Friends, let me introduce you to my husband's favorite dinner recipe, Creamy Chicken Marsala! Tender chicken breasts are cooked with mushrooms in a creamy marsala wine sauce and it's every bit of delicious. It's easy enough for a tasty weeknight dinner and also perfect for a special date night 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 together produce ahh-mazing flavor! Here's everything you need to make this chicken marsala recipe:
- Chicken Breast - Boneless, skinless chicken breast cut in half to make 4 even chicken breast cutlets.
- Mushrooms - I like grabbing the already sliced baby bella mushrooms in the produce area, but feel free to purchase whole mushrooms and slice them yourself.
- All-purpose flour & Seasoning - A simple seasoning mix is added to all-purpose flour and used to coat the chicken breasts.
- Marsala - An Italian wine and the star of this recipe. Make sure to grab dry Marsala for this recipe.
- Chicken Broth - Helps to make the sauce and 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 card 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!
SERVING SUGGESTIONS
I love making my Garlic Mashed Potatoes with this recipe. The extra marsala sauce tastes amazing on top of mashed potatoes. Chicken Marsala also goes great with pasta. You can always add a green vegetable with this like my Roasted Broccoli too!
MORE EASY DINNER IDEAS
- Sheet Pan Sausage, Potatoes & Brussels Sprouts
- Tuscan Chicken Pasta
- Chicken Sausage Stir-Fry
- Sheet Pan Chicken Fajitas
- Cajun Chicken Pasta
WATCH ME MAKE IT HERE
Creamy Chicken Marsala
Ingredients
- 2 boneless, skinless chicken breasts, cut in half to make 4 cutlets
- ½ cup flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 8 oz sliced mushrooms
- 4 cloves garlic minced
- ½ onion diced
- ¾ cup dry marsala wine
- 1 cup chicken broth
- â…“ cup heavy cream
- 3 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 Tbsp fresh parsley, to garnish
Instructions
- Mix flour, salt, pepper, garlic powder and onion powder in a small shallow plate.
- Lightly coat each chicken breast cutlet with the flour and set it aside.
- Melt 2 tablespoons of butter and oil in a large skillet on medium heat. Add chicken breasts and cook until done or internal temperature reaches 165 degrees F. Once done, remove and set aside.
- In the same skillet, melt 1 tablespoon of butter then add sliced mushrooms. Stir to coat mushrooms in oil and butter.Â
- Next add chopped onions and saute with mushrooms for 4-5 minutes.Then add minced garlic and saute for 30 seconds.
- Now slowly pour in your marsala wine. Stir and scrape up any browned bits from the bottom of the pan. Next pour in the chicken broth.
- Simmer on medium-low for 10 minutes until sauce has reduced and thickened slightly.Â
- Next pour in the heavy cream and stir.Â
- Add chicken breasts back into the skillet and mix with marsala sauce. Pour sauce and mushrooms on top of chicken to coat. Simmer for another 2 minutes.
- Finish with a little fresh parsley and enjoy!
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