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Creamy Chicken Marsala is a cozy, restaurant-quality dinner made simple at home with golden chicken and a rich, velvety sauce.
Know Before You Scroll
What You’ll Need
Chicken cutlets, all-purpose flour, salt, black pepper, olive oil, pancetta, onion, mushrooms, garlic, Marsala wine, chicken stock, heavy cream or half-and-half, butter, fresh parsley.
Flavor Profile
Golden, juicy chicken with crispy pancetta, earthy mushrooms, and a silky Marsala cream sauce that feels like a restaurant meal at home.
Difficulty Level
Intermediate. Totally doable, but it shines when you give the sauce a little extra love and attention.
Equipment Needed
Large skillet (12-inch if you have it), tongs, paper towels, knife, cutting board, wooden spoon, foil.
Top Tip
Don’t crowd the pan when searing chicken! Work in batches so you get that beautiful golden crust.
Make Ahead Note
The sauce can be made a day ahead and rewarmed gently. Add the chicken right before serving so it stays tender.
Ingredient Swaps
No pancetta? Bacon works just as well and brings a smoky twist to the sauce.
Creamy Comfort Meets Classic Italian
When I first learned how to make Chicken Marsala, I went straight to the source—my Italian grandmother. Her version was rustic, simple, and absolutely perfect. And one thing it never included? Cream. So when I first shared my original Chicken Marsala recipe years ago, I kept it true to her style. But over and over, readers asked me for a creamy twist on the classic, and after lots of testing (too much cream made it heavy, not enough left it flat), this balanced, velvety-sauce version was born. It’s rich without being over the top, comforting but still elegant—exactly what I wanted a creamy Chicken Marsala to be.
Ingredient Notes
Chicken & Coating
Best Choice
Thinly sliced boneless, skinless chicken breasts, pounded for even cooking. All-purpose flour + kosher salt + freshly cracked pepper.
Substitutions
Chicken thighs or turkey cutlets. Gluten-free flour blend; table salt (use less).
Oil
Best Choice
Everyday extra-virgin olive oil.
Substitutions
Avocado oil or light olive oil.
Flavor Boosters
Best Choice
Diced pancetta + yellow onion + fresh garlic for a savory foundation. Brown cremini (baby bella) mushrooms for earthy depth.
Substitutions
Bacon or prosciutto; shallots instead of onion; jarred minced garlic. White button mushrooms or a wild mix.
Where to Find
Pancetta can be found in the deli section of the grocery store.
Sauce Components
Best Choice
Dry Marsala (like Florio or Pellegrino) + low-sodium chicken stock. Heavy cream, unsalted butter, and fresh flat-leaf parsley for finishing.
Substitutions
Madeira, dry sherry, or white wine + brandy; vegetable stock if needed. Half-and-half or full fat milk; salted butter (reduce added salt); basil or thyme instead of parsley.
Where to Find
Dairy section (cream & butter), produce (parsley).
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Prep the Chicken
We’re starting with 1½ pounds of chicken cutlets. Season both sides generously with salt and freshly ground black pepper. Then dredge them lightly in about 4 tablespoons of flour, shaking off the extra. This is what gives us that golden crust.
2
Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high. Add the chicken and sear for 3 to 4 minutes per side until golden and just cooked through. Work in batches so they have room. Transfer to a plate and tent loosely with foil.
3
Cook the Pancetta
In the same skillet, add 4 ounces of chopped pancetta and cook until browned and crisp. Scoop it out and set aside. Then remove all but 2 tablespoons of the fat from the pan. If you’re short, add another drizzle of olive oil.
4
Build the Sauce
Sauté 1 medium chopped onion for about 3 minutes. Toss in 8 ounces of sliced mushrooms and cook until browned and the liquid has evaporated—about 6 to 8 minutes. Stir in 3 cloves of minced garlic for just one minute. Sprinkle in 1 tablespoon of flour to coat everything evenly.
5
Deglaze & Simmer
Turn the heat up and pour in ¾ cup of Marsala wine. Let it bubble for 1 to 2 minutes so the alcohol cooks off. Stir in ¾ cup of chicken stock and simmer for another 3 minutes to thicken slightly.
6
Make It Creamy
Lower the heat and add ¼ cup of heavy cream. Let it simmer gently for 2 to 3 minutes until the sauce is silky and coats the back of a spoon. Stir in 2 tablespoons of unsalted butter and finish with 2 tablespoons of fresh chopped parsley.
7
Bring It Together
Now return the chicken and pancetta to the skillet. Spoon that luscious sauce over the top and let it all simmer together for just 1 to 2 minutes.
