Chicken Marsala is a restaurant-quality dish you can easily make at home! Tender chicken is smothered in a creamy Marsala wine and mushroom sauce for a meal that’s sure to wow your taste buds!

Craving more restaurant-style meals at home? Try my Easy Chicken Piccata or Cajun Chicken Pasta.

Chicken Marsala served over mashed potatoes.

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This rich and flavorful Chicken Marsala is one of those go-to dinners I never get tired of. It comes together in one pan with just a handful of ingredients, and in about 30 minutes you’ve got a dish that feels totally gourmet—without the fuss.

I love piling it over creamy mashed potatoes, but it’s just as delicious with buttered noodles, fluffy rice, or a chunk of crusty bread to mop up that dreamy mushroom sauce.

Why you’ll love this one-pan wonder

  • Single pan magic: Everything cooks in a single skillet for easy cleanup.
  • Quick & easy: Ready in just over 30 minutes—perfect for busy nights.
  • Feels fancy: Tastes like something you’d order at a restaurant.
  • Incredible flavor: Tender chicken and mushrooms nestled in a rich Marsala wine sauce with cream.
  • Versatile: Delicious over mashed potatoes, pasta, rice or with crusty bread.

This recipe is amazing. It is packed with flavor, and I recommend a serving it with mashed potatoes. Thank you so much for this recipe!

— Christie

Ingredients you’ll need

This incredible one pan creamy chicken marsala recipe is bursting with savory flavors and packed with protein. Here’s what you’ll need to make it:

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

Chicken breasts near bowls of ingredients like mushrooms, garlic, butter, flour, cream and seasonings.
  • Chicken breasts: Halved for quick, even cooking and tender bites. Chicken cutlets work too since they’re already thin.
  • All-purpose flour: Lightly coats the chicken to create a golden crust.
  • Seasonings: Kosher salt, garlic powder and black pepper enhances flavor throughout the dish.
  • Olive oil or avocado oil: Used for searing the chicken until perfectly golden.
  • Butter: Helps brown the chicken beautifully and starts the sauce off with rich flavor.
  • Mushrooms: These soak up the Marsala and add umami goodness to every bite. I like cremini mushrooms best in this recipe. Baby Bella are the same type of mushroom just at a different stage of maturity and will work too.
  • Garlic cloves: Fragrant and bold, it builds deep savory flavor in the sauce.
  • Marsala cooking wine: The star of the sauce—sweet, nutty, and aromatic.
  • Chicken broth: Adds savory depth and stretches the sauce without overpowering.
  • Heavy cream: For adding richness and creaminess to the sauce. You can use half-and-half for a lighter alternative. However, the sauce won’t be as thick.
  • Fresh parsley: Optional, but adds a pop of color and freshness right before serving.

Variations and substitutions

  • Swap the wine: If you don’t have Marsala wine, use a dry sherry, madeira or a dry white wine like Pinot Grigio or Sauvignon Blanc for a slightly different flavor.
  • Use chicken thighs: Boneless, skinless chicken thighs are a great substitute for chicken breasts—they stay juicy and add extra richness. Keep in mind, you will likely need to sear the thighs for longer.
  • Make it gluten free: Use a gluten-free all-purpose flour blend to dredge the chicken—no one will know the difference!
  • Add cheese: For an extra indulgent version, stir in a handful of freshly grated Parmesan cheese at the end.

How to make this recipe

Making Chicken Marsala at home is surprisingly simple! With just one pan and a handful of ingredients, you’ll have a rich, flavorful dish that feels like a restaurant meal without all the fuss. Let’s get cooking!

Mixing flour with seasonings in a shallow bowl.

Step #1. Mix the flour and seasonings: In a shallow bowl, mix the flour, salt, garlic powder, and pepper.

Using tongs to coat chicken in flour.

Step #2. Dredge the chicken: Coat the chicken in the flour mixture, shaking off any excess.

Cooking chicken in a skillet.

Step #3. Cook the chicken: Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook chicken breasts for about 3-4 minutes per side until golden brown.

Cooked chicken breasts on parchment paper.

Step #4. Plate the chicken: Transfer to a plate, cover with foil, and keep warm.

Sautéing mushrooms in a skillet.

Step #5. Cook the mushrooms: In the same pan, melt 1 tablespoon of butter. Add the mushrooms and cook for 2-3 minutes until browned, scraping up any browned bits from the bottom of the pan. Stir in the garlic and cook for about 1 minute until fragrant.

Pouring wine into the mushrooms and cream.

Step #6. Cook the mushrooms: Pour in the Marsala, broth and cream. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes until it starts to thicken.

Chicken Marsala in a skillet.

