Easy Chicken Marsala with Mushrooms Recipe

If you’re craving a dish that feels fancy but is actually super approachable, you’re going to love this Easy Chicken Marsala with Mushrooms Recipe. I absolutely love how this turns out – juicy chicken cutlets bathed in a rich, creamy marsala wine sauce, dotted with tender mushrooms. When I first tried making Chicken Marsala at home, I struggled with making the sauce just right, but this straightforward recipe nails that balance in under 30 minutes. Stick with me, and I’ll share all the tips to get it just perfect on your first try!

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Ingredients You’ll Need

These ingredients work together to build layers of flavor, from the seared chicken to the earthy mushrooms and the sweet, slightly nutty marsala wine. When you’re shopping, fresh mushrooms and a good quality marsala wine make a noticeable difference, so don’t skimp on those.

• Chicken breasts: I like using large breasts, sliced thin to cook quickly and evenly.
• Salt & pepper: Classic seasoning that enhances all the other flavors.
• Garlic powder: Adds another layer of subtle garlicky goodness without overpowering.
• Flour: For dredging, it helps create that deliciously light crust and thickens the sauce.
• Olive oil: Use a good-quality extra virgin for searing the chicken to golden perfection.
• Butter: Divided use – one part for searing chicken, rest for mushrooms and sauce for creamy richness.
• Cremini mushrooms: These give lovely texture and an earthy flavor that pairs beautifully with marsala.
• Garlic clove: Fresh minced garlic really wakes up the sauce.
• Marsala wine: The star of the show! It’s sweet, fortified wine that adds depth and signature flavor.
• Heavy cream: Creates that luscious, creamy finish everybody loves.

Variations

I like to make this recipe my own depending on the crowd or what’s in season. Feel free to mix things up to keep the dish exciting and suited to your tastes!

• Mushroom Mix: I’ve swapped cremini mushrooms with shiitake or porcini for a deeper umami hit, which is fantastic.
• Dairy-Free Option: For cream lovers with dietary restrictions, coconut cream works surprisingly well, though it adds a subtle tropical twist.
• Herbs: Sometimes I toss in fresh thyme or rosemary for an herby aroma that complements the marsala nicely.
• Protein Swap: Tried using thin pork cutlets instead of chicken—equally delicious!

How to Make Easy Chicken Marsala with Mushrooms Recipe

Step 1: Prepare and Season the Chicken Cutlets

Start by slicing your chicken breasts in half lengthwise to create thinner cutlets—this helps them cook quickly and evenly without drying out. Season each piece generously with salt, pepper, and a sprinkle of garlic powder. Then, dredge the chicken in flour; this step is crucial because it gives the chicken a lovely golden crust and helps thicken the sauce later. Pat off any excess flour so it doesn’t clump or burn in the pan.

Step 2: Sear the Chicken Until Golden

Heat olive oil and a tablespoon of butter in a skillet over medium-high heat. When the pan’s hot—almost shimmering—add the chicken pieces. Don’t overcrowd the pan, or they’ll steam instead of sear. Cook each side about 4-5 minutes or until you see that beautiful golden crust develop. You’re not cooking the chicken through here; just get a nice sear. Once golden, transfer the chicken to a plate and set aside. It’ll finish cooking in the sauce shortly.

Step 3: Cook Mushrooms and Build the Sauce

In the same skillet, add the remaining butter and your sliced mushrooms. Let those cook for about 3-5 minutes, stirring occasionally, until the mushrooms soften up and turn golden brown. This step adds that earthy depth the dish is known for. Toss in the minced garlic and let it sizzle for about 30 seconds to a minute—don’t let it burn! Then pour in the marsala wine and let it bubble away for 2-3 minutes. This reduces the wine a bit and concentrates the flavors.

Step 4: Finish with Cream and Chicken

Pour in the heavy cream and stir everything to combine. Return your chicken cutlets to the pan, nestling them into that luxurious sauce. Simmer for another 4-5 minutes, allowing the chicken to cook through fully and the sauce to thicken. Give it a taste and season with a little more salt and pepper if needed. I love to sprinkle some chopped parsley on top at the end—it adds a fresh pop of color and brightness.

How to Serve Easy Chicken Marsala with Mushrooms Recipe

Garnishes

I always top this Chicken Marsala with a sprinkle of fresh chopped parsley to brighten the rich sauce and add a pop of color. A little lemon zest can also work wonders if you want an unexpected zing.

Side Dishes

For sides, creamy mashed potatoes or a buttery polenta soak up the sauce perfectly. Steamed green beans or a simple arugula salad keep things fresh and balance the richness.

Creative Ways to Present

For a dinner party, I like serving chicken marsala on a bed of buttery risotto, garnished with fresh thyme sprigs and maybe a drizzle of truffle oil. It looks impressive but is still easy to make.

Make Ahead and Storage

Storing Leftovers

I usually transfer any leftover chicken marsala into an airtight container and keep it in the fridge for up to 3 days. The sauce actually tastes even better the next day as the flavors have had time to meld.

Freezing

This dish freezes well, too. Just cool completely before freezing in portions. When you’re ready to eat, thaw overnight in the fridge overnight for best texture.

Reheating

I reheat leftovers gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. Microwave works fine too, but low and slow is key to keeping the chicken tender.

FAQs

Final Thoughts

This Easy Chicken Marsala with Mushrooms Recipe is one of those dishes I come back to again and again—it’s elegant enough to serve to guests but easy enough for weeknight dinners. I love how the creamy, wine-infused sauce wraps around the tender chicken, making every bite feel indulgent. Give it a try, and I’m confident you’ll find yourself adding it to your regular rotation just like I did. Let me know how it turns out in your kitchen!

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