Name: Easy Chicken Marsala Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 large chicken breasts; Salt & pepper to taste; 1/4 teaspoon garlic powder; Flour for dredging; 1 tablespoon olive oil; 3 tablespoons butter, divided; 8 ounces cremini mushrooms, sliced fairly thin; 1 large clove garlic, minced; 3/4 cup Marsala wine; 1/2 cup heavy/whipping cream

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Introduction

Easy Chicken Marsala is a classic Italian-American dish featuring tender chicken cutlets in a rich, savory mushroom and marsala wine sauce. This recipe is simple to prepare and perfect for a weeknight dinner that feels special.

The image shows four cooked chicken breasts with a golden-brown color on top, placed close together in a pan. Each chicken breast is covered with a creamy light brown mushroom sauce that pools around the edges. The sauce contains sliced brown mushrooms scattered on and around the chicken. Small green bits of chopped herbs are sprinkled across the dish, adding a touch of color contrast. The textures show the smooth sauce, tender mushrooms, and slightly crispy chicken skin. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts
Salt & pepper (to taste)
1/4 teaspoon garlic powder
Flour (for dredging)
1 tablespoon olive oil
3 tablespoons butter (divided)
8 ounces cremini mushrooms (sliced fairly thin)
1 large clove garlic (minced)
3/4 cup marsala wine
1/2 cup heavy/whipping cream

Instructions

Step 1: Cut the chicken breasts in half lengthwise to make 4 thinner cutlets. Season each piece with salt, pepper, and garlic powder. Coat the chicken evenly with flour, shaking off any excess.
Step 2: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, add the chicken and sear for 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
Step 3: Add the remaining butter and mushrooms to the same skillet. Cook for 3-5 minutes, stirring occasionally, until the mushrooms are browned and tender.
Step 4: Stir in the minced garlic and pour in the marsala wine. Let the mixture bubble and reduce for 2-3 minutes to concentrate the flavors.
Step 5: Add the heavy cream to the skillet, then return the chicken to the pan. Cook for another 4-5 minutes, until the chicken is cooked through and the sauce has thickened slightly. Taste and adjust seasoning with extra salt and pepper if needed. Garnish with chopped parsley if desired.

Tips & Variations

Use a dry marsala wine for a more balanced sauce; sweet marsala can make the sauce too sweet.
For a lighter version, substitute half-and-half for the heavy cream.
Add fresh thyme or rosemary during cooking for extra herbal aroma.
Replace cremini mushrooms with white button mushrooms if unavailable.

Storage

Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to maintain the sauce’s texture.

How to Serve

A white plate holds a simple and tasty meal with three parts on a white marbled surface. On the left, a small bunch of bright green asparagus spears lie side by side, fresh and firm. In the middle, a piece of cooked chicken breast sits, topped with light brown mushroom slices and a slightly shiny brown sauce. On the right, smooth white mashed potatoes fill the plate, also covered with the same mushroom sauce and sprinkled lightly with small green herb bits. The whole dish looks warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and stay moist, though cooking times may vary slightly. Adjust accordingly to ensure they’re cooked through.

What can I serve with Chicken Marsala?

This dish pairs wonderfully with mashed potatoes, pasta, or steamed vegetables to soak up the delicious sauce.