Name: Chicken Marsala with Mushrooms Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 large chicken breasts; 1 large egg; 3 tbsp plain (all-purpose) flour; 1/4 tsp salt; 1/2 tsp freshly ground black pepper; 1/2 tsp dried paprika; 1/4 tsp garlic salt; 3 tbsp olive oil; 1 tbsp unsalted butter; 1 brown onion, peeled and sliced; 3 cloves garlic, peeled and minced; 250 g (8 oz) mushrooms, sliced (mixture of chestnut and button mushrooms preferred); 180 ml (3/4 cup) dry Marsala wine; 300 ml (1 1/4 cups) chicken stock; 3 tbsp double/heavy cream; 2 tbsp fresh chopped parsley

If you’re looking for a dish that feels fancy yet comes together without fuss, you’ll absolutely fall in love with this Chicken Marsala with Mushrooms Recipe. I remember the first time I made it—my family went crazy over the rich, velvety sauce combined with tender chicken and earthy mushrooms. It’s one of those classic Italian-American dishes that tastes restaurant-worthy but you can whip up in about 30 minutes at home. Stick with me, and I’ll share some personal tips to make sure yours turns out just as amazing every time.

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Why You’ll Love This Recipe

Simple Ingredients: You likely have most of these pantry staples on hand already.
Quick Weeknight Winner: Ready in just about 30 minutes, perfect for busy evenings.
Rich, Creamy Sauce: The Marsala wine and cream make this dish irresistibly flavorful.
Versatile and Customizable: Swap mushrooms or tweak spices for your own twist.

This image shows a close-up of four golden-brown fried chicken pieces in a creamy light brown sauce. The sauce has visible sautéed sliced onions and mushrooms, both light golden and brown in color. Small bits of fresh green parsley are sprinkled on top, adding a touch of bright green. The chicken pieces have a crispy texture with dark specks of seasoning. The dish is in a pan placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Chicken Marsala with Mushrooms, Chicken Marsala Italian dish, easy Chicken Marsala recipe, quick Chicken Marsala dinner, homemade Chicken Marsala

Ingredients You’ll Need

The magic of this Chicken Marsala with Mushrooms Recipe really comes from how the ingredients work together — juicy chicken, earthy mushrooms, and that slightly sweet, robust Marsala wine sauce. Let me help you pick the best components so your dish shines.

Flat lay of two large raw chicken breasts, one whole brown egg with a clean shell, a small mound of plain all-purpose flour on a white ceramic plate, a small white bowl with coarse salt, a small white bowl with freshly ground black pepper, a small white bowl with paprika powder, a small white bowl with garlic salt, a small white bowl of golden olive oil, a chunk of unsalted butter on a white ceramic dish, one peeled brown onion sliced into rings on a white plate, three peeled garlic cloves minced, a mix of fresh chestnut and button mushrooms sliced on a white ceramic plate, a small white bowl filled with amber-colored dry Marsala wine, a small white bowl with light golden chicken stock, a small white bowl with thick heavy cream, and a few sprigs of fresh chopped parsley arranged neatly on a simple white ceramic dish, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chicken Marsala with Mushrooms, Chicken Marsala Italian dish, easy Chicken Marsala recipe, quick Chicken Marsala dinner, homemade Chicken Marsala

Chicken breasts: I like slicing them thin so they cook evenly and stay tender.
Egg: Helps the flour coating stick perfectly to the chicken.
Flour: Gives a nice crispy crust when frying and thickens the sauce slightly.
Salt, pepper, paprika, garlic salt: This combo adds depth and a subtle smoky note.
Olive oil: For frying — gives rich flavor without overpowering.
Unsalted butter: Adds creaminess to the sauce; don’t skip it!
Brown onion: Sautéed to sweetness, it builds the sauce’s base.
Garlic: Just a few cloves to add aromatic punch.
Mushrooms: I swear by mixing chestnut and button mushrooms for a great balance of flavor and texture.
Dry Marsala wine: The star of this dish—use a good-quality dry Marsala (not sweet!) for authentic flavor.
Chicken stock: Adds savory depth; homemade or low-sodium store-bought works fine.
Double/heavy cream: Makes the sauce luxuriously smooth and rich.
Fresh parsley: Brightens everything up when sprinkled on top before serving.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about Chicken Marsala with Mushrooms Recipe is how easy it is to make it your own. Over time, I’ve tweaked this classic a bit—sometimes adding my own flair or making it more diet-friendly. Don’t be afraid to get creative!

No-Alcohol Version: When I needed to skip the wine, I used extra chicken stock with a splash of grape juice and it still delivered great flavor.
Different Mushrooms: Feel free to use portobello, shiitake, or even cremini mushrooms depending on what you have on hand.
Adding Herbs: I sometimes add fresh thyme or a sprig of rosemary while simmering for a fragrant touch.
Lighter Version: Swap cream for half-and-half or Greek yogurt stirred in off heat for a tangy twist with fewer calories.

How to Make Chicken Marsala with Mushrooms Recipe

Step 1: Prep the Chicken Fillets

The first time I tried slicing the chicken breasts horizontally to create thin fillets, it changed everything. You’ll find they cook evenly and quickly, which keeps the chicken juicy. Take a sharp knife and carefully slice each breast in half horizontally, aiming for four even pieces. This also makes the portions perfect for plating.

Step 2: Coat the Chicken

Whisk the egg lightly in a shallow bowl — this will be your glue. In another shallow bowl, mix the flour, salt, pepper, paprika, and garlic salt. Dip each chicken fillet in the egg, then dredge in the flour mixture, making sure it’s fully coated but not clumpy. This coating crisps up beautifully when frying and helps thicken your sauce later.

