Easy Chicken Marsala is a fast, elegant skillet meal: tender, flour-dredged chicken breasts simmered in a savory Marsala-and-cream sauce with mushrooms. It’s the kind of dish that feels special but comes together on a weeknight. If you’re exploring quick chicken dinners, you might also like this alternative for a different cut: easy baked chicken thighs for another simple weeknight option.
Why you’ll love this dish
This version of Chicken Marsala is simple, reliable, and forgiving — perfect for cooks who want restaurant-style flavors without fuss. The browned flour coating gives the chicken a silky exterior that helps thicken the sauce. Marsala wine adds a caramelized, slightly sweet depth that pairs beautifully with mushrooms and cream.
“A weeknight classic: rich, comforting sauce and juicy chicken — guests will think you spent hours.” — home cook review
Reasons to try it:
- Fast: about 25–35 minutes from start to finish.
- Budget-friendly: pantry staples and basic produce.
- Crowd-pleasing: mild but flavorful, easy to serve with rice, pasta, or potatoes.
- Versatile: works with breasts or thighs and adapts to dairy- or gluten-free swaps.
Step-by-step overview
You’ll season and flour the chicken, brown it in oil, cook the mushrooms in the same pan, deglaze with Marsala, add cream to make a sauce, then return the chicken to finish. Expect three main stages: browning, mushroom and wine reduction, and cream finishing. This keeps the cooking timeline tidy and lets you multitask (start a side while the sauce simmers).
What you’ll need
- 4 boneless, skinless chicken breasts (about 1½–2 lb total). Note: pound thicker pieces slightly to even thickness for even cooking.
- 1 cup all-purpose flour, for dredging (substitute 1:1 gluten-free flour if needed).
- Salt and pepper, to taste.
- 2 tablespoons olive oil.
- 1 cup sliced mushrooms (cremini or button are great).
- 3/4 cup Marsala wine (sweet or dry — see Tips).
- 1 cup heavy cream (use half-and-half plus a tablespoon of cornstarch for lighter sauce).
- Fresh parsley, chopped, for garnish.
Ingredient notes: If you prefer a lower-fat version, use light cream and simmer a little longer to thicken, or thicken with a small slurry of cornstarch. For vegetarian Marsala, swap chicken for thick portobello caps or seared tofu and use vegetable stock plus a touch of balsamic in place of wine.
Step-by-step instructions
- Pat the chicken dry and season both sides with salt and pepper. Pound to even thickness if needed.
- Put the flour in a shallow dish. Dredge each breast in the flour, shaking off excess.
- Heat a large skillet over medium heat and add the olive oil. When hot, add the chicken.
- Cook the chicken until golden brown and cooked through, about 5–7 minutes per side depending on thickness. Transfer to a plate and tent with foil.
- In the same skillet, add the sliced mushrooms. Sauté until soft and lightly browned, about 4–5 minutes. Add a pinch of salt to help them release moisture.
- Pour in the Marsala wine and use a wooden spoon to scrape up any browned bits from the pan. Simmer for about 2 minutes to reduce slightly and cook off some alcohol.
- Stir in the heavy cream and bring to a gentle simmer. Let the sauce reduce until it thickens a bit, about 2–4 minutes. Taste and adjust seasoning.
- Return the chicken to the skillet and spoon the sauce over each piece. Simmer together for 1–2 minutes so the flavors marry.
- Garnish with chopped fresh parsley and serve immediately.
Best ways to enjoy it
Chicken Marsala is classic over a bed of buttered egg noodles, mashed potatoes, or creamy polenta. For a lighter plate, serve with steamed asparagus or a green salad dressed with lemon. If you want a pasta pairing that leans into the creamy side, check out this twist on a creamy chicken sandwich idea with Easy Chicken Alfredo Sloppy Joes for inspiration on bold, saucy comfort pairings.
Plating tip: mound the starch first, lay the chicken across it, and spoon extra sauce and mushrooms over the top. Sprinkle parsley for color and a fresh note.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
- Freezing: Place cooled chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stove over low heat. Add a splash of cream, stock, or water to loosen the sauce and prevent it from separating. Avoid high heat to keep the cream from breaking.
