Easy Creamy Chicken Marsala

WANT TO SAVE THIS RECIPE?

Golden, pan-seared chicken simmered in a rich Marsala wine sauce with tender mushrooms—this Easy Creamy Chicken Marsala delivers restaurant-quality flavor right from your own kitchen. Each bite is layered with savory depth, silky texture, and just the right balance of creaminess and earthy warmth.

The sauce gently coats the chicken, infused with garlic, herbs, and sweet Marsala wine, while sautéed mushrooms add a hearty, comforting finish. It’s an elegant yet simple dish that feels special enough for guests but easy enough for a weeknight dinner.

---

Why You’ll Love This Easy Creamy Chicken Marsala

This Easy Creamy Chicken Marsala combines simplicity with bold flavor. It comes together in one pan, making cleanup effortless while building incredible depth from browned chicken and caramelized mushrooms. The creamy Marsala sauce feels indulgent without being heavy, and the recipe is versatile enough to serve over pasta, mashed potatoes, or rice. Whether you’re cooking for family or entertaining friends, this dish delivers dependable, crowd-pleasing results.

---

Preparation Phase & Tools to Use (Essential Tools and Equipment and Their Importance)

To make Easy Creamy Chicken Marsala successfully, having the right tools makes a noticeable difference. A large heavy-bottomed skillet or sauté pan is essential for achieving an even golden sear on the chicken while preventing hot spots. Tongs help you flip the chicken easily without piercing the meat and losing juices. A sharp chef’s knife ensures clean cuts when slicing mushrooms and trimming chicken, while a sturdy cutting board provides stability and safety. Measuring cups and spoons guarantee the right balance of Marsala wine, cream, and seasonings. Finally, a wooden spoon or silicone spatula is ideal for scraping up flavorful browned bits from the pan—these bits are key to building a rich, savory sauce.

---

Preparation Tips

For the best Easy Creamy Chicken Marsala, start by patting the chicken completely dry to ensure a proper golden crust when searing. Slice mushrooms evenly so they cook at the same rate and develop a deep, caramelized flavor instead of steaming. Allow the pan to heat fully before adding the chicken, and avoid overcrowding to maintain that beautiful browning. When adding the Marsala wine, let it simmer long enough to reduce slightly—this concentrates its sweetness and enhances the sauce’s depth. Lastly, taste and adjust seasoning at the end for a perfectly balanced finish.

---

Ingredients for this Easy Creamy Chicken Marsala

---

For the Chicken

• 4 boneless, skinless chicken breasts (or 6 boneless chicken thighs for juicier results)
• Salt and freshly ground black pepper, to taste
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano (optional for added depth)
• ½ cup all-purpose flour (for light dredging)
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Marsala Mushroom Sauce

• 8 ounces cremini or baby bella mushrooms, sliced evenly
• 3 cloves garlic, finely minced
• ¾ cup dry Marsala wine (avoid cooking wine for best flavor)
• 1 cup low-sodium chicken broth
• ¾ cup heavy cream (adjust for desired richness)
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 2 tablespoons chopped fresh parsley (plus extra for garnish)
• 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thicker sauce)
• Additional salt and pepper to taste

Optional Add-Ins and Serving Suggestions

• ¼ cup grated Parmesan cheese for extra creaminess
• A squeeze of fresh lemon juice to brighten flavors
• Red pepper flakes for gentle heat
• Cooked pasta, mashed potatoes, rice, or crusty bread for serving

---

Step 1: Prepare and Season the Chicken

---

Pat the chicken completely dry using paper towels to help achieve a golden crust. If the breasts are thick, slice them horizontally or gently pound them to an even thickness (about ½–¾ inch). This ensures even cooking and prevents dryness. Season both sides generously with salt, black pepper, garlic powder, and oregano. Lightly dredge each piece in flour, shaking off excess. The flour creates a delicate crust and helps thicken the sauce later.

---

Step 2: Sear the Chicken to Golden Perfection

---

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Place the chicken in the pan without overcrowding. Sear for 4–5 minutes per side until a deep golden-brown crust forms. Avoid moving the chicken too early to allow proper caramelization. Once cooked through (internal temperature of 165°F / 74°C), transfer to a plate and tent loosely with foil to keep warm.

---

Step 3: Sauté the Mushrooms

---

In the same skillet, reduce heat to medium and add the remaining tablespoon of butter if needed. Add sliced mushrooms in a single layer. Let them cook undisturbed for 2–3 minutes before stirring to promote browning instead of steaming. Continue cooking for 5–7 minutes until mushrooms are tender and caramelized. Season lightly with salt and pepper during cooking to enhance their natural flavor.

---

Step 4: Add Garlic and Deglaze with Marsala Wine

---

Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it. Pour in the Marsala wine to deglaze the pan, scraping up the flavorful browned bits from the bottom with a wooden spoon. Let the wine simmer for 3–5 minutes until reduced by about half. This reduction intensifies the signature sweet, nutty flavor of the dish.

---

Step 5: Build the Creamy Sauce

---

Add chicken broth and thyme to the pan, stirring well. Allow the mixture to simmer for 4–5 minutes to blend flavors. Lower the heat and pour in the heavy cream, stirring continuously to create a smooth sauce. Let it gently simmer until slightly thickened. If a thicker consistency is desired, stir in the cornstarch slurry and cook for an additional 1–2 minutes until the sauce reaches your preferred texture.

