Classic Chicken Marsala with Creamy Mushroom Sauce — A Weeknight Showstopper

There’s nothing like a dish that smells like a hug when it hits the table. Classic Chicken Marsala delivers just that: tender, lightly browned chicken in a silky, savory creamy mushroom sauce. If you’re juggling work, family, and seven different calendars on the fridge (hi, fellow busy moms), this chicken marsala recipe is the kind of dinner that feels fancy but comes together without a meltdown. I’m Anna, and along with my sister Patricia we love taking simple ingredients and turning them into moments that matter — like this one.

Before we jump in, if you love creamy, comforting weeknight meals, you might also enjoy this baked chicken and orzo recipe I tweak for company — take a peek here: Baked Chicken Meatballs with Creamy Orzo.

Why You’ll Love This Classic Chicken Marsala

Quick enough for a weeknight but elegant enough for guests.

Uses pantry-friendly staples: flour, mushrooms, chicken broth, and marsala wine.
The creamy mushroom sauce coats everything with comfort — perfect for picky eaters who disguise veg as “mushroom gravy.”
Makes great leftovers for lunches that don’t taste like sad desk food.

This easy chicken marsala is forgiving: if your sauce is a touch thinner than you hoped, a quick simmer or a touch of cream thickens it right up. If you’re avoiding alcohol, there are easy swaps below that keep flavor front-and-center.

Ingredients

(Yields 4 servings)

4 boneless, skinless chicken breasts (about 1.5–2 pounds total), halved horizontally to make 8 cutlets or pounded to ¼ inch thick
Salt and freshly ground black pepper
1/2 cup all-purpose flour, for dredging
2 tablespoons olive oil
2 tablespoons unsalted butter
8 ounces cremini or baby bella mushrooms, sliced (button mushrooms work too)

1 small shallot, finely chopped (or 1/4 small yellow onion)
2 garlic cloves, minced
3/4 cup Marsala wine (see substitutions in FAQs)
3/4 cup low-sodium chicken broth
1/4 cup heavy cream (or half-and-half for a lighter finish)
1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)

2 tablespoons chopped fresh parsley, for garnish
Optional: squeeze of lemon juice to brighten

Tools: large skillet (10–12 inch), meat mallet or rolling pin, tongs, wooden spoon.

Step-by-step: How to Make Classic Chicken Marsala

Prep the chicken. Pat chicken dry and season both sides with salt and pepper. If breasts are thick, slice horizontally or pound between plastic wrap to about ¼ inch. Uniform thickness helps them cook quickly and evenly.

Dredge the cutlets. Place flour in a shallow bowl and lightly coat each piece, shaking off excess. This gives the chicken a thin crust that helps the sauce cling.
Brown the chicken. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Working in batches so the pan doesn’t overcrowd, cook the chicken 2–3 minutes per side until golden brown. It will finish cooking in the sauce, so don’t worry if it’s not quite done. Transfer cooked cutlets to a plate and tent with foil.
Sauté the mushrooms. Reduce heat to medium. Add the remaining tablespoon butter. Toss in the sliced mushrooms and a pinch of salt. Cook until they release their liquid and start to brown, about 5–7 minutes. Stir occasionally so they get a nice color.

Add aromatics. Push mushrooms to the side and add the shallot. Sauté 1–2 minutes until softened, then add garlic and cook 30 seconds until fragrant.
Deglaze with Marsala. Pour in the Marsala wine, scraping any browned bits from the bottom of the pan — those are flavor gold. Let the wine bubble and reduce by about half, 2–3 minutes.
Build the sauce. Add chicken broth and fresh thyme. Simmer for 3–5 minutes to meld flavors. For a richer sauce, stir in the heavy cream and simmer until it slightly thickens, about 2 minutes.

Return chicken to the pan. Nestle the browned cutlets into the sauce and spoon sauce over them. Simmer gently for 3–4 minutes, or until chicken reaches 165°F and the sauce coats the back of a spoon.
Finish and serve. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon if you like a bright pop. Sprinkle chopped parsley over the top and serve immediately over mashed potatoes, pasta, rice, or for a lighter option, cauliflower mash.

If you want a chewier grain or hearty side, this dish pairs beautifully with a wild rice blend — especially when you want more texture on the plate: Chicken and Mushrooms with Wild Rice.

Cooking Tips from My Kitchen (and Patricia’s too)

Don’t overcrowd the pan when browning chicken. Crowding lowers the pan temperature and leads to steaming rather than browning.

Use room-temperature chicken for more even cooking. If you forgot to set it out, 15 minutes on the counter helps.
If your sauce breaks (looks curdled) after adding cream, a whisk and a minute of gentle simmering usually bring it back together. If needed, stir in a teaspoon of cold butter to finish.
For thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water and stir into simmering sauce; cook 1–2 minutes until thickened.

Want more mushroom flavor? Use a mix of cremini and shiitake or add a tablespoon of mushroom powder.

Light humor: If your kids declare mushrooms “alien food,” try slicing them thin and calling them “superfood chips.” Works more often than I’d like to admit.

A Little Story from My Kitchen

This recipe became my go-to when my sister Patricia and I hosted our first grown-up dinner for our parents after we moved in together. I overcompensated for nerves by doubling the mushrooms (classic Anna move), and the sauce was so good Dad asked for the recipe. Seeing everyone gather around the table, with buttery sauce on the plate and smiles all around, reminded me why I cook: to make simple moments feel special. That’s what I hope this Classic Chicken Marsala does for you—turn a busy night into something cozy.

FAQs

Q: Can I use boneless skin-on chicken thighs instead of breasts?
A: Absolutely. Thighs are forgiving and stay moist. Adjust cooking time: brown about 3–4 minutes per side and simmer until fully cooked.

Q: What if I don’t have Marsala wine?
A: For an alcohol-free shortcut, use 3/4 cup low-sodium chicken broth plus 1 tablespoon balsamic vinegar (adds sweetness) or 1/4 cup grape juice + 1/4 cup chicken broth. If you prefer a dry replacement, dry sherry or Madeira can work in place of marsala wine. For more on substitutions and wine tips, check reputable cooking sources or your pantry staples.

Q: Can I make this ahead?
A: Yes. The sauce reheats beautifully. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in a low oven to avoid separating the cream.

Q: Can I freeze leftovers?
A: You can freeze the cooked chicken in sauce for up to 2 months. Thaw overnight in the fridge and reheat slowly. Cream may separate a little; whisk in a splash of broth or cream while reheating to revive texture.

Q: How can I make this lighter?
A: Swap heavy cream for half-and-half or a light cream, and serve over whole-grain pasta or steamed veg instead of mashed potatoes.

Serving Suggestions

Spoon over creamy mashed potatoes for a classic comfort combo.

Toss with fettuccine or pappardelle so the sauce clings to every strand.
Serve alongside roasted green beans or a lemony arugula salad for brightness.
For a playful weeknight twist, shred leftover chicken and use it in sandwiches the next day.

Conclusion

Thanks for letting me share this cozy, crowd-pleasing Classic Chicken Marsala with you — it’s one of those recipes that makes a regular night feel a little more special. If you want more inspiration or a slightly different take, you can compare methods with this Easy Chicken Marsala • Salt & Lavender or see another creamy version at Chicken Marsala with Creamy Mushroom Sauce – Familystyle Food. Now go set the table, swap stories with whoever’s around, and let this sauce do the comforting work.

Meta description (150 characters):
Classic Chicken Marsala is the perfect recipe for busy cooks. Quick, easy, and delicious with creamy mushroom sauce — your new weeknight favorite.