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Chicken Marsala
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5 from 3 votes

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 334kcal
Author: Chula King


  • 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.


  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.


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