Creamy Chicken Marsala Breast: Your New Favorite 30-Minute Comfort Food

Hey friends, Beau here! Let me paint a picture for you: It’s Tuesday evening. You’ve had a day, the family is asking that infamous question (“what’s for dinner?”), and you want something that feels special without spending hours chained to the stove. You want that restaurant-worthy sigh of satisfaction without the fuss. I see you, I’ve been you, and that’s exactly why this Creamy Chicken Marsala Breast recipe is about to become your weeknight superhero.

This isn’t just another chicken recipe. This is a golden, seared piece of comfort swimming in a velvety, deeply savory sauce packed with earthy mushrooms and the warm, nutty sweetness of Marsala wine. It’s elegant enough for a date night in but simple enough to whip up on a regular Wednesday. The magic happens all in one skillet, and in about the time it takes to watch a sitcom, you’ll have a meal that tastes like you fussed for hours.

So, tie on your apron (or don’t—no judgment here), grab your favorite skillet, and let’s transform your dinner routine. I’m walking you through every step, sharing all my little chef secrets, so you can nail this dish on the very first try. Get ready to make your kitchen smell incredible!

The Night Uncle Sal Taught Me About “The Glug”

This recipe always takes me back to my Uncle Sal’s tiny, always-steamy kitchen. He was the kind of cook who measured with his heart and his palm. The first time I saw him make Marsala, I was mesmerized. He seared the chicken until it sang in the pan, tossed in mushrooms like he was dealing cards, and then—the best part—he grabbed the bottle of Marsala.

“Listen, kid,” he said, with a dramatic pause. “The wine isn’t an ingredient. It’s a guest. You don’t just pour it; you welcome it.” And with that, he gave the pan a generous, confident glug-glug-glug. The sizzle, the burst of aromatic steam… it was culinary theater. That “glug” was his measurement, and it was always perfect. He taught me that good cooking isn’t about rigid precision; it’s about confidence, a little flair, and understanding how flavors live together. Every time I make this sauce and hear that sizzle, I think of him. It’s a recipe that’s not just in my skillet, but in my story.

Gathering Your Flavor Crew: Ingredients & Insights

Here’s your shopping list for deliciousness. Think of these not just as items, but as the team players that create the final, harmonious dish. I’ve added my notes so you know exactly what each one brings to the party.

• 4 Boneless, Skinless Chicken Breasts: The star of the show! We’re going to pound them to an even thickness. Why? It’s the #1 trick for preventing the dreaded dry, overcooked edges while the middle is still raw. It ensures quick, even cooking.
• 1/2 tsp Each of Salt & Black Pepper: Our simple but essential seasoning. We season the chicken directly—this is flavor building from the inside out.
• 1/4 Cup All-Purpose Flour: This quick dredge isn’t for a heavy batter; it’s for creating a beautiful, golden crust that also helps thicken our sauce later. Chef’s Tip: For a gluten-free version, a 1-to-1 GF flour blend works perfectly here.
• 2 Tbsp Olive Oil & 1 Tbsp Butter (for searing): The dynamic duo! Oil handles the high heat, while butter gives us that gorgeous, nutty browning and rich flavor. Don’t skip the combo.
• 8 oz Cremini or White Mushrooms, Sliced: Cremini (baby bellas) have a bit more depth than white buttons, but both are fantastic. They’re our “umami bombs,” releasing moisture and soaking up all the sauce’s goodness.
• 2 Garlic Cloves, Minced: Fragrant, pungent, and non-negotiable. Add it after the mushrooms so it doesn’t burn and turn bitter.
• 3/4 Cup Marsala Wine: The soul of the sauce! You can find it near the vinegar or fortified wines. “Dry” Marsala is more traditional and savory. “Sweet” Marsala gives a richer, rounder sweetness. Use what you like! Substitution: In a true pinch, a mix of 1/2 cup dry white wine + 2 Tbsp brandy or sherry + a tiny pinch of sugar can mimic the flavor.
• 1/2 Cup Chicken Broth: Our flavorful liquid base. Low-sodium is best so you control the salt. A good-quality stock makes a difference!
• 1/3 Cup Heavy Cream: This is what transforms the sauce from great to “oh-my-goodness” luscious. It creates a velvety, luxurious texture that clings to every bite. For a lighter version, half-and-half works, but the sauce will be a bit thinner.

Let’s Get Cooking: Your Foolproof Step-by-Step Guide

Ready? Let’s fire up the stove. Follow these steps, and you’re guaranteed a perfect dish. I’m chatting you through each one with my best tips.

1. Prep the Chicken: Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Using the flat side of a meat mallet, a rolling pin, or even a heavy skillet, gently pound them to an even ½-inch thickness. This is your secret weapon for tender, evenly cooked chicken! Season both sides generously with the salt and pepper, then lightly dredge each piece in the flour, shaking off any excess.
2. Sear to Perfection: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is foaming (that’s your cue it’s hot enough), add the chicken. Don’t crowd the pan—cook in batches if needed. Let them cook, undisturbed, for 4-5 minutes per side until gloriously golden brown and cooked through. Transfer them to a clean plate. Chef’s Hack: That beautiful browned stuff stuck to the pan? That’s called “fond,” and it’s pure flavor gold. We’re using it next!
3. Build the Sauce Base: In the same, now-empty skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes. You’ll see them release their water and then start to brown beautifully. This is where their flavor deepens. Now, stir in the minced garlic and cook for just 30 seconds until fragrant—don’t let it burn!
4. The Grand “Glug” (Deglazing): Here comes the fun part! Pour in the Marsala wine. It will sizzle and steam dramatically. Use your spoon to scrape up all those delicious browned bits (the fond!) from the bottom of the pan. This is deglazing, and it’s the key to a sauce with deep, complex flavor. Let it simmer for 2-3 minutes to cook off the raw alcohol edge.
5. Simmer and Reduce: Pour in the chicken broth and let the sauce bubble away for about 5 minutes. You’ll notice it start to reduce and thicken slightly. This concentrates all the wonderful flavors.
6. Finish with Cream and Serve: Reduce the heat to low. Stir in the heavy cream. Now, lovingly return the chicken breasts and any accumulated juices back to the skillet. Spoon the sauce over them and let everything simmer together gently for 3-5 more minutes, allowing the sauce to thicken further and the chicken to heat through. The sauce should coat the back of a spoon. Give it a final taste and adjust salt and pepper if needed.