8
Serve & Enjoy
Taste, adjust seasoning if needed, and you’ve got creamy, savory, flavor-packed Chicken Marsala ready to serve. Enjoy every last bite!
Perfect Pairings
Recipe
Creamy Chicken Marsala
Ingredients
- 1½ lbs boneless skinless chicken breast cutlets (pounded to ¼-inch thick)
- 4 tablespoons all-purpose flour (for dredging)
- Salt and freshly ground black pepper
- 4 tablespoons extra-virgin olive oil (plus more as needed)
For the Sauce:
- 4 oz pancetta (chopped)
- 1 medium onion (finely chopped)
- 8 oz brown mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- ¾ cup dry Marsala wine
- ¾ cup chicken stock
- ¼ cup heavy cream (or half-and-half for lighter)
- 2 tablespoons unsalted butter
- 2 tablespoons fresh flat-leaf parsley (chopped)
Instructions
Prep the Chicken
- Remove chicken from the fridge 20–30 minutes before cooking. Season both sides generously with salt and pepper.
- Dredge each cutlet in flour, shaking off excess.
Brown the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Sear chicken in batches, 3–4 minutes per side, until golden and just cooked through.
- Transfer to a plate and tent loosely with foil to keep warm.
Build the Sauce
- Add pancetta to the same skillet. Cook until browned and crisp. Remove with a slotted spoon and set aside.
- Add a bit more oil if needed. Sauté the onion over medium heat until soft, about 3–4 minutes.
- Add mushrooms; cook until browned and liquid evaporates, 6–8 minutes.
- Stir in garlic and cook for 1 more minute. Season with salt and pepper.
- Sprinkle in 1 tablespoon flour and stir to coat everything evenly.
Deglaze & Simmer
- Raise heat to high. Pour in Marsala wine and boil 1–2 minutes to reduce and cook off alcohol.
- Add chicken stock and simmer another 3 minutes to slightly thicken.
- Lower heat to medium. Stir in the cream and simmer until the sauce coats the back of a spoon, about 2–3 minutes.
- Finish with butter and fresh parsley, stirring gently to combine.
Bring It Together
- Return chicken and pancetta to the skillet. Spoon sauce over the top and simmer for 1–2 minutes until everything is warmed through.
- Taste and adjust seasoning with salt and pepper as needed.
Tips
Erren’s Top Tips
- Pound your chicken evenly. Thinner cutlets mean faster, more even cooking and no dry spots.
- Don’t skip the flour dredge. It creates a golden crust and helps the sauce cling beautifully to the chicken.
- Cook mushrooms until they’re dry. If you stop too soon, the sauce will taste watery. Wait until they’re browned and caramelized.
- Use real Marsala wine. Skip the grocery-store “cooking wine”—it’s salty and flat. A dry Marsala makes all the difference.
- Finish with butter off the heat. Stirring in cold butter at the end gives the sauce a glossy, silky finish.
Variations & Add-Ins
- Creamier Sauce: Add up to ½ cup more cream for a richer, more indulgent finish.
- Lighter Version: Use half-and-half and skip the butter for a lighter but still flavorful sauce.
- Mushroom Lovers: Mix in wild mushrooms like shiitake or oyster for extra depth.
- Herby Twist: Swap parsley for fresh thyme or rosemary for a more aromatic sauce.
- Gluten-Free: Use a gluten-free flour blend for dredging and thickening.
Storage & Freezing
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken stock or cream if the sauce thickens too much.
- Freezing: Chicken Marsala freezes surprisingly well! Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw in the fridge overnight, then reheat slowly on the stovetop to bring the sauce back to life.
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FAQs
What’s the best Marsala wine for Chicken Marsala?
Go for a dry Marsala wine. Sweet Marsala is more dessert-like and can make the sauce cloying.
Can I make Chicken Marsala without wine?
Yes. Substitute with chicken stock plus a splash of balsamic vinegar or grape juice for sweetness. It won’t taste exactly the same, but it’ll still be delicious.
Why did my sauce turn out thin?
Two common culprits: not cooking mushrooms long enough to release their liquid, or not simmering the wine/stock long enough to reduce. Simmer a few extra minutes until it thickens.
Can I make it ahead of time?
Yes! You can sear the chicken and prep the sauce up to a day in advance. Just keep them separate and reheat together right before serving.
What do you serve with Chicken Marsala?
It’s perfect over pasta, with buttered noodles, mashed potatoes, or a simple rice pilaf to soak up that dreamy sauce. Steamed greens or a crisp salad make it feel complete.
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