Easy Chicken Marsala Recipe

Easy Chicken Marsala is the dinnertime hero you never knew you needed! Imagine juicy chicken, perfectly golden and tender, blanketed in a lusciously creamy mushroom and Marsala wine sauce. This Italian-American favorite feels restaurant-worthy, yet is shockingly achieveable in just 30 minutes in your own kitchen. It’s a weeknight winner that still feels special, and you’ll find yourself running to the table every single time it’s on the menu.

Ingredients You’ll Need

What makes Easy Chicken Marsala so wonderful is how basic yet magical its ingredients are. Each element has a special role — from the succulent chicken to the earthy mushrooms and that irresistibly savory-sweet Marsala wine. Here’s what you’ll need (with a few pro tips along the way!):

• Chicken breasts: Slicing them into cutlets ensures they cook quickly and stay extra juicy.
• Salt & pepper: The essential seasoning duo that wakes up all the flavors in your dish.
• Garlic powder: A touch of this gives the chicken subtle, aromatic depth.
• Flour: Dredging with flour helps the chicken achieve that beautiful golden crust, and it thickens the sauce later.
• Olive oil: For an aromatic, slightly fruity base that helps the chicken brown perfectly.
• Butter: Adds creaminess and rich flavor to both the chicken and mushroom sauce.
• Cremini mushrooms: Sliced thin, these hearty mushrooms soak up all the Marsala goodness.
• Garlic (fresh): Minced garlic brings a wonderful pop of flavor, making every bite sing.
• Marsala wine: Either semi-sweet or dry works, gifting the sauce its unique depth of flavor and subtle sweetness.
• Heavy/whipping cream: To finish, this creates the sauce’s irresistibly silky texture.

How to Make Easy Chicken Marsala

Step 1: Prep and Season the Chicken

Start by taking your chicken breasts and slicing them in half lengthwise to create four thinner cutlets. This simple trick means your chicken cooks up super-fast and stays tender. Season generously with salt, pepper, and garlic powder, then dredge each piece in flour, tapping off the excess. This isn’t just for looks—the flour adds serious flavor and gives you that signature crispy exterior.

Step 2: Sear the Chicken

Heat up your skillet over medium-high heat and swirl in the olive oil plus one tablespoon of butter. Once it’s shimmering, nestle in your chicken. Let each side sear undisturbed for four to five minutes until golden and tempting. When both sides are done, set the chicken aside—it’ll soak up every last drop of sauce later!

Step 3: Cook the Mushrooms

Toss the remaining butter into the same skillet (hello, flavor!). Add the sliced cremini mushrooms, and let them cook for 3 to 5 minutes. Stir occasionally—what you’re looking for is deeper color and that irresistibly earthy aroma filling your kitchen. The mushrooms pick up all the tasty bits left by the chicken, making the sauce even better.

Step 4: Add Garlic and Marsala Wine

Stir in the minced garlic, letting it sizzle for just a minute so it doesn’t burn. Next, pour in the Marsala wine and watch it bubble up—this is where the magic happens. Let it reduce for 2 to 3 minutes, concentrating the wine’s flavor and deglazing all those delicious browned bits from the pan.

Step 5: Finish the Sauce & Return the Chicken

Pour in the heavy cream and stir until you have a dreamy, velvety sauce. Return your chicken to the pan, nestling it into the mushrooms and sauce. Simmer everything together for another 4 to 5 minutes, just until the chicken is cooked through and the sauce is slightly thickened. Taste and season with extra salt and pepper if needed, and, if you like, sprinkle on some fresh chopped parsley for a final flourish.

How to Serve Easy Chicken Marsala

Garnishes

A sprinkle of chopped fresh parsley adds a pop of green and a light, herbal finish. For a little extra flair, a twist of cracked black pepper or even a few shavings of Parmesan can take things up a notch. Keep it simple to let the Easy Chicken Marsala shine, but don’t be afraid to have some fun with those finishing touches!

Side Dishes

Easy Chicken Marsala is deliciously adaptable when it comes to sides. Classic options include creamy mashed potatoes or a bed of buttered pasta to soak up every bit of sauce. If you’re craving something lighter, serve with steamed green beans, roasted asparagus, or a crisp green salad tossed in lemony vinaigrette.

Creative Ways to Present

Think outside the pan! Try spooning your Easy Chicken Marsala over toasted garlic bread for a savory twist, or slice up the chicken and pile it onto cheesy polenta. You can even turn leftovers into a decadent sandwich with a bit of melted mozzarella. However you serve it, let those glossy mushrooms and sauce take center stage.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer the chicken and sauce to an airtight container and store in the fridge. It’ll keep beautifully for up to 3 days. The flavors deepen overnight, so your Easy Chicken Marsala is just as good (if not better!) the next day.

Freezing

Want to stash some Easy Chicken Marsala away for a future dinner? Go for it! Once cooled, portion the chicken and sauce into freezer-safe containers, and freeze for up to 2 months. Just keep in mind that the cream sauce may change texture slightly upon thawing, but the flavors will still be delicious.

Reheating

For the best results, reheat leftovers gently in a skillet over low heat, adding a splash of broth or water if the sauce seems too thick. Microwave works too, but go slow and cover your dish so everything warms evenly. Stir well and savor every creamy bite!

FAQs

Can I use a different wine if I don’t have Marsala?

Marsala wine is key for the classic flavor, but if you don’t have it on hand, dry sherry, Madeira, or even a dry white wine will work in a pinch. Each version will taste a bit different, but your Easy Chicken Marsala will still be totally irresistible.

Is there a non-dairy substitute for the cream?

Absolutely! You can make a rich sauce with full-fat coconut milk (the kind from a can) for a non-dairy twist, or use a plain, unsweetened dairy-free creamer. The flavor will change a bit, but those mushrooms and Marsala wine carry the dish.

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs are a fantastic swap. Just cook them a bit longer to ensure they’re done, and you’ll end up with an even juicier Easy Chicken Marsala. The flavors meld beautifully with the slightly richer cut.

What type of Marsala wine should I buy?

Either dry or semi-sweet Marsala wine works—dry gives a more savory sauce, while semi-sweet adds a touch of caramelized fruit flavor. Steer clear of “cooking Marsala” with additives; a bottle labeled simply “Marsala” from the wine section is what you want.

How do I know when the chicken is cooked through?

The simplest, safest way is to use an instant-read thermometer—your chicken is perfectly cooked when the thickest part reads 165F. If you don’t have a thermometer, cut into the thickest piece; the juices should run clear and the meat should be white throughout.

Final Thoughts

If you’re craving comfort and elegance all in one bite, Easy Chicken Marsala is your new go-to recipe. It’s simple enough for a weeknight, but impressive enough to wow your favorite dinner guests. Grab a skillet and see for yourself—this creamy, dreamy chicken is sure to become an instant classic in your kitchen!

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