Does this sound like you right now? It’s a rainy day, you’ve been slouching all day expecting something interesting to happen, but nothing has – or you’re planning a get-together with loved ones or dinner, but you can’t think of anything to cook that would satisfy your desire for something delicious but simple?

Wouldn’t a super easy and creamy chicken recipe with rich Marsala wine sauce sound absolutely amazing right now – yes, you can literally take any other wine you have for this italian-american classic, however, if you want to get that authentic Italian food, consider taking a dry or sweet Marsala wine as the key ingredient.

How to Make that Easy and Creamy Chicken Recipe with Marsala Wine

Ok, you’re set to get this Italian classic on the table, here’s what you’ll need:

For the Chicken:

4 boneless chicken breasts
Salt and pepper, to taste
1 cup all-purpose flour, for dredging
4 tablespoons olive oil
1 tablespoon unsalted butter

For the Marsala Sauce:

8 ounces cremini or white mushrooms, sliced
3/4 cup Marsala wine
3/4 cup chicken broth – I love using chicken bone broth for added health benefits!
1 tablespoon unsalted butter – use grass fed butter!
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste

Alternative ingredients if you don’t have something on hand:

Chicken – chicken thighs, chicken cutlets, turkey cutlets, or pork chops.
All-purpose flour – gluten-free flour blend, cornstarch, almond flour,
Chicken broth – vegetable broth, beef broth, or a dissolved bouillon cube in water.
Cremini mushrooms – white mushrooms, portobello mushrooms, button mushrooms, or shiitake mushrooms.
Olive oil – avocado oil, sunflower oil, or butter
Fresh garlic – garlic powder, minced garlic in a jar, or a dash of garlic oil.
Marsala wine – a combination of dry white wine and brandy. Alternatively, you can use sherry vinegar or Madeira wine

Tip: If you’re using other wine substitutes, consider adding a bit of sugar if needed, as Marsala wine is often sweet.

Step-by-step Instructions How to Make Chicken Marsala Recipe

To prepare the chicken

Sep 1 (optional): If you have one, use a meat mallet to pound the chicken breasts to an even thickness of about 1/2 inch.

Step 2: Generously season both sides of the tender chicken breasts with salt and pepper to prep it for dredging.

Tip: I like using a large ziplock bag then add the chicken and seasonings and toss it about inside to get everything covered – you can also put a bit of flour in it and swirl it around from the outside (instead of dredging it).

Step 3: Lightly dredge the chicken in flour, shaking off any excess.

step 4: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat and add the chicken – cook it until it’s golden brown on both sides (note: depending on what flour you use, the browning can vary).

Step 5: Once cooked, remove the chicken from the skillet and set it aside on a separate plate at room temperature.

To prepare the creamy Marsala wine sauce

Step 6: Add 1 tablespoon of olive oil to the same skillet and cook the mushrooms until they’re browned and their moisture has evaporated – takes about 5 minutes.

Step 7: Pour in the Marsala wine and scrape up any browned bits from the bottom of the frying pan, then stir in the chicken broth and butter, and bring the sauce to a simmer for a few minutes to reduce/thicken it.

Tip: For a creamy sauce use some butter and cream cheese (or heavy cream)!

Step 8: Add the cooked chicken back to the pan and pour some of the sauce over it.

Step 9: Let the chicken cook in the creamy mushroom sauce for about 10 minutes or until it’s cooked through – you will see the sauce likely reduce a bit more (that’s great!).

Note: If the sauce reduces too much, simply mix in extra chicken broth or water.

Step 10: Season with salt and pepper, and stir in freshly chopped parsley – then serve over pasta, mashed potatoes, rice, or a light salad!

What to Serve This Dish With

Here are some tasty options to serve the creamy chicken marsala dish:

Starchy Sides – Pasta, Risotto, or Polenta

Vegetables – Green beans, asparagus, roasted vegetables, spinach

Rice – steamed rice or pilaf

Potatoes – roasted potatoes, duchess potatoes, or mashed potatoes

Salads to Serve with Chicken Marsala

Caesar salad – the classic option with a creamy Caesar dressing, croutons, and Parmesan
Caprese salad – fresh tomatoes, mozzarella, basil, and balsamic glaze for a refreshing combo
Italian salad – mixed greens with olives, pepperoncini, tomatoes, and an italian vinaigrette to get that delicious contrast
Arugula salad – tossed with olive oil, leon, Parmesan, and perhaps a few cherry tomatoes to get a light addition to a hearty dish

Note: Personally, I’m a huge fan of having a salad in combination to a heavy and hearty dish like chicken marsala, it really brings out the flavors more!

Frequently Asked Questions – FAQs

Looking for answers to your questions? No worries! We’ve got you.

What is Marsala Wine and can I substitute it?

Marsala wine is an italian fortified wine with a rich and slightly sweet flavor that’s usually used to create a nutty, rich, and caramelized sauce – the wine itself can be either dry or sweet. If you want to substitute it, consider using dry white wine and brandy, sherry, or Madeira to get a similar taste and texture in the sauce.

How to store and reheat leftover chicken marsala?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. I’d recommend gently reheating it on the stovetop over medium-low heat and adding a splash of broth or water to the sauce, rather than a microwave.

Why is my sauce not thickening?

This is a common question, no worries! The sauce may not be thickening due to insufficient simmering time, so just let it simmer longer to reduce. Alternatively, you can also add a cornstarch slurry to expedite it.

Can I make chicken marsala gluten-free?

Yes! Just use gluten-free flour or cornstarch for the dredging and make sure that all other ingredients such as the broth or wine, are gluten-free.

Is chicken marsala spicy?

The traditional and authentic italian chicken marsala is not spicy, however, if you’re looking for that extra kick, add some crushed red peppers to it!