There’s something about a rich, velvety sauce paired with tender, golden chicken that just hits the spot every time. This Easy Chicken Marsala Recipe is one of those dishes that feels fancy but comes together so quickly and effortlessly — perfect for a weeknight win or impressing guests without the fuss.

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

I’ve made many versions of Chicken Marsala over the years, but this easy version really nails that balance between simplicity and the deliciously rich flavors that keep me coming back. It’s a comforting classic that somehow never gets old.

Quick to Make: You won’t spend hours in the kitchen; dinner’s on the table in around 30 minutes.
Simple Ingredients: You probably already have most of what you need, especially if you keep marsala wine handy.
Elegant Flavor: The combination of mushrooms, garlic, and marsala wine creates a sauce that’s rich but not overpowering.
Versatile: It pairs beautifully with so many sides and can easily be customized to your taste.

Ingredients & Why They Work

Each ingredient here serves a purpose in bringing out those iconic marsala flavors while keeping the chicken tender and moist. When you pick your mushrooms, fresh cremini have this lovely firm texture and earthiness that really boosts the sauce.

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: Thinning them makes cooking fast and even; you won't have to worry about dry outs or raw centers.
Salt & Pepper: Simple seasonings to enhance the natural flavor of the chicken and sauce.
Garlic Powder: Adds a gentle garlic warmth to the chicken itself before cooking.
Flour: Helps create that lovely golden crust and thickens the sauce later when pan juices mix.
Olive Oil: Adds flavor and helps get that perfect sear without burning the butter.
Butter: Adds richness and a silky finish to the sauce.
Cremini Mushrooms: Their meaty texture soaks up the sauce and adds earthiness you want in a marsala.
Garlic (Fresh): Brightens the sauce with aromatic depth.
Marsala Wine: The star of the show — choose semi-sweet or dry for balanced, robust flavor.
Heavy Cream: Gives the sauce a luscious, creamy texture that coats the chicken beautifully.

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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 love experimenting with this Easy Chicken Marsala Recipe by tweaking the mushrooms or adding herbs here and there — and you should totally do the same! That’s what cooking is all about: making it your own.

Mushroom Mix: Sometimes I swap in shiitake or baby bellas for a deeper, woodsy flavor — it’s stunning and adds texture.
Herb Boost: Fresh thyme or rosemary stirred in while the sauce simmers gives it a fragrant lift.
Lightened Up: I’ve tried replacing heavy cream with half-and-half for a lighter option, just watch the sauce thickness.
Wine-Free Version: If you’re avoiding alcohol, a mix of mushroom broth and a splash of balsamic vinegar creates a nice depth without marsala.

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: Prep Your Chicken

Start by slicing your chicken breasts in half lengthwise if they're large — this helps them cook faster and more evenly. Then season with salt, pepper, and a touch of garlic powder for extra flavor. Give each cutlet a light coat of flour; this helps develop that golden crust and thickens the sauce later. Trust me, this simple prep makes all the difference!

Step 2: Sear & Set Aside

Heat olive oil and one tablespoon of butter in a skillet over medium-high heat until it’s shimmering. Add the chicken cutlets and cook for about 4-5 minutes on each side, until they’re a golden brown. Don’t worry if they’re not fully cooked through — they’ll finish simmering in the sauce later. Once seared, remove them to a plate and set aside.

Step 3: Cook the Mushrooms

In the same pan, melt the remaining butter and toss in your sliced mushrooms. Stir occasionally and let them brown nicely for 3-5 minutes. This step builds the earthy, savory base of your sauce. Once you see a good golden color, toss in the minced garlic and let it soften, about 30 seconds — garlic burns fast, so keep an eye on it.

Step 4: Add Marsala & Cream

Pour in the marsala wine, letting it bubble for 2-3 minutes so the alcohol evaporates and the flavors concentrate. Then stir in the heavy cream and bring it back up to a gentle simmer. Return the chicken to the pan and simmer everything together for another 4-5 minutes. The sauce will thicken beautifully, coating the chicken in that silky goodness.

Step 5: Final Seasoning & Serve

Give your sauce a taste and add a little extra salt and pepper if needed. I like to finish with a sprinkle of chopped parsley for freshness, but it’s completely optional. Serve hot and enjoy!

Top Tip

After making this recipe countless times, I've learned a few tricks that really help it shine in your own kitchen. They saved me from overcooking and boring flavor, so I want to pass them on to you.

Don’t Skip Flour Coating: Dusting the chicken lightly in flour before searing locks in moisture and creates that signature crust that makes the sauce cling so well.
Use a Good Marsala Wine: Not all wines are created equal — a decent quality dry or semi-sweet marsala gives depth without bitterness.
Control Your Heat: Medium-high is great for searing, but lower the heat under the sauce to a gentle simmer so cream doesn’t separate.
Test Chicken Doneness: Use a meat thermometer to hit 165°F — it takes the guesswork out of knowing when it’s perfectly cooked and juicy.

How to Serve Easy Chicken Marsala Recipe

Garnishes

I usually dress this dish with a sprinkle of fresh parsley. Its bright color and fresh taste balance the richness of the marsala sauce perfectly. Sometimes, I add a few lemon wedges on the side for those who want a pop of acidity.

Side Dishes

I love serving this chicken marsala over fluffy mashed potatoes or creamy polenta to soak up every last drop of sauce. Roasted green beans or sautéed spinach offer a fresh, vibrant contrast to the meal too.

Creative Ways to Present

For special occasions, I’ve plated the chicken medallions atop a circle of garlic mashed potatoes, drizzled with sauce, and garnished with a sprig of fresh rosemary. It makes a beautiful centerpiece and feels restaurant-worthy without fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and they keep well for 3-4 days. The sauce thickens, so when reheating, add a splash of cream or broth to loosen it back up.

Freezing

Freezing the whole dish works fine for me. I portion it out into freezer-safe containers, and it keeps well for up to 2 months. Just note the texture of mushrooms can soften a bit after thawing, but it’s still delicious.

Reheating

To reheat, gently warm on the stovetop over low heat, adding a bit of water, broth, or cream as needed to bring the sauce back to a saucy consistency. Microwave works too but do it in short bursts to avoid drying out.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work great and tend to be juicier. You may need to adjust cooking time slightly since they’re generally thicker and more forgiving to cook.

What is the best marsala wine to use?

A semi-sweet or dry marsala wine works best for this recipe. Avoid cooking wines or low-quality bottles as they can impart off flavors. I recommend picking a bottle labeled 'Fine' or 'Superiore' for the best flavor.

Can I make this dairy-free?

To make this dairy-free, try substituting the butter with olive oil and replace the heavy cream with full-fat coconut milk or a non-dairy cream alternative. Keep in mind this will change the flavor slightly, but it still turns out delicious.

How do I know when the chicken is fully cooked?

Use an instant-read thermometer inserted into the thickest part of the chicken. It should read 165°F (75°C) to ensure safety. If you don’t have a thermometer, cut into the chicken to check that the juices run clear and there’s no pink inside.

Final Thoughts

Easy Chicken Marsala Recipe has become one of my go-to dishes because it’s quick, comforting, and always impresses without stress. I hope you enjoy making it just as much as I do — picture yourself relaxed in the kitchen, pouring that silky sauce over perfectly seared chicken, and savoring every bite. You’ve got this!