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    Home » Recipes » Poultry

    Home » Recipes » Poultry

    Easy Creamy Chicken Marsala

    By Chula King · May 30, 2021 · Updated March 8, 2022 Leave a Comment

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    Easy Creamy Chicken Marsala

    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.

    Chicken Marsala

    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

    Contents show
    1 Table of Contents
    2 Ingredients
    3 Making the Easy Creamy Chicken Marsala
    4 Frequently Asked Questions
    5 Easy Creamy Chicken Marsala
    5.1 Ingredients
    5.2 Instructions
    5.3 Chula’s Expert Tips
    5.4 Nutrition

    Table of Contents

    • Ingredients 
    • Making the Easy Creamy Chicken Marsala
    • Frequently Asked Questions

    Ingredients 

    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.

    Ingredients for Chicken Marsala

    Making the Easy Creamy Chicken Marsala

    Time needed: 35 minutes.

    This is how I made this restaurant quality dish?

    1. 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.

      Whisking together sour cream and chicken broth

    2. Cutting the Chicken

      Next, I trimmed the fat from the skinless and boneless chicken breasts. Then, I cut each breasts in half horizontally.

      Cutting the chicken horizontally in half

    3. 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.

      Pounding the chicken

    4. Preparing the Coating for the Chicken

      For the coating of the chicken, I combined the flour and Creole seasoning in a Ziploc bag.

      Adding Creole seasoning to flour I ziploc bag.

    5. 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.

      Adding chicken to Ziploc bag with coating

    6. 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 chicken

    7. 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 Marsala to the mushrooms in the skillet

    8. 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.

      Adding chicken broth/sour cream mixture

    9. 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.

      Easy Creamy Chicken Marsala

    The Easy Creamy Chicken Marsala was amazing. I served it with rice, steamed broccoli and a chilled Chardonnay for a restaurant quality meal. Yum!

    Easy Creamy Chicken Marsala

    Frequently Asked Questions

    What gives Chicken Marsala that distinctive taste?

    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.

    Can I use something other than Marsala wine?

    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.

    What can I serve Chicken Marsala with?

    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.

    What type of wine can be served with Chicken Marsala?

    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.

    Can I use white button mushrooms in place of the Cremini mushrooms?

    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.

    I hope you liked this recipe for Easy Creamy Chicken Marsala as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Chicken Marsala

    Easy Creamy Chicken Marsala

    Restaurant quality Chicken Marsala is easy to make and delicious to serve for any occasion. In less than 40 minutes, this delicious dish is ready to feast upon.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 6 servings
    Calories: 334kcal
    Author: Chula King

    Ingredients

    • 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)

    Instructions

    • 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

    1. I used Emeril’s Essence for the Creole seasoning.
    2. May also use white button mushrooms in place of the Cremini mushrooms.
    3. Marsala comes in both Dry and Sweet. You should use Dry Marsala. You could also use Madeira in place of the Dry Marsala.
    4. Season the sauce with salt and pepper to taste. Also, if it needs additional thickening, add a slurry made with chicken broth and cornstarch.

    Nutrition

    Calories: 334kcal | Carbohydrates: 15g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 100mg | Sodium: 332mg | Potassium: 907mg | Fiber: 1g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 6.8mg | Calcium: 28mg | Iron: 1.6mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    Filed Under: Poultry

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