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Best Easy Chicken Marsala Recipe
Ash Tyrrell

Best Easy Chicken Marsala Recipe

I’ve made chicken marsala 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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

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 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.