Easy Creamy Chicken Marsala

This Easy Creamy Chicken Marsala is cooked in a delicious creamy mushroom sauce. This meal is made entirely in one skillet/one pot and it takes only about 30 minutes to make.

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This Chicken Marsala with mushrooms is one of my favorite go-to recipes to make on busy weeknights because it’s quick and easy to cook. The result is an absolutely tasty meal with a flavorful Marsala mushroom sauce. It’s one of those recipes that you will make time and time again. It tastes good, it’s easy, and the entire family will LOVE it! It is simple and packed with such amazing flavor. Restaurant quality meal made at home.

Why You Will Love This Chicken Marsala Recipe

Rich & flavorful: The combination of savory chicken and the sweet, earthy Marsala wine sauce creates a truly irresistible dish.
Restaurant-quality at home: You’ll feel like a gourmet chef with this easy-to-make yet impressive recipe.
Perfectly balanced: The tender chicken and flavorful sauce pair wonderfully with pasta, rice, or mashed potatoes for a complete meal.

Ingredients And Substitutions

For a full ingredients list with measurements, check the recipe card below.

Chicken breasts: Boneless, skinless, pounded to 1/4-inch thickness. Chicken thighs can be used as a substitution for a juicier option.
Vegetables: Onion (chopped), garlic (minced), and mushrooms (Baby Bella, crimini, or shiitake), which add flavor and texture to the sauce.
Marsala wine: A key flavor component, but can be substituted with balsamic or sherry vinegar for Whole30, or Dry Madeira or white wine.
Chicken broth: Adds depth and savory flavor.
Heavy whipping cream: For a rich sauce. Coconut cream can be used for Paleo or Whole30.
Prosciutto: Chopped, adds saltiness and savory flavor. Can be substituted with ham or bacon if preferred.
Olive oil: Used for cooking the chicken, can be swapped with avocado oil for a high-heat option.
Butter: For cooking the chicken. Substitute with ghee for Whole30 or dairy-free.
Flour: For coating the chicken and thickening the sauce. Use arrowroot starch for a gluten-free or Whole30 version.
Spices: Salt, freshly ground pepper, and garlic powder for seasoning.
Garnish: Fresh thyme or parsley

How To Make Chicken Marsala

Cook chicken: Season chicken with salt, pepper, and garlic powder, then coat in flour. Cook in a skillet with oil and butter for 3 minutes per side until cooked through. Transfer to a plate.

Sauté veggies: Add chopped onion to the skillet and cook until translucent. Add mushrooms and garlic, cooking for 3-4 minutes until tender. Season with salt and pepper.

Make sauce: Add Marsala wine, chicken broth, cream, and prosciutto. Cook for 10 minutes until sauce thickens and reduces by half.

Finish: Season sauce with salt and pepper, return chicken to the skillet to warm, then garnish with parsley or thyme and serve warm.

Chicken Marsala Sauce

The Chicken Marsala Sauce is made with the browned bits left in the pan after cooking the chicken, as well as Marsala wine, onions, minced garlic, mushrooms, heavy cream, and herbs. I also like to add some cooked bacon, pancetta prosciutto for the most flavorful Marsala sauce. The sauce is reduced to one half and can be additionally thickened with some flour or starch if necessary.

TIPS FROM NELI’S KITCHEN

Tips for The Best Chicken Marsala Recipe

Start with thin chicken breast fillets. Either halve the chicken breasts in half horizontally or pound them to ½ inch thickness.
Season thin chicken breasts on both sides with salt and freshly ground pepper.
Coat the chicken fillets in flour (or gluten-free flour for a gluten-free Chicken Marsala). The flour makes the chicken fillets nice and crispy and also helps with thickening the Marsala sauce.
Use butter and olive oil to achieve the best golden-brown results and most delicious flavor.
Use the brown bits at the bottom of your pan after cooking the chicken. They add a ton of flavor to the Marsala sauce. Use a wooden spoon to gently scrape the bottom of the pan as the onions and mushrooms are cooking.

What to Serve With Chicken Marsala

You can serve this Creamy Chicken Marsala over mashed cauliflower, mashed potatoes, gluten-free pasta or zoodles.

Other great side dish options for chicken marsala are:

Storing Tips

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the toaster oven.
Freezer: It’s not ideal to freeze the entire dish, but you can freeze the cooked chicken and sauce separately for up to 3 months. Reheat on the stove when ready to serve.

Recipe FAQs

How to thicken chicken marsala sauce?

To thicken Chicken Marsala sauce, simmer the sauce on medium heat until it reduces by half. If needed, mix 1 teaspoon of cornstarch (or arrowroot starch for a gluten-free option) with 1 teaspoon of sauce to create a slurry, then stir it into the pan.

Can I use another wine instead of Marsala wine?

You can substitute Marsala wine with dry Madeira wine, or any dry white wine. Alcohol does burn off during cooking and it’s safe for kids to eat as well. But if you prefer not to use alcohol at all, you can substitute it with chicken broth.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a great substitute and will be juicier, adding more flavor to the dish.

More One Skillet Chicken Recipes

If you are looking for more easy and quick chicken recipes to add to your weekly rotation, you will love these one-skillet recipes. They are delicious and made within 30-40 minutes.

If you enjoyed this Chicken Marsala recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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