---

Step 6: Return Chicken to the Pan

---

Place the seared chicken (along with any accumulated juices) back into the skillet. Spoon the sauce over each piece. Simmer gently for 5–7 minutes to allow the chicken to absorb the rich flavors and finish cooking if needed. Keep heat moderate to prevent the cream from separating.

---

Step 7: Final Seasoning and Garnish

---

Taste the sauce and adjust seasoning with salt, pepper, or a squeeze of lemon juice for brightness. Sprinkle freshly chopped parsley over the top for color and freshness. For an extra indulgent touch, add a light dusting of grated Parmesan before serving.

---

Step 8: Serve and Enjoy

---

Serve the Easy Creamy Chicken Marsala immediately while hot. Spoon extra sauce and mushrooms over pasta, mashed potatoes, or rice to soak up every drop. Pair with steamed vegetables or a crisp green salad for a complete, balanced meal.

---

Notes

---

Easy Creamy Chicken Marsala develops its best flavor when each layer is built patiently. Proper browning of the chicken creates a flavorful base that carries through the entire sauce. Using dry Marsala wine instead of sweet or cooking wine keeps the dish balanced and prevents the sauce from becoming overly sugary. If you prefer a lighter version, you can substitute half-and-half for heavy cream, though the sauce will be slightly thinner. For deeper mushroom flavor, try mixing cremini with shiitake or portobello mushrooms. Always allow the sauce to gently simmer rather than boil after adding cream to maintain a smooth, velvety consistency.

This dish adapts beautifully to different dietary needs. For a gluten-free version, replace all-purpose flour with gluten-free flour or almond flour. To reduce calories, use light cream and decrease the butter slightly. If preparing for guests, the chicken can be seared in advance and finished in the sauce just before serving for optimal freshness.

---

Watch Out for These Mistakes While Cooking

---

One common mistake is overcrowding the pan while searing the chicken. When pieces are too close together, they steam instead of brown, preventing the flavorful crust from forming. Cook in batches if necessary. Another frequent issue is not reducing the Marsala wine long enough. Proper reduction concentrates flavor and removes excess alcohol taste.

Adding cream over high heat can cause curdling or separation, so always lower the temperature before incorporating dairy. Avoid washing mushrooms under running water; they absorb moisture quickly and may become soggy—wipe them clean with a damp cloth instead. Lastly, under-seasoning the sauce can leave the dish tasting flat, so always taste and adjust before serving.

---

Storage Instructions

---

Store leftover Easy Creamy Chicken Marsala in an airtight container in the refrigerator for up to 3–4 days. Allow the dish to cool completely before sealing to prevent condensation from thinning the sauce. To reheat, warm gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. Avoid microwaving on high power, as rapid heating may cause the cream sauce to separate.

For longer storage, this dish can be frozen for up to 2 months, although cream-based sauces may slightly change in texture after thawing. Thaw overnight in the refrigerator and reheat slowly for best results.

---

Estimated Nutrition

---

Per serving (based on 4 servings, approximate values):

• Calories: 480–520 kcal
• Protein: 38–42 g
• Fat: 32–36 g
• Saturated Fat: 14–16 g
• Carbohydrates: 10–14 g
• Fiber: 1–2 g
• Sugar: 4–6 g
• Sodium: 550–700 mg
• Cholesterol: 145–165 mg

Nutritional values may vary depending on portion size, ingredient brands, and optional additions.

---

Frequently Asked Questions

---

1. Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work wonderfully and often provide juicier results. Adjust cooking time slightly as thighs may require a few extra minutes.

2. What type of Marsala wine should I use?

Dry Marsala wine is recommended for savory dishes. Sweet Marsala can make the sauce overly sweet.

3. Can I make this dish without cream?

Yes, you can omit the cream for a more traditional Marsala sauce. The result will be lighter and less rich but still flavorful.

4. How do I thicken the sauce if it’s too thin?

Allow it to simmer longer to reduce naturally, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).

5. Is this recipe gluten-free?

It can easily be made gluten-free by substituting regular flour with gluten-free flour or skipping the dredging step.

6. What side dishes pair best with Easy Creamy Chicken Marsala?

Mashed potatoes, buttered pasta, rice, roasted vegetables, or crusty bread are excellent choices to soak up the sauce.

7. Can I prepare this dish ahead of time?

Yes, you can cook it a few hours in advance and gently reheat before serving. The flavors often deepen as it rests.

8. Why did my sauce separate?

This usually happens if the cream is added over high heat or boiled too vigorously. Keep the sauce at a gentle simmer after adding dairy.

---

Conclusion

---

Easy Creamy Chicken Marsala brings together tender golden chicken, earthy mushrooms, and a luxurious wine-infused cream sauce in one satisfying dish. With the right techniques and attention to detail, it transforms simple pantry ingredients into an elegant meal suitable for both busy weeknights and special occasions. Mastering this recipe means having a reliable, flavor-packed favorite ready whenever you need a comforting yet impressive dinner option.

---

Print