Creamy Chicken Marsala Recipe

creamy chicken marsala sauce
Chicken breasts with creamy Marsala wine sauce. Diana Rattray
Ratings (12)
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
596 Calories
38g Fat
21g Carbs
37g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a creamy chicken Marsala is made with a simple Marsala wine and cream sauce. It makes an easy and delicious meal with rice or noodles.

This is a rich and creamy alternative to the easy classic chicken Marsala. Or take a look at this chicken Marsala with chicken tenders.


  • 4 to 6 chicken breast halves (pounded or sliced, about 1/4 to 1/2-inch thickness)
  • Dash of salt and pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons butter (divided)
  • 8 ounces mushrooms (sliced)
  • 1/2 cup dry Marsala wine
  • 1/2 cup chicken broth
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried leaf basil
  • 1/2 cup heavy whipping cream
  • 3 green onions (thinly sliced)

Steps to Make It

Sprinkle the chicken lightly with salt and pepper.

Dip chicken in the flour to lightly coat both sides.

In a large skillet over medium-high heat, melt butter with oil. Add the chicken and saute for about 2 minutes.

Turn and add the sliced mushrooms to the skillet. Continue cooking for about 2 minutes longer, stirring mushrooms occasionally.

Add the Marsala wine, chicken broth, and lemon and bring to a simmer.

Simmer, uncovered, for 5 minutes to reduce slightly. Cover and continue cooking for 5 minutes longer.

Add the basil, cream, and green onions and cook for 2 minutes longer.

Serve chicken Marsala with hot cooked spaghetti, linguine, or rice.

Serves 4.

Tips and Variations

If you like a sweeter sauce, use sweet Marsala wine.

Add sliced grape tomatoes about 5 minutes before the dish is done.

You Might Also Like