This creamy chicken marsala features lightly floured, pan-seared chicken cutlets and sautéed mushrooms in a rich Marsala wine cream sauce. It's a favorite at Italian restaurants, but this easy homemade version is ready in about 30 minutes and tastes even better!
It all comes together in one skillet, so it's an easy weeknight dinner that still feels special. Serve it over mashed potatoes or pasta to soak up every bit of that sauce.
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Quick Look
- Total time: About 30 minutes
- Key ingredients: Chicken breast cutlets, cremini mushrooms, dry Marsala wine, chicken broth, heavy cream, butter, and garlic
- Flavor: Rich, savory, and slightly sweet from the Marsala, with a silky cream sauce
- Method: Pan-sear floured chicken cutlets, build the sauce in the same skillet, then add the chicken back in
- Serve it with: Mashed potatoes, angel hair pasta, mashed cauliflower, or zucchini noodles
- Storage: Leftovers keep in the refrigerator for up to 4 days
If you give this chicken marsala a try, please leave a star rating and a comment below. I love hearing how it turns out for you!
Why This Recipe Works
- Thin cutlets cook fast and evenly: Slicing or pounding the chicken to ¼ to ½ inch thick means it cooks through in about 8 minutes without drying out.
- A light flour dredge: The flour helps the chicken brown and then thickens the sauce when the cutlets go back into the pan.
- One-skillet sauce: The mushrooms, garlic, Marsala, and broth all cook in the same pan, picking up the browned bits left behind by the chicken.
- A splash of cream: Heavy cream turns a classic Marsala pan sauce into a silky, rich sauce that coats every bite.
What is Chicken Marsala?
Chicken marsala is a version of the Italian dish scaloppine, which means thin cuts of meat, usually chicken, beef, or veal, that are quickly pan-fried and served with a flavorful pan sauce. If you want to try the veal version, check out my creamy veal marsala, which is perfect for a special occasion dinner.
The key ingredient is dry Marsala wine, a fortified Sicilian wine with a rich, complex flavor. Don't be afraid of cooking with wine. Much of the alcohol cooks off as the sauce simmers, and it gives the sauce its distinct flavor.
It's a classic on Italian restaurant menus thanks to that rich sauce, but homemade chicken marsala is easy to make in your own kitchen. For another quick chicken dinner, check out my Chicken Pomodoro, which features pan-seared chicken cutlets in a fresh tomato sauce.
Ingredient Notes
- Chicken cutlets: You can buy cutlets at most grocery stores to save time, or buy boneless skinless chicken breasts to save a little money. To make your own cutlets, place your palm flat on the chicken breast and slice horizontally through it to make two thin pieces. You can also pound the breasts with a meat mallet to about ¼ to ½ inch thick.
- Marsala wine: Use dry Marsala, not sweet. It's sold in most grocery stores that carry wine, it's inexpensive, and it keeps for several months in the pantry.
- Chicken broth: I use Swanson Unsalted chicken stock, but low-sodium broth works too. Either way, you'll be able to control the salt as the sauce reduces.
- Mushrooms: Baby bella (cremini) mushrooms add a little more flavor than white button mushrooms.
- Heavy cream: A splash of cream at the end makes the sauce rich and silky.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Substitutions and Variations
- Dairy-free: Leave out the heavy cream for a classic, non-creamy marsala sauce.
- Veal or pork: The same method works with veal cutlets or pork chops. See my creamy veal marsala and pork chop marsala for the timing.
How to Make Creamy Chicken Marsala
- Dredge the chicken. Heat a large skillet over medium-high heat and add 1 tablespoon of butter and the olive oil. While the butter melts, season the chicken cutlets with salt and pepper, then dredge them in flour and shake off the excess.
- Sear the cutlets. Add the chicken to the skillet and cook for about 4 minutes per side, until golden brown and cooked through to 165°F. Move it to a plate and tent with foil to keep warm. Don't wipe out the pan!
- Brown the mushrooms. Melt the remaining tablespoon of butter in the same pan, then add the mushrooms and thyme. Cook for 4 to 5 minutes, until the liquid cooks off and the mushrooms start to sizzle.
- Add the garlic. Stir in the garlic and cook for 30 to 45 seconds, stirring constantly so it doesn't burn.
