Creamy Chicken Marsala

Have you ever experienced one of those nights where you just want to feel warm and cozy while enjoying something delicious? For us, this was last Tuesday. In the middle of the day, Emily called me (Kelly) saying, “How does creamy chicken marsala sound, but make it absurdly creamy?”

In this case, we were transported to the kitchen with mom, eagerly holding a glass of Marsala, mouth-watering to the tune of Frank Sinatra, while the aromatic blend of mushroom and garlic wafted through the air. I would say, Creamy Chicken Marsala is that pasta dish which has all the potentials to be fancy. But, it’s quite simple to prepare, almost to the point of being unjust.

Ever since the ’80s, this recipe has been part of our family. We have our aunt Linda to thank who brought it to a potluck where people were head over heels for her dish. Along the way, we added some personal touches like extra cream and now, whenever we are in need of some delicious heartwarming food, we never have second thoughts because it makes us feel as if we are hugged from the inside out.

So today, and without further ado, my sister and I are ready to share the dish we never get tired of: Creamy Chicken Marsala. The elements of seasonings with cream and goodness of wine transform this dish into a heartwarming fragment of our childhood, unlike other food that makes you lean back in your chair after the first bite.

Why We’re Obsessed with Creamy Chicken Marsala

Come on now, let’s be real for a second. You can make grilled chicken for the millionth time, or you can do this. This creamy chicken marsala is perfect for hitting every single craving in one go. It has soft and juicy golden chicken breasts, silky mushroom marsala sauce and ample cream to make this dish a dream come true.

There is a nice balance of sweet, savory, earthy, and creamy flavors in *this dish* which makes it perfect for a cold winter evening, for date-night, or when you simply want to treat yourself for surviving another Monday.

Can you guess the best part? You can prepare this recipe in roughly between thirty-five and forty minutes! You don’t need to have a fancy culinary degree or a weirdly stocked pantry to prepare this recipe. All you need is a few staple ingredients, a splash of wine, and you will be left with comforting food.

Ingredients You’ll Need

Here’s what you’re working with:

• 2 large boneless, skinless chicken breasts (halved lengthwise)
• Salt & black pepper to taste
• 1/2 cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 3/4 cup dry Marsala wine
• 1 cup heavy cream
• 1/2 cup chicken broth
• Fresh parsley (optional, for garnish)

Let’s Get Cooking: Step-by-Step

Grab those sleeves! As promised, I’m about to make Creamy Chicken Marsala, and here’s how it gets done in my family:

1. Pound It Out

To begin, place the chicken parts between two sheets of parchment paper and lightly beat them until they are approximately half an inch in thickness. This method will promote balance while cooking while also ensuring a crispy exterior.

2. Season + Dredge

Sprinkle salt and pepper on both sides, then carefully cover them with flour. Toss any excess flour.

3. Sear to Golden Perfection

Add olive oil and butter into a large skillet and heat it up in medium setting. Put the chicken in and cook it for 4-5 minutes on both sides until golden brown. Once its done, set it aside on a plate.

4. Mushrooms & Garlic Time

Next add your mushrooms to the same pan. Stir them occasionally until brown, this will take around 5-6 minutes. Mix in the garlic and stir for about a minute.

5. Deglaze with Marsala

Add the marsala wine (sizzle? That means you’re doing it correctly). Put in some effort to scrape the bottom—remember, that hefty amount of flavor has to come from somewhere. Allow everything to rest for about two-three minutes to really simmer down.

6. Creamy Dreamy Sauce

Now add the heavy cream and chicken broth. Stir and let simmer until the sauce thickens a bit for around 8 minutes.

7. Bring Back the Chicken

Place the chicken in the skillet again. Let it sit in the sauce for 5-6 minutes until the creamy sauce entirely coats the chicken.

8. Garnish & Serve

Sprinkle it with some parsley and you’re good to go! Serve the dish hot alongside extra sauce which you can pour all over because the sauce is truly the also.

What to Serve With Creamy Chicken Marsala

We’ve tried it with everything from garlic bread to polenta, but here are our absolute faves:

• Buttery mashed potatoes (yes, please)
• Al dente fettuccine or tagliatelle
• Roasted asparagus or green beans
• Creamy risotto (if you wanna go all in)

Sometimes we serve it with a big ol’ side of roasted garlic broccoli just to pretend we’re being healthy.

