Tantalize your taste buds with creamy chicken and mushroom flavors: a weeknight dinner you can easily make in under 30 minutes!
This is a classic chicken marsala recipe with juicy chicken breasts sautéed with caramelized mushrooms in a creamy marsala wine sauce. The sauce is to die for!
It’s an addictive meal that’s so satisfying, and it’s definitely one of our favorite chicken and mushroom recipes…
You can serve this for a quick weeknight meal or just as well for a leisurely brunch on a weekend. Or to make a great impression, make it for date night or the holidays.
It goes well with rice, potatoes and noodles or just on its own for a high protein meal.
Chicken marsala comes from western Sicily, where marsala wine is produced. Chicken marsala is not to be confused with the Indian curry chicken masala or chicken piccata, which is a lemon butter sauce.
How to select marsala wine
Marsala is a fortified wine, and there are both dry and sweet varieties. The best marsala for chicken marsala is a dry variety to get a nuttier flavor. It will typically be amber/gold in color vs. sweeter varietals that have a redder color.
Marsala is an affordable item with most bottles in the range $10-20. However, it’s not always in stock at wine shops, so is worth calling ahead. If you really cannot find it, then marsala cooking wine is a suitable alternative available online, or you can use sherry.
In spite of the higher alcohol content in marsala wine, the alcohol all boils off within a minute of adding it to the pan. So this recipe is perfectly suitable for children and those avoiding alcohol.
Is there a way to make chicken marsala without alcohol? There isn’t a non-alcoholic substitute that tastes like marsala, so use a non-alcoholic white wine with a splash of vanilla extract.
How to make chicken marsala
You can start frying the chicken right away, and get the other ingredients ready while the chicken is cooking.
If you buy the mushrooms pre-sliced, you won’t have any chopping at all for this recipe.
The goal is to get the chicken golden on the outside, and juicy on the inside. It takes 2-3 minutes per side on medium-high heat for medium-size pieces of chicken, more if they’re larger.
Then remove the chicken to a plate, leaving the juices in the pan. The next steps is to sauté the mushrooms, and the leftover juices will help them to caramelize in complete deliciousness.
This can take 3-5 minutes, and you can sauté a few minutes longer if you’re a mushroom-lover and want more intense flavors!
Now you can add the marsala wine, which will produce a lot of steam as the alcohol boils off. Then simply stir in the broth, cream and seasonings, and let the sauce simmer for a few minutes to thicken.
The final step is adding back the chicken, and if you want a pop of color add some cherry tomatoes as well. It only takes a minute or two to come together at this point, and you’ll be ready to serve!
Here are our favorite variations on this chicken marsala recipe:
- Pound the chicken into 1/2-inch thick fillets with a tenderizer for faster cooking
- Add minced shallots with the mushrooms to introduce some onion flavor
- Add in a few spoonfuls of capers to make a tangier sauce
Try it different ways and let us know your fave!
Watch this video tutorial to see how to make it:
Easy Creamy Chicken Marsala (With Video)
Easy Creamy Chicken Marsala – one of the easiest creamy dinner recipes that'll be on your table in less than 30 minutes. Delicious, super flavorful chicken breasts with creamy mushroom cooked with marsala wine. Simply yummy!
Serving - optional
- 1 cup cherry tomatoes
- rice, potatoes or noodles
- fresh parsley for garnish
Place a medium skillet on medium heat. (If serving with starch, start cooking that separately now.)
Add olive oil followed by chicken breasts. Cook 2-3 minutes per side until golden on the outside and cooked through. If your chicken breasts are larger, you may need an extra minute or two.
Remove chicken to a plate. (Optional: place in a 200°F oven to keep warm.)
Raise the heat to medium-high and add mushrooms and sauté for 3-5 minutes until browned, stirring regularly.
Add marsala wine to the pan and allow to boil for a minute to let the alcohol evaporate.
Stir in chicken broth, heavy cream, garlic powder, mustard powder, salt and pepper. Bring to a boil.
Reduce heat to medium-low and simmer for 7-10 minutes until the sauce is thick enough to coat a spoon.
Place chicken back in the pan along with the optional tomatoes. Spoon sauce on top and simmer for 1-2 minutes more.
Remove to plates and serve with optional starch. Sprinkle optional minced parsley on top. Serve and enjoy!
-If you can't find marsala wine, sherry is a good substitute or you can use non-alcoholic white wine if you prefer to avoid alcohol.
-Cremini mushrooms, the darker colored button mushrooms
Looking for more chicken recipes?
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