If you are craving a dish that feels like a cozy Italian restaurant meal but comes together in the comfort of your own kitchen, this Easy Chicken Marsala Recipe is exactly what you need. Tender chicken cutlets bathed in a luscious, savory sauce of Marsala wine, earthy mushrooms, and a hint of cream create a perfect harmony of flavors that’s both elegant and approachable. It’s a dish that’s impressively rich yet surprisingly simple, capturing the magic of Italian cooking without hours of fuss. Every bite brings you that delightful combination of tender, juicy chicken and a sauce so good you’ll want to savor every drop.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a vital role in building the layers of flavor, texture, and aroma that make this dish shine. The simplicity of the components lets the quality of each one stand out beautifully.
- Chicken breasts: Using large breasts cut into cutlets ensures even cooking and tender bites.
- Salt & pepper: Basic seasoning that brings out the natural flavors of the chicken and sauce.
- Garlic powder: Adds a subtle, warm undertone of garlic that complements fresh garlic perfectly.
- Flour: For dredging, this helps create a light crust that thickens the sauce later.
- Olive oil: Provides a fruity richness for searing the chicken beautifully.
- Butter: Divided use adds creaminess and depth in both cooking chicken and mushrooms.
- Cremini mushrooms: Sliced thin to brown quickly and lend an earthy, savory flavor to the sauce.
- Garlic (fresh): Minced garlic adds brightness and a fragrant punch that elevates the sauce.
- Marsala wine: The star ingredient; its sweet, nutty flavor forms the base of the sauce.
- Heavy/whipping cream: Smoothens and enriches the sauce, making it luxuriously silky.
How to Make Easy Chicken Marsala Recipe
Step 1: Prepare and Season the Chicken
Start by cutting the chicken breasts lengthwise into thinner cutlets—this ensures quicker, more even cooking and a tender bite. Season them generously with salt, pepper, and a sprinkle of garlic powder for that subtle boost in flavor. Then, dredge each piece lightly in flour; this not only helps create a light crust but also thickens the sauce later as it cooks in the pan.
Step 2: Sear the Chicken to Golden Perfection
Heat a skillet over medium-high heat with olive oil and a tablespoon of butter. Once shimmering, add the chicken cutlets and sear them for about 4-5 minutes on each side until they develop a gorgeous golden-brown crust. This caramelization adds layers of flavor you’ll absolutely love. After searing, set the chicken aside to finish cooking in the delicious sauce you’ll prepare next.
Step 3: Cook the Mushrooms for Earthy Flavor
In the same skillet, melt the remaining butter and add the sliced cremini mushrooms. Cook them for 3 to 5 minutes, stirring occasionally, until they’re beautifully browned and their natural sweetness shines through. These mushrooms will infuse the sauce with a rich, meaty depth that perfectly complements the chicken.
Step 4: Build the Sauce with Garlic and Marsala Wine
Add the fresh minced garlic to the mushrooms and sauté briefly until fragrant, about 30 seconds. Pour in the Marsala wine, letting it bubble and reduce gently for 2 to 3 minutes. This step concentrates the wine’s sweet, nutty notes, making your sauce irresistible and packed with character.
Step 5: Finish with Cream and Simmer
Pour the heavy cream into the pan, stirring to combine into a smooth, velvety sauce. Return the chicken cutlets to the skillet, letting them simmer for another 4 to 5 minutes. This allows the chicken to cook through fully while the sauce thickens beautifully. Taste and adjust seasoning with salt and pepper if needed. For a fresh finishing touch, sprinkle some chopped parsley, though it’s totally optional.
How to Serve Easy Chicken Marsala Recipe
Garnishes
A simple sprinkle of fresh parsley adds a lovely pop of color and a touch of brightness that contrasts wonderfully with the rich sauce. A few lemon wedges on the side can also add a light tang, balancing the dish nicely.
