Dinner

Creamy Chicken Marsala Recipe

Name: Creamy Chicken Marsala Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts (pounded to 1/4-inch thickness); Salt (to taste); Freshly ground black pepper (to taste); 4 tablespoons all-purpose flour; 1 tablespoon olive oil; 3 tablespoons unsalted butter (divided); 8 ounces sliced mushrooms (button or cremini); 1 shallot (minced); 3 cloves garlic (minced); 2/3 cup chicken broth; 2/3 cup dry Marsala wine; 1/2 cup heavy cream; 1 1/2 teaspoons chopped fresh thyme; Fresh parsley (chopped, for garnish)

ByElena Hart September 23, 2026September 23, 2026

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Introduction

Chicken Marsala is a classic Italian-American dish that features tender chicken breasts simmered in a rich Marsala wine and mushroom sauce. Its creamy, savory flavors make it a perfect weeknight dinner or special occasion meal. This recipe is straightforward and sure to impress.

The white plate holds two cooked chicken breasts as the base layer, golden brown and juicy with a slight sear. Over and around the chicken, there is a thick light brown creamy sauce covering most of the dish. On top of the chicken and sauce, several light tan mushroom slices are spread, some overlapping, adding texture and color contrast. The whole dish is sprinkled with small pieces of bright green parsley, scattered evenly to bring freshness and a pop of color. The plate rests on a white marbled surface, and the edge of a fork is visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds boneless, skinless chicken breasts (pounded to 1/4-inch thickness)
Salt (to taste)

Freshly ground black pepper (to taste)
4 tablespoons all-purpose flour

1 tablespoon olive oil
3 tablespoons unsalted butter (divided)

8 ounces sliced mushrooms (button or cremini)
1 shallot (minced)
3 cloves garlic (minced)

2/3 cup chicken broth
2/3 cup dry Marsala wine
1/2 cup heavy cream

1 1/2 teaspoons chopped fresh thyme
Fresh parsley (chopped, for garnish)

Instructions

Step 1: Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.

Step 2: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken for about 3-4 minutes per side until golden and cooked through to an internal temperature of 165°F. Remove the chicken and set aside.
Step 3: In the same skillet, melt the remaining butter. Add the mushrooms and cook for 3-4 minutes until they begin to brown. Stir in the shallots and garlic and cook for another 1-2 minutes until fragrant.
Step 4: Pour in the chicken broth, Marsala wine, and heavy cream. Add the fresh thyme along with a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the sauce reduces by about half, approximately 10-15 minutes.

Step 5: Return the chicken to the skillet and simmer for an additional 2-3 minutes until heated through. Garnish with chopped parsley before serving.

Tips & Variations

For extra tenderness, pound the chicken breasts evenly before dredging.
If you prefer a thicker sauce, mix a teaspoon of cornstarch with cold water and stir it in during the simmering step.

Substitute cremini mushrooms for button mushrooms to add a deeper flavor.
For a lighter version, replace heavy cream with half-and-half or omit it entirely.

Storage

Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the chicken and sauce. You can also reheat in the microwave, stirring halfway through.

How to Serve

A close-up of four golden-brown cooked chicken breasts sitting in a buttery light yellow creamy sauce with small bubbles, mixed with sliced mushrooms that are light brown and soft-looking. The chicken looks tender with a slight crisp on the outside, sprinkled with small pieces of fresh green parsley scattered on top. The dish is served in a white bowl, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They will be juicier but may require slightly longer cooking time.

Is Marsala wine necessary for the recipe?

Marsala wine provides a unique flavor that defines this dish, but you can substitute with dry sherry or a mix of white grape juice and brandy if Marsala is unavailable.