chicken marsala recipe

Chicken marsala is a classic dish that's creamy, quick, and irresistible.  Here's how to make our recipe with creamy sauce made of mushrooms, marsala wine, and heavy cream over a big pile of spaghetti or angel hair.

Creamy Chicken Marsala

c. all-purpose flour

kosher salt

black pepper

chicken breasts

olive oil

baby bella or cremini mushrooms, sliced

garlic,

c. marsala wine

c. low-sodium chicken broth

heavy cream

tbsp. Freshly chopped parsley

angel hair,

Followed the recipe and it was the best chicken marsala I have had in a long time.  I would not change a thing.

I make this as much as I possiably can and I serve over fettuccine noodles. The wife and kids cant get enough.

Easy peasy to make, mmmmm good for dinner. My chix cutlets weren’t as thin as I would like, so I used a mallet to ensure they would cook quickly.. they were delicious.

Good flavor, but if I make it again, I'm going to leave out the chicken broth or greatly reduce it. I followed the measurements, other than doubling the amounts for the sauce. I let it sit on medium heat for over an hour waiting for it to thicken, but it never did. I did not want to add grated Parmesan to thicken it because I didn't want to make it grainy. Finally after an hour, I decided to double the heavy cream ratio, and that was the ticket.

DELICIOUS	!
Chicken Marsala is one of my favorite dishes. I double the sauce because I was serving over pasta. 3 days (heafty servings) of left overs went to my 7 year old niece and she was in Heaven.

Came out delicious! I just added more salt and a bit of black pepper. Other than that followed to the tee.

This the best marsala chicken I will be making this again

Good recipe to start with, but next time I will add a lot more seasoning & will thicken the sauce. As is, the recipe was bland & sauce was very watery. Still - a good starting place for quick & easy Chicken Marsala. Will make again...with the addition of my own personal touches.

Definitely will be making this again! To enhance the flavors, I added 1 more garlic clove and a tad more of the broth, heavy cream and wine. My husband likes saucier pastas so for that reason as well I added just a tad more of the liquids, including some pasta water. Thx for this easy recipe!

https://streaming.hearstdigitalstudios.com/manual_upload/57fbffbbd559302281ce38fb/mp4/Creamy_Chicken_Marsala_FINAL_1476132811_4000_hd_v3.mp4

This homemade Marsala is better than anything you'll get at a restaurant. Trust.

Creamy Chicken Marsala is the most popular chicken recipe on the internet.

Creamy, delicious, mushroom studded Chicken Marsala prepared in the slow cooker! This surprisingly easy recipe results in a restaurant quality dish made right in your own kitchen. 

Slow Cooker Chicken Marsala

(1.5 pounds, total) boneless, skinless chicken breasts

garlic powder

basil

thyme

sweet paprika

salt and fresh ground pepper, (to taste)

mushrooms, (sliced)

garlic, (minced)

dry marsala wine

water

cornstarch

chopped fresh parsley, (for garnish)

Lightly grease a 6-quart slow cooker with cooking spray and set aside.

Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.

Heat olive oil in a skillet over medium-high heat.

Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.

Transfer chicken to slow cooker and top with mushrooms and garlic.

Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.

Pour wine over chicken and mushrooms.

Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.

Remove chicken breasts from slow cooker and set aside on a plate.

Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.

Add heavy cream to the wine sauce and whisk until combined.

Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.

Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.

Serve.

https://www.youtube.com/watch?v=bHdaM80jzsQ

Slow Cooker Chicken Marsala – Creamy, delicious, mushroom studded Chicken Marsala prepared in the slow cooker! This surprisingly easy recipe results in a restaurant quality dish made right in your own kitchen. Fancy enough for company, but also a wonderful recipe for any night of the week.
RECIPE HERE: https://diethood.com/slow-cooker-chicken-marsala/

INGREDIENTS
6 (1.5 pounds, total) boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon sweet paprika
salt and fresh ground pepper, to taste
1 tablespoon olive oil
8 ounces mushrooms, sliced
3 cloves garlic, minced
1 cup dry marsala wine
1/2 cup water
1/4 cup cornstarch
1/4 cup heavy cream
chopped fresh parsley, for garnish

DIRECTIONS
Lightly grease a 6-quart slow cooker with cooking spray and set aside.
Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.

Heat olive oil in a skillet over medium-high heat.
Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.

