There are certain smells that root me straight back into the comforting hum of our Bend, Oregon kitchen. The scent of pine after a quick mountain shower, a hint of Ethan’s fresh coffee brewing, and, unmistakably, the rich, buttery aroma of Marsala wine and mushrooms simmering in a hot skillet. That scent, to me, is the true mark of an easy elegant chicken dinner that feels utterly luxurious.
It’s no secret that I love recipes that promise restaurant-quality results without the fuss. This is one of those recipes. For years, I believed chicken marsala was something reserved for fancy Italian restaurants or Sunday dinners that required hours of effort. But truth be told, a truly magnificent, easy chicken marsala recipe is surprisingly achievable on a Tuesday night.
The journey to perfecting this Chicken Marsala Style—a dish that has quickly become a family favorite—started the year Olivia was in kindergarten. Ethan (the perpetually patient food photographer) and I were craving a break from the usual weeknight rotation, but time, as always, was the luxury we didn’t have. We needed that deep, savory marsala wine chicken flavor without the epic clean-up. Turns out, the secret is in the searing technique and the quality of the sauce ingredients. This method gives you those perfectly pan seared chicken breasts, golden brown and impossibly tender, coated in a luscious, creamy mushroom sauce chicken.
If you’re searching for the best easy chicken marsala recipe that delivers a velvety finish in under 30 minutes, you’ve landed in the right spot. We call this the ‘Date Night in a Skillet’ recipe, partly because James and Olivia devour it, and partly because it makes me feel like a culinary hero after a day spent editing at MisterRecipes.com. It’s comforting, familiar, and yet feels wonderfully special. Ready to learn how to cook chicken marsala at home? Let’s get cooking!
Why You’ll Love This Chicken Marsala Style Recipe
This streamlined approach to the classic Italian chicken recipe emphasizes flavor and speed, making it the ultimate weeknight chicken dinner.
- Speedy & Simple: This is a true chicken marsala 30-minute dinner. Everything happens in one skillet, minimizing mess.
- Restaurant Quality Flavor: We utilize high-heat searing to lock in flavor, giving the pan fried chicken cutlets a perfect crust before they simmer in that rich marsala wine sauce recipe.
- Creamy & Comforting: By finishing the sauce with a touch of heavy cream, we avoid the overly sharp flavor some traditional versions have, resulting in a perfectly balanced, creamy Italian chicken.
- Family Approved: Even the pickiest eaters (yes, James, I’m talking about you) love these tender chicken cutlets and the savory sauce.
- Flexibility: The remaining sauce is incredible for soaking up sides like pasta or mashed potatoes, making it ideal for a complete meal.
Ingredients for Chicken Marsala Style
Achieving that deep richness starts with carefully selected ingredients. While the classic recipe is focused, a few simple additions can elevate the sauce from good to phenomenal.
- Chicken: 1.5 lbs boneless skinless chicken breasts, sliced horizontally into thin cutlets (about 1/4 inch thick). This ensures quick and even cooking.
- Flour Dredge: 1/2 cup all-purpose flour (or arrowroot powder for GF) seasoned with salt and pepper.
- Fats: 2 tablespoons extra virgin olive oil and 3 tablespoons unsalted butter, divided.
- Mushrooms & Aromatics: 1 pound sliced cremini or baby bella mushrooms. These are essential for the authentic texture and earthiness. 2-3 cloves fresh garlic cloves, minced, and one small shallot, finely diced.
- The Wine: 3/4 cup dry marsala wine. Opt for a high-quality dry Marsala for the best flavor. (See FAQ for substitutions!)
- Broth: 1 cup good quality chicken broth or stock.
- The Cream (Optional but recommended): 2 tablespoons heavy whipping cream. This is what makes this a creamy marsala chicken mushroom recipe.
- Finishers: Fresh sprig of thyme and 1/4 cup chopped fresh parsley for garnish.
How to Make Chicken Marsala Style
Step-by-Step Instructions for Chicken Marsala Style
This simple process ensures you get perfectly tender chicken and a deeply flavored sauce, making homemade chicken marsala from scratch feel easy, not daunting.
- Prep the Chicken (The Slicing Secret): Pound the chicken cutlets gently (if they are thicker than 1/4 inch) between two pieces of parchment paper. Dredge each cutlet thoroughly in the seasoned flour mixture, shaking off any excess. This thin coating is key for getting that beautiful golden color and helping the sauce cling.
- Sear the Chicken: Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large skillet (cast iron or heavy-bottomed stainless steel works best) over medium-high heat. Once the butter foams, add half the chicken cutlets. Sear for 2-3 minutes per side, giving them enough time untouched to build a deep, golden crust. They don’t need to be fully cooked yet. Remove the finished chicken to a plate and repeat with the remaining oil, butter, and chicken. Set the pan seared chicken aside.
