Quick Easy Chicken Marsala Recipe

Chicken Marsala is a classic Italian-American dish that’s both elegant and comforting. Juicy chicken breasts are lightly coated in flour, pan-seared until golden, then simmered in a rich Marsala wine sauce with mushrooms, garlic, and cream. This version is quick and simple, making it perfect for weeknights while still feeling like something I’d order in a restaurant.

Why You’ll Love This Recipe

I love this dish because it comes together in under 40 minutes but tastes like I spent all afternoon on it. The chicken is tender, the mushrooms add a savory depth, and the Marsala wine brings a warm, nutty sweetness to the sauce that’s absolutely irresistible. Paired with pasta, mashed potatoes, or even rice, it’s one of those meals that feels indulgent but doesn’t require much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large chicken breasts, halved and pounded thin
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
Salt and pepper, to taste
2 tablespoons butter
2 tablespoons olive oil
8 oz cremini mushrooms, sliced
1/2 medium onion, diced
3 cloves garlic, minced
3/4 cup chicken broth
3/4 cup dry Marsala wine (not sweet)
1/2 cup heavy cream
Fresh parsley, chopped, for garnish

Directions

I start by seasoning the flour with garlic powder, salt, and pepper, then dredging the chicken cutlets lightly in the mixture, shaking off excess.

In a large skillet, I heat the olive oil and butter over medium-high heat. I sear the chicken for about 3–4 minutes per side, until golden brown, then transfer to a plate.

In the same pan, I add the mushrooms and onion, cooking until softened and golden, about 6 minutes.

I stir in the garlic and cook for 30 seconds until fragrant.

I pour in the Marsala wine, scraping up any browned bits, and let it reduce by half.

I stir in the chicken broth and bring the sauce to a gentle simmer.

I add the heavy cream, stirring until the sauce thickens slightly.

I return the chicken to the skillet, spooning the sauce over it, and let it simmer for 5 more minutes until cooked through and infused with flavor.

I garnish with fresh parsley and serve hot over pasta, potatoes, or rice.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 25 minutes to cook, making it ready in 35 minutes—perfect for a quick but impressive dinner.

Variations

Sometimes I skip the cream for a more traditional, wine-forward sauce. If I want extra richness, I add a splash of cream cheese or Parmesan at the end. For an herby twist, fresh thyme or rosemary makes a lovely addition. And when I want more depth, I use a splash of balsamic vinegar alongside the Marsala wine.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm the chicken gently in a skillet with a splash of broth or cream to loosen the sauce. I avoid microwaving too long to keep the chicken from drying out.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless thighs work well and stay juicy. I just cook them a little longer since they’re thicker.

What kind of Marsala wine should I use?

Always go for dry Marsala wine, not sweet, for savory cooking. Sweet Marsala will make the sauce overly sugary.

Can I make this without cream?

Yes. The sauce will be lighter but still flavorful. A knob of butter stirred in at the end gives a silky finish without cream.

What should I serve this with?

I usually pair it with pasta, mashed potatoes, or rice. It’s also great with roasted vegetables or crusty bread for soaking up the sauce.

Can I make this ahead?

Yes. I often cook the chicken and sauce separately, then combine and reheat gently before serving.

Conclusion

Quick Easy Chicken Marsala is the perfect balance of comfort and sophistication—juicy chicken, earthy mushrooms, and a luscious Marsala wine sauce all come together in one pan. It’s quick enough for a weeknight and special enough for guests, making it a recipe I turn to again and again.

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