Easy Chicken Marsala Recipe

If you’re craving a rich, comforting dinner that feels fancy but is seriously simple, you’re going to love this Easy Chicken Marsala Recipe. I absolutely love how the tender chicken cutlets soak up that creamy, wine-infused mushroom sauce — it hits all the right notes without needing a million ingredients or hours in the kitchen. Whether it’s a weeknight treat or a weekend dinner party, this recipe always delivers and I can’t wait to share it with you!

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Ingredients You’ll Need

Getting the ingredients right is key to nailing this Easy Chicken Marsala Recipe. Each one plays its part—whether that’s tenderizing the chicken, building that rich sauce, or adding a touch of earthiness with the mushrooms. Here’s what you’ll want to grab at the store (or check in your fridge):

• Chicken breasts: I like using large ones and slicing them thin so they cook quickly and evenly.
• Salt & pepper: The foundation seasoning to elevate every bite.
• Garlic powder: Adds a subtle depth without overpowering the dish.
• Flour: For dredging—this helps to create a nice crust on the chicken and thickens the sauce slightly.
• Olive oil: Use a good quality one, as it’s the base for searing the chicken.
• Butter: Divided between cooking chicken and sautéing mushrooms—it adds a luscious richness.
• Cremini mushrooms: I slice them fairly thin so they mellow and blend seamlessly into the sauce.
• Garlic clove: Fresh minced garlic gives that perfect aromatic punch.
• Marsala wine: The star ingredient—choose a dry marsala for balance, and save a little for sipping!
• Heavy cream: Makes the sauce luxuriously creamy without being too heavy.

Variations

I’ve played around with this Easy Chicken Marsala Recipe over time, and honestly, it’s so forgiving you can totally make it your own. Don’t hesitate to tweak it based on what you have or what flavors you’re craving.

• Make it lighter: Swap the heavy cream for half-and-half or a splash of chicken broth for a less rich sauce that still tastes great.
• Mushroom mix-up: I sometimes use shiitake or portobello mushrooms instead of creminis for an earthier twist.
• Herb kick: Adding fresh thyme or rosemary during cooking elevates the aroma and flavor.
• Gluten-free option: Use a gluten-free flour blend to dredge the chicken—you won’t miss a beat.

How to Make Easy Chicken Marsala Recipe

Step 1: Prepare and Season Your Chicken Cutlets

Start by cutting your large chicken breasts in half lengthwise—this makes four thin cutlets that cook quickly and evenly. I find this step makes all the difference in keeping the chicken juicy without overcooking. Season each piece generously with salt, pepper, and garlic powder. Then, dredge them lightly in flour, shaking off any excess. This coating helps the chicken get that wonderful golden crust while also thickening the sauce later on.

Step 2: Sear the Chicken to Perfection

Heat your olive oil and a tablespoon of butter in a skillet over medium-high heat. When the pan’s hot and shimmering (careful not to burn the butter!), add the chicken cutlets. Sear them for about 4 to 5 minutes on each side until that beautiful golden crust forms. Don’t rush this step—you want nice caramelization for flavor and texture. Once done, remove the chicken and set it aside; it’ll finish cooking in the sauce.

Step 3: Cook the Mushrooms and Build the Sauce

In the same skillet, add the remaining butter and toss in your sliced mushrooms. Let them cook for 3 to 5 minutes, stirring now and then, until they’re deeply browned and their moisture evaporates—this step unlocks so much umami flavor. Next, stir in the minced garlic and let it sauté for about 30 seconds until fragrant. Then pour in the marsala wine and let it bubble away for 2 to 3 minutes—this reduces the alcohol and concentrates the flavor in your sauce.

Step 4: Finish with Cream and Chicken

Lower the heat slightly and stir in the heavy cream. Return the chicken cutlets to the pan, nestling them gently into the sauce. Let everything cook together for another 4 to 5 minutes until the chicken is cooked through and the sauce has thickened just right. Give the sauce a taste and season with extra salt and pepper if needed. For a fresh pop, I like to sprinkle chopped parsley on top before serving.

How to Serve Easy Chicken Marsala Recipe

Garnishes

I love topping the finished dish with a sprinkle of fresh chopped parsley—it adds a pretty burst of color and a fresh herbal note that cuts through the richness beautifully. Sometimes I add a few lemon zest shavings for a bit of citrus brightness, especially when serving to guests.

Side Dishes

This recipe pairs wonderfully with creamy mashed potatoes, buttery pasta, or even garlic roasted asparagus. When I want to keep things lighter, simple steamed green beans or a crisp arugula salad with lemon vinaigrette round it out perfectly. The sauce is so delicious, I always suggest a side that can soak it up.

Creative Ways to Present

For special occasions, I like plating the chicken over a nest of delicate angel hair pasta sprinkled with parmesan. You can also serve it family-style in a large skillet right at the table—it feels so inviting and encourages everyone to dig in. A drizzle of extra sauce over the top before serving never fails to garner compliments!

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken marsala in an airtight container in the fridge, and it keeps really well for up to 3 days. The sauce thickens as it cools, so before reheating, I add a splash of water or chicken broth to loosen it up and keep the chicken tender.

Freezing

Freezing this dish works great if you want to prep ahead. Just cool the chicken and sauce completely, then portion into freezer-safe containers. It freezes for up to 3 months. When you’re ready, thaw overnight in the fridge for best texture.

Reheating

To reheat, warm gently in a skillet over medium-low heat with a splash of broth or water. Stir occasionally until heated through—you’ll keep the chicken juicy, and the sauce silky without breaking or scorching.

FAQs

Final Thoughts

This Easy Chicken Marsala Recipe truly became a staple in my kitchen because it’s deceptively simple but always impressive. Every time I serve it, friends and family want the recipe, which I happily share because it’s just that good. I really hope you give it a go—it’s one of those dishes that makes you feel like a pro chef without the stress. You’ll enjoy the cozy, flavorful warmth with every bite, and honestly, it might just become your new go-to.

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