Plating Up: How to Serve Your Masterpiece

Presentation is the last little touch of love! I like to place a chicken breast right in the center of a shallow bowl or plate. Ladle a generous amount of that creamy mushroom sauce over the top, making sure every nook and cranny gets some love. The final flourish? A sprinkle of freshly chopped parsley or chives adds a pop of color and a fresh note that cuts through the richness beautifully.

Now, what to serve alongside? You’ve got options! My absolute favorite is a big pile of creamy mashed potatoes or soft polenta—they’re like edible spoons for that incredible sauce. Buttered egg noodles or fettuccine are a classic, easy choice. For something lighter, a simple roasted vegetable like asparagus or green beans, or a crisp arugula salad with a lemony vinaigrette works wonders. Don’t forget a crusty piece of bread for sopping up every last drop of sauce—that’s non-negotiable in my house!

Make It Your Own: Delicious Twists & Swaps

Once you’ve mastered the classic, have fun playing with it! Here are a few of my favorite ways to mix things up.

• Herb-Infused: Add 1 teaspoon of fresh chopped thyme or rosemary to the mushrooms as they sauté. It adds an aromatic, woodsy layer that’s just divine.
• Prosciutto & Peas: For a salty, savory kick, crisp up 2-3 ounces of diced prosciutto or pancetta before cooking the mushrooms. Remove, then proceed. Stir the crispy bits and a handful of frozen peas into the sauce with the cream.
• Dairy-Free/Deluxe: Swap the heavy cream for full-fat canned coconut milk for a rich, dairy-free alternative. The flavor is slightly different but wonderfully creamy. For an ultra-luxe version, use crème fraîche instead of cream for a lovely tang.
• Pork or Veal Marsala: The method works beautifully with thin pork chops or pounded veal cutlets. Adjust the searing time as they may cook faster than chicken.
• “More Mushroom” Madness: Use a mix of wild mushrooms like shiitake, oyster, and chanterelle for an incredible, restaurant-quality depth of flavor.

Beau’s Kitchen Notebook

Over the years, this recipe has seen some fun experiments. I once accidentally used sweet Marsala when I meant to use dry, and you know what? My dinner guests raved about it—it was a happy accident that stuck! I’ve also learned that letting the chicken rest for a few minutes after searing (while you start the sauce) keeps it incredibly juicy. And a word on that sauce: if it seems a bit thin after adding the cream, just let it simmer for an extra few minutes. It will thicken up as it reduces. If it gets too thick, a splash of extra broth will loosen it right up. Cooking is fluid, just like that sauce!

Your Questions, Answered

• Q: Can I make this ahead of time?
  A: Absolutely! You can sear the chicken and make the sauce up to a day ahead. Store them separately in the fridge. To serve, gently reheat the sauce, add the chicken, and simmer until everything is heated through. You may need to add a splash of broth to the sauce if it’s too thick.
• Q: My sauce broke/ looks curdled. What happened?
  A: This usually happens if the heat is too high when you add the cream or if there’s too much acid (wine) in ratio to the fat. Don’t panic! Remove the pan from the heat and vigorously whisk in a tablespoon of cold butter or a splash more cream. It should come right back together.
• Q: What’s the best substitute for Marsala wine if I don’t have any?
  A: While Marsala is ideal, a combination of dry sherry or even a dry white wine like Chardonnay or Sauvignon Blanc, with a tiny teaspoon of brown sugar or maple syrup to mimic Marsala’s characteristic sweetness, works in a pinch.
• Q: How do I know when the chicken is done?
  A: The best way is to use an instant-read thermometer inserted into the thickest part. It should read 165°F (74°C). If you don’t have one, cut into the thickest piece—the juices should run clear, not pink.

Creamy Chicken Marsala Breast : Rich Mushroom-Wine Sauce in 30 Minutes

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

Golden seared chicken, earthy mushrooms, and a velvety Marsala cream sauce—restaurant-worthy but simple enough for any night.

---

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts, pounded to ½-inch thickness

• ½ tsp salt & ½ tsp black pepper

• ¼ cup all-purpose flour (or GF flour blend for gluten-free)

• 2 Tbsp olive oil

• 1 Tbsp butter (plus 1 Tbsp for sauce)

• 8 oz cremini or white mushrooms, sliced

• 2 garlic cloves, minced

• ¾ cup Marsala wine (dry preferred)

• ½ cup chicken broth (low-sodium)

• ⅓ cup heavy cream (or half-and-half for lighter version)

• Optional: fresh parsley or chives, for garnish

---

Instructions

1. Prep the Chicken:

   • Pound breasts to even thickness.

   • Season with salt and pepper.

   • Lightly dