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Best Easy Chicken Marsala Recipe
Ben Carraoli

Best Easy Chicken Marsala Recipe

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

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.

Method
 

  1. Begin by boiling your pasta so it finishes around the same time as the chicken. Cook according to package instructions and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Return the cooked chicken to the skillet, spooning the sauce over it. Serve warm over fettuccine so the pasta absorbs all that delicious creaminess.

Notes

  • 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.