Food safety: Always cool to room temperature no longer than two hours before refrigerating. Reheat thoroughly to at least 165°F (74°C).
Helpful cooking tips
- Even thickness: Pound thicker breasts to about 1/2 inch for uniform browning and cook time.
- Flour dredge: Shake off excess flour to avoid a gummy coating; the light dusting helps the sauce cling and thicken.
- Mushroom timing: Cook mushrooms until well-browned — their caramelization adds umami.
- Wine choice: Dry Marsala gives a more savory finish; sweet Marsala adds a touch of sweetness. Use a wine you’d drink and avoid “cooking wines” with added salt.
- Cream stability: If your sauce looks like it might split, remove pan from direct heat and whisk in cream, then return to low heat to finish. A small butter swirl at the end brightens the sauce.
- Alcohol safety: Simmer the Marsala for a few minutes to cook off most alcohol; long enough to reduce but short enough to keep flavor.
Creative twists
- Gluten-free: Use a gluten-free all-purpose flour for dredging.
- Dairy-free: Swap heavy cream for full-fat coconut milk and finish with a teaspoon of lemon to balance the sweetness.
- Protein swaps: Use boneless skinless thighs for richer flavor; cook a few minutes longer. Try seared pork medallions as another variation.
- Add-ins: Stir in caramelized shallots, a spoonful of Dijon mustard for tang, or chopped sun-dried tomatoes for brightness. Add crispy pancetta for a smoky note.
- Mushroom-forward: Use a mix of cremini, shiitake, and oyster mushrooms to deepen mushroom flavor.
Common questions
Q: Can I use white wine instead of Marsala?
A: Yes. Use a dry white wine plus a teaspoon of sugar or a splash of balsamic for sweetness to mimic Marsala’s profile. Reduce it as in the recipe.
Q: Can I make Chicken Marsala ahead of time?
A: You can prepare the sauce and chicken separately, then combine and gently reheat before serving. For best texture, reheat slowly to avoid drying the chicken or breaking the cream.
Q: Is Marsala sauce suitable for a gluten-free diet?
A: The sauce can be gluten-free if you use certified gluten-free flour or cornstarch for dredging/thickening and confirm your Marsala lacks additives that contain gluten.
Q: My sauce split — how do I fix it?
A: Take the pan off heat and whisk in a small splash of cold water or cream to emulsify. Return to low heat and whisk until smooth.
Q: How can I thicken the sauce without flour?
A: Reduce it by simmering longer, or whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer until thickened.
Easy Chicken Marsala
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts (about 1½–2 lb total) Pound thicker pieces slightly to even thickness for even cooking.
- 1 cup all-purpose flour, for dredging Substitute 1:1 gluten-free flour if needed.
- Salt to taste Salt and pepper
- 2 tablespoons olive oil
- 1 cup sliced mushrooms (cremini or button)
- 3/4 cup Marsala wine (sweet or dry) Use sweet for more caramel flavor, dry for savory.
- 1 cup heavy cream Use half-and-half plus a tablespoon of cornstarch for a lighter sauce.
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Pat the chicken dry and season both sides with salt and pepper. Pound to even thickness if needed.
- Put the flour in a shallow dish. Dredge each breast in the flour, shaking off excess.
Cooking
- Heat a large skillet over medium heat and add the olive oil. When hot, add the chicken.
- Cook the chicken until golden brown and cooked through, about 5–7 minutes per side depending on thickness. Transfer to a plate and tent with foil.
- In the same skillet, add the sliced mushrooms. Sauté until soft and lightly browned, about 4–5 minutes. Add a pinch of salt to help them release moisture.
- Pour in the Marsala wine and use a wooden spoon to scrape up any browned bits from the pan. Simmer for about 2 minutes to reduce slightly and cook off some alcohol.
- Stir in the heavy cream and bring to a gentle simmer. Let the sauce reduce until it thickens a bit, about 2–4 minutes. Taste and adjust seasoning.
- Return the chicken to the skillet and spoon the sauce over each piece. Simmer together for 1–2 minutes so the flavors marry.
Serving
- Garnish with chopped fresh parsley and serve immediately.