Creamy Chicken Marsala: A Comforting Italian-American Classic for Any Night

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If you’re looking for a meal that delivers elegance without being complicated, creamy chicken Marsala should be at the top of your list. This dish brings together tender chicken cutlets, golden mushrooms, and a rich, velvety Marsala wine cream sauce that feels fancy but is incredibly doable in your own kitchen.

Creamy chicken Marsala has deep roots in Italian-American cuisine. While the original Italian version tends to be simpler and less creamy, the American interpretation turns up the decadence with the addition of heavy cream, creating a restaurant-quality dish perfect for weeknights, date nights, or even entertaining guests.

In this post, we’ll walk through every detail of making creamy chicken Marsala at home. You’ll learn how to prep your ingredients, sear the chicken to perfection, make a silky sauce with balanced flavor, and plate it like a pro. I’ll also include helpful tips to customize the dish and serve it with the perfect sides. So, grab your skillet and let’s dive into a cozy, savory dish that never fails to impress.

What Is Chicken Marsala?

Chicken Marsala is a dish made with lightly floured chicken breast cutlets that are pan-seared and served in a sauce made with Marsala wine and mushrooms. The creamy version includes a splash of cream, which adds body and smoothness to the sauce. It’s often served over pasta, mashed potatoes, or rice, soaking up every bit of that delicious sauce.

The star of this dish is Marsala wine. Originating from Sicily, Marsala is a fortified wine with a deep, slightly sweet flavor that pairs beautifully with savory dishes. Dry Marsala is preferred for cooking, and when reduced in a skillet with sautéed mushrooms and cream, it creates an irresistibly rich sauce.

Why You’ll Love This Recipe

It’s quick: From prep to plate in about 40 minutes.
It’s elegant: Feels like restaurant fare without the restaurant price.
It’s comforting: Creamy sauce, tender chicken, and warm spices hit all the cozy notes.
It’s customizable: You can swap the mushrooms, add garlic, or go dairy-free.
It’s make-ahead friendly: The sauce holds up well and reheats beautifully.

Ingredients You’ll Need

Here’s what you need to bring creamy chicken Marsala to life:

For the Chicken

2 large boneless skinless chicken breasts, sliced horizontally into 4 thinner cutlets
Salt and black pepper, to taste
1/2 cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons unsalted butter

For the Sauce

8 ounces cremini or white button mushrooms, sliced
2 tablespoons unsalted butter (separate from above)
2 cloves garlic, minced (optional but adds a nice kick)
3/4 cup dry Marsala wine (do not substitute with sweet Marsala)
3/4 cup chicken broth
3/4 cup heavy cream
1/2 teaspoon salt, more to taste
1/4 teaspoon black pepper
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
1/4 cup grated Parmesan cheese (optional for added richness)
Fresh parsley for garnish (optional)

Prepping Your Ingredients: Set Yourself Up for Success

Slice the chicken breasts: This ensures faster and more even cooking. If they’re thick, gently pound them to about 1/2 inch thickness.
Dredge in flour: Lightly coating the chicken with flour helps create a golden crust and helps the sauce cling better.
Mushroom prep: Clean mushrooms with a damp cloth, then slice evenly so they cook uniformly.
Use good wine: Dry Marsala is key. Look for it near the cooking wines or in the wine section. Don’t use sweet Marsala or it will overpower the dish.

Step-by-Step Instructions

Step 1: Prep and Dredge the Chicken

Lay the chicken cutlets on a cutting board, pat them dry with paper towels, and season both sides with salt and pepper.

Pour the flour into a shallow bowl. Dredge each cutlet in the flour, making sure both sides are coated. Shake off the excess and set aside on a plate.

Step 2: Sear the Chicken

In a large skillet, heat the olive oil and butter over medium-high heat.

Once hot, add the chicken in a single layer. Do not overcrowd the pan; cook in batches if needed. Sear for 4 to 5 minutes per side or until golden brown and cooked through. Remove the chicken and transfer to a plate. Cover loosely with foil to keep warm.

