When you’re craving Italian food, don’t limit yourself to pasta! This flavorful, Creamy Chicken Marsala is topped with a dreamy, mushroom sauce you won’t believe came from your own kitchen!

The fried chicken cutlets and pan sauce combine for an Easy Marsala Recipe that’s as appropriate for a family meal as it is for special company.
Creamy Chicken Marsala with Herbed Mushrooms on a dinner plate with lemon slices.

Why You Must Make

A few weeks ago, on one of the first really crisp fall nights, we met up with some friends at a quaint little Italian spot in Broad Ripple Village. The tables filled quickly as we browsed the menu and sipped our wine. Bill ordered chicken Marsala, one of their specialties. He happily let me eat all his delicious, wine-soaked mushrooms.

  • It truly tastes as though it came from a restaurant. This recipe provides marvelous layers of flavor. Did you know wine is a flavor enhancer??
  • Making this recipe at home is definitely less expensive than enjoying chicken marsala at your favorite Italian restaurant.
  • It’s a few extra steps than your typical weeknight entree, but it’s perfect for a Sunday family dinner or company.

Ingredient Notes

  • Kitchen Staples – Chicken Broth, Butter, Kosher Salt, Freshly ground Black Pepper, Olive Oil
  • Shallots
  • Fresh Mushrooms – Your favorite variety
  • Fresh Sage, Fresh Thyme
  • Boneless Skinless Chicken Breasts – Pounded then with a meat mallet (use a wine bottle if you don’t have a mallet).
  • Dry Marsala
  • Heavy Cream – At least 36% butterfat
  • Fresh Lemon Juice – Avoid bottled lemon juice

How to Make

  1. Preheat the oven.
  2. Simmer the broth until it’s reduced by half. Then set aside.
  3. Cook shallots in butter in a large skillet, then add the mushrooms, sage, and cook until the mushrooms start to brown. Remove mushrooms from the pan and set them aside.
  4. Season chicken with salt and pepper and dredge in flour on both sides.  Shake off excess.
  5. Saute the chicken in butter and olive oil, flipping after the first side is browned.
  6. Remove the chicken and keep warm while you make the sauce.
  7. Add the Marsala to the skillet, cook, then add the broth, cream and mushrooms and cook until thickens
  8. Add the lemon juice and thyme. 
  9. Serve the chicken with mushroom sauce.
Creamy Chicken Marsala with Herbed Mushrooms topped with lemon slices on a white platter.

Frequently Asked Questions

What is Marsala Sauce Made Of?

This sauce starts with reduced chicken broth, then cream and lemon juice are added. The browned bits from sauteing the chicken, the mushrooms, Marsala, butter, and shallots also contribute to the flavors of the sauce.

Where Did Chicken Marsala Originate?

Marsala is Italy’s most famous fortified wine. But chicken marsala most likely was not an Italian recipe, but instead developed by the British who settled in Sicily. Dating back to the 1800s, there is speculation these immigrants used the locally made Marsala wine to develop this chicken dish.

What Do You Serve with Chicken Marsala?

With saucy dishes, it’s nice to have something to sop up the juices like crusty bread, rice, risotto, potatoes, or even some pasta. A crisp green salad would be lovely and some simple vegetables like roasted green beans or asparagus.

Creamy Chicken Marsala with Herbed Mushrooms on a white ceramic serving dish with lemons, mushrooms and sage.

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Creamy Chicken Marsala with Herbed Mushrooms | Layers of flavor make one restaurant worthy entree!

Creamy Chicken Marsala with Herbed Mushrooms

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 4

The classic Italian chicken dish with a creamy sauce and herbed mushrooms!

Ingredients

  • 1 3/4 cups chicken broth
  • 2 tablespoons minced shallots
  • 5 tablespoons butter, divided
  • 10 ounces sliced mushrooms
  • 1 teaspoon minced sage
  • Kosher salt
  • Freshly ground black pepper
  • 4 boneless, skinless chicken breasts
  • 1/2 cup flour
  • 2 tablespoons olive oil
  • 1/2 cup dry Marsala
  • 2/3 cup heavy cream
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon minced thyme

Instructions

  1. Preheat the oven to 200º.
  2. Pour broth into a saucepan and simmer until reduced by half, about 20 minutes. Then set aside.
  3. Cook shallots in 3 tablespoons of butter in a large skillet, stirring for about a minute until they start to get some color.  Add mushrooms, sage, a bit of salt, and pepper and cook, stirring occasionally, until the mushrooms are cooked and start to brown.  Remove mushrooms from the pan and set them aside.
  4. Put the flour into a pie plate.  Gently pound chicken till about 1/2 inch thick. I place them in a ziplock bag and use a meat mallet.  Season chicken with salt and pepper and dredge in flour on both sides.  Shake off excess.
  5. Heat olive oil and remaining butter using the same skillet.  Saute the chicken, flipping after the first side is browned.
  6. When both sides have browned and the chicken is just cooked through, remove the chicken to a heat-proof dish. Place it in a warm oven if desired while you make the sauce.
  7. Add the Marsala to the skillet and bring to boil over high heat, scraping up brown bits from the bottom of the pan.
  8. After about 30 seconds, add broth, cream, and reserved mushrooms, and cook till sauce thickens slightly. 
  9. Add the lemon juice and thyme. 
  10. Serve the chicken with mushroom sauce.

Notes

Recipe adapted from Gourmet.

Feel free to use all sage or all thyme, but I like the combination of both.

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 624Total Fat: 41gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 187mgSodium: 948mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 43g

HOW MUCH DID YOU LOVE THIS RECIPE?

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