- Sauté the Aromatics: Reduce the heat to medium. Add the remaining butter to the skillet. Toss in the sliced mushrooms and cook until they have released their liquid and are beautifully browned, about 5-7 minutes. Add the diced shallot and minced garlic, stirring for about 1 minute until fragrant. The aroma should be intoxicating, a telltale sign you’re making restaurant style chicken.
- Deglaze with Marsala Wine: Pour in the dry marsala wine. Use a wooden spoon to scrape up all those crispy, browned bits (the ‘fond’) from the bottom of the pan. This is pure flavor! Let the wine bubble and reduce by half, about 2-3 minutes.
- Build the Sauce: Pour in the chicken broth and stir. Bring the mixture to a simmer.
- Thicken and Finish: If you want a thicker sauce, whisk in the heavy cream and let the sauce simmer for 2-3 minutes until it reduces slightly. (If you prefer not to use cream, mix 1 teaspoon of flour with 2 tablespoons of water and whisk into the simmering sauce to achieve thickness).
- Return the Chicken: Nestle the chicken cutlets back into the simmering sauce. Let them finish cooking through, absorbing the rich flavor, for 1-2 minutes.
- Garnish and Serve: Taste the sauce and adjust seasonings (salt and pepper) as needed. Garnish generously with fresh parsley. Serve immediately!
Pro Tips & Variations of Chicken Marsala Style
Making this dish uniquely yours is part of the fun. Here in Bend, we often tailor recipes depending on what we pick up at the farmers market.
Pan Seared Chicken Marsala Cutlets (Tips for Success)
- Pounding is Key: Don’t skip pounding the chicken. Thin pieces ensure they cook quickly and remain moist, perfect for a fast pan seared chicken marsala cutlets preparation.
- Don’t Crowd the Pan: Searing requires high heat and space. If you crowd the skillet, the chicken will steam instead of brown. Work in batches for that critical crust.
- Perfect Timing: The chicken should be mostly cooked during the sear, but finish in the sauce. This ensures maximum flavor transfer and prevents the poultry from drying out.
Dietary Adjustments & Variations
- Gluten-Free Chicken Marsala: Simply swap the all-purpose flour for cornstarch, potato starch, or a gluten-free all-purpose blend in the dredge. Be sure to check your chicken broth label.
- Low Carb Chicken Marsala: Omit the flour dredge entirely. Alternatively, use xanthan gum or a small amount of cream cheese for thickening instead of the flour/cream/broth method. Serve with cauliflower mash instead of pasta.
- Dairy Free Chicken Marsala: For that essential creaminess without dairy, finish the sauce with a couple of tablespoons of high-quality cashew cream or full-fat coconut cream instead of heavy cream.
- The Wine Substitute: If you don’t have Marsala or prefer not to use alcohol, you can use 1 cup of chicken broth mixed with 2 teaspoons of brown sugar (or fig jam) and 1 teaspoon of balsamic vinegar. It won’t have the exact complexity, but it works wonderfully. For a closer match, substitute dry sherry or Madeira wine.
Chicken Marsala Style Serving Suggestions
The beauty of the creamy marsala chicken is its versatility. The rich sauce begs for a soft, absorbent side dish.
- Classic Pasta Pairing: Serve the chicken and sauce over angel hair pasta or creamy fettuccine.
- Mashed Potatoes: Our favorite pairing. Creamy, buttery mashed potatoes are the best vehicle for soaking up every drop of that savory sauce. We also love serving chicken marsala with mashed potatoes.
- Greens: A simple side of lightly steamed green beans, sautéed asparagus, or a basic salad dressed with a vinaigrette cuts the richness of the cream sauce perfectly.
- Rice: If you’re looking for a quick starch, simple white rice or long-grain brown rice is an excellent complement.
If you’re already prepping slow cooker meals this week, you might enjoy how the sauce base compares to our creamy chicken thigh crockpot delight or perhaps follow a method similar to our healthy and easy crockpot chicken dinner for the perfect pairing of convenience and flavor.
For another simple family favorite that utilizes a rich sauce, check out this version of Chicken Marsala from Downshiftology, which often inspires my own quick weeknight adaptations.
Chicken Marsala Style Storage & Reheating
This dish holds up beautifully, making it perfect for meal prep, especially after a busy weekend covering James’s soccer games.
- Storage: Store cooled leftover chicken and marsala sauce in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat leftovers in a skillet over medium-low heat. Add a splash of broth or water if the sauce has thickened too much in the fridge. Be careful not to boil the cream-based sauce.
