I’ve made the Best Easy Chicken Marsala Recipe more times than I can count, and every time I’m reminded why it’s such a comforting classic. The first time I tried it at home, I was surprised by how simple it actually was. The sauce came together quickly, the chicken stayed juicy, and my kitchen smelled like an Italian restaurant.

After a few tweaks and repeated tries, this version became my go-to. Now, whenever I want something cozy, impressive, but still easy, I make this chicken marsala recipe. You can also enjoy similar flavors in a Chicken Birria Tacos Recipe for a spicy twist on poultry dishes.

Ingredients Section

Here’s a concise, bullet-point version of your Chicken Marsala ingredients:

Chicken breasts – 2 large, sliced in half lengthwise – Cooks quickly, stays tender, absorbs sauce
All-purpose flour – ½ cup – Creates golden crust, slightly thickens sauce
Salt – ½ tsp – Season chicken from the start
Black pepper – ¼ tsp – Adds gentle heat, balances richness
Olive oil – 1 tbsp – For browning chicken
Butter – 2 tbsp – Adds richness and silky finish to the sauce
Cremini or white mushrooms – 8 oz, sliced – Adds depth and earthiness
Garlic – 2 cloves, minced – Adds warmth and aroma
Marsala wine – ¾ cup – Signature sweet-savory flavor
Chicken broth – ¾ cup – Balances wine, prevents overpowering sauce
Heavy cream – ½ cup – Smooths and mellows the sauce
Fresh parsley – 1 tbsp, chopped – Freshness and color for garnish.

Note: This ingredient quantity serves 4 people comfortably. You can also try rolling some ingredients into a Stromboli Recipe for a fun variation with similar flavors.

Variations

This recipe is flexible, and I’ve tried a few variations that work surprisingly well.

For a dairy-free version, replace butter with extra olive oil and swap heavy cream with full-fat coconut milk. The flavor changes slightly but stays rich.
If you want a lighter sauce, use half-and-half instead of heavy cream.
For extra flavor, add a splash of balsamic vinegar or a pinch of thyme while simmering the sauce.
You can also use chicken thighs instead of breasts if you prefer darker, juicier meat.

Cooking Time

This dish is quick enough for weeknights but feels special.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Large skillet – for browning chicken and making the sauce in one pan
Sharp knife – to slice chicken and mushrooms evenly
Cutting board – keeps prep organized and safe
Tongs – makes flipping chicken easy without tearing it
Measuring cups – ensures balanced sauce flavors

How to Make the Best Easy Chicken Marsala Recipe?

This recipe comes together in simple stages, and each step builds flavor.

Prepare the Chicken

Start by slicing the chicken breasts in half lengthwise to create thin cutlets. Season them evenly with salt and pepper, then dredge lightly in flour. I always shake off the excess flour so the coating stays light and delicate.

Sear the Chicken

Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden on both sides, about 4–5 minutes per side. Once done, remove the chicken and set it aside so it stays juicy.

Cook the Mushrooms

In the same skillet, add the sliced mushrooms. Let them cook until they release their moisture and turn golden. This step adds deep, savory flavor to the sauce, so don’t rush it.

Add Garlic and Deglaze

Stir in the minced garlic and cook briefly until fragrant. Pour in the marsala wine, scraping up the browned bits from the pan. This step builds the foundation of the sauce and adds complexity.

Simmer the Sauce

Add the chicken broth and let the sauce simmer for a few minutes until slightly reduced. Then stir in the heavy cream, allowing the sauce to thicken gently without boiling too hard.

Finish with Chicken

Return the chicken to the skillet and spoon the sauce over it. Let everything simmer together for a few minutes so the chicken absorbs the flavors. Finish with fresh parsley before serving.

Additional Tips for Making This Recipe Better

After making this recipe many times, I’ve picked up a few tricks that really help.

I always use dry marsala wine because sweet marsala can overpower the dish.
I let the mushrooms brown properly before adding liquid for deeper flavor.
I taste the sauce at the end and adjust salt if needed.
I prefer fresh parsley over dried because it brightens the dish.
I serve it immediately so the sauce stays creamy and smooth.

How to Serve Best Easy Chicken Marsala Recipe?

This chicken marsala pairs beautifully with simple sides. I love serving it over creamy mashed potatoes or buttery pasta so the sauce doesn’t go to waste. Steamed green beans or roasted asparagus add color and freshness. For presentation, I spoon extra sauce over the chicken and sprinkle with parsley for a restaurant-style finish.

Nutritional Information

Here’s a quick overview to give you an idea of what’s in each serving.

Calories: Approximately 420 per serving
Protein: Around 32g, thanks to the chicken
Carbohydrates: About 14g, mainly from flour and sauce
Fat: Roughly 26g, coming from butter, cream, and olive oil

Make Ahead and Storage

This recipe works well for leftovers and planning ahead.

Storing

Store leftover chicken marsala in an airtight container in the refrigerator. It stays fresh for up to 3 days without losing flavor or texture.

Freezing

You can freeze it, but I recommend doing so before adding the cream. Freeze the chicken and sauce base for up to 2 months, then add cream when reheating.

Reheating

Reheat gently on the stove over low heat. Add a splash of broth or cream to loosen the sauce and keep it smooth.

Why You’ll Love This Recipe?

There are so many reasons this dish keeps showing up in my weekly rotation.

It’s easy to make, even for beginners, but feels elegant and special.
The sauce is rich, creamy, and full of flavor without being complicated.
It’s versatile and works with different proteins and dietary tweaks.
It’s ready in just 30 minutes, perfect for busy evenings.
It tastes even better the next day, making leftovers something to look forward to.

Ash Tyrrell