- Reduce the sauce. Add the Marsala and chicken broth and bring it to a simmer. Cook for 5 to 6 minutes, until reduced and slightly thickened.
- Finish with cream. Stir in the heavy cream, then add the chicken back to the pan and cook for a few more minutes. The flour from the chicken helps the sauce finish thickening.
Scott's Tips
- Keep the cutlets even: Cutlets that are the same thickness cook at the same rate, so none of them dry out while you wait for the thicker pieces.
- Don't crowd the pan: If all the chicken doesn't fit in a single layer, sear it in batches so it browns instead of steaming.
- Shake off the extra flour: You only want a thin coating. Too much flour can make the sauce gummy.
- Use dry Marsala: Sweet Marsala is meant for desserts and will make the sauce taste sugary.
What to Serve with Chicken Marsala
One of my favorite sides for chicken marsala is mashed potatoes. They're perfect for soaking up the delicious sauce. A simple green veggie like sautéed asparagus or green beans is great to offset some of the richness.
Chicken marsala pasta is another great option. Serve the chicken with marsala sauce over a bed of cooked pasta like fettuccine and top with grated Parmesan cheese. Check out my post on making fresh homemade pasta for details on making our own fettuccine!
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a baking dish in a 350°F oven or in a skillet over medium-low heat. Add a splash of broth if the sauce has thickened too much. This dish doesn't reheat well in the microwave.
Frequently Asked Questions
The Marsala gives this dish its signature flavor, so it won't taste quite the same without it. If you need to leave it out, replace the Marsala with an equal amount of chicken broth plus 1 to 2 tablespoons of sherry vinegar.
The flour on the chicken helps thicken the sauce once the cutlets go back into the pan. If it's still too thin, let it simmer a few more minutes to reduce.
More Marsala Recipes
📖 Recipe
Easy Creamy Chicken Marsala
Ingredients
- 4 4-6 oz chicken breast cutlets
- 1 teaspoon kosher salt
- ¼ teaspoon Freshly ground black pepper
- ½ cup all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoon butter, divided
- 8 oz baby bella or cremini mushrooms, sliced
- ½ teaspoon dried thyme
- 3 cloves garlic, minced
- ¾ cup marsala wine
- ¾ cup low-sodium chicken broth, or unsalted
- ½ cup heavy cream
Instructions
- Add olive oil and 1 tablespoon butter to a large skillet on medium high heat.
- While the butter melts, season the chicken cutlets with salt and pepper then dredge in the flour and shake off any excess.
- Add the cutlets to the pan and cook until golden brown and cooked through to 165°F, about 4 minutes per side. Remove from the pan and tent with foil.
- In the same pan melt the remaining tablespoon of butter, then add the mushrooms and thyme. Cook for around 5 minutes, stirring occasionally, until the mushrooms are browned and sizzling. Add the garlic and cook for around 30-45 seconds, stirring constantly to avoid burning.
- Add the Marsala wine and chicken broth and simmer for about 5-6 minutes, stirring occasionally. Then stir in the cream and bring to a simmer. Add the chicken back to the pan and cook for an additional 2-3 minutes until the sauce is thickened.
- Serve over mashed potatoes, angel hair pasta, mashed cauliflower, or zucchini noodles.
Notes
- Cutlets: Slice chicken breasts in half horizontally, or pound them to ¼ to ½ inch thick so they cook evenly.
- Marsala: Use dry Marsala, not sweet.
- Dairy-free: Leave out the heavy cream for a classic, non-creamy sauce.
- Storage: Refrigerate leftovers for up to 4 days. Reheat in a 350°F oven or in a skillet over medium-low heat.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Louis Berry says
The family loved this....even my picky daughter.
Only one question...anytime I’m breading or coating anything with just flour, it inevitably comes off when cooking. I shook off all excess.
What am I doing wrong?
Scott says
Hi Louis, glad your family enjoyed it, it's a favorite at my house!
When breading the chicken pat it dry with paper towels so the flour will stick. You can also try letting it sit for around 5-10 minutes after breading, before cooking. The breading will absorb moisture from the chicken and stick a little better. Also make sure to be gentle when flipping the chicken during cooking. Hope that helps!