The moment you take a bite of this rich, silky sauce paired with tender chicken, you’ll understand why the Easy Chicken Marsala Recipe is such a beloved classic. It’s a perfect weeknight dinner that feels fancy but comes together without 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

This Easy Chicken Marsala Recipe holds a special place in my heart because it turns a handful of simple ingredients into a dish that’s restaurant-worthy but way cozier. The creamy mushroom and marsala sauce never fails to impress guests or cheer up a busy night.

Simple Ingredients: You probably already have most of what you need in your pantry.
Quick to Make: From start to finish in about 30 minutes—perfect for busy evenings.
Rich Flavors: The mushrooms and marsala wine create a sauce that’s deeply comforting and savory.
Flexible: Easy to adjust with a few personal touches for dietary needs or taste.

Ingredients & Why They Work

Every ingredient in the Easy Chicken Marsala Recipe plays an important role, creating layers of flavor and texture. Here’s why I love each component and a few tips on what to look for when shopping.

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: I prefer large breasts sliced thinly so they cook quickly and stay juicy.
Salt & pepper: Basic seasonings that bring out the chicken’s natural flavor—don’t skip!
Garlic powder: Adds a gentle garlic kick that's mellower than fresh garlic but you can swap if you like.
Flour: Helps get a beautiful golden crust and thickens the sauce slightly.
Olive oil: Use good quality for searing; it adds subtle fruity notes.
Butter: Adds richness, especially great for cooking mushrooms and building the sauce base.
Cremini mushrooms: I like these because they have a nice earthy flavor and hold up well; slice them fairly thin.
Garlic: Fresh minced garlic adds brightness and depth to the sauce.
Marsala wine: The star ingredient—semi-sweet or dry both work well and create that signature flavor.
Heavy cream: Makes the sauce luxuriously creamy without overpowering.

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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

You can absolutely make this Easy Chicken Marsala Recipe your own! I often tweak the sauce or swap ingredients based on what’s in my fridge or how I’m feeling that day.

Variation: Sometimes I add a splash of chicken broth to stretch the sauce a bit or swap cream for half-and-half for a lighter touch.
Mushroom Swap: If I’m out of cremini, baby bellas or even button mushrooms do a fine job.
Diet-Friendly Twist: Using gluten-free flour or cornstarch instead of regular flour works great if you’re avoiding gluten.
Herb Boost: Adding fresh thyme or rosemary infuses a fragrant note I adore, especially in cooler months.

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 and Season the Chicken

Start by slicing your chicken breasts in half lengthwise to get nice thin cutlets—it helps them cook quickly and evenly. Season each piece well with salt, pepper, and a little garlic powder. I always make sure every side is well coated with flour; it’s the secret to that perfect golden crust.

Step 2: Sear the Chicken to Golden Perfection

Heat olive oil and a tablespoon of butter in your skillet over medium-high heat—wait until it’s shimmering hot, then add the chicken. Sear each side for about 4-5 minutes until they’re golden and crusty. Don’t overcrowd the pan or move the chicken too soon; patience here pays off with flavor and texture. Once seared, remove the chicken and set it aside—it will finish cooking in the sauce.

Step 3: Cook the Mushrooms and Build the Sauce

Toss the remaining butter into the pan and add your sliced mushrooms. Stir them occasionally for 3-5 minutes until they're nicely browned and have released their lovely earthy flavor. Then add your minced garlic and let it cook for a minute until fragrant—be careful not to burn it!

Step 4: Add Marsala and Cream for That Signature Sauce

Pour in the marsala wine and let it bubble for a few minutes to reduce slightly; this elevates the sauce with rich, complex notes. Then add the cream and carefully nestle the seared chicken back into the pan. Simmer everything together for another 4-5 minutes until the chicken is cooked through and the sauce thickens to a luscious consistency. Taste and season with a pinch more salt and pepper.

Step 5: Finish and Serve

For a fresh pop of color, I often sprinkle chopped parsley over the top, though this is totally optional. Serve immediately for best results—you’re about to enjoy something really special!

Top Tip

Over my many attempts, I’ve picked up a few tricks that really take this recipe from good to unforgettable. Trust me, these little tips can make your Easy Chicken Marsala Recipe shine.

Don’t Skip the Flour Coat: Lightly flouring the chicken before searing gives you that irresistible golden crust and also helps thicken the sauce nicely.
Watch Your Heat: Keep the pan at medium-high but not scorching—too hot and your butter will burn, affecting flavor.
Use Quality Marsala Wine: The wine is the heart of this sauce. I always use either dry or semi-sweet; avoid cooking sherry or overly sweet versions as they can throw off balance.
Finish with Fresh Herbs: A sprinkle of fresh parsley or thyme brightens the dish and keeps it from feeling too heavy.

How to Serve Easy Chicken Marsala Recipe

Garnishes

I love a simple garnish of chopped fresh parsley for a burst of color and fresh flavor. Sometimes I add a few thin lemon slices or a sprinkle of freshly cracked black pepper right before serving—these little touches brighten the rich sauce beautifully.

Side Dishes

This chicken pairs wonderfully with buttery mashed potatoes or a side of creamy polenta to soak up all that sauce. For a lighter touch, garlic roasted green beans or simple steamed broccoli add the perfect contrast, keeping the meal balanced and satisfying.

Creative Ways to Present

For a dinner party, I like plating the chicken slices over a bed of risotto, then drizzling sauce artistically and topping with a small sprig of rosemary. It instantly elevates the presentation and makes guests feel special without extra hassle.

Make Ahead and Storage

Storing Leftovers

I store leftover Easy Chicken Marsala in an airtight container in the fridge for up to 3 days. Make sure it has cooled to room temperature before sealing to keep the sauce fresh and creamy.

Freezing

This recipe freezes pretty well. I like to freeze the chicken and sauce together in portioned containers. When you're ready to enjoy, thaw overnight in the fridge and reheat gently on the stove to keep the sauce silky.

Reheating

Reheat leftover Chicken Marsala on low heat in a skillet, stirring occasionally. Adding a splash of chicken broth or cream helps maintain the sauce's creaminess and prevents it from drying out.

Frequently Asked Questions:

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

Absolutely! Boneless, skinless chicken thighs can be used and will add extra juiciness and flavor. Just adjust cooking time slightly since thighs take a bit longer to cook through.

What kind of marsala wine should I buy?

I recommend a semi-sweet or dry marsala wine for this recipe. Avoid cooking sherry or overly sweet versions. These wines provide the right balance of richness and subtle sweetness that complement the sauce perfectly.

Can I make this recipe dairy-free?

Yes, you can substitute the butter with olive oil or a dairy-free margarine and use coconut cream or a non-dairy cream substitute instead of heavy cream. The sauce will taste a bit different but still delicious.

How do I know when the chicken is cooked properly?

The chicken is safe to eat once it reaches an internal temperature of 165°F. If you don’t have a thermometer, look for firm, opaque meat and clear juices when you cut into it. Overcooking can dry it out, so timing is key.

Final Thoughts

The Easy Chicken Marsala Recipe is a shining example of how a few simple ingredients—used thoughtfully—can create something truly comforting and memorable. It’s my go-to when I want to impress with minimal effort, and I hope you find it just as satisfying. Give it a try, and I bet it’ll become a favorite in your kitchen, too!