Step 3: Fry Chicken to Golden Perfection

Heat the olive oil in a large pan over medium-high heat. Once shimmering, add the chicken fillets without crowding the pan. Let them cook undisturbed for about 3-4 minutes per side until golden brown. Resist the urge to flip too soon—it’s key to getting that lovely crust. When done, transfer the chicken to a plate and cover loosely to keep warm.

Step 4: Sauté Onion, Garlic & Mushrooms

Reduce the heat to medium and add the butter to the same pan. Once melted, toss in the sliced brown onion and cook for 3-4 minutes until they soften and sweeten up. Add the minced garlic and sliced mushrooms, stirring occasionally for around 5 minutes until mushrooms brown nicely—that’s where the flavor really develops.

Step 5: Build the Marsala Sauce

Pour in the dry Marsala wine and bring the pan to a boil. Let it simmer for about 5 minutes, which thickens the sauce and burns off the alcohol. Then, return the chicken to the pan and add the chicken stock. Bring everything back to a boil and simmer gently for another 5 minutes, letting the flavors meld perfectly.

Step 6: Finish with Cream and Parsley

Finally, stir in the heavy cream to make the sauce luxuriously smooth. Turn off the heat, sprinkle with fresh chopped parsley, and you’re ready to serve. My family swears by pairing this with creamy mashed potatoes and steamed green veggies. Trust me, you’ll want to dig in immediately.

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Pro Tips for Making Chicken Marsala with Mushrooms Recipe

Slice Chicken Thinly: This helps the chicken cook quickly and stay tender, no rubbery bites here.
Don’t Overcrowd the Pan: Sauté chicken and mushrooms in batches if needed; crowding lowers the temperature and causes sogginess.
Use Quality Marsala Wine: Since this is the flavor backbone, pick a dry Marsala wine you’d enjoy sipping.
Finish Off with Cream Off Heat: Stir in cream after removing from heat to keep it silky and prevent curdling.

How to Serve Chicken Marsala with Mushrooms Recipe

The image shows a white plate with three main parts: bright green cooked green beans placed on the left, a creamy mound of pale yellow mashed potatoes with a small pool of light brown gravy sitting on top in the upper right, and a golden brown cooked chicken piece covered with sliced sautéed mushrooms and chopped green parsley in the bottom right. A fork with a piece of chicken is resting on the edge of the plate, and the plate is set on a white marbled surface with a piece of off-white cloth nearby. Photo taken with an iphone --ar 2:3 --v 7 - Chicken Marsala with Mushrooms, Chicken Marsala Italian dish, easy Chicken Marsala recipe, quick Chicken Marsala dinner, homemade Chicken Marsala

Garnishes

I always top mine with a generous sprinkle of fresh chopped parsley—it adds a pop of green and fresh herbal brightness that complements the creamy sauce perfectly. Sometimes, I add a squeeze of fresh lemon juice right before serving to cut through the richness, which my taste buds adore.

Side Dishes

Mashed potatoes are my go-to because they soak up that gorgeous Marsala sauce like a dream. If you want something lighter, roasted asparagus or sautéed green beans work beautifully. I’ve also enjoyed it alongside creamy polenta; it’s such a comforting combo!

Creative Ways to Present

For a special occasion, I’ve plated the chicken on a bed of garlicky spinach with a drizzle of the Marsala sauce artistically poured over the top. Garnish with whole mushroom caps for a rustic look. Serving in individual shallow bowls makes the sauce look extra inviting and keeps everything warm at the table.

Make Ahead and Storage

Storing Leftovers

I usually pack leftovers into an airtight container and refrigerate for up to 3 days. The sauce thickens a bit overnight, so when you reheat it, add a splash of chicken broth or water to loosen it back up to that silky consistency.

Freezing

I’ve had good luck freezing cooked Chicken Marsala with Mushrooms Recipe—just portion it out into freezer-safe containers. When you’re ready, thaw in the fridge overnight and reheat gently. The sauce may separate a little, but a good stir will bring it back together.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a bit of liquid if the sauce seems thick. Microwaving works too, but I prefer the stovetop for better control over texture. Either way, keep an eye on it so the cream doesn’t curdle.

FAQs

Can I use chicken thighs instead of breasts in this Chicken Marsala with Mushrooms Recipe?

Absolutely! Chicken thighs are a bit more forgiving and stay juicy even if slightly overcooked. Just slice them into thinner pieces for even cooking, and you might need a slightly longer cooking time since they’re thicker and have more fat. The flavor will be rich and delicious.
What if I don’t have Marsala wine? Can I substitute it?

If you don’t have Marsala, a dry sherry or Madeira wine is a good substitute. Alternatively, you can mix some white grape juice with a splash of balsamic vinegar to mimic the sweetness and acidity, or simply use extra chicken stock with a hint of vinegar or lemon juice.
Is it possible to make this Chicken Marsala with Mushrooms Recipe dairy-free?

Yes! Simply omit the butter and cream, or substitute with coconut cream or a plant-based cream alternative. Use olive oil instead of butter for sautéing, and you’ll still get a lovely sauce, though it’ll be lighter and less creamy.
How do I keep the chicken from drying out?

Thin slicing the chicken helps it cook quickly, which prevents dryness. Also, avoid overcooking during frying and simmering—once the sauce simmers with the chicken for 5 minutes, it’s good to go. Cover the chicken loosely while resting to keep it moist.

Final Thoughts

This Chicken Marsala with Mushrooms Recipe is truly a family favorite that I’m always excited to make—and I’m willing to bet you’ll love it just as much. Its combination of juicy chicken, that dreamy Marsala sauce, and tender mushrooms hits the perfect cozy, comforting note. Plus, it comes together fast enough to become your new weeknight go-to. So grab that bottle of Marsala wine, slice up some chicken, and get ready for dinner that’ll have everyone asking for seconds!