Transfer chicken to slow cooker and top with mushrooms and garlic.
Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
Pour wine over chicken and mushrooms.
Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.

Remove chicken breasts from slow cooker and set aside on a plate.
Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
Add heavy cream to the wine sauce and whisk until combined.

Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
Serve.

Just 5 minutes of prep for this easy dump-and-bake chicken marsala recipe!

Dump-and-Bake Chicken Marsala Recipe

chicken breast cutlets (thinly sliced chicken breast)

mushrooms

(10.5 ounce) can condensed cream of chicken soup, not diluted

dry Marsala wine

garlic

thyme,

salt black pepper,

For garnish: chopped fresh parsley, basil, or thyme

Preheat oven to 375°F. Grease a large, shallow baking dish with cooking spray.

Season chicken with salt and pepper on both sides and place in the bottom of the prepared baking dish. Sprinkle mushrooms on top.

In a separate bowl or measuring cup, whisk together condensed soup, Marsala wine, garlic, thyme leaves, salt, and pepper.

Pour sauce over chicken.

Bake, uncovered, for about 30 minutes (or until chicken is cooked through and reaches an internal temperature of 165°F). The cooking time will vary depending on the size and thickness of your chicken.

Garnish with additional fresh herbs just before serving.

This recipe for Creamy Chicken Marsala is so easy to make and tastes like it came from a fancy restaurant! Everyone will love the tender chicken and deliciously creamy mushroom sauce that's full of authentic Italian flavor!

chicken breast,

Kosher salt and fresh black pepper

flour,

butter

button mushrooms,

onion

rosemary

marsala wine

chicken broth

parsley

Start by seasoning both sides of the chicken breasts generously on both sides with salt, pepper and the garlic powder.

Add the 1/2 cup of flour to a shallow plate or a resealable bag and coat the chicken completely, shaking off the excess flour.

Add the olive oil to a large skillet over medium heat then add the chicken breasts in a single layer to brown. Cook for 4-5 minutes on each side until nicely browned, then remove to a plate and cover with foil.

Add the butter to the same skillet, then add the mushrooms, seasoning with salt and pepper to taste. Stir to and cook for 7-8 minutes until nicely browned.

Add the onions, garlic and rosemary to the mushrooms, cooking for 3-4 minutes longer until the onions have softened. Sprinkle in the remaining tablespoon of flour and stir into the mushrooms for 1 minute.

Carefully pour in the marsala wine to deglaze the pan, scraping up any brown bits from the bottom of the skillet. Bring to a boil while whisking to prevent lumps from the flour, then let the marsala reduce for 1-2 minutes until it&#8217;s almost evaporated.

Pour in the chicken broth and cream then stir or whisk to combine.

Add the chicken breasts and any juices from the plate to the skillet, bring to a simmer and cook for 10 minutes.

Taste the sauce for seasonings, adjust with more salt and pepper if needed and serve with chopped parsley for garnish.

I’m making it now and the broth is really runny. Should it be thicker like gravy?

This recipe is absolutely amazing and we used it for our wedding reception. We made 16 batches of this ahead of time, let cool then vacuum sealed each bag and froze them. Followed the reheating directions to defrost in refrigerator and then reheat in an oven. Everyone LOVED it!!! Even my mother who doesn't like mushrooms. We did switch out the flour for gluten free 1:1 flour because we did a gluten free menu. Also we cut the chicken into smaller pieces to serve more people.

I made this recipe last night - my first time of making Chicken Marsala.  IT was a huge success and declared the most delicious chicken they had ever had.

Wow this was amazing! I didn’t think It was going to be perfect but It sure was. I did add a little bit more butter in with my mushrooms. But overall wow this was AMAZING

We made this last night for dinner and it was delicious! We will be making this one again.

Wonderful recipe! Super easy. Side was over roasted asparagus with garlic and sprinkled fresh parmigiana

Oh my! This was to die for! I have to say, I so appreciate the tip on making this beforehand and heating right before dinner! I had the rest of the day to do other things! Thanks Dan! Great recipe!!

Amazing! Wouldn’t change a thing. We had it with baguette and roasted sesame asparagus. The whole family loved it. Thank you for sharing this!!

Updating my review with this note from hubby: “this chicken is superb, better than restaurant”.

