Do Share Recipe

Best Easy Chicken Marsala Recipe | Savory & Quick Dinner

I recently made this easy Chicken Marsala recipe, and I couldn’t believe how quickly it came together. The flavor was so rich and comforting that I kept going back for “just one more bite.” The creamy Marsala sauce, tender chicken, and savory mushrooms created such a cozy, restaurant-style dish right in my own kitchen.

For a different twist on chicken, you can also enjoy the Chicken Cordon Bleu Soup Recipe which has a comforting, creamy flavor. I’m excited to walk you through it exactly the way I made it—simple, flavorful, and perfect for weeknights.

Ingredients

8 ounces fettuccine — works great for soaking up all that delicious Marsala sauce.
2 tablespoons extra-virgin olive oil — helps the chicken sear beautifully.
½ teaspoon kosher salt — enhances the overall flavor of the chicken.
Black pepper — adds gentle warmth.
1 pound boneless skinless chicken breasts, sliced in half (pounded thin if needed) — thinner pieces cook evenly and quickly.
2 tablespoons unsalted butter — adds richness to the sauce.
2 garlic cloves, minced — gives the Marsala sauce a deep, savory base.
16 ounces cremini mushrooms, sliced — meaty mushrooms that hold their texture well.
3 tablespoons all-purpose flour — thickens the sauce without needing to dredge the chicken.
1 cup chicken broth — builds flavor and body in the sauce.
1 cup Marsala wine — the key to the dish’s signature sweet-savory flavor.
½ cup heavy cream — gives the sauce its luxurious, silky finish.

Note: Serves 4 people

Variations

Dairy-free: Swap the butter with dairy-free butter and the heavy cream with coconut cream or a plant-based alternative.
No wine option: Mix white grape juice with a splash of balsamic vinegar to mimic the depth of Marsala (flavor varies but still tasty).
Lightened version: Skip heavy cream and reduce butter for a lighter, broth-forward sauce.
Flavor boosters: Fresh thyme, parsley, or a squeeze of lemon add brightness at the end. You can also try a cozy baked option like the Ground Turkey Sweet Potato Bake Recipe for a hearty side or alternative main dish.

Cooking Time

Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Equipment You Need

Large skillet — for cooking both chicken and sauce in one pan.
Cutting board and knife — for slicing chicken and mushrooms.
Wooden spoon or silicone spatula — ideal for stirring the sauce.
Pasta pot — to cook the fettuccine.

How to Make Easy Chicken Marsala Recipe

A smooth process with simple, flavorful steps.

Cook the Fettuccine

Begin by boiling your pasta so it finishes around the same time as the chicken. Cook according to package instructions and set aside.

Prepare the Chicken

Slice each chicken breast in half to create thinner cutlets. If needed, gently pound any thick parts so everything cooks evenly. Season both sides with salt and pepper.

Sear the Chicken

Heat olive oil in a large skillet. Add the chicken and cook for about 5–6 minutes per side, until fully cooked and golden. Remove from the skillet and cover loosely to keep warm.

Sauté the Mushrooms and Garlic

In the same skillet, add butter. Once melted, stir in sliced mushrooms and minced garlic. Cook for about 4 minutes until the mushrooms soften and start to brown.

Build the Marsala Sauce

Sprinkle the flour over the mushrooms and mix well. Slowly pour in the chicken broth, scraping up the browned bits at the bottom. Add the Marsala wine and let the sauce simmer until reduced by nearly half. Stir in the heavy cream for a silky, rich finish.

Combine & Serve

Return the cooked chicken to the skillet, spooning the sauce over it. Serve warm over fettuccine so the pasta absorbs all that delicious creaminess.

Additional Tips for Making This Recipe Better

Here are a few little tricks I’ve learned after making this:

I always avoid crowding the skillet — giving the chicken space helps it brown beautifully.
I prefer real Marsala wine instead of “cooking wine” — the flavor difference is huge.
When reheating, I loosen the sauce with a splash of broth or cream so it stays creamy.
Browning the mushrooms well before adding liquids gives the sauce a deeper flavor.

How to Serve Easy Chicken Marsala

I love serving Chicken Marsala directly over fettuccine with plenty of sauce. A sprinkle of parsley adds color and freshness. For sides, try roasted asparagus, garlic bread, or a simple salad to balance the rich sauce.

Nutritional Information

Approximate values per serving:

Calories: ~707
Protein: ~37 g
Carbohydrates: ~59 g
Fat: ~29 g

Make Ahead and Storage

Refrigerating

Store the chicken and sauce together (without pasta) in an airtight container. It stays fresh for up to 4–5 days.

Freezing

Freezing isn’t recommended because the cream sauce tends to split and lose its silky texture after thawing.

Reheating

Warm on low heat in a covered skillet. Add a splash of cream or broth if the sauce thickens too much.

Why You’ll Love This Recipe

This dish stands out for so many reasons:

It’s incredibly quick, taking only 30 minutes from start to finish.
The flavors taste restaurant-quality, but the steps are beginner-friendly.
It’s wonderfully customizable, fitting dairy-free or lighter versions easily.
The sauce is rich, comforting, and packed with flavor.
It pairs perfectly with pasta, mashed potatoes, or veggies, making it versatile for any meal.

Ben Carraoli