Creamy Chicken Marsala is a classic Italian-American dish that bursts with flavor and is super easy to make. Made with pan-seared chicken and tender mushrooms, the marsala cream sauce is irresistibly silky and perfect for drizzling over buttery mashed potatoes or pasta.
Chicken Marsala with the Best Marsala Cream Sauce
This creamy chicken marsala is my all-time favorite creamy chicken recipe. A slightly less traditional version of classic chicken marsala, this incredible recipe is just as good – if not better! Thanks to the addition of heavy cream.
Rich, comforting, and filling, this feel-good recipe is the perfect choice for busy weeknights and fancy enough for weekend dinner guests. Devoured by both kids and adults, the end result will be empty plates and unlikely leftovers.
- Thinly sliced chicken breasts
- All-purpose flour
- Salt and Black pepper
- Garlic powder
- Olive oil
- Marsala wine
- Low-sodium chicken broth
- Heavy whipping cream
- Fresh parsley
What is Marsala Wine?
Marsala is a type of fortified wine. This means that a distilled spirit, typically brandy, has been added to the wine, increasing the overall alcohol content and changing the flavor. Marsala wine ranges from dry to very sweet. We want to use dry marsala wine when cooking savory dishes like chicken marsala. Sweet marsala is best for desserts.
How to Make Creamy Chicken Marsala
1. Season the chicken on both sides liberally with salt and pepper, then set aside.
2. Whisk together ½ cup of the flour, salt, pepper, and garlic powder together in a shallow bowl until combined, and dredge the seasoned chicken breasts in the flour on both sides until well coated.
3. In a large skillet, heat the olive oil over medium heat until it shimmers, then add the coated chicken breasts and fry on each side for 3 minutes or until golden brown, then set them aside on a plate.
4. To the same skillet, add the butter and melt over medium heat then add the minced garlic and cook for 30 seconds or until fragrant.
5. Whisk in the remaining 2 tablespoons of flour and sauté for a minute or until golden brown, stirring constantly to prevent burning.
6. Add the wine and chicken broth and reduce over medium heat for 5 minutes, or until the broth begins to change color and reduce.
7. Add the mushrooms and cook over medium heat for 8 to 10 minutes or until the mixture turns a deep brown color.
8. Add the heavy cream and simmer gently for 5 minutes. Return the chicken back to the pan.
9. Turn off the heat and season with any additional salt and black pepper to taste. Garnish with chopped parsley, if desired.
First, here are a few ingredients I do not recommend skipping or substituting: the marsala wine (see below), the heavy cream, or the mushrooms. Here are a few additions, however, that I do think would pair well.
- Bacon or pancetta
- Sauteed shallots or onion
- A sprinkle of parmesan cheese
Substitution for Marsala Wine
I do not recommend skipping the wine altogether, as it is what sets this dish apart from other creamy chicken dishes. With that said, there are alternatives to marsala wine, like vermouth, dry Madeira, dark sherry, or a dark port – all fortified wines. Another option is to add one tablespoon of cognac or brandy to each cup of dry white wine.
Allow any leftovers to cool slightly before transferring them to an airtight container and to the fridge for up to 4 days. Leftovers are fantastic reheated in the microwave.
I do not recommend freezing.
How to Serve
This amazing recipe is all about the silky, luscious, and flavorful marsala sauce. For that reason, I highly recommend serving it with either mashed potatoes, wild rice, plain pasta, or buttery egg noodles. Great vegetables to serve on the side include roasted carrots, asparagus, and broccoli.
More Weeknight Chicken Recipes to Try Next
- Lemon Chicken Orzo
- Chicken Florentine
- Creamy Tuscan Chicken
- Creamy Bacon Chicken
- Santa Fe Chicken Recipe
If you try making this Creamy Chicken Marsala Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
Creamy Chicken Marsala
- 2 large boneless skinless chicken breasts - cut in half lengthwise (or 4 chicken breast cutlets
- 10 tablespoons all-purpose flour - (½ cup plus 2 tablespoons), divided
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 tablespoon olive oil
- 2 tablespoon butter
- 3 cloves garlic - minced
- 1½ cups dry marsala wine
- 1 cup low-sodium chicken broth - or chicken stock
- 2 cups mushrooms - baby portabella mushrooms or cremini mushrooms, sliced
- 1 cup heavy whipping cream
- 1 tablespoon minced parsley
- Slice each chicken breast in half lengthwise to make four thinner chicken breast cutlets. Season both sides with salt and pepper.
- In a shallow bowl, combine ½ cup of flour, salt, black pepper, and garlic powder, mixing until combined. Dredge each chicken cutlet in the flour so that both sides are completely coated in flour. Set aside.
- Heat the olive oil in a large skillet set over medium heat. Add the dredged chicken breasts to the skillet and cook for approximately 3 minutes on each side or until golden brown and the chicken is cooked through. Remove the chicken to a clean plate and set them aside.
- In the same skillet over medium heat, melt the butter. Add the minced garlic and cook, stirring continuously, for about 30 seconds or until fragrant.
- Whisk the remaining 2 tablespoons of flour into the butter and garlic. Sauté the flour and butter mixture for about a minute, stirring continuously to prevent the flour from burning (it will resemble a paste).
- Whisk the wine and chicken broth in the garlic and flour mixture. At the same time, scrape up any brown bits that may be stuck to the bottom of the pan and bring to a simmer over medium heat. Simmer for about 5 minutes or until the broth begins to change color and reduce.
- Add the sliced mushrooms and cook for approximately 8-10 minutes, or until the mixture turns a deep brown color.
- Finally, stir in the heavy cream and simmer over medium-low heat for 5 minutes. Do not boil. Return the chicken back to the pan.
- Remove from heat and season with salt and pepper, to taste. Stir in the chopped parsley.
- Leftovers: Keep stored in an airtight container in the refrigerator for up to 4 days.
- Freezing is not recommended.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)