Side Dishes
Easy Chicken Marsala Recipe pairs amazingly well with creamy mashed potatoes or buttery polenta, soaking up every bit of that luscious sauce. For a lighter option, serve alongside steamed green beans or a crisp arugula salad for a fresh, peppery bite.
Creative Ways to Present
For an elegant presentation, stack the chicken cutlets and ladle the sauce generously over the top, garnishing them with sautéed mushrooms and a sprinkle of fresh herbs. Alternatively, serve the chicken atop a bed of pasta or risotto to turn this classic into a stunning centerpiece perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Marsala can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify overnight, making fantastic leftovers that just need a quick reheat.
Freezing
This dish freezes well if you want to save time later. Cool it completely, then transfer to a freezer-safe container and freeze for up to 2 months. For best texture, freeze without the fresh parsley garnish.
Reheating
Reheat gently in a skillet over low-medium heat to avoid overcooking the chicken or breaking the sauce. Adding a splash of cream or broth can help restore the sauce’s smooth texture if it thickens too much during storage.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add a bit more richness and remain juicy, though they may need slightly longer cooking time. Just adjust accordingly and keep an eye on doneness.
What if I don’t have Marsala wine?
You can substitute with a dry sherry or a combination of white wine and a bit of brandy. While the flavor will be slightly different, it will still make a tasty sauce that complements the chicken.
Is it possible to make this recipe dairy-free?
Yes! Replace the butter with a dairy-free alternative and use coconut cream or a cashew cream in place of the heavy cream. The sauce will be slightly different but still creamy and delicious.
Can this recipe be doubled for a larger crowd?
Definitely. Just be sure to use a large enough skillet or cook the chicken in batches to ensure even searing. The sauce can be made in the same pan and multiplied easily.
How do I know when the chicken is fully cooked?
Since the chicken is seared then finished in the sauce, cook it until the internal temperature reaches 165°F (75°C) and the meat is no longer pink inside. The sauce should also be slightly thickened and glossy.
Final Thoughts
This Easy Chicken Marsala Recipe is a delightful balance of comfort and sophistication that makes weeknight dinners feel memorable. It’s one of those dishes you’ll find yourself making again and again because it’s just that good and straightforward. So gather your ingredients, heat up that skillet, and enjoy the pleasure of a lovingly prepared meal that your whole family will adore.
Print
Easy Chicken Marsala Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Description
This Easy Chicken Marsala recipe features tender chicken cutlets simmered in a luscious sauce made with Marsala wine, mushrooms, garlic, and cream. It’s a quick and flavorful Italian-American classic perfect for weeknight dinners or casual gatherings.
Ingredients
Chicken
- 2 large chicken breasts
- Salt & pepper, to taste
- 1/4 teaspoon garlic powder
- Flour, for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
Sauce
- 8 ounces cremini mushrooms, sliced fairly thin
- 1 large clove garlic, minced
- 3/4 cup Marsala wine
- 1/2 cup heavy whipping cream
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to make four thinner cutlets. Season both sides with salt, pepper, and garlic powder. Lightly coat each piece in flour, shaking off any excess.
- Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside; it will finish cooking in the sauce.
- Cook Mushrooms: Add the remaining 2 tablespoons of butter to the same skillet along with the sliced mushrooms. Cook for 3-5 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Add Garlic and Marsala Wine: Stir in the minced garlic and pour in the Marsala wine. Allow the mixture to bubble and reduce for 2-3 minutes, stirring occasionally to combine flavors.
- Finish the Sauce and Chicken: Pour in the heavy cream and return the chicken cutlets to the skillet. Simmer together for 4-5 minutes, until the chicken is cooked through and the sauce thickens slightly. Taste and adjust seasoning with additional salt and pepper as needed. Optionally, garnish with chopped parsley before serving.
Notes
- Use good quality Marsala wine for best flavor; dry or sweet works depending on preference.
- To ensure even cooking, pound chicken breasts to an even thickness before slicing.
- Serve with pasta, mashed potatoes, or crusty bread to soak up the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, substitute heavy cream with half-and-half or use less butter.
