40-Min Easy Chicken Marsala Recipe for Dinner 2025

You’ve had a long day, the clock’s ticking toward dinnertime, and you’re craving something warm, cozy, and a little fancy but without the stress. That’s where Chicken Marsala comes in.

This Italian-American classic is creamy, savory, and packed with flavor, yet surprisingly easy to whip up in under an hour.

Whether it’s your first time making it or you’re a seasoned home cook looking for a no-fuss recipe that delivers restaurant-style flavor, this Chicken Marsala recipe is your new go-to.

We’re taking inspiration straight from the kitchen of John Kanell from Preppy Kitchen, adapting his video tutorial into a detailed, step-by-step guide.

Let’s get to it!

What Is Chicken Marsala, Anyway?

Chicken Marsala is a classic Italian-American dish that beautifully blends simplicity and sophistication.

At its heart, it’s made with pan-seared chicken cutlets, mushrooms, and a rich sauce crafted from Marsala wine, finished with a touch of cream for added indulgence.

What makes it so special? It’s the depth of flavor packed into every bite, from the savory garlic and mushrooms to the sweet, nutty undertones of Marsala wine.

But don’t be fooled by its elegant appearance. Chicken Marsala is a one-pan wonder that’s easy enough for weeknights yet impressive enough for dinner parties.

It’s comforting, creamy, and deeply satisfying, perfect for pasta nights or when you need a dinner that feels a little extra without being over-the-top.

Why You’ll Love This Chicken Marsala Recipe

There are dozens of Chicken Marsala recipes floating around, but this one hits the sweet spot. Here’s why this version is going to be your new favorite:

• Quick and weeknight-friendly: The whole thing comes together in under an hour, perfect for busy nights when you still want something homemade.
• Uses pantry staples: Basic ingredients like garlic, chicken, mushrooms, and flour, plus Marsala wine, are all it takes to build bold flavor.
• Deep flavor, simple steps: This recipe layers flavor by building on the fond (the brown bits left in the pan), using real Marsala, and finishing with a splash of cream.
• Versatile and forgiving: Want to swap in a different wine? Add herbs to the dredging flour? Serve it with pasta, rice, or mashed potatoes? You can.
• Minimal cleanup: Everything is cooked in one pan, making cleanup a breeze.
• Crowd-pleaser: Even picky eaters fall for this creamy, savory masterpiece.

This isn’t just comfort food, it’s refined comfort food that you can pull off without breaking a sweat.

Ingredients You’ll Need

All it takes are a few ingredients you likely already have in your kitchen. Here’s the breakdown:

Pro Tip: Use dry Marsala wine for a more savory profile. Sweet Marsala works too but changes the overall flavor to something richer and sweeter.

Step-by-Step: How to Make Chicken Marsala

This Chicken Marsala recipe is a total game-changer when it comes to easy, satisfying dinners. You’ll be surprised how much flavor you can create with such simple steps.

Let’s walk through it together from prepping the chicken to that final silky pour of Marsala sauce.

Step 1: Prep the Chicken

Before anything hits the pan, it all starts with prepping your protein. This step sets the foundation for your dish.

Start with two boneless, skinless chicken breasts, about 1.5 pounds in total. You want to slice them horizontally to create four thinner cutlets. Think of it like butterflying, but going all the way through. This ensures the chicken cooks quickly and evenly—no more dry outside and undercooked center.

Now, grab a meat mallet or rolling pin and gently pound the chicken to an even thickness, about ½ inch is perfect. This isn’t just about aesthetics. Even thickness = even cooking, and it also helps the chicken absorb more flavor from the sauce later on.

Next, season both sides generously with 1½ teaspoons of salt and ½ teaspoon of black pepper. Don’t rush this part; seasoning at this stage makes a big difference in the final flavor.

🧼 Pro Tip: Don’t forget to wash your hands after handling raw chicken!

Step 2: Dredge in Flour

Now it’s time to build the beautiful golden crust.

Pour ½ cup of all-purpose flour into a shallow bowl or dish. You could even toss the flour and chicken in a resealable plastic bag for less mess, but a bowl gives you better control.

Dredge each chicken cutlet lightly in the flour, pressing gently so it adheres, then shake off any excess. This thin layer of flour performs several magical functions: it helps the chicken brown evenly, adds a slight crunch, and aids in thickening the Marsala sauce later on.

🌿 Want to spice it up? Feel free to mix in a pinch of paprika, garlic powder, or Italian herbs to the flour for added flair. But for a classic Chicken Marsala, simple flour works just fine.

