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Creamy chicken marsala has completely changed how I approach weeknight dinners and delivers a luscious, crowd-pleasing meal in under an hour. This easy chicken marsala stands out with juicy pan-seared chicken and a savory, velvety mushroom sauce made with no alcohol, all ready from scratch in just about sixty minutes. With only fifteen minutes of hands-on prep, this recipe answers the search for a quick yet restaurant-quality chicken dinner that anyone can master on busy nights.
I first fell for creamy chicken marsala when I wanted something comforting but truly special on a regular Tuesday. My picky eaters were instantly hooked by the silky sauce, and it’s now our most requested meal any time we want to bring restaurant vibes home. Over time, I’ve tweaked the balance of cream, mushrooms, and a splash of sweet acidity so the flavor is robust, the chicken stays juicy, and the clean up is quick and easy.
Gather Your Ingredients
- Boneless, skinless chicken breasts: Opt for evenly sized pieces for consistent cooking; chicken thighs can be used for even richer flavor if desired.
- All purpose flour: Lightly coats the chicken, ensuring a golden crust and helps thicken the final sauce; use gluten free flour for allergy needs.
- Salt and black pepper: Essential for seasoning the chicken and enhancing all the flavors; adjust to taste after tasting the sauce.
- Extra virgin olive oil: Brings amazing browning and subtle fruitiness; choose a robust oil for best results, or swap in avocado oil in a pinch.
- Unsalted butter: Adds creamy texture and a nutty note to the sauce; if dairy free, use a vegan butter substitute.
- White mushrooms, sliced: Fresh mushrooms lend earthy depth; cremini or baby bella mushrooms add more flavor if preferred.
- Chicken broth: Use low sodium to control saltiness and let the marsala flavors shine; vegetable broth works too.
- Non alcoholic Marsala style cooking wine or grape juice plus balsamic vinegar: Delivers marsala’s signature sweet depth without the alcohol for family friendly meals.
- Heavy cream: Creates a velvety, thick marsala sauce; you can substitute coconut cream for dairy free diets.
- Fresh chopped parsley (optional): For garnish and added color, but not required.
How to Make Creamy Chicken Marsala
- Tenderize and Prepare the Chicken:
- Place each chicken breast between two sheets of plastic wrap and gently pound it with a meat mallet or rolling pin until about one half inch thick. This step ensures even cooking and keeps the meat juicy.
- Season and Dredge:
- Combine all purpose flour, salt, and black pepper in a wide bowl. Dredge each breast until fully coated, shaking off any excess so you get a crisp, golden finish that also helps the sauce cling later.
- Sear the Chicken for Flavor:
- In a large skillet over medium heat, warm extra virgin olive oil. Sear the chicken pieces, uncovered, four to five minutes per side, until golden brown and just cooked through. Do not crowd the pan so the chicken gets perfect color.
- Sauté the Mushrooms:
- Transfer the chicken out, then melt unsalted butter in the same pan. Add sliced mushrooms and let cook, stirring occasionally, five minutes until brown, tender, and aromatic. Scrape up any fond from the pan for flavor.
- Deglaze and Simmer:
- Pour in chicken broth and your non alcoholic Marsala or the grape juice mixture. Use a wooden spoon to lift up browned bits, and simmer five minutes to reduce the liquid for concentrated flavor.
- Add the Cream:
- Stir in heavy cream and bring to a gentle simmer. Let cook another three to four minutes until the sauce thickens enough to coat the back of a spoon. Keep the heat medium low to avoid breaking the sauce.
- Warm and Glaze the Chicken:
- Return the chicken to the pan, nestling it in the sauce. Spoon sauce over each piece and let simmer three minutes. This step melds flavors and lets the chicken absorb the creamy marsala richness.
- Garnish and Serve:
- Top with chopped parsley for fresh flavor and color if desired. Serve immediately, ideally with mashed potatoes or warm pasta to soak up the sauce.
This creamy chicken marsala taught me that you do not need fancy wine or hours in the kitchen to make a luxurious meal from scratch. I discovered that a dash of balsamic in grape juice creates that signature marsala flavor, and my family now requests this comforting recipe whenever we need easy but elevated dinners. Each bite feels like a cozy discovery—warm, nourishing, and packed with flavor from the simplest ingredients.
Smart Swaps and Variations
Switch things up easily to fit your needs: Use gluten free flour for a wheat free dredge, substitute chicken thighs for more richness and juiciness, or pick cremini mushrooms for a stronger earthy profile. For dairy free adaptations, swap heavy cream with coconut cream or an unsweetened oat based cream alternative. Enjoy a lighter version by using half and half instead of cream, and in spring you can add a handful of baby spinach to wilt into the sauce for extra greens. These tweaks ensure creamy chicken marsala is always just right for your family or guests, no matter their preferences.
How to Store and Reheat Creamy Chicken Marsala
To keep creamy chicken marsala tasting its best, cool leftovers to room temperature before sealing in airtight containers. Refrigerate for up to three to four days, or freeze cooled chicken with sauce in freezer safe containers for up to three months. Reheat gently over low to medium heat on the stove, adding a splash of broth or water to loosen the creamy sauce if it thickens too much. For maximum freshness, prep the chicken and mushrooms ahead, then assemble the sauce just before serving.
What to Serve with Creamy Chicken Marsala
Creamy chicken marsala is naturally rich, so serve it alongside buttery mashed potatoes, fettuccine, or linguine to absorb all the delicious sauce. Lighter vegetable sides like roasted broccoli, sautéed green beans, or a crisp green salad balance the meal beautifully. Warm, crusty bread is a must for sopping up extra sauce, especially for family dinners or casual entertaining, and if you want a festive feel, enjoy with sparkling water adorned with lemon wedges.
Nutritional Benefits
Chicken marsala is a high protein, moderate carb entree that combines lean meat with nutrient-rich mushrooms and just enough cream for indulgence. The sauce uses less cream than typical restaurant versions, and with minimal added fat, it remains lighter while still feeling satisfying. Mushrooms provide B vitamins and antioxidants, and easy gluten free or dairy free tweaks mean this dish fits many dietary lifestyles without extra effort.
Recipe Success Tips
For perfect chicken marsala, always brown the chicken in uncrowded batches to develop rich flavor and color, then let the sauce simmer gently so the cream does not separate. If the sauce seems thin, continue simmering uncovered for a few minutes; if it thickens too much, a splash of broth brings it back. Avoid rushing the mushroom cook time—five minutes is ideal to unlock their savory depth. If you do not have Marsala wine, grape juice plus balsamic really does deliver a surprisingly close flavor.
This creamy chicken marsala is the comfort food recipe you will reach for on both cozy nights and when you want to impress a guest. Try it soon and enjoy restaurant style Marsala chicken at home, any night of the week.
Common Questions About This Recipe
- → What type of mushrooms are best for this dish?
White mushrooms work well, but cremini or baby bella mushrooms offer a deeper flavor and can be used as an alternative.
- → Can I make this without Marsala wine?
Yes, use non-alcoholic Marsala-style cooking wine or substitute grape juice with a splash of balsamic vinegar for similar depth.
- → What sides pair well with creamy chicken marsala?
Mashed potatoes, pasta, or steamed rice make excellent companions to soak up the creamy sauce.
- → How do I prevent the chicken from becoming dry?
Pound chicken breasts evenly and avoid overcooking; simmer just until cooked through and return to the sauce for added moisture.
- → Can this dish be made ahead of time?
Prepare the chicken and sauce in advance, then gently reheat on low before serving to maintain tenderness and flavor.