Chicken Mushroom Marsala is a creamy skillet chicken dinner with tender chicken, sautéed mushrooms, and a rich Marsala sauce. It feels a little special, but the method is simple enough for a weeknight meal.
A Quick Look at the Recipe
✅ Recipe Name: Chicken Mushroom Marsala
🕒 Ready In: ~35 minutes
👪 Serves: 4 servings
🍽 Calories: ~430 per serving estimated
🥣 Main Ingredients: Chicken breast, mushrooms, Marsala wine, chicken broth, heavy cream
📖 Dietary Info: Gluten-free; low-carb
👌 Difficulty: Easy - brown, simmer, slice, serve
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This version skips the dredging step, so there is no flour coating or extra prep before the chicken goes into the pan. The mushrooms cook down with garlic, butter, Marsala wine, broth, and cream to make a smooth, savory sauce that works well spooned over the sliced chicken.
It's a great recipe when you want a comforting chicken dinner that is still simple and homemade. If you love easy skillet meals, try our Honey Mustard Salmon, Lemon Chicken Orzo, or Chicken Scampi next.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Chicken Mushroom Marsala:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Chicken Mushroom Marsala:
- Recipe Notes & Tips:
- How to Store:
- Chicken Mushroom Marsala FAQs:
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- Chicken Mushroom Marsala
Why You'll Love this Chicken Mushroom Marsala:
No Dredging Needed: This version skips the flour coating, so the recipe stays simple and gluten-free.
Creamy Mushroom Sauce: The Marsala sauce is rich, savory, and perfect for spooning over the sliced chicken.
Easy Skillet Dinner: Everything cooks in one pan, which keeps prep and cleanup simple.
Great for Weeknights or Guests: It feels a little elevated without being complicated.
Key Ingredients:
- chicken breast. Cooking the chicken breasts whole helps keep them juicy, then they can be sliced before serving.
- mushrooms. Sliced mushrooms cook down into the sauce and add savory flavor.
- Marsala cooking wine. This gives the sauce its classic Chicken Marsala flavor. Use dry Marsala if you prefer a less sweet sauce.
- chicken broth. Helps balance the Marsala wine and gives the sauce more depth.
- heavy cream. Makes the sauce smooth, creamy, and rich without needing flour.
- butter. Adds richness to the mushrooms and helps round out the sauce.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use chicken thighs: Boneless, skinless chicken thighs can be used instead of chicken breast for a richer flavor.
- Use dry Marsala: Dry Marsala works best if you want a more savory sauce that is not too sweet.
- Make it dairy-free: Use a dairy-free butter alternative and an unsweetened dairy-free heavy cream alternative. The sauce may be slightly less rich.
- Add more vegetables: Spinach, asparagus, or extra mushrooms can be added to make the skillet more filling.
- Serve it different ways: Serve over mashed potatoes, cauliflower mash, rice, gluten-free pasta, or roasted vegetables.
How to Make Chicken Mushroom Marsala:
- Step 1: Season the chicken breasts with salt, pepper, and thyme. Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until browned and cooked through. Remove the chicken from the skillet and set aside.
- Step 2: Add the butter to the same skillet, then add the sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are softened and browned. Add the minced garlic and cook for 1 minute, stirring often.
- Step 3: Pour in the Marsala cooking wine and chicken broth, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 5-7 minutes, or until slightly reduced.
- Step 4: Stir in the heavy cream and simmer for another 2-3 minutes, until slightly thickened. Add the chicken back to the skillet and spoon the sauce over the top.
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Recipe Notes & Tips:
- Cook the chicken breasts whole: This helps keep the chicken juicy, then you can slice it before adding it back to the sauce if desired.
- Use sliced mushrooms: Thinly sliced mushrooms cook down evenly and blend into the Marsala sauce better than larger pieces.
- Let the wine reduce: Simmering the Marsala with the broth helps the sauce develop more flavor before adding the cream.
- Keep the heat low after adding cream: Once the heavy cream is added, keep the sauce at a gentle simmer so it stays smooth.
- Use a meat thermometer: Chicken is fully cooked when it reaches 165°F in the thickest part.
How to Store:
Refrigerator: Store Chicken Mushroom Marsala in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over low heat or in the microwave until warmed through. Add a splash of chicken broth or cream if the sauce thickens too much.
Freezer: This recipe is best fresh because cream-based sauces can change texture after freezing. If needed, freeze for up to 2 months, then thaw in the refrigerator and reheat gently.
Chicken Mushroom Marsala FAQs:
Yes, but the sauce will be less rich. You can leave out the heavy cream for a lighter Marsala sauce, or use an unsweetened dairy-free heavy cream alternative if you need a dairy-free option.
Dry Marsala is best if you want a more savory sauce, while sweet Marsala will make the sauce taste slightly sweeter. Marsala cooking wine works, but bottled Marsala wine usually gives better flavor.
Cook the chicken breasts whole, avoid overcooking them, and use a meat thermometer to check for 165°F. Let the chicken rest before slicing, then add it back to the sauce at the end so it stays tender.
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Chicken Mushroom Marsala
Ingredients
- 1 pound chicken breast
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon thyme
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- ¾ cup marsala cooking wine
- ½ cup chicken broth
- ½ cup heavy cream
Instructions
- Season the chicken breasts with salt, pepper, and thyme.
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken breasts and cook for 5-6 minutes per side, or until browned and cooked through. Remove the chicken from the skillet and set aside.
- Add the butter to the same skillet, then add the sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are softened and browned.
- Add the minced garlic and cook for 1 minute, stirring often.
- Pour in the Marsala cooking wine and chicken broth, scraping up any browned bits from the bottom of the pan.
- Let the sauce simmer for 5-7 minutes, or until slightly reduced.
- Stir in the heavy cream and simmer for another 2-3 minutes, until the sauce is smooth and slightly thickened.
- Add the chicken back to the skillet and spoon the sauce over the top.
- Serve warm with extra sauce over the chicken.
Nutrition
Notes
- Cook the chicken breasts whole: This helps keep the chicken juicy, then you can slice it before adding it back to the sauce if desired.
- Use sliced mushrooms: Thinly sliced mushrooms cook down evenly and blend into the Marsala sauce better than larger pieces.
- Let the wine reduce: Simmering the Marsala with the broth helps the sauce develop more flavor before adding the cream.
- Keep the heat low after adding cream: Once the heavy cream is added, keep the sauce at a gentle simmer so it stays smooth.
- Use a meat thermometer: Chicken is fully cooked when it reaches 165°F in the thickest part.
Deanna says
My first try making this at home and it was very easy to follow and turned out great.