Chicken Marsala is an incredible combination of golden pan-fried chicken and mushrooms in a creamy Marsala wine sauce. It’s a classic dish that is often featured at Italian restaurants. However, in less than 40 minutes, you can feast on this restaurant quality dish that’s easy enough to make for any occasion.
I first blogged about this delicious dish on January 28, 2012. Since then, I’ve made it a number of times, with consistently outstanding results. This repost includes the same great recipe with updated pictures.
Estimated reading time: 6 minutes
Table of Contents
I used the following ingredients for this restaurant quality dish: Chicken breasts, all-purpose flour, Creole Seasoning, olive oil, fresh Cremini mushrooms, dry Marsala, low sodium chicken broth, sour cream, salt, and freshly ground black pepper.
Making the Easy Creamy Chicken Marsala
Time needed: 35 minutes.
This is how I made this restaurant quality dish?
- Combining Chicken Broth and Sour Cream
The first thing that I did was to whisk together the chicken broth and sour cream. I set this aside.
- Cutting the Chicken
Next, I trimmed the fat from the skinless and boneless chicken breasts. Then, I cut each breasts in half horizontally.
- Pounding the Chicken
After that, I placed the sliced chicken between plastic wrap, and pounded it to about ¼-inch.
Because the pieces were a bit large, I cut each in half.
- Preparing the Coating for the Chicken
For the coating of the chicken, I combined the flour and Creole seasoning in a Ziploc bag.
- Coating the Chicken
I added the chicken pieces to the flour coating and gave them a good shake. I wanted to make sure that each of the pieces was nicely coated.
- Cooking the Chicken
I heated the olive oil in a skillet over medium heat and cooked the chicken in batches on both sides until the pieces were golden brown. This took several minutes. When the chicken was golden brown, I removed the pieces and drained them on a paper towel lined plate.
- Cooking the Mushrooms
Once the chicken was browned, I added the sliced mushroom to the pan for a quick sauté on high heat for about a minute or until the liquid given off had evaporated.
Next, I added the Marsala and cooked it over high heat until reduced by half. This took another minute or two.
- Adding the Chicken Broth/Sour Cream Mixture
Once the mushrooms were cooked, I added the chicken stock/sour cream mixture. I cooked the the sauce until it was slightly thickened. This took several minutes.
- Returning Chicken to Skillet
When the sauce was thickened and bubbly, I returned the chicken to the pan and cooked it for five to six minutes to ensure that it was thoroughly cooked through. I tasted the sauce, and felt that it was perfect, i.e., it didn’t need any salt or pepper.
Before serving the Chicken Marsala, I garnished it with some minced parsley.
The Easy Creamy Chicken Marsala was amazing. I served it with rice, steamed broccoli and a chilled Chardonnay for a restaurant quality meal. Yum!
Frequently Asked Questions
Pan fried chicken is coated in a creamy dreamy sauce made of mushrooms, Marsala wine and either heavy cream or sour cream. The Marsala wine which is slightly sweet gives the dish that distinctive and addictive taste. Therefore use a good quality dry Marsala wine in the dish.
Marsala is a fortified wine that is either sweet or dry. Generally dry Marsala is used in cooking. While the dish technically wouldn’t still be Chicken Marsala, you could substitute a dry Madeira or a dry sherry such as Oloroso. Whatever wine you choose should be of a good quality.
Chicken Marsala can be served with potatoes, rice, risotto, pasta, steamed vegetables and/or a light salad. You want the side dishes to compliment, not dominate the flavors of the dish.
You want a wine that will not overwhelm the subtle sweetness of the Marsala. White wines such as Chardonnay or Chenin Blanc will work. Lighter red wines such as Pinot Noir will also go well with the dish.
White button mushrooms work equally well in this recipe.
If you’d like to try another variation of this recipe, try my Easy Creamy Chicken Marsala Pasta.
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Easy Creamy Chicken Marsala
- ½ cup (2.5-ounces) all-purpose flour
- 1 Tablespoon Creole seasoning (See Tip 1)
- 1 pound boneless, skinless chicken breasts, trimmed of all fat
- 2 Tablespoons olive oil
- 1 pound (16-ounces) sliced Cremini mushrooms (See Tip 2)
- ¾ cup (6-ounces) dry Marsala (See Tip 3)
- 1 cup (8-ounces) chicken broth
- ¼ cup (2 ounces) sour cream
- Salt and freshly ground pepper to taste
- Minced parsley or chives for garnish (optional)
- Whisk together the chicken broth and sour cream. Set aside.
- Combine flour and Creole seasoning in a Ziploc bag. Set aside.
- Trim chicken breasts of all fat. Horizontally slice chicken breasts in half. Place between plastic wrap and pound to ¼-inch thick. If the pieces are large, cut in half.
- Combine the flour and Creole seasoning in a Ziploc bag. Add the chicken pieces; shake to coat.
- Heat the oil in a large skillet over medium heat. Add the coated chicken pieces in batches; cook tuntil golden brown on both sides, about three minutes per side. Transfer to a plate and set aside.
- Add the mushrooms to skillet; cook over high heat, stirring frequently, until the mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken broth/sour cream mixture and cook for 3 minute, or until the sauce has thickened slightly. (See Tip 4)
- Lower the heat to medium and return the chicken breasts to the pan. Continue to cook until the chicken breasts are cooked through and the sauce has thickened, about 5 to 6 minutes. Season to taste with salt and pepper. If desired, garnish with minced parsley or chopped chives and serve immediately. Yield: 6 servings.
Chula’s Expert Tips
- I used Emeril’s Essence for the Creole seasoning.
- May also use white button mushrooms in place of the Cremini mushrooms.
- Marsala comes in both Dry and Sweet. You should use Dry Marsala. You could also use Madeira in place of the Dry Marsala.
- Season the sauce with salt and pepper to taste. Also, if it needs additional thickening, add a slurry made with chicken broth and cornstarch.