And for Dessert? Try This

When you finish devouring a delicious Creamy Chicken Marsala, you’re probably craving something sweet but light. This is where our Traditional Irish Scones come into play. I know, scones for dessert sound strange, but wait! We top them off with whipped cream and berry jam, making them the perfect finish to any meal! Not too sweet that can make you feel sick, but comforting enough to remind you of eating at your grandma’s house… You know, the cool grandma who watches baking shows.

Our Family Marsala Story

As kids, Creamy Chicken Marsala was one of those ‘grown-up’ dishes mom would serve when there was company over. The best part? The smell of the wine sizzling in the hot pan. I can still picture us easing into the table in socks, trying our best to steal bites of the mushrooms when no one was looking.

These days, we make it just because. Because it’s a Thursday, or someone had a rough day. Some recipes feel like home, and this one is home every single time.

Make It Your Own

Wanna switch it up? Here are a few ideas:

• Sub in boneless thighs if you like dark meat.
• For a healthier kick, add some spinach or peas into the sauce.  
• If you’re missing the Marsala wine, you can substitute it with sherry or white wine mixed with a bit of brandy, but we strongly advise against it. It’s much better to buy the actual wine.

Quick Tips to Make It Even Easier

1. Use pre-sliced mushrooms. Saves time and cleanup.
2. Flatten the chicken ahead of time and store in the fridge until ready.
3. Double the sauce if you’re a “more is more” kind of eater (we are).
4. Leftovers? Warm gently on the stove with a splash of cream. Still dreamy.

How do I Make my Chicken Marsala Sauce Thicker?

1. Let It Simmer Longer

This is the simplest issue to solve. For an additional 5 to 10 minutes, continue heating it over medium-low for the liquid to reduce. The thicker the liquid gets, the more it will thicken. Make sure you stir it occasionally so that it doesn’t burn.

2. Add a Cornstarch Slurry

If you’re short on time, this one’s a quick fix.

• Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water.
• Stir it into your simmering sauce.
• Let it cook for 2–3 more minutes—it’ll thicken right up!

As always, don’t just toss the cornstarch in dry—it will clump faster than you can utter “what just happened?”

3. Toss in a Little Extra Butter or Cream

Stir in another tablespoon of cold butter at the end to give the sauce more body and a silky finish. Alternatively, you can add more heavy cream and simmer for a while.

Not the healthiest option, but let’s be honest—this is Creamy Chicken Marsala, not a salad.

4. Add a Bit More Flour

In the case that your chicken was sparingly coated in flour, some of it has already worked with the sauce to thicken it. If you would prefer a thicker sauce, combine 1 teaspoon of flour with a few tablespoons of broth or wine, stir until smooth, then add it to the sauce while it is simmering.

Frequently Asked Questions About Creamy Chicken Marsala

Reader Feedback

Maddie T. “Okay, WOW. I made this Creamy Chicken Marsala last night for my boyfriend and he literally licked the plate. Not even kidding. The sauce was sooo good—I let it simmer a little extra like you said and it came out perfect. Definitely adding this to my regular rotation!”


Carlos R. “This recipe took me right back to Sunday dinners at my grandma’s. Super easy to follow and came out restaurant-level good. I served it over mashed potatoes like you suggested—game changer. Thanks Emily & Kelly!”

Have you tried this rich and cozy Creamy Chicken Marsala recipe yet? Tell us how it turned out in the comments below! Did you serve it with pasta, mashed potatoes, or something totally out of the box? We’d love to hear your twist—and your feedback helps others who are thinking about making it too!

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In case you haven’t gotten around to making Creamy Chicken Marsala, let me give you a reason to try it. From its rich and savory taste to the creamy sauce, this meal will have everyone at the table silently enjoying their meal and occasionally mumbling “Mmm” in satisfaction.

The first time you make this meal will not be your last. You will find yourself preparing it once again the following week and then once again for your best friend after a long and tiring day. We all know food does more than just fill our stomachs; it unites us, helps us relive memories, and every so often, gives your kitchen the aroma of a warm bistro in Rome.

From my family to yours, here is a recipe that I hope you will want to give a try. Just be sure to grab some bread to scoop up all the creamy goodness of the Marsala sauce. Trust me; you will have no regrets.