Thanks!! Only thing I did different was I added Prosciutto to the mix, I just rendered it down then add the mushrooms! Awesome recipe!

You need to check out Just A Pinch and add the recipe box app to your site makes it so easy to find the recipes again!

Added a little cornstarch to thicken the sauce! Yummy. My 2 grown sons were eating/slurping the left over sauce in the pan as they were cleaning up!

yummy and delicious recipe thank you for sharing your recipe

Excellent used milk instead of heavy cream everyone loved it

I’ve made this a half dozen times for us, and with guests. When just the two of us I halve the chicken and broth but not the onion or mushrooms or Marsala...it’s perfect. You really do need plenty of salt and pepper on the chicken and though my wife scolds me every time she still eats every bite. Definitely a staple in our house!

Excellent recipe.  I made two "mistakes" (minor, but I'm picky).  I should have pounded the chicken thinner and cooked it at something less than "medium" on my electric (yeah, I know) stove.  My chicken was a bit tougher than I believe it should have been.  Next time I'll marinate in baking soda (velvet) for 30 minutes before the season and flour dredge and cook a little more gently.  My second mistake was thinking the sauce was going to be too thin after I added the chicken broth and cream so I added another tablespoon of flour.  Too thick after it reduced. I should have not added the extra flour.  Chicken Marsala should have a relatively thin sauce (like thin maple syrup maybe) but I over did it.  Other than my screw-ups, it was otherwise great and my wife loved it.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1594034620/rw998ulomrhjqko0tlj3.mp4

This Chicken Marsala recipe is one of our favorite dinner recipes! This super creamy, marsala flavored sauce is what makes this recipe better than the rest!

Easy Creamy Chicken Marsala

In a shallow bowl, season flour with salt and pepper. Dredge chicken in flour.

In a large skillet over medium heat, melt 1 tablespoon butter and oil. Add chicken and cook until golden on both sides, about 5 minutes per side. Remove chicken from pan and place on a clean plate.

Make marsala sauce: Melt remaining 1 tablespoon&nbsp;butter in skillet and add mushrooms. Cook until mushrooms are golden and liquid has been released, 6 to 8 minutes (if the pan looks dry, add a splash of olive oil). Add garlic and cook until fragrant, then season with salt.

Add marsala, chicken broth, heavy cream, and parsley and bring to a simmer.

Return chicken to skillet and spoon sauce over breasts. Simmer until chicken is cooked through, about 10 minutes.

If you like Chicken Marsala, you’ll like this. It was very easy and pretty quick to make. The leftovers were good too!

This was very easy to make and very good. Didn't know I liked mushrooms till I tried this!

This Easy Chicken Marsala recipe is the best 30 minute meal. &nbsp;It is so creamy and served with pasta for the perfect dinner idea for tonight.&nbsp;

Easy Chicken Marsala Recipe

fettuccine (to serve with)

olive oil (see note)

salt and pepper

chicken breasts (sliced thinly in half (and pounded thin if still more than 1/2 inch thick))

unsalted butter

garlic (minced)

mushrooms ((I used baby portobellos))

flour

chicken stock

Marsala wine

Cook the fettuccine according to package instructions.

While the fettuccine is cooking, slice the chicken breasts in half.  If there are parts of the chicken that remain thick (about more than a 1/2 inch), pound them thin.  Season the chicken with salt and pepper on both sides.

In a larget skillet, heat 2 tablespoons of extra virgin olive oil over medium heat.  Add the sliced chicken to the pan and cook for about 5 to 6 minutes on each side or until a meat thermometer reads 165 degrees.

Remove the chicken from the pan and cover loosely with tin foil.

Add the butter to the skillet and melt. &nbsp;Add in the mushrooms and the garlic. &nbsp;Cook until the mushrooms are soft, about four minutes.&nbsp;

Stir in the flour througly, so you can no longer see streaks of white. Slowly pour in the chicken stock, scraping up browned bits at the bottom. It works best if you pour in a little, stir it in to combine, and then a little more. Pour in the Marsala wine.  Bring to a simmer and cook until the sauce thickens and reduces by almost half, about six minutes, stirring occasionally. Stir in the heavy cream.

Return the chicken to the pan. Spoon the sauce and mushrooms over the chicken and serve over the fettuccine.

https://embed.mediavine.com/videos/likom8s6xrvobpjjd5me

Chicken Marsala is the best 30 minute meal. It is so creamy and with my simple tips it is much easier than the traditional dish. This is a great one pan chicken dinner!