Step #7. Finish cooking: Add the cooked chicken back to the pan and simmer for another 1-2 minutes.

Chicken breasts topped with mushrooms served with mashed potatoes.

Step #7. Serve: Enjoy over mashed potatoes, pasta or rice and garnish with fresh parsley.

Recipe tips

  • Dredge lightly: A light coating of flour gives the chicken a golden crust and helps thicken the sauce—don’t overdo it!
  • Sear in batches if needed: Don’t overcrowd the pan. Cook the chicken in batches so it browns instead of steams.
  • Do not overcook the chicken: When in doubt, check that it’s reached 165°F with a meat thermometer to ensure it’s safe to eat but still juicy.
  • Use real Marsala wine: If possible, opt for dry Marsala wine (not the “cooking wine” version) for richer, deeper flavor.
  • Scrape the pan: After cooking the mushrooms and garlic, deglaze with the wine and scrape up any browned bits for maximum flavor.

Serving suggestions

  • Mashed potatoes: Classic and creamy—perfect for soaking up that rich Marsala sauce.
  • Buttered noodles or pasta: Simple egg noodles or fettuccine let the sauce shine.
  • Garlic mashed cauliflower: A great low-carb option that still feels indulgent.
  • Steamed or roasted veggies: Broccoli, green beans, or asparagus add color and freshness.
  • Crusty bread: For mopping up every drop of sauce—don’t skip this!
  • Rice or risotto: Fluffy rice or creamy risotto are both comforting and filling.
  • Salad: A crisp, refreshing Caesar salad balances the richness of the dish perfectly.

Storage recommendations

Store any leftovers in an airtight container in the fridge for 3 to 4 days. To reheat, warm it gently in a saucepan over low heat, stirring occasionally until heated through. Freezing isn’t the best option for this recipe, since the creamy sauce can separate once thawed.

Chicken Marsala in a skillet garnished with fresh parsley.

More easy chicken recipes

If you’re looking for some more chicken recipes that don’t taste boring, give these a try!

Orange chicken served with white rice.

Healthy Orange Chicken
Chicken enchilada soup topped with sour cream, cilantro, jalapeños and lime.

Creamy Chicken Enchilada Soup
Creamy chicken pasta served on a plate.

Creamy Chicken Pasta
Chicken pot pie garnished with fresh thyme.

Easy Chicken Pot Pie

If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Chicken Marsala served over mashed potatoes.
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Chicken Marsala

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Easy Chicken Marsala Recipe with a flavorful mushroom sauce. 
Author: Kim

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, 2 halved horizontally to make 4 fillets
  • ½ cup all-purpose flour, or all-purpose gluten free flour
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 1 tablespoon olive oil or avocado oil
  • 1 tablespoon butter

For the Marsala sauce

  • 1 tablespoon butter
  • 1/2 pound cleaned and thinly sliced button or crimini mushrooms
  • 3 cloves garlic, minced, about 3 teaspoons
  • 1/2 cup dry Marsala wine, (not cooking Marsala, for the best flavor)
  • 1/2 cup chicken broth
  • 3/4-1 cup heavy cream
  • 2 tablespoons chopped fresh parsley, optional for garnish

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Instructions 

  • In a shallow bowl, mix the flour, salt, garlic powder, and pepper. Coat the chicken in the flour mixture, shaking off any excess.
  • Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook chicken breasts for about 3-4 minutes per side until golden brown. Transfer to a plate, cover with foil, and keep warm. (Do this in 2 batches as needed for space in the skillet.)
  • In the same pan, melt 1 tablespoon of butter. Add the mushrooms and cook for 2-3 minutes until browned, scraping up any browned bits from the bottom of the pan.
  • Stir in the garlic and cook for about 1 minute until fragrant.
  • Pour in the Marsala, broth and cream. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes until it starts to thicken. Add the cooked chicken back to the pan and simmer for another 1-2 minutes.
  • Serve over mashed potatoes, pasta or rice garnished with fresh parsley.

Notes

Store any leftover chicken in an airtight container in the fridge for 3 to 4 days. To reheat, warm it gently in a saucepan over low heat, stirring occasionally until heated through.
Freezing isn’t the best option for this recipe, since the creamy sauce can separate once thawed.
images by jess at jess gaertner creative
Author: Kim
Course: Main Course
Cuisine: American, Italian
Serving: 1serving, Calories: 553kcal, Carbohydrates: 21g, Protein: 41g, Fat: 30g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 175mg, Sodium: 953mg, Potassium: 1010mg, Fiber: 1g, Sugar: 5g, Vitamin A: 1053IU, Vitamin C: 6mg, Calcium: 65mg, Iron: 2mg

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