There’s something so comforting about a creamy chicken dish that feels both elegant and easy.
This Easy Creamy Chicken Marsala brings together golden seared chicken, earthy mushrooms, and a luscious Marsala wine sauce.
It’s a restaurant-worthy dinner you can make at home in less than 40 minutes.
Why You’ll Love This Recipe
The chicken is lightly dredged in seasoned flour, giving it a golden crust.
Marsala wine creates a rich, deep flavor balanced by garlic and mushrooms.
A touch of cream makes the sauce velvety and indulgent.
It pairs beautifully with pasta, rice, or potatoes, making it versatile for any meal.
What You’ll Need (Ingredient Highlights)
Boneless chicken breasts dredged in flour for a crisp golden sear.
Cremini or brown mushrooms for earthy, savory depth.
Dry Marsala wine to create the signature rich sauce.
Chicken broth for balance and extra flavor.
Heavy cream to finish the sauce with silky richness.
Fresh parsley for brightness and a pop of color.
Pro Tips Before You Start
Slice chicken breasts in half for even cooking.
Use dry Marsala wine (not sweet) for the best flavor.
Scrape the browned bits in the pan after searing—they’re key to the sauce.
Let the sauce simmer and reduce to concentrate flavor before adding cream.
How to Make Easy Creamy Chicken Marsala
Step 1 – Prepare the chicken
Mix flour, salt, garlic powder, and pepper.
Dredge chicken in flour and shake off excess.
Step 2 – Sear the chicken
Heat oil and butter in a skillet.
Cook chicken 3–4 minutes per side until golden.
Transfer to a warm plate.
Step 3 – Cook the mushrooms
In the same pan, melt butter and sauté mushrooms for 2–3 minutes, scraping up browned bits.
Step 4 – Add garlic and deglaze
Cook garlic until fragrant. Pour in Marsala wine and chicken broth.
Simmer 10–15 minutes until reduced by half.
Step 5 – Finish the sauce
Stir in cream and return chicken to the pan.
Simmer 3 minutes until sauce thickens.
Step 6 – Garnish and serve
Top with parsley. Serve hot over pasta, rice, or potatoes.
What to Serve It With
Classic angel hair or spaghetti for an Italian-style meal.
Mashed potatoes or creamy polenta for comfort food vibes.
Steamed vegetables or zucchini noodles for a lighter pairing.
Variations / Substitutions
Use chicken thighs instead of breasts for richer flavor.
Swap Marsala wine with sherry or white wine if needed.
Try coconut cream instead of dairy for a non-dairy option.
Add spinach or sun-dried tomatoes for extra color and taste.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stove, adding a splash of broth to loosen the sauce.
Freeze chicken and sauce together for up to 2 months.
Thaw overnight before reheating.
FAQs
Can I make this without wine?
Yes, you can replace Marsala with extra broth, but the flavor won’t be as rich.
What type of Marsala wine should I buy?
Always choose dry Marsala for savory dishes. Sweet Marsala is for desserts.
Can I use half and half instead of cream?
Yes, but the sauce will be lighter and less thick.
Do I need to pound the chicken thin?
Halving the breasts horizontally is enough for even cooking.
Can I make this ahead of time?
Yes, prepare the sauce and chicken separately, then reheat and combine before serving.
How do I thicken the sauce more?
Let it simmer longer, or add a teaspoon of cornstarch mixed with water.
Final Thoughts
This Easy Creamy Chicken Marsala is cozy, flavorful, and surprisingly simple.
It’s the kind of dish that feels indulgent but is quick enough for a weeknight dinner.
Easy Creamy Chicken Marsala
Ingredients
Method
- Mix flour, salt, garlic powder, and pepper.
- Coat chicken in flour and shake off excess.
- Heat 1 tbsp oil and 2 tbsp butter in a skillet.
- Sear chicken 3–4 minutes per side. Transfer to a warm plate.
- Melt butter in the same pan.
- Cook mushrooms for 2–3 minutes, scraping browned bits.
- Add garlic, then pour in Marsala wine and broth.
- See full steps with tips & photos → https://theboatshedcafe.com/easy-creamy-chicken-marsala/
Notes
- For a lighter version, substitute half & half or evaporated milk for cream.
- Use dry Marsala wine (not sweet) for authentic flavor.
- Great served with fettuccine, creamy mashed potatoes, or crusty bread to soak up the sauce.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.