This Creamy Chicken Marsala recipe is every bit of delicious! Tender chicken breasts are cooked with mushrooms in a creamy marsala wine sauce to make the perfect, simple weeknight dinner meal!
I absolutely love Italian food, but I must admit I’ve never explored too far from the normal spaghetti and lasagna type dishes when cooking them at home. Until now! Once I started making chicken marsala I was hooked. First, I couldn’t believe how easy it really was to make. Second, it has so much flavor and the chicken breasts are so juicy and tender. It’s now one of our favorite meals to make during the week for dinner!
CHICKEN MARSALA INGREDIENTS
The ingredients for this recipe are so simple and produce great flavor!
Chicken Breast - Boneless, skinless chicken breast cut in half to make 4 even breast cutlets.
Mushrooms - I like grabbing the already sliced mushrooms in the produce area. I typically use baby bella mushrooms but you can also use cremini instead.
Flour - A simple seasoning is added to the flour and used to coat the chicken breast.
Marsala - An Italian wine and the star of this recipe. Make sure to grab dry Marsala for this recipe.
Chicken Broth - Helps make the sauce and also adds more flavor!
Heavy cream - A little bit of heavy cream gets added to the sauce at the very end to help balance out the flavors and give the sauce a creamy texture.
HOW TO MAKE CREAMY CHICKEN MARSALA
Full instructions are included in the recipe below, but here’s a quick overview:
Step One: Prep your ingredients! Dice your onion, mince your garlic cloves, slice your mushrooms and wipe them off with a damp cloth or paper towel. Next take your chicken breast and cut them in half horizontally to make 4 chicken cutlets.
Step Two: Mix your seasoning and flour together. Lightly coat your chicken breast cutlets with the flour mixture. Now time to cook!
Step Three: In a large skillet, melt your oil and butter together. Add the chicken breast cutlets to the skillet and cook on both sides until done. I like to use this meat thermometer to make sure my chicken is fully cooked to 165 degrees.
Step Four: Remove cooked chicken from skillet and set aside. Add the rest of the butter to your skillet and begin to saute the mushrooms and onion. After a few minutes add your minced garlic. Next add the marsala wine and chicken broth. Now is the time to scrape up any brown bits that were at the bottom of the pan. Simmer wine, chicken broth and mushrooms for 10 minutes until sauce has reduced and thickened.
Step Five: Add your heavy cream and stir. Now your sauce should be creamy and getting thicker. If needed add a flour or cornstarch slurry to the mixture if you want a thicker consistency.
Step Six: Add your cooked chicken breast back to the skillet and cover with the sauce. Simmer for 2-3 minutes more and that’s it. Enjoy!
WHAT TO EAT WITH CHICKEN MARSALA
I love making my Garlic Mashed Potatoes with this recipe. The extra marsala sauce tastes amazing topped on top of the mashed potatoes. Chicken Marsala also goes great with pasta. You can always add a green vegetable with this like my Roasted Broccoli too!
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