Classic Chicken Marsala Recipe: Tender Chicken in Rich Marsala Sauce

Chicken Marsala is an Italian‑American favorite featuring chicken cutlets, mushrooms, aromatics and Marsala wine.

This simple dish delivers a rich, creamy mushroom sauce that transforms everyday chicken into a comforting, restaurant‑style meal.

My family and I adore this recipe. It’s versatile and satisfying—perfect with crusty bread for mopping up sauce, or served over potatoes, pasta or rice.

Because we mostly follow a low‑carb, gluten‑free approach at home, I often serve it with low‑carb wraps and use gluten‑free flour. The recipe below shows the classic version, and it’s easy to adapt to your dietary needs.

I’ve been cooking consistently for more than two decades, and Chicken Marsala is one of those recipes I make again and again. The mushrooms are the best part—I’ve always been a mushroom lover and could eat them daily.

When I used to eat potatoes regularly, I served Chicken Marsala over a mound of creamy mashed potatoes—utter comfort. If I had to choose a final meal, this combination of mashed potatoes, creamy mushroom sauce and tender chicken would be a strong contender.

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I love many dishes, so picking a single favorite is tough. Still, I hope you give this one a try—even if it’s familiar, it’s worth making again.

If you’ve never made Chicken Marsala, grab a skillet and give it a go—you won’t regret it. It’s comforting, straightforward, and reliably delicious.

You can also make this dish with pork or beef—just adjust cooking times accordingly.

If you make my Easy Chicken Marsala, tag me on Instagram @sandraseasycooking with the hashtag #sandraseasycooking — I’d love to see your photos.

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EVERYTHING BAGEL BAKED CHICKEN

Yield: Serves 4

Easy Chicken Marsala

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Ingredients

Chicken:

• 4 boneless skinless chicken breast halves, sliced horizontally to make 8 cutlets
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter, divided

Marsala Sauce:

• 2 tablespoons unsalted butter
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 pound fresh mushrooms, sliced
• 1/4 cup dry Marsala wine
• 1 cup chicken stock
• 1/2 cup heavy cream
• Generous pinch of salt and ground black pepper, to taste
• 1 tablespoon flour or another thickening agent + water
• 1 tablespoon dried parsley or freshly chopped

Instructions

Chicken:

1. Slice each chicken breast in half horizontally to make cutlets. Season both sides with salt, pepper and garlic powder.
2. Heat oil and butter in a large skillet over medium‑high heat. Cook the cutlets until golden brown, about 2–3 minutes per side. Cook in batches if needed to avoid overcrowding.
3. Transfer the cooked chicken to a platter and cover to keep warm while you prepare the sauce.

Mushroom sauce:

1. In the same skillet with the pan drippings, add additional butter.
2. When the butter melts, sauté the onion and garlic briefly, then add sliced mushrooms and cook until browned.
3. Scrape any flavorful browned bits from the bottom of the pan as you stir.
4. Pour in the Marsala wine and chicken stock. Simmer on low until the liquid is reduced by about half and begins to thicken, roughly 10 minutes.
5. Stir in the heavy cream and combine well.
6. Whisk 2 tablespoons of flour (or your chosen thickener) with 4 tablespoons of water until smooth. Add this slurry to the sauce and stir until the sauce thickens. The sauce will continue to thicken off the heat—adjust by adding liquid if it becomes too thick.
7. Return the chicken to the pan, add any collected juices, and cook until the chicken is reheated and coated in glossy sauce. Garnish with chopped parsley and serve.

Notes

• Other thickeners: cornstarch, arrowroot, tapioca or potato starch work well.
• Low‑carb option: xanthan gum can thicken sauces—use sparingly (about 1/8 teaspoon per cup of liquid) mixed with a small amount of oil and water.
• If you prefer, dredge the chicken in 1/4–1/2 cup all‑purpose flour (or almond/GF flour) before frying; I sometimes skip this for a lower‑carb version.

Did you make this recipe?

Please leave a comment or share a photo of your dish — I’d love to see it.