Want a restaurant-style dinner that’s actually easy? My chicken Marsala comes together in just 40 minutes with simple ingredients and one skillet. I sear tender chicken strips until golden, then simmer them with mushrooms in a creamy Marsala wine sauce that tastes rich, savory, and slightly tangy–all without any fancy techniques.
Top Reader Reviews
My family absolutely declared this a WINNER! Forgot to get the shallots but used red onion instead. Served it on Pappardelle egg noodles. Awesome! Can’t wait to make again!
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I am not much of a cook but this recipe was easy enough to make me look like I am a veteran in the kitchen. This was the perfect Marsala recipe
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Easy Chicken and Mushroom Marsala
Chicken Marsala is a classic Italian-American dish made with sautéed chicken and mushrooms in a rich wine sauce. My version keeps it simple by using pantry ingredients and a single skillet, but still delivers that restaurant-quality flavor. This easy chicken Marsala recipe is perfect for busy weeknights, beginner cooks, or anyone who wants an impressive meal without the stress.
The flour coating on the chicken helps thicken the sauce naturally, so it clings to the chicken and mushrooms instead of running off the plate. If your sauce starts to get too thin or looks like it might break, don’t worry–my tips below include easy fixes. Serve it over rice, egg noodles, or mashed potatoes to soak up all that sauce.
And if you want a hands-off version, try my Crockpot Chicken Marsala for the same great flavor with less time at the stove.
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How to Prevent the Sauce from Curdling
Marsala sauce thickens because the flour on the chicken releases starch as it simmers. If you boil after adding cream, the sauce can break. Gentle heat helps keep the fat and dairy emulsified. Additionally, you can temper the cream by gradually adding a small amount of the hot sauce to the cream to bring it to a similar temperature before adding it to the pan.
Easy Chicken Marsala Recipe
Ingredients
- 1 pound boneless, skinless chicken breasts (cut into thin strips*)
- ¼ cup all-purpose flour
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 4 tablespoons unsalted butter (½ stick, divided)
- 1 tablespoon finely chopped shallot
- 2 cloves garlic (crushed)
- 8 ounces white mushrooms (sliced)
- ⅔ cup dry Marsala wine (**)
- ⅔ cup low-sodium chicken broth
- ¼ cup heavy cream (room temperature)
- chopped fresh parsley (optional, for garnish)
Instructions
- Pat the chicken dry.1 pound boneless, skinless chicken breasts
- In a shallow bowl mix together the flour, salt, and black pepper.¼ cup all-purpose flour, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper
- Dredge the chicken in the flour mixture to coat.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat.4 tablespoons unsalted butter
- Add the chicken to the skillet, browning on each side for 3-4 minutes. Remove and set aside.
- Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet, and allow it to melt.
- Add the shallot, and sauté until softened, 1-2 minutes.1 tablespoon finely chopped shallot
- Add the garlic and mushrooms, and sauté until softened, 1-2 minutes.2 cloves garlic, 8 ounces white mushrooms
- Add the seared chicken back to the skillet.
- Pour in the Marsala, followed by the chicken broth. Bring to a rolling boil, and then immediately reduce the heat to low.⅔ cup dry Marsala wine, ⅔ cup low-sodium chicken broth
- Slowly add the heavy cream, stirring well.¼ cup heavy cream
- Simmer on low heat for about 10 minutes, or until the chicken is cooked through. Garnish with parsley before serving.chopped fresh parsley
Notes
- Cook in batches to avoid overcrowding the pan.
- Let the mushrooms brown fully before adding liquid.
- Deglaze with Marsala and scrape up browned bits.
- Simmer Marsala 2-3 minutes before adding broth.
- For a glossy, rich sauce, stir in 1 tablespoon butter at the end.
- Properly cooked chicken should reach 165°F internally.
- Serve over rice, mashed potatoes, or egg noodles.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Marsala 101
Marsala is a fortified Italian wine (meaning a little brandy is added), which gives it a rich, slightly sweet flavor that’s perfect for sauces. For this recipe, use dry Marsala–it’s savory, not sugary.
If you only have sweet Marsala, use a little less or add a splash of lemon juice to balance it. If you don’t have Marsala, the best substitutes are Madeira or dry sherry, or you can mix ½ cup dry white wine + 1 tablespoon brandy.
How to Make Chicken Marsala Step by Step
Prep: Slice 1 pound of boneless, skinless chicken breasts into thin (½-inch) strips. Pat dry to help the seasonings stick.
Make the Flour Mixture: In a shallow bowl mix together ¼ cup of all-purpose flour, ¼ teaspoon of kosher salt, and ⅛ teaspoon of ground black pepper.
Dredge the Chicken: Dredge each piece of chicken in the flour mixture to coat. Shake off the excess so you don’t end up with raw clumps of flour. Dredging the chicken in flour creates a natural thickener that helps the sauce cling to the chicken.
Heat the Butter: Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat until melted and bubbling.
Cook the Chicken: Add the chicken to the skillet, and brown on each side for 3-4 minutes, then set aside. You don’t need to fully cook the chicken through at this point; just get a nice sear on the outside. Sear in batches if needed to prevent steaming.
Add More Butter: Reduce the heat of the skillet to medium. Add the remaining 2 tablespoons of unsalted butter to the skillet and allow it to melt.
Sauté the Shallot: Add 1 tablespoon of finely chopped shallot, and sauté for 1-2 minutes, until just softened.
Add the Mushrooms: Add 2 cloves of minced garlic and 8 ounces of sliced white mushrooms, and sauté for 1-2 minutes, or until the mushrooms begin to brown and the liquid evaporates.
Add the Chicken: Add the seared chicken back to the skillet.
Pour in the Wine: Pour in ⅔ cup of dry Marsala wine to deglaze the pan, scraping up any stuck on brown bits–they add tons of flavor to the sauce! Simmer for a few minutes to cook off some of the alcohol, if desired. Then, add ⅔ cup of low-sodium chicken broth. Bring to a rolling boil and then immediately reduce the heat to low.
Simmer the Sauce: Slowly add ¼ cup of room-temperature heavy cream, stirring well to combine. Then, gently simmer for about 10 minutes, or until the chicken is fully cooked through to 165°F and the sauce has thickened to your liking. Keep the sauce at a gentle simmer after adding cream so you don’t curdle it. Garnish with parsley and serve over plain white or brown rice.
How to Store and Reheat
Chicken Marsala can be stored in an airtight container in the fridge for 2-3 days. Reheat in a skillet set over medium-low heat until warmed through. I do not recommend freezing this dish, as the cream tends to separate once thawed.
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