- Can you freeze chicken marsala? While technically possible, I generally don’t recommend freezing cream-based sauces as they can separate and become grainy upon thawing. If you must freeze it, freeze the chicken and sauce before adding the heavy cream. Then, once thawed and reheated, stir in the cream right before serving.
FAQ about Chicken Marsala Style
What is the difference between Marsala and Creamy Marsala?
Traditional chicken marsala is typically a thinner, glossy sauce made primarily from Marsala wine and broth. The addition of heavy whipping cream (or sometimes half-and-half) emulsifies the sauce, creating a richer, velvety texture and slightly milder flavor—hence, the “creamy” variation favored by many home cooks and certain restaurants.
What wine to use for Chicken Marsala?
The standard choice is dry Marsala wine. Marsala comes in sweet and dry varieties; you absolutely must use the dry version for savory cooking. Using sweet Marsala will result in a cloyingly sweet dish. If you cannot find dry Marsala, a dry sherry or Madeira wine can be substituted successfully.
Is it better to use chicken breasts or thighs for this recipe?
While this recipe focuses on pan seared chicken breasts (cutlets), chicken thighs are an excellent choice if you prefer dark meat. Thighs are more forgiving and less likely to dry out. Just ensure they are boneless and skinless, and adjust cooking time slightly longer than the thin cutlets.
How to make chicken marsala sauce thicker without heavy cream?
If you want to maintain the traditional light color but still need a thicker sauce, create a slurry using 1 tablespoon of cornstarch (or flour) mixed with 2 tablespoons of cold broth or water. Whisk this gradually into the simmering sauce until you achieve the desired consistency. Another option is simply letting the sauce reduce naturally for several extra minutes over medium heat.
Can I make Chicken Marsala for date night?
Absolutely! This quick and easy creamy crockpot chicken recipe adaptation is perfect for a special meal. The deep flavor profile and elegant presentation make it ideal for two—just follow the instructions and divide the ingredients in half, though I often recommend keeping the amount of sauce the same, because who doesn’t love extra sauce?
Final Thoughts
In the end, cooking is less about precision and more about the simple alchemy of taking raw ingredients and turning them into something that speaks to the soul. This chicken marsala style recipe, sizzling away in my kitchen, is proof that the most complicated-tasting dishes can emerge from the simplest methods. It’s where flavor meets function, right where we need it most.
Ethan tells me the aroma alone makes the whole house feel cozy, and that’s the highest compliment in my book. It’s not just dinner, it’s a moment of connection, stirred right in the skillet.
Pin this for later, and happy cooking!
Looking for more simple and quick skillet or slow-cooker dinners? Browse my collection of easy crockpot meals and creamy recipes for inspiration!
The Best 30-Minute Creamy Chicken Marsala Dinner
Ingredients
Equipment
Method
- Pound the chicken cutlets gently (if they are thicker than 1/4 inch) between two pieces of parchment paper. Dredge each cutlet thoroughly in the seasoned flour mixture, shaking off any excess.
- Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large skillet (cast iron or heavy-bottomed stainless steel works best) over medium-high heat. Once the butter foams, add half the chicken cutlets. Sear for 2-3 minutes per side, giving them enough time untouched to build a deep, golden crust. They don’t need to be fully cooked yet. Remove the finished chicken to a plate and repeat with the remaining oil, butter, and chicken. Set the pan seared chicken aside.
- Reduce the heat to medium. Add the remaining butter to the skillet. Toss in the sliced mushrooms and cook until they have released their liquid and are beautifully browned, about 5-7 minutes. Add the diced shallot and minced garlic, stirring for about 1 minute until fragrant.
- Pour in the dry marsala wine. Use a wooden spoon to scrape up all those crispy, browned bits (the ‘fond’) from the bottom of the pan. Let the wine bubble and reduce by half, about 2-3 minutes.
- Pour in the chicken broth and stir. Bring the mixture to a simmer.
- If you want a thicker sauce, whisk in the heavy cream and let the sauce simmer for 2-3 minutes until it reduces slightly. (If you prefer not to use cream, mix 1 teaspoon of flour with 2 tablespoons of water and whisk into the simmering sauce to achieve thickness).
- Nestle the chicken cutlets back into the simmering sauce. Let them finish cooking through, absorbing the rich flavor, for 1-2 minutes.
- Taste the sauce and adjust seasonings (salt and pepper) as needed. Garnish generously with fresh parsley. Serve immediately!
Nutrition
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat in a skillet over medium-low heat, adding a splash of broth or water if needed.