Step 3: Sear the Chicken

Time to build that golden crust!

Heat ¼ cup of olive oil in a large stainless steel or cast-iron skillet over medium-high heat. Wait until the oil starts to shimmer; it should appear to be gently dancing in the pan. That’s your cue.

Place the floured chicken cutlets in the hot oil. Sear them for about 3–4 minutes per side, until golden brown. Don’t move them around too much; let the crust form undisturbed.

Once the chicken is beautifully browned, transfer it to a wire rack or a plate lined with paper towels to rest. You’ll finish cooking it later in the sauce, so don’t worry if it’s not fully cooked through yet.

⚠️ If your pan looks a little smoky or has dark burned bits, wipe it out gently with a paper towel (use tongs!) to avoid bitterness in the sauce.

Step 4: Sauté the Mushrooms

With the chicken out of the pan, it’s mushroom time.

Add 2 tablespoons of olive oil and 2 tablespoons of butter to the same pan. Let the butter melt and combine with the oil to create a rich base for your veggies.

Toss in 8 ounces of sliced button, brown, or cremini mushrooms; all work great. Spread them out so they’re in a single layer. If the pan’s too crowded, they’ll steam instead of sear. Give them space to breathe.

Sprinkle in ½ teaspoon of salt and ½ teaspoon of pepper, then let them cook undisturbed for a few minutes to develop that golden brown color. Mushrooms are flavor sponges—let them do their thing.

Stir occasionally, and cook for 6–8 minutes total until they’re browned and tender.

🍄 Mushroom lover? You can absolutely add more if your pan allows. This sauce welcomes it.

Step 5: Add Garlic and Flour

Now it’s time to level up the flavor.

Add your minced garlic (about 2 tablespoons or 5 cloves) to the pan. Stir constantly for 30 to 60 seconds. Garlic cooks fast, and burnt garlic will turn your dish bitter. The goal is to let it turn slightly golden and release its aroma.

Once the garlic is fragrant (your kitchen will smell amazing!), sprinkle in 1 tablespoon of flour. Stir to coat the mushrooms and garlic. This helps thicken your sauce later while adding a subtle nuttiness to the base.

Let the flour cook for another 1–2 minutes, stirring often, so it doesn’t taste raw.

🧄 Note: If you love garlic, feel free to add a clove or two more. Just make sure it doesn’t burn.

Step 6: Deglaze with Marsala Wine

Here comes the magic.

Slowly pour in ¾ cup of Marsala wine, stirring constantly and scraping up any delicious brown bits stuck to the bottom of the pan (that’s the flavor jackpot!).

Marsala is a fortified wine; it contains a bit of brandy, giving it a deep, nutty, slightly sweet flavor that defines this dish. As it simmers, the alcohol will evaporate, and the sauce will begin to thicken.

Let the wine reduce for about 2–3 minutes until it looks silky and slightly glossy.

🍷 No Marsala? Use dry white wine + 1 tablespoon of brandy as a decent alternative. But if you can, invest in a bottle of Marsala—you’ll want to make this again.

Step 7: Add Chicken Stock and Simmer

Once your Marsala wine has simmered down, add ½ cup of chicken stock to the pan. This stretches the sauce and adds a savory backbone to balance the sweetness of the wine.

Reduce the heat to low and let the sauce simmer for 5–7 minutes, stirring occasionally. You’re looking for a smooth, slightly thickened sauce that clings to the back of a spoon.

If it looks too thick, add a splash more stock. If it’s too thin, simmer a little longer.

🔥 Don’t rush this simmer—this is where the sauce develops its full-bodied flavor.

Step 8: Stir in the Cream

Turn the heat to low (or turn it off for a minute) and stir in ¼ cup of heavy cream.

Just that small splash transforms the sauce from flavorful to luxurious. It adds a silky texture and rounds out the acidity of the wine and stock.

Give it a gentle stir until everything is combined and your sauce looks like velvet in a pan.

🥄 Want to go dairy-free? Try coconut cream or a dairy-free alternative, though the flavor will change slightly.

Step 9: Return the Chicken

Finally, bring it all together.

Nestle the browned chicken cutlets back into the pan, making sure each piece is covered or at least kissed by the creamy Marsala sauce. Let it simmer for 2–4 minutes over low heat until the chicken is warmed through.

This final step allows the chicken to finish cooking and absorb all the flavor from the sauce. Spoon the sauce over the top so nothing goes to waste.

Your kitchen will smell incredible at this point—creamy, garlicky, earthy, and rich. And yes, you’ll want to dive in right away.

🍽️ Ready to serve? Plate the chicken over pasta or with mashed potatoes and spoon plenty of that dreamy sauce on top.

Chicken Marsala Serving Suggestions

So, you’ve made your golden, saucy, dreamy Chicken Marsala, now what should you serve it with? The beauty of this dish lies in its versatility. The rich, creamy sauce pairs beautifully with a variety of sides. Whether you’re keeping it simple or going full gourmet, here are some foolproof serving ideas:

🍝 Pasta (the ultimate pairing)

Nothing sops up that Marsala mushroom sauce better than a bed of noodles. Go with:

• Linguine or fettuccine for a more traditional look
• Angel hair, if you want something delicate and light
• Egg noodles for a cozy comfort food feel

Toss the pasta with a touch of brown butter and sea salt, and you’ll wonder why you didn’t make this sooner.

🥔 Mashed Potatoes

Creamy mashed potatoes are another top-tier pairing. Spoon that Marsala sauce over a heap of mash, and each bite becomes silky perfection. Try:

• Garlic mashed potatoes
• Cream cheese mashed for extra richness

🥖 Crusty Bread

If you’re short on time (or carbs), a chunk of toasted sourdough, ciabatta, or even garlic bread is ideal for soaking up every last drop of sauce.

🥗 Simple Salad

For balance, pair your rich chicken with a crisp salad. A lemon vinaigrette or balsamic glaze is a great contrast. Think:

• Arugula with shaved parmesan
• Mixed greens with cherry tomatoes and cucumber

🥦 Steamed or Roasted Veggies

Brighten the plate (and your palate) with greens:

• Steamed asparagus, green beans, or broccolini
• Roasted Brussels sprouts or zucchini

Whatever you choose, the goal is to let the creamy, mushroom-packed Marsala sauce shine, so keep your sides flavorful but not overpowering.

Make It Your Own: Easy Variations

Want to put your twist on this classic dish? Whether you’re working with dietary restrictions, different ingredients, or just feeling adventurous, here are some fun and easy variations:

Tip: Marsala wine comes in both dry and sweet varieties. Dry is more savory and is traditionally used in this dish, while sweet Marsala will make the sauce richer and more dessert-like.

Tips for the Perfect Chicken Marsala

Want your Chicken Marsala to come out chef’s kiss level every time? Follow these expert tips to nail the flavor, texture, and presentation:

🔪 1. Pound Your Chicken Evenly

This ensures that each cutlet cooks at the same rate, so you don’t end up with one overcooked piece and one raw in the middle. Aim for about ½-inch thickness.

🧂 2. Season Well, and Early

Season the chicken generously with salt and pepper before dredging. It helps layer the flavor and draws out moisture for better browning.

🍳 3. Don’t Overcrowd the Pan

Overcrowding = steaming, not searing. Work in batches if necessary so your chicken gets that golden, crispy crust.

🍷 4. Use Real Marsala Wine (Not Cooking Wine)

Look for real Marsala wine in the wine aisle, not the “cooking wine” in the vinegar section. You’ll get better depth of flavor and zero added salt.

🔥 5. Cook Mushrooms Until Browned, Not Just Soft

Mushrooms release moisture, so let them sit undisturbed in the pan for a few minutes to caramelize before stirring. That golden color means deep umami flavor.

Final Thoughts: A Classic Dish That Feels Like Home

Chicken Marsala is proof that you don’t need a dozen ingredients or hours in the kitchen to create something truly special.

With its creamy mushroom sauce, tender chicken, and rich Marsala flavor, this dish feels like a warm hug on a plate. It’s easy enough for a busy weeknight but elegant enough to serve guests, and that’s the kind of recipe every home cook should have up their sleeve.

So next time you’re craving comfort food with a touch of class, grab your skillet and give this recipe a try. You’ll be amazed at how simple and satisfying it is.

More Chicken Dinners You’ll Love

If you’re a fan of bold flavors, easy prep, and guaranteed crowd-pleasers, these recipes are calling your name:

👉 Easy 35-Min Teriyaki Chicken Recipe for Dinner

Sweet, savory, and sticky-good. A weeknight favorite with minimal cleanup and maximum flavor.

👉 Easy 30-Min Chicken Quesadilla Recipe for Moms

Cheesy, crispy, and loaded with kid-friendly ingredients, perfect for lunchboxes or lazy nights.

👉 The Best Chicken Tacos Recipe You’ll Try

Shredded, seasoned, and topped just how you like. Taco night just got upgraded.

Ella Foster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.