Dinner

Easy Chicken Marsala Recipe

Name: Easy Chicken Marsala Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 large chicken breasts; Salt & pepper (to taste); 1/4 teaspoon garlic powder; Flour (for dredging); 1 tablespoon olive oil; 3 tablespoons butter (divided); 8 ounces cremini mushrooms (sliced); 1 large clove garlic (minced); 3/4 cup marsala wine; 1/2 cup heavy cream

ByLana Polati March 24, 2026March 24, 2026

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Introduction

Easy Chicken Marsala is a classic Italian-American dish that combines tender chicken cutlets with a rich mushroom and Marsala wine sauce. Ready in just 30 minutes, it’s perfect for a flavorful weeknight dinner that feels special.

The close-up image shows a dish with browned chicken pieces covered in creamy mushroom sauce, featuring sliced mushrooms that are soft and cooked in the sauce. The sauce has a smooth texture and light brown color with small green parsley flakes sprinkled on top. The chicken pieces are golden brown with a slightly crispy look. The dish is shown in a way that emphasizes the creamy texture and the combination of colors from the chicken, mushrooms, sauce, and parsley. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts
Salt & pepper (to taste)
1/4 teaspoon garlic powder
Flour (for dredging)
1 tablespoon olive oil
3 tablespoons butter (divided)
8 ounces cremini mushrooms (sliced)
1 large clove garlic (minced)
3/4 cup Marsala wine
1/2 cup heavy cream

Instructions

Step 1: Cut chicken breasts in half lengthwise to create 4 cutlets. Season each with salt, pepper, and garlic powder, then dredge in flour to coat evenly.
Step 2: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Sear the chicken cutlets for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Step 3: Add the remaining 2 tablespoons of butter and the sliced mushrooms to the same skillet. Cook until mushrooms are browned, about 3-5 minutes. Add the minced garlic and sauté for 30 seconds until fragrant.
Step 4: Pour in the Marsala wine and let it simmer for 2-3 minutes to reduce slightly. Stir in the heavy cream until combined.
Step 5: Return the chicken cutlets to the skillet. Simmer everything together for an additional 4-5 minutes until the chicken is cooked through and the sauce has thickened.

Tips & Variations

Use chicken thighs instead of breasts for a juicier result.
For a dairy-free version, substitute heavy cream with coconut cream or omit it altogether.
Serve over mashed potatoes, pasta, or steamed rice to soak up the flavorful sauce.
Add fresh parsley or thyme for extra freshness and color.

Storage

Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the sauce’s texture and avoid drying out the chicken.

How to Serve

A close-up view of a creamy dish with several browned chicken pieces arranged irregularly across the frame. Between the chicken pieces, there are light brown, sliced mushrooms coated in a thick, smooth cream sauce with a beige tone. The sauce and chicken glisten with a slight shine, and finely chopped green herbs are scattered throughout, adding small pops of color. The texture appears rich and velvety with a mix of soft mushroom slices and crispy chicken skin. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, button, shiitake, or portobello mushrooms work well as substitutes for cremini mushrooms.

What if I don’t have Marsala wine?

You can substitute dry sherry or a mixture of white wine and a splash of brandy, though the flavor will be slightly different.