This Golden Pan-Seared Chicken Marsala is a timeless Italian-American favorite made with juicy chicken breasts, deeply browned mushrooms, and a luxurious Marsala wine sauce finished with cream. Elegant yet cozy, this dish delivers bold flavor with minimal effort — perfect for weeknight dinners or special occasions.
Contents
If you’re searching for the best creamy Chicken Marsala recipe, this version delivers restaurant-quality results in under 45 minutes.
Why Everyone Loves This Chicken Marsala
- Perfectly golden, tender pan-seared chicken
- Rich Marsala wine mushroom sauce
- Creamy, silky texture without being heavy
- One-pan dinner with impressive flavor
- Ideal for date nights, guests, or comfort cooking
Ingredients for Creamy Chicken Marsala
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- ¾ cup Marsala wine
- ½ cup chicken broth
- ½ cup heavy cream
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- Fresh parsley, chopped (for garnish)
How to Make Golden Chicken Marsala
- Pound chicken breasts to an even thickness and season generously with salt and black pepper.
- Lightly dredge each piece in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Sear chicken for 4–5 minutes per side, until golden brown and cooked through. Remove and set aside.
- Add remaining butter to the skillet and sauté mushrooms until browned and slightly caramelized.
- Stir in garlic and cook for 30 seconds until fragrant.
- Pour in Marsala wine and simmer, scraping up browned bits, until reduced by about half.
- Add chicken broth, heavy cream, and thyme. Stir until the sauce becomes smooth and silky.
- Return chicken to the pan and simmer for 5–7 minutes, until the sauce thickens and coats the chicken.
- Garnish with fresh parsley and serve immediately.
What to Serve with Chicken Marsala
This creamy mushroom Marsala sauce pairs beautifully with:
- Mashed potatoes
- Buttered pasta or fettuccine
- Rice or risotto
- Roasted vegetables
- Crusty bread for soaking up the sauce
Tips for the Best Chicken Marsala
- Use dry Marsala wine for classic flavor
- Don’t overcrowd the pan — golden searing builds depth
- Full-fat cream gives the sauce its signature silky texture (and higher RPM 😉)
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days
- Reheat: Gently on the stovetop with a splash of broth or cream
- Freezing: Not recommended due to the cream-based sauce
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: ~540 kcal per serving
Servings: 4
Cuisine: Italian-American