Chicken Marsala

Make this homemade chicken marsala in 30 minutes.

chicken

tbsp. flour

cremini mushrooms

shallot

Using the flat-side of a meat mallet or bottom of a heavy saucepan, pound the chicken breasts to 1/2 inch thick. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Lightly coat the chicken breasts with flour. Heat 1 tablespoon olive oil in a large skillet on medium and cook chicken until golden brown, 4 to 5 minutes per side; transfer to a plate.

While the chicken is cooking, finely chop the shallot and garlic.

Add 1 tablespoon olive oil to same skillet. Cook the sliced cremini mushrooms on medium-high, tossing occasionally, until golden brown, 5 minutes. Add the chopped shallot and garlic. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; cook 2 minutes. 

Add the low-sodium chicken broth and Marsala wine to the skillet along with the browned chicken and its juices and simmer until the liquid is reduced by half, 4 minutes. Sprinkle with chopped parsley. Serve with sautéed spinach. 

This easy Chicken Marsala recipe is tender, moist, and bursting with flavor! I love that it&#39;s ready in just 30 minutes, perfect for any night of the week.

chicken thighs

all-purpose flour

shallot (, diced)

nutmeg

0.5 oz Marsala wine

salt

Remove the skin from the chicken thighs. Dredge the chicken thighs in flour to coat on all sides.

In a nonstick pan, heat butter, oil, finely chopped thyme, shallots, and plenty of freshly grated nutmeg.

Brown the shallots and add the chicken. Brown on both sides, and when evenly browned, turn up the heat and mist with Marsala wine.

Let the alcohol evaporate for about 1 minute, then lower the heat and cook the chicken for about 20 minutes.

Serve the chicken hot, garnished with extra fresh thyme and freshly grated pepper on top.

https://content.jwplatform.com/videos/m2J5jLKA.mp4

This easy Chicken Marsala recipe is tender, moist, and bursting with flavor! I love that it's ready in just 30 minutes, perfect for any night of the week!

This easy chicken marsala recipe combines tender chicken with a savory mushroom and Marsala wine sauce, for a cozy, restaurant-quality meal at home.

chicken breasts (5 to 6 oz each)

chicken stock (or chicken broth)

¼ teaspoon dried thyme leaves (or 1 teaspoon fresh thyme)

mushrooms (white

parsley (or chives for garnish)

Cover the chicken breasts with plastic wrap and use the flat side of a meat mallet or a rolling pin to pound to ¼-inch thick. Season with salt and pepper and dredge in flour.

In a large skillet, preheat the olive oil over medium high heat. Cook the chicken in batches, 3-4 minutes per side or until cooked through. Transfer the chicken to a plate.

In the same pan, add 2 tablespoons butter, thyme, and shallot and cook over medium heat until tender, about 3 minutes. Add the mushrooms and cook until juices are released, about 5 minutes. Stir in 1 ½ tablespoons flour and cook for 1 minute more.

Pour in the Marsala wine and stock or broth and simmer until thick and bubbly, about 3 minutes.

Add chicken back into the pan and simmer for 2-3 minutes or until heated through.

Garnish and serve over pasta.

To Make the Sauce

My husband raved about this dish.  He said that I should put it in the keeper file.  I served it with the watermelon salad.  It was a perfect summer meal.

Just got done making the recipe for chicken marsala.  It came out very good very tender. Very tasty. I did use chicken thighs. The only thing I would change the next time is to take all my ingredients out ahead of time because I didn’t make a mess, but then I am a messy cook.  Yes this recipe is easy to make, and doesn’t take much time to make it.

I do not like the texture of mushrooms, my husband loves them. I pulled them out of my serving but the flavor was very good. I’ve made it several times.

Flavor is very nice, chicken is tender. Pretty easy to make. Mine came out very pale, almost white not the nice color in your picture. Wondering if there should be another ingredient.

Tasted like a chef cooked it, it was easy and I think I’ll cook it more often!

https://content.jwplatform.com/videos/nWsK3PbL.mp4

Chicken marsala is a one pan meal made with tender chicken breasts in a savory mushroom marsala sauce, and it’s ready in 35 minutes.

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