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.

Wood serving spoon pouring homemade marsala cream sauce over a cooked chicken cutlet in a large pan filled with marsala cream sauce.

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.

Ingredients

Thinly sliced chicken breasts
All-purpose flour
Salt and Black pepper
Garlic powder
Olive oil
Butter
Garlic
Marsala wine
Low-sodium chicken broth
Mushrooms
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.

All of the ingredients needed to make creamy chicken marsala set aside in individual bowls.

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.

A collage of four images showing four thinly sliced chicken breasts being coated in flour.

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.

Two images: the first image shows four thinly sliced chicken breasts being seared in a large pan in butter; the second image shows the golden, cooked chicken cutlets.

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.

Minced garlic cooking in a large pan with butter.

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.

A collage of four images: the first image shows flour added to a skillet with garlic and butter; the second image shows the flour being cooked over low heat for 2 minutes; the third image shows the broth added to the skillet; the fourth image shows the broth simmering.

7. Add the mushrooms and cook over medium heat for 8 to 10 minutes or until the mixture turns a deep brown color.

Two images: the first image shows sliced mushrooms just added to a pot filled with simmering marsala broth; the second image shows a large pot filled with mushrooms that have been simmering a marsala broth for 10 minutes.

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.

Large pan filled with marsala cream sauce garnished with chopped parsley.

Optional Additions

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.

Pan filled with golden pan-seared chicken cutlets in marsala sauce and sprinkled with fresh parsley.

Storage

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.

White dinner plate with a scoop of mashed potatoes topped with a piece of chicken and smothered in marsala cream sauce filled with mushrooms.

More Weeknight Chicken Recipes to Try Next

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