Creamy Chicken Marsala with Mushrooms

I enjoy recreating favorite restaurant dishes at home. A homemade version lets you control the balance of flavors and tailor the recipe to your taste. This Creamy Chicken Marsala is one of those dishes that feels fancy but is simple to prepare.

Many restaurant versions of Marsala are either too sweet, too thin, or short on mushrooms. I developed this recipe to achieve a smooth, slightly sweet-but-balanced sauce that’s creamy without added thickeners and packed with mushrooms for depth and texture.

Why you’ll love this recipe

• Restaurant quality. Juicy pan-seared chicken with a silky Marsala cream sauce makes an impressive dinner.
• Quick and easy. About 10 minutes of prep and roughly 30 minutes total to the table.
• Family friendly. Mild, comforting flavors that pair well with many sides.
• Gluten-free option. The chicken is not dredged in flour, so the sauce thickens naturally by reduction.

Recipe ingredients

Most ingredients are classic for Chicken Marsala, with the addition of Dijon mustard to round out the sauce and a little heavy cream for richness. The sauce is thickened by simmering and the cream rather than flour or cornstarch, keeping the recipe grain- and gluten-free.

• Chicken: 1.5–2 lbs boneless, skinless chicken breasts. Butterfly and pound to even thickness for consistent cooking.
• Mushrooms: Cremini or button mushrooms add savory umami and release liquid to help deglaze the pan.
• Shallots and garlic: Aromatics that build the sauce’s flavor. Shallots are optional but recommended.
• Marsala wine: Use a good-quality dry Marsala (secco) for a nutty, slightly sweet flavor. Avoid overly sweet cooking Marsala varieties.
• Chicken stock: Low-sodium stock adds savory depth without overwhelming saltiness.
• Dijon mustard: Adds savory tang and helps the sauce emulsify and thicken slightly.
• Fresh thyme: Adds herbal depth; use fresh if possible and reserve some leaves for garnish.
• Heavy cream: Adds richness and helps the sauce finish silky and creamy.
• Salt and black pepper, to taste.

See the recipe card below for exact ingredient amounts and a concise ingredient list.

How to make Marsala Chicken

This recipe moves quickly once you start, so prep ingredients ahead if possible. The chicken, mushrooms, shallots and garlic can be prepped a day or two in advance to speed things up.

Pro tip: Bring chicken to room temperature and pound to even thickness so it cooks evenly and stays juicy.

See the instructions below for the full step-by-step method.

Butterfly the chicken breast

If breasts are large, butterfly them (cut lengthwise), then cut each piece in half and place in a zip-top bag to pound to even thickness. For smaller breasts, simply pound to about 1/4″ thickness. Season generously with salt and pepper.

Prepare the Marsala Chicken

1. Heat 2 tablespoons of oil in a large sauté pan over medium-high heat. Add the chicken and cook until golden and it releases easily, about 2–3 minutes per side, or until an instant-read thermometer reads 160°F in the center. Remove to a plate and tent with foil to keep warm.
2. Add the remaining tablespoon of oil to the pan and cook the mushrooms 4–5 minutes until browned and their liquid has evaporated, scraping up any browned bits from the pan. Add the shallot and garlic and cook 1–2 minutes until fragrant.
3. Pour in chicken stock, Marsala wine, heavy cream and add the thyme. Bring to a boil, then reduce to a high simmer. Cook until the sauce has reduced by about half and coats the back of a spoon, roughly 10–15 minutes. Stir in a small amount of Dijon mustard for balance if desired.
4. Taste and adjust seasoning with salt and pepper. Return the chicken and any accumulated juices to the pan and simmer 1–2 minutes until warmed through. Serve immediately.

Recipe FAQs

Serving suggestions

This dish pairs beautifully with comforting or lighter sides. Here are a few ideas to complement the Marsala cream sauce:

• Pasta tossed with a little butter or olive oil, or mashed Yukon Gold potatoes for a classic pairing.
• Risotto or a simple buttered noodle to soak up the sauce.
• Crusty bread or focaccia for sopping up the sauce.
• Lower-carb options: mashed cauliflower, roasted asparagus, or steamed broccoli.

Recipe notes

• Pro tip: Let the chicken come to room temperature and pound to an even thickness for the best texture and even cooking.
• Use a good-quality dry Marsala for balance. Avoid overly sweet cooking-only Marsala variants.
• Prep components up to 1–2 days ahead to speed dinner time—slice mushrooms, mince shallots and garlic, and butterfly/pound the chicken.
• If you prefer, you can lightly dredge the chicken in flour (about 1/2 cup) before searing; this is optional and will slightly change the texture and thickening of the sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Creamy Chicken Marsala Recipe

Details

Servings: 4 | Prep Time: 5–10 mins | Cook Time: 25 mins | Total Time: ~30 mins

Ingredients

• 1.5–2 lbs boneless, skinless chicken breasts
• 3 tablespoons olive oil, divided
• 8 ounces cremini mushrooms, sliced
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup chicken stock (low sodium)
• 3/4 cup dry Marsala wine
• 1/2 cup heavy cream
• 1–1½ teaspoons fresh thyme, chopped
• Salt and black pepper, to taste

Instructions

1. Cut and butterfly chicken breasts as needed, then pound to even thickness (about 1/4″). Season with salt and pepper.
2. Heat 2 tablespoons oil in a large sauté pan over medium-high heat. Sear chicken 2–3 minutes per side until golden and a thermometer reads 160°F. Remove and tent with foil.
3. Add remaining oil, then mushrooms. Cook until browned and liquids evaporate, about 4–5 minutes, scraping up browned bits. Add shallot and garlic and cook 1–2 minutes.
4. Add chicken stock, Marsala, cream and thyme. Bring to a boil, then simmer until reduced by half and thickened, about 10–15 minutes. Stir in Dijon mustard if using for extra balance.
5. Season sauce with salt and pepper. Return chicken to the pan with any juices and warm through 1–2 minutes. Serve immediately.

Nutrition (approximate per serving)

Calories: 417 kcal | Carbs: 6 g | Protein: 40 g | Fat: 26 g | Saturated Fat: 9 g | Sodium: 228 mg