Easy Chicken Marsala

Chicken Marsala is the ultimate comfort dish—tender pan-fried chicken simmered in a rich, creamy Marsala wine sauce with mushrooms and garlic. It’s made with simple, wholesome ingredients and ready in just 30 minutes, making it perfect for an effortless yet elegant weeknight dinner.

You will also love my Creamy Chicken Casserole and Creamy Tarragon Chicken

Why You Will Love It

Chicken Marsala is one of the most popular recipes searched online, and for good reason. It’s the kind of dish that makes people say, “Wait… you made this?!”

• Handful of simple ingredients = big flavor
• Fancy enough for dinner parties, easy enough for weeknights
• Ready in about 30 minutes (my fave kind of dish!)
• That luscious Marsala wine sauce is basically drinkable (but maybe don’t…)

What Is Marsala Then?

Despite its Italian-sounding name and ingredients, Chicken Marsala is thought to be an Italian-American dish. It likely evolved from the Sicilian dish Scaloppine al Marsala, where veal or chicken are sautéed and cooked in Marsala sauce.

Marsala is a fortified wine from Sicily with a deliciously rich flavor. It is added to Chicken Marsala to enrich the sauce – just make sure to use a dry Marsala in this recipe and save sweet Marsala for dessert dishes!

What You Will Need

• Chicken breasts: Boneless, skinless chicken breasts, butterflied or pounded thin for even cooking. You can also use boneless chicken thighs if preferred – the are juicier and slightly more forgiving if overcooked.
• Marsala wine: Dry Marsala is traditional and adds sweet, nutty depth. Don’t have any? Replace it with dry sherry, Madeira or perhaps vermouth.
• Mushrooms: Cremini mushrooms add rich, earthy flavor. You can also use white button mushrooms, portobello slices, or a mixed wild mushrooms for a gourmet twist.
• Butter and cream: CREAMY is the name of the game here! You could swap for dairy-free cream alternatives if needed.
• Garlic and shallots: Aromatic base that brings the sauce to life. Shallots have a delicate slightly sweet flavor that works well in the sauce but you could swap yellow onion if that’s what you have—just dice it finely.

How to Make Chicken Marsala

1. Place the chicken breasts between two large pieces of parchment paper and pound as flat as possible with a rolling pin or a bottle. Peel the paper off and season well with salt and pepper on both sides.

1. Put the flour (or you can use oat fiber for a keto version) on a shallow plate and dip the chicken breasts into the flour to lightly coat and set aside. Shake any excess flour off.

Sear the Chicken and Make the Sauce

1. Heat two tablespoons and one tablespoon of butter in a large frying pan over medium-high heat. Fry the chicken for 2-3 minutes on each side until golden (you may need to do this in batches). Transfer to a plate and set aside.

1. Wipe the frying pan with some kitchen towel. Heat the remaining butter and oil and sauté the shallots and garlic over low heat for five minutes, stirring so that they don’t stick. Add the mushrooms and cook for 2-3 minutes.

1. Add the wine and turn heat to high. Cook for 10 minutes, stirring, or until the liquid is reduced by about half. That way the alcohol cooks off and only deliciousness remains!
2. Reduce the heat, add in the chicken stock and bring to a simmer. Add the chicken breasts and cook for 10 minutes.

1. Stir in the cream and simmer for a couple minutes over low heat. I have added quite a lot of cream here, you can reduce the amount if preferred.
2. Check the seasoning. Serve sprinkled with parsley over mashed potatoes or mashed cauliflower for a low-carb option. Comfort food heaven!

Serving Suggestions

Chicken Marsala begs to be paired with a side dish that will soak up all that rich, creamy sauce (mmm….). Try serving it with:

• Mashedpotatoes – my top choice, classic and comforting
• Buttered noodles – tagliatelle, spaghetti, or orzo work beautifully
• Cauliflower mash – this low-carb option is truly delicious
• Green beans, broccoli or spinach
• Crusty bread – you don’t want to miss any drop of that dreamy sauce

Recipe Variations

• Lighten it up – Use half the butter and swap heavy cream for half-and-half or low-fat crème fraîche.
• Marsala Meatballs – Use the sauce for chicken or turkey meatballs—great for batch cooking and freezing!
• Vegetarian version – Swap the chicken with thick-cut portobello mushrooms or tofu steaks. Sear and braise as you would with chicken.
• Make it Keto – use oat fiber to coat the chicken and serve with cauliflower mash.

Storing and Reheating

Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or water to loosen the sauce.

Creamy dishes are not freezer-friendly generally speaking, simply because the cream can become grainy when defrosted. It’s by no means a deal breaker, but for best results, freeze your Marsala chicken before adding the cream and stir it in when reheating.

Portion the cooled dish into suitable containers, allowing a little space for the liquids to expand, and use within three months.

📸 Don’t forget: tag me in your kitchen triumphs on Instagram @supergolden88 or TikTok @Nusde so I can admire your delicious creations!