There’s something about that rich, velvety sauce combined with tender chicken and earthy mushrooms that makes this Chicken Marsala with Mushrooms Recipe such a comforting classic. It’s surprisingly simple but packed with flavor, making it a total winner in any weeknight dinner lineup.

A skillet filled with six golden brown cooked chicken pieces covered in a creamy light brown sauce, scattered with sliced cooked mushrooms that are dark brown with soft texture, and small pieces of onions mixed into the sauce. Bright green parsley leaves are placed on top as garnish, adding a fresh touch. The dish has visible black pepper specks on the sauce and chicken, all sitting in a rustic black pan on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken Marsala with Mushrooms Recipe
Top Tip
How to Serve Chicken Marsala with Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Marsala with Mushrooms Recipe

Why You'll Love This Recipe

I love this Chicken Marsala with Mushrooms Recipe because it hits that perfect balance — elegant, yet easy enough to whip up on a busy night. The sauce is silky and creamy, the mushrooms give it amazing umami, and the chicken stays juicy every time.

Simple Ingredients: Uses everyday pantry staples with one special bottle of wine for flavor depth.
Quick to Make: Ready in about 30 minutes, perfect for feeding your family without fuss.
Comfort Food Vibes: The rich Marsala sauce transforms this into a meal everyone’ll want seconds of.
Customizable: You can tweak it easily — swap mushrooms, add herbs, or lighten it up as you please.

Ingredients & Why They Work

This dish works so well because each ingredient plays its part: tender chicken gets a luxurious coating, mushrooms bring earthiness, and Marsala wine adds just the right sweetness and depth.

Flat lay of two large raw chicken breasts seasoned with salt, pepper, and a sprinkle of garlic powder, a small mound of all-purpose flour, thin slices of fresh cremini mushrooms, a single large garlic clove peeled, a few pats of creamy butter, a small white ceramic bowl filled with golden olive oil, another small white bowl containing rich heavy cream, and a small white bowl holding deep amber Marsala wine, all arranged symmetrically 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 breasts: Sliced thin for quicker cooking and tender results—thicker breasts can be halved or pounded.
Salt & pepper: Simple seasoning that enhances every other flavor without overpowering.
Garlic powder: Adds subtle warmth that complements fresh garlic in the sauce.
Flour: Dredging the chicken gives you that golden crust and helps thicken the sauce later.
Olive oil: For searing chicken to a beautiful golden color without burning.
Butter: Adds richness and helps brown mushrooms perfectly; split between frying and finishing sauce.
Cremini mushrooms: I like cremini for their deep flavor and nice texture when sautéed thin.
Fresh garlic: Adds aromatic punch to the Marsala sauce when combined with mushrooms.
Marsala wine: Key for authentic flavor—choose semi-sweet or dry based on your taste preference.
Heavy cream: Smooths out the sauce, making it luscious and velvety without overpowering the wine’s flavor.

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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.

Make It Your Way

One thing I love about this Chicken Marsala with Mushrooms Recipe is how easy it is to adapt. Over time, I’ve tweaked it to suit what’s in my fridge or my mood — and you can too!

Variation: Sometimes I swap out cremini mushrooms for shiitake or a mix of wild mushrooms to amp up the flavor even more.
Lighten it up: Try half-and-half instead of heavy cream to make it a bit lighter while keeping the creaminess intact.
Herb boost: Adding fresh thyme or rosemary during cooking adds a lovely herbal note that plays beautifully with the wine.
Make it gluten-free: Use a gluten-free flour blend to dredge the chicken without missing out on that crispy crust.

Step-by-Step: How I Make Chicken Marsala with Mushrooms Recipe

A white round plate holds a meal with three main parts. On the left side, there is a bundle of bright green asparagus standing upright with a slight shine. In the middle, a golden brown cooked chicken piece is topped with several slices of brown mushrooms covered in a light brown sauce sprinkled with small green herb bits. On the right side, there is a large serving of creamy white mashed potatoes topped with the same brown mushroom sauce and mushroom slices, also with green herb bits sprinkled on top. The plate rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Chicken

I start by halving my chicken breasts lengthwise to create four thin cutlets — this ensures even cooking and juicy meat. Then I season each generously with salt, pepper, and a touch of garlic powder. Next, I dredge each piece in flour, tapping off any excess. This step gives you that beautiful golden crust and helps thicken the sauce later, so don’t skip it.

Step 2: Sear the Chicken

Heat a skillet over medium-high heat with olive oil and one tablespoon of butter — the combo gives a lovely flavor boost. Once hot, I add the chicken and cook for 4 to 5 minutes on each side until it’s golden brown. Don’t move them around too much — that crust is worth waiting for. Afterward, I transfer the chicken to a plate and keep it warm; it’ll finish cooking in the sauce.

Step 3: Cook the Mushrooms

In the same skillet, I add the remaining butter along with sliced mushrooms. I sauté them for about 3 to 5 minutes until browned and tender. The mushrooms soak up all those pan flavors while adding their own earthy goodness — trust me, this step makes a huge difference.

Step 4: Build the Sauce

Next comes the garlic and the Marsala wine. I toss in freshly minced garlic and immediately pour in the wine to deglaze the pan — letting it bubble and reduce for about 2 to 3 minutes. This reduction concentrates the wine’s sweetness and aroma, which is the heart of this sauce.

Step 5: Finish with Cream and Chicken

Finally, I stir in heavy cream to make the sauce rich and velvety. I nestle the chicken back into the skillet and cook for another 4–5 minutes until the chicken is cooked through and the sauce thickens nicely. A quick taste test and seasoning adjustment with salt and pepper wrap it up — sometimes I like to add a sprinkle of fresh parsley just because it looks lovely on the plate.

Top Tip

Having made this Chicken Marsala with Mushrooms Recipe countless times, I've learned a few small tweaks that really elevate it. These tips will help you get that restaurant-worthy flavor and texture effortlessly.

Don’t rush the searing: Let the chicken brown properly without moving it — it’s the secret to juicy, flavorful cutlets.
Choose the right Marsala wine: Semi-sweet works well for most people, but dry Marsala creates a slightly earthier sauce — both are delicious to experiment with.
Use an instant-read thermometer: To avoid overcooking, take the chicken off once it hits 165°F inside — it will still be tender and juicy.
Don’t skip the cream: The heavy cream rounds out the acidity of the wine, giving you that signature silky sauce everyone loves.

How to Serve Chicken Marsala with Mushrooms Recipe

Garnishes

I usually finish with freshly chopped parsley — it adds a pop of color and a mild herbal brightness that cuts through the richness beautifully. Sometimes a squeeze of fresh lemon juice lifts everything as well, especially if you like a little zing.

Side Dishes

My go-to sides are creamy mashed potatoes or buttery egg noodles, which soak up the luscious sauce perfectly. Roasted asparagus or sautéed green beans are also great if you want something lighter and fresh alongside.

Creative Ways to Present

For dinner parties, I like plating the chicken over a bed of herb-infused risotto or wild rice blend, garnished with a sprig of thyme and thinly sliced mushrooms on top. It feels pretty special without being complicated.

Make Ahead and Storage

Storing Leftovers

Once cooked and cooled, I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens overnight, so a splash of cream or broth when reheating helps bring it back to that silky texture.

Freezing

I’ve frozen this dish a couple of times with good results — just make sure it’s fully cooled before freezing. Thaw overnight in the fridge and reheat gently on the stove to avoid separating the sauce.

Reheating

Reheating on the stovetop is my preference to keep the sauce smooth — low heat with a splash of cream or broth, stirring occasionally until warmed through. Microwave works in a pinch but be gentle and stir often.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs can be used and will add even more flavor and tenderness to your Chicken Marsala with Mushrooms Recipe. Just adjust the cooking time as thighs may take slightly longer to cook through.

What kind of mushrooms work best?

Cremini mushrooms are my favorite for this recipe because of their earthy flavor and great texture, but you can also use button mushrooms, shiitake, or a mix for more complexity.

Can I make this recipe dairy-free?

Yes! Substitute the butter with olive oil and use a dairy-free cream alternative like coconut cream or cashew cream to keep that rich texture without dairy.

What is the best wine to use for Marsala sauce?

Traditional Marsala wine comes in dry and semi-sweet varieties. Semi-sweet Marsala is most commonly used and gives a nice balance of sweetness and acidity. Dry Marsala creates a slightly earthier flavor — either works depending on your preference. Avoid cooking wines, and use a quality bottle you enjoy drinking.

Final Thoughts

This Chicken Marsala with Mushrooms Recipe is one of my go-to dishes when I want something that feels like a little celebration but doesn’t require hours in the kitchen. It’s got comfort, elegance, and that addictive Marsala flavor all rolled into one pan. I’m confident you’ll love making it as much as I do — and your family or guests will definitely be asking for seconds!