Chicken and marsala recipe {with creamy marsala sauce}

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Marsala chicken with a creamy sauce! This classic Italian-American chicken recipe includes perfectly seasoned, tender chicken chops and golden mushrooms that enhance flavor, and it's all topped with a richly seasoned marsala wine, garlic and herb sauce.

Four servings of marsala chicken in a large skillet topped with creamy marsala chicken wine and mushroom sauce.

Who doesn't love a dish like this that you can make at home and skip the restaurant price of over $ 20 per serving?

This marsala chicken recipe is as good as you'll get at an Italian restaurant, making it perfect for you to prepare yourself, and of course it's a great dish to serve to guests.

And my version combines quickly as it reduces the marsala wine separately while the chicken and mushrooms are cooking. I am all about saving time.

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The other great thing about this recipe is the addition of thick cream. It really improves the overall consistency, richness, and flavor of the sauce. Helps balance the acidity of the wine.

It is a classic dish that does not disappoint!

Then, with the leftover marsala wine, why not make homemade cannoli? It would be a dinner that is sure to impress anyone lucky enough to enjoy!

Close up image of a single Marsala chicken breast

Ingredients needed to make chicken marsala

  • boneless skinless chicken breasts
  • salt and pepper
  • all-purpose flour
  • unsalted chicken broth
  • dry marsala wine
  • unsalted butter
  • olive oil
  • cremini mushrooms (baby bella)
  • Garlic
  • fresh thyme, oregano and parsley
  • thick cream
  • cornstarch

Ingredients shown here that are necessary to make chicken marsala.

How to Make Chicken Marsala with Creamy Sauce

  1. Reduce the wine and the marsala broth: Add the marsala wine and chicken stock to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce the heat slightly and simmer until reduced to 1 cup, about 15 minutes.
  2. Prepare chicken chops: Meanwhile, in season, both sides of the chicken with salt and pepper. Dredge in the flour mixture.
  3. Cook the chicken in a pan: Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Add the chicken pieces and brown until cooked through (165 in the middle), turning once in half, about 10-12 minutes.
  4. Set the chicken aside, keep it warm: Transfer the chicken to a plate. Tent with aluminum foil.
  5. Sauté the mushrooms: Reduce the burner temperature to medium heat. Melt 1 tablespoon of remaining butter with 1 tablespoon of olive oil, add mushrooms. Sauté mushrooms, just stirring occasionally, until golden, about 8 minutes. Add garlic during the last 1 minute of stir fry.
  6. Add liquids and reduced seasonings, thicken the sauce: Remove the pan from the heat and then pour the reduction of marsala, thyme and oregano. Reheat, simmer, and then add the cornstarch chicken broth mixture. Stir until thick.
  7. Add the cream, season the sauce: Out of the fire add the thick cream, season the sauce with salt and pepper to taste.
  8. Add sauce to chicken, garnish: Return the chicken breasts to the pan, place the sauce on top. Sprinkle with parsley and serve immediately.

Image showing the steps to prepare chicken marsala, including reducing wine and marsala broth in a saucepan. Hitting chicken chops, dredging flour and frying pan.

Image showing the steps for making marsala chicken wine sauce, including sautéing mushrooms in a pan, adding wine, and adding cream. Then cooked chicken breasts are added to the sauce.

Can I use Marsala sweet wine?

I do not recommend using sweet marsala wine. Here is a generous amount of wine and it is reduced, so it would only sweeten the sauce much more. I'd stick with dry for best results.

Is there a substitute for wine?

Unfortunately for this recipe without the Marsala wine, it wouldn't be Chicken Marsala, so I don't recommend substitutes. Instead, I would recommend trying my creamy mushroom chicken.

What to serve with chicken marsala?

  • pasta
  • roasted vegetables
  • baked potatoes or mashed potatoes
  • steamed asparagus
  • cheese cake for dessert

Homemade chicken marsala in a large aluminum skillet.

Tips for the Best Chicken Marsala

  • Make sure to allow enough time for the wine and marsala chicken broth mixture to simmer so that it cooks with the strong alcohol flavor, which could otherwise dominate the dish.
  • Stick with unsalted chicken broth, the sauce shrinks a bit and you don't want to end up with a dish that is too salty.
  • Do not use marsala "cooking wine". It is salty, has added preservatives and has a lower overall quality.
  • Use a medium-high heat to cook the chicken for a golden brown (equivalent to a great flavor).
  • Cover the chicken with aluminum foil as you finish the sauce to keep it warm.
  • Don't skip the flour. This encourages browning and gives the sauce something to hold on to.
  • Don't skip the cream. The best marsala sauce in my opinion is a creamy marsala sauce.

Marsala chicken on a white serving plate. Showing four servings.

More delicious chicken recipes to try

This classic Italian-American chicken recipe includes perfectly sauteed, tender chicken chops and golden mushrooms that enhance flavor, and it's all topped with a richly seasoned marsala, garlic and herb wine sauce.

Servings: 4

Preparation time 15 minutes

Cook time 20 minutes

Total time 35 minutes

  • 1 1/4 cups dry marsala wine *
  • 1 1/4 cups unsalted chicken broth
  • 2 (10-11 ounces) boneless, skinless chicken breasts, peeled in half and cut in half, mashed to an even thickness
  • Salt and freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons of olive oil
  • 8 oz. cremini mushrooms, sliced
  • 3 minced garlic cloves (1 tablespoon)
  • 1 teaspoon minced fresh thyme (or just 1/2 teaspoon dry)
  • 1 teaspoon minced fresh oregano (or just 1/2 teaspoon dry)
  • 1 1/2 teaspoon cornstarch mixed with 1 tablespoon chicken broth
  • 1/3 cup heavy cream
  • 1 tablespoon chopped fresh parsley
  1. Add the marsala wine and chicken stock to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce the heat to medium and simmer until reduced to 1 cup **, about 15 minutes.

  2. Meanwhile, season both sides of the chicken with salt and pepper. Dredge each side in the flour mixture.

  3. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Add the chicken pieces and brown until cooked through (165 in the middle), turning once in half, about 10-12 minutes.

  4. Transfer the chicken to a plate. Tent with aluminum foil.

  5. Reduce the burner temperature to medium heat. Melt 1 tablespoon of remaining butter with 1 tablespoon of olive oil, add mushrooms.

  6. Sauté the mushrooms, simply stirring occasionally (and increasing the burner temperature slightly as necessary to encourage browning), until the mushrooms have shrunk and are browned, about 8 minutes. Add garlic during the last 1 minute of stir fry.

  7. Remove the pan from the heat and then pour the reduction of marsala ***, thyme and oregano.

  8. Return to the fire, simmer, while scraping the golden pieces from the bottom, then add the chicken broth mixture with cornstarch. Stir until thick. ****

  9. Out of the fire add the thick cream, season the sauce with salt and pepper to taste. Return the chicken breasts to the pan, place the sauce on top.

  10. Sprinkle with parsley and serve immediately.

  • * If you want a milder marsala flavor on the plate, you can reduce the marsala wine to 3/4 cup and then increase the chicken stock to 1 3/4 cups.
  • ** If accidentally dropped to more than 1 cup, simply add more chicken stock to reach 1 cup.
  • *** Depending on the wine, you may also want to add a pinch or two of sugar if it is not sweet to balance acidity.
  • **** If the sauce seems a little thick, add a little chicken broth, if it seems a little thick, you can add a little extra cornstarch mixed with the broth.

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