This Creamy Chicken Marsala recipe features tender, seasoned chicken in creamy marsala wine and mushroom sauce. This dinner is perfect for guests because it is a restaurant-quality meal that is deceptively simple to prepare!
We all need a few recipes we can prepare in a pinch that are certain to impress. This one-pan chicken recipe is a dish you will want to keep handy! This creamy Chicken Marsala recipe is very easy to prepare and requires minimal ingredients, most of which you probably keep on hand!
The only ingredient you may have to look for is the Marsala wine. As you may have guessed, the wine is an essential component of this recipe. Luckily, it is easy to find and is in basically all main stream grocery stores. Just remember you want a good dry marsala for rich, authentic flavor!
Ingredients
As always, this is a quick overview of the ingredients needed to make this one-pan chicken marsala recipe. For the complete, printable recipe simply scroll to the recipe card below.
- Chicken Breasts: you will want to use boneless, skinless chicken breasts. We will be slicing the chicken into nice, thin pieces that cook quickly and uniformly.
- Herbs and Spices: Garlic powder, Salt, Black pepper, along with fresh thyme are used to season the chicken or to garnish the final dish.
- Butter and Olive oil: this gives you the best of both worlds. Butter burns easily, but adds excellent flavor. By using a blend you create a rich, complex flavor profile.
- Mushrooms and Garlic: fresh mushrooms and garlic will give you the best flavor.
- Marsala wine: true to the dish’s origins you should stick to Marsala wine and not substitute this with a different ingredient.
- Chicken Broth: I suggest a low sodium broth so you can control the salt level better.
- Heavy cream: this is not signature to traditional chicken marsala. However, I love how the flavor pairs with the rich wine and sauteed mushrooms. If you prefer to leave this out that is an option.
- Cornstarch: This is used to thicken the sauce, it is optional but highly recommended.
How to Make Chicken Marsala
- In a large skillet, heat the butter and oil over medium heat. When the butter is melted, cook the thin, seasoned chicken breasts on each side for 5-6 minutes until golden brown and cooked through. Set the chicken aside.
- Add the mushrooms to the pan along with the garlic. Saute for 3-4 minutes until the mushrooms are golden brown.
- Add the marsala wine to the pan, scrape the brown bits off the bottom of the pan, and cook the wine over medium heat until the wine is reduced by half (about 4-5 minutes).
- Add the chicken broth and heavy cream and bring to a simmer. Slowly add the cornstarch slurry, stirring constantly until well combined. Simmer for 2-3 minutes, stirring occasionally, until the sauce is thickened.
- Add the chicken back to the pan and toss in the sauce. Garnish with thyme leaves and serve!
Serve
Serve this chicken immediately and be sure to spoon lots of creamy sauce over the chicken. Some excellent side dish options include this Cauliflower Risotto, Garlic Butter Cauliflower Mash. You may also this simple salad, low carb biscuits or keto dinner rolls.
Storage and Reheating
Allow the Chicken Marsala to cool to room temperature before storing. Transfer it to an airtight container and store up to 4 days. To reheat place in a covered skillet over low heat, stirring occasionally. Alternatively, you reheat in 30-second increments in the microwave.
To freeze transfer it to a freezer-safe container or bag. You can store this in the freezer for 3 months. Allow the dish to thaw in the fridge overnight.
Tips for the Best Chicken Marsala
- Fresh Mushrooms: Start with fresh mushrooms. Look for mushrooms that are firm and free of blemishes. If mushrooms are old they will begin to soften and have blemishes and soft spots. When cooked old mushrooms do not hold their shape well and the flavor can be unpleasant.
- Quality Wine: The wine’s flavor will greatly impact the taste of the sauce, so opt for a dry or semi-dry Marsala wine rather than a sweet one.
- Uniform Chicken: For even cooking take a large chicken breast and slice it as if you are butterflying, but slice it all the way through. You will then have two thin chicken breasts. This ensures that the chicken cooks through without getting dry.
- Don’t Overcrowd: To ensure proper browning, make sure the chicken and later the mushrooms have enough room to cook without overcrowding the pan.
- Deglaze: Deglaze the pan with Marsala wine, scraping up the browned bits from the bottom. This adds depth and richness to the sauce.
- Simmer and Reduce: Let the Marsala wine sauce simmer and reduce slightly before adding the chicken and mushrooms back to the pan. This allows the flavors to meld and the sauce to thicken.
Recipe FAQ
Chicken Marsala simply wouldn’t be the same without Marsala wine.
Yes, this is great with pork chops.
No, you can skip the heavy cream if you prefer.
The cornstarch is used to thicken the sauce. You can also do this by adding 1/8th teaspoon xantham gum, or you can skip this step altogether. Personally, I have no issue with it from a carb standpoint, it adds about 1 additional net carb per serving and greatly improves the dish.
One Pan Chicken Recipes
- Chicken Lazone: This is a creamy cajun dish that is simple to prepare and so satisfying!
- Alice Springs Chicken: A wonderful restaurant copycat recipe that is always a crowd-pleaser!
- Air Fryer Chicken Fajitas: Savory fajitas that are ready in 10 minutes!
- Buffalo Chicken Foil Packs: Quick, easy, and minimal ingredients!
- Creamy Garlic Parmesan Chicken: this recipe has a similar vibe to chicken marsala but without the wine!
Creamy Chicken Marsala
Ingredients
- 2 large chicken breasts sliced in half lengthwise
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 8 oz mushrooms cleaned and sliced
- 4 garlic cloves minced
- ½ cup dry marsala wine
- ¾ cup low-sodium chicken broth
- ½ cup heavy cream
- 1 tbsp cornstarch mixed with 2 tbsp cold water optional, see notes
- 2 tsp fresh thyme leaves
Instructions
- Slice the chicken in half lengthwise, as if you are butterflying, but slice all the way through. Season the thin chicken breasts with garlic powder, salt, and pepper, and set aside.
- In a large skillet, heat the butter and oil over medium heat. When the butter is melted, cook the chicken on each side for 5-6 minutes until golden brown and cooked through. Set the chicken aside.
- Add the mushrooms and garlic to the pan. Saute for 3-4 minutes until the mushrooms are golden brown.
- Add the marsala wine to the pan, scrape the brown bits off the bottom of the pan, and cook the wine over medium heat until the wine is reduced by half (about 4-5 minutes).
- Add the chicken broth and heavy cream and bring to a simmer. Slowly add the cornstarch slurry, stirring constantly until well combined. Simmer for 2-3 minutes, stirring occasionally, until the sauce is thickened.
- Add the chicken back to the pan and toss in the sauce. Garnish with thyme leaves and serve!