Step 3: Sauté the Mushrooms

In the same skillet, add 2 tablespoons of butter. Once melted, add the mushrooms. Cook for 6 to 8 minutes, stirring occasionally, until they release their moisture and become golden brown.

Optional: Add garlic in the last 1 to 2 minutes and sauté until fragrant.

Step 4: Deglaze with Marsala

Pour in the Marsala wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. These add tons of flavor.

Bring the wine to a simmer and let it reduce by about half, which should take 3 to 4 minutes. This concentrates the flavor.

Step 5: Build the Sauce

Add the chicken broth and thyme. Stir and simmer for 2 more minutes.

Pour in the heavy cream and reduce the heat to medium-low. Let the sauce simmer for another 5 to 7 minutes, stirring occasionally, until it thickens slightly. Stir in the Parmesan if using.

Taste the sauce and adjust salt and pepper as needed.

Step 6: Finish the Dish

Return the chicken cutlets to the pan. Nestle them into the sauce and spoon some of it over the top.

Let them simmer gently in the sauce for 3 to 5 minutes until warmed through and the sauce clings nicely to the chicken.

Sprinkle with fresh parsley just before serving.

How to Serve Creamy Chicken Marsala

This dish loves a good partner. Here are some classic and creative sides to serve it with:

Mashed potatoes: Creamy and buttery to soak up the sauce.
Buttered pasta: Fettuccine or spaghetti work well.
Steamed rice: White or wild rice makes a neutral base.
Polenta: A soft, creamy base that adds rustic charm.
Garlic green beans or asparagus: A fresh, crisp side that cuts the richness.
Crusty bread: Because you won’t want to leave any sauce on the plate.

Tips and Tricks for the Best Chicken Marsala

Don’t rush the mushroom browning: Let them sit undisturbed so they get golden and caramelized.
Don’t use sweet Marsala: It will make your dish taste more like dessert. Dry Marsala is perfect for savory sauces.
Pound thick chicken: Even thickness ensures even cooking.
Add cheese for richness: Parmesan adds saltiness and creaminess to the sauce.
Make it gluten-free: Use gluten-free flour or cornstarch for dredging.
Store leftovers smart: This dish stores well in the fridge for up to 3 days. Reheat gently over low heat.

Variations and Customizations

Mushroom switch-up: Try portobello or shiitake mushrooms for a more earthy flavor.
Herb upgrades: Add fresh sage or rosemary for different herbal notes.
Add spinach or kale: Stir in fresh greens at the end for a colorful twist.
Make it dairy-free: Use coconut cream and plant-based butter. Skip the Parmesan or use a dairy-free version.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work beautifully. Just be sure to cook them until they reach 165°F internally.

Is Marsala wine alcoholic?
Yes, but the alcohol mostly cooks off as the sauce simmers. You’re left with rich flavor, not alcohol content.

What if I can’t find Marsala wine?
You can substitute with a dry sherry or a mix of white wine and a splash of brandy, though the flavor won’t be quite the same.

Can I make it ahead?
Absolutely. Prepare the sauce and chicken, then store separately or together in the fridge. Reheat over low heat on the stove.

Conclusion: Why You’ll Keep Coming Back to Creamy Chicken Marsala

Creamy chicken Marsala is one of those rare dishes that hits all the right notes. It’s cozy and comforting, but also elegant enough to serve to guests. It uses simple ingredients you probably already have in your kitchen, and it comes together in under an hour.

The magic lies in the sauce—a velvety blend of mushrooms, garlic, Marsala wine, and cream that wraps around the chicken like a warm hug. Once you’ve made it at home, it’s easy to see why this classic has stood the test of time.

So next time you’re looking for a dinner that feels special but doesn’t take all night, try this creamy chicken Marsala. You’ll be surprised at how easily it comes together and how much everyone loves it.

And once you’ve tried it, don’t be afraid to put your own spin on it. Cooking is all about creativity and comfort. This dish gives you both.