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; mix 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 craving something that feels fancy but cooks up in a flash, you’re going to love this Chicken Marsala with Mushrooms Recipe. It’s got juicy chicken breast fillets simmered in a luscious Marsala wine sauce with tender mushrooms and a touch of cream that’ll make your taste buds sing. When I first tried this, I was amazed at how simple ingredients come together to create a rich, restaurant-quality dinner right in my own kitchen. Stick around—I’ll share all my best tips so your Chicken Marsala turns out perfectly every time.

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Why You’ll Love This Recipe

Quick and Easy: From prep to plate in just 30 minutes—perfect for busy weeknights.
Rich, Comforting Flavors: The Marsala wine and mushrooms create a sauce that’s deeply satisfying without being heavy.
Versatile Ingredients: You likely have most of these staples in your pantry already.
Family Favorite: My family goes crazy for this dish, and I bet yours will too.

The dish shows three browned chicken pieces with a crispy texture, sitting in a creamy light brown sauce. The sauce has sliced brown mushrooms and translucent cooked onions spread around the chicken. Small green bits of fresh herbs are sprinkled on top, giving a touch of color against the warm tones of the sauce and chicken. The dish is presented in a white bowl, placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Chicken Marsala with Mushrooms, Chicken Marsala, Mushroom Chicken Marsala, Easy Chicken Marsala, Italian Chicken Recipes

Ingredients You’ll Need

These ingredients work like a charm together to balance tender chicken with a silky, flavorful sauce. When you shop, look for fresh mushrooms and a good-quality dry Marsala wine, which really elevates the taste.

Flat lay of two large raw chicken breasts, one whole brown egg with a clean shell, a small white ceramic bowl of plain all-purpose flour mixed with salt, freshly ground black pepper, dried paprika, and garlic salt, a few tablespoons of golden olive oil in a small white bowl, a pat of unsalted butter on a white dish, one peeled brown onion sliced into rings, three peeled garlic cloves minced, a mix of sliced chestnut and button mushrooms, a small white bowl holding deep amber dry Marsala wine, another small white bowl filled with golden chicken stock, a small white bowl with creamy double/heavy cream, and a small handful of fresh chopped parsley sprigs arranged neatly in perfect symmetry 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, Mushroom Chicken Marsala, Easy Chicken Marsala, Italian Chicken Recipes

Chicken Breasts: I like to slice these in half horizontally to get thin fillets that cook quickly and evenly.
Egg: Helps the flour mixture stick to the chicken for a nice crust.
Plain (All-Purpose) Flour: This thickens the sauce a bit and coats the chicken.
Salt and Black Pepper: Essential for seasoning throughout.
Dried Paprika: Adds a subtle smoky warmth—don’t skip it.
Garlic Salt: A handy seasoning here, but adjust based on your salt preference.
Olive Oil: For a golden sear on the chicken.
Unsalted Butter: Adds richness to the sauce when cooking the mushrooms and onions.
Brown Onion: Provides sweetness and depth to the sauce.
Garlic: Minced fresh garlic brightens the flavor beautifully.
Mushrooms: I mix chestnut and button mushrooms for texture and earthiness.
Dry Marsala Wine: The star ingredient that gives that distinctive sweet and savory sauce.
Chicken Stock: Adds body and keeps the sauce saucy.
Double/Heavy Cream: Stirred in last to give a smooth, velvety finish.
Fresh Parsley: A sprinkle at the end adds color and a touch of freshness.

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

I love how versatile this Chicken Marsala with Mushrooms Recipe is—you can tweak it to fit your dietary needs or simply switch things up based on what you have on hand.

No-Alcohol Version: I discovered this trick when making it for family members who avoid alcohol—just swap the Marsala for extra chicken stock and a splash of balsamic vinegar for depth.
Different Mushrooms: Feel free to experiment with shiitake or cremini mushrooms for more complexity.
Herb Boost: Try adding fresh thyme or rosemary to the sauce for a fragrant twist I’ve made on special occasions.
Lightened Up: Use half the cream or substitute for a dollop of Greek yogurt stirred in at the end for a tangy, lighter sauce.

How to Make Chicken Marsala with Mushrooms Recipe

Step 1: Prep Your Chicken Fillets Nicely

Start by slicing those large chicken breasts in half horizontally—that way, you create four thin, even fillets that cook quickly and won’t dry out. Lightly beat an egg in a shallow bowl and set it aside. In another bowl, mix your flour with salt, pepper, paprika, and garlic salt for that perfect seasoned coating. Dip the chicken first in the egg, then dredge it in the flour mixture, pressing gently to get a nice even layer.

Step 2: Sear Your Chicken to Golden Perfection

Heat your olive oil in a large skillet over medium-high heat. When it’s shimmering, add the chicken fillets without overcrowding the pan—this helps them seize up and get that lovely golden crust. Cook for about 3-4 minutes per side until golden brown, then transfer the chicken to a plate. Don’t worry if they’re not fully cooked through yet; they’ll finish cooking in the sauce.

Step 3: Build Your Flavor-Packed Sauce

Drop the butter into the same pan (don’t clean it, all those brown bits are flavor gold!). Cook your sliced brown onion over medium heat until it softens—about 3 to 4 minutes. Add in the garlic and mushrooms next and keep them moving in the pan so the mushrooms brown nicely, about 5 more minutes. Then pour in your Marsala wine—turn up the heat to bring it to a boil and let it simmer until it reduces slightly, around 5 minutes.

Step 4: Simmer Chicken in Sauce to Finish

Place the chicken fillets back into the pan with the mushrooms and pour in your chicken stock. Bring everything to a boil again, then reduce the heat and let it simmer for another 5 minutes so the flavors meld and the chicken finishes cooking. Stir in the double cream to add richness, then turn off the heat. Sprinkle fresh chopped parsley over the top and get ready to serve.

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Pro Tips for Making Chicken Marsala with Mushrooms Recipe

Even Slices: I learned that slicing the chicken breasts thin and even ensures they cook at the same rate and stay juicy.
Don’t Overcrowd the Pan: Giving the chicken space helps it develop a beautiful crust instead of steaming.
Marsala Wine Quality: Using a good-quality dry Marsala really makes a difference; cheaper kinds can taste overly sweet or harsh.
Sauce Reduction: Let the wine reduce a bit before adding stock—this intensifies the flavor and prevents a watery sauce.

How to Serve Chicken Marsala with Mushrooms Recipe

The dish shows a white plate with three main sections: mashed potatoes on the top left, creamy and light yellow with some pepper specks and a layer of brown mushroom gravy partially covering it; green beans on the bottom left, bright green and fresh, plain with no sauce; and a piece of cooked chicken on the right, golden-brown and topped with mushroom slices and fresh chopped green herbs. The chicken has one slice held by a fork resting on the right edge of the plate, showing the inside texture. The background is a white marbled surface with a piece of cloth on the right side. photo taken with an iphone --ar 2:3 --v 7 - Chicken Marsala with Mushrooms, Chicken Marsala, Mushroom Chicken Marsala, Easy Chicken Marsala, Italian Chicken Recipes

Garnishes

I always sprinkle fresh parsley on top right before serving—it adds a burst of color and freshness that cuts through the richness. Sometimes I add a little lemon zest for a subtle zing, especially if my mushrooms are really earthy.

Side Dishes

My go-to sides are creamy mashed potatoes to soak up all that heavenly sauce and a simple green vegetable like steamed broccoli or sautéed green beans for brightness. Garlic bread is another favorite if I’m in the mood for something comforting and indulgent.

Creative Ways to Present

For dinner parties, I like to serve this over a bed of buttered egg noodles or creamy polenta instead of potatoes—it looks elegant and feels a bit luxe. Sometimes, I spoon the sauce carefully over the chicken on warm plates and garnish with extra parsley sprigs and thinly sliced mushrooms for a really polished look.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they keep really well for up to 3 days. Just make sure to cool everything down before sealing the container to keep the sauce fresh and flavors bright.

Freezing

If I want to freeze Chicken Marsala with Mushrooms Recipe, I do it without the cream stirred in at first, then add it fresh when reheating. This helps keep the texture of the sauce smooth and prevents it from splitting when thawed.

Reheating

I reheat leftovers gently on the stove over low heat. Adding a splash of chicken stock or cream helps revive the sauce’s silkiness. Avoid microwaving if you want to keep the mushrooms from turning rubbery.

FAQs

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

Absolutely! Boneless, skinless chicken thighs work great and add extra juiciness. Just adjust the cooking time slightly, as thighs can take a bit longer to cook through compared to thin chicken breasts.
What if I don’t have Marsala wine? What can I substitute?

If you don’t have Marsala, dry sherry or a mixture of dry white wine with a splash of brandy can work. For a non-alcoholic option, use extra chicken stock with a splash of balsamic vinegar or grape juice to mimic the sweet and savory notes.
How do I prevent the chicken from drying out?

Slice the chicken thinly and don’t overcook it in the pan. Searing it just until golden then finishing it in the sauce helps chicken stay tender and juicy.
Can this recipe be made gluten-free?

Yes! Swap the all-purpose flour for a gluten-free flour blend or cornstarch for dredging. Just make sure any store-bought stock or seasonings are gluten-free as well.

Final Thoughts

I absolutely love how this Chicken Marsala with Mushrooms Recipe turns out every time—it feels like you’re dining out, but it’s ready in just under half an hour. You’ll enjoy how the sauce balances richness and brightness, and those tender chicken fillets make it a family favorite in my house. Give it a try; I promise you’ll be adding this one to your go-to dinner list. Let me know how it goes—I’m cheering for your kitchen success!