle of garlic powder. Then dredge each piece lightly in flour—this is key for making that nice golden crust and thickening the sauce later. Shake off any excess flour so it doesn’t clump up in the pan.

Step 2: Browning the Chicken

Heat the olive oil and one tablespoon of butter in a skillet over medium-high heat. When the pan is nice and hot, place the chicken cutlets in, but don’t crowd the pan—give them some space to sear properly. Sear each side for 4 to 5 minutes until golden brown. Don’t worry if the chicken isn’t fully cooked through yet; it’ll finish cooking in the sauce. Remove the chicken and set it aside.

Step 3: Cooking Mushrooms and Garlic

Add the remaining butter to the skillet, then toss in your sliced mushrooms. Let them cook for about 3 to 5 minutes, stirring occasionally, until they’re browned and have released their lovely earthy aroma. Then stir in the minced garlic and cook for just 30 seconds to a minute—you want it fragrant, not burnt.

Step 4: Building the Marsala Sauce

Pour in the Marsala wine and let it bubble away for 2 to 3 minutes. This step reduces the wine slightly, concentrating those deep flavors. Next, stir in the heavy cream, and then nestle the chicken back into the pan. Cover with a lid or foil, and cook for another 4 to 5 minutes until the chicken is cooked through and the sauce has thickened up nicely. Taste and season with extra salt and pepper if needed. I often sprinkle chopped parsley on top for a fresh finish.

Top Tip

After making this Easy Chicken Marsala Recipe several times, I’ve learned a few simple tricks that help you get that perfect balance between juicy chicken and a rich sauce every time.

Chicken Thickness: Slicing the breasts thinly is essential. Thicker pieces take longer to cook and can dry out before the sauce thickens up.
Wine Choice: Using a good-quality Marsala wine really makes a difference—avoid cheap cooking wines that can taste harsh.
Mushroom Browning: Don’t rush the mushrooms; letting them brown properly adds so much umami to the dish.
Don’t Skip Resting: After cooking, let your chicken sit for a couple of minutes; this locks in juices and prevents dryness.

How to Serve Easy Chicken Marsala Recipe

Garnishes

I typically finish the dish with a sprinkle of fresh chopped parsley. It adds a nice pop of color and a little fresh bite that complements the richness of the sauce. Sometimes I add a twist of lemon zest if I’m feeling adventurous—it brightens things up beautifully.

Side Dishes

I love serving this with creamy mashed potatoes or garlic butter noodles—the sauce soaks into them perfectly. Roasted asparagus or a simple green salad with a vinaigrette are great fresh sides to balance the richness.

Creative Ways to Present

For special occasions, I like to plate the chicken on a bed of soft polenta or even creamy risotto. A drizzle of the Marsala sauce over the top, a sprinkle of toasted pine nuts, and some microgreens make it look fancy with hardly any extra effort.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover chicken Marsala in an airtight container in the fridge. Because of the cream and wine in the sauce, it keeps well for up to 3 days. Just give it a good stir before reheating.

Freezing

Freezing works okay if you’re careful: freeze in a shallow container to cool quickly. When thawed, the sauce texture can separate a little, but reheating gently while stirring helps bring it back together.

Reheating

I reheat leftovers on the stovetop over low heat, adding a splash of chicken broth or water if the sauce feels too thick. Microwaving works in a pinch, but I find slow stovetop reheating keeps the texture best.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this Easy Chicken Marsala Recipe?

Yes! Boneless, skinless chicken thighs work well and stay juicy, but because they’re a bit thicker and fattier, you may need to adjust cooking time slightly and make sure they're cooked through. Searing and finishing in the sauce works just as great.

What kind of Marsala wine is best for this recipe?

I recommend semi-sweet or dry Marsala wine, which you can find in the wine section of most liquor or grocery stores. Avoid cooking wines that have added salt or preservatives, as they can affect the flavor. Using quality Marsala wine really makes this sauce sing.

Can I make this recipe dairy-free or vegan?

This recipe relies on butter and cream for richness, but you can swap in vegan butter and coconut cream to make it dairy-free. For a vegan version, use plant-based chicken substitutes and vegan butter, but keep in mind the flavor and texture will be slightly different. Mushrooms add great umami to keep it satisfying.

How do I know when the chicken is cooked perfectly?

Chicken is safe to eat once it reaches an internal temperature of 165°F (74°C). Using an instant-read thermometer is the easiest way to check. The chicken should also be firm to the touch but still juicy, not dry. If you don’t have a thermometer, cut into the thickest part to ensure it’s no longer pink inside.

Final Thoughts

This Easy Chicken Marsala Recipe is one of those dishes that never fails to feel like a treat, no matter how many times I make it. The combination of simple ingredients turning into something rich and satisfying is exactly why I keep it in regular rotation. I’m confident that once you try this, it’ll quickly become a favorite in your home too—give it a go, and don’t forget to pour a little Marsala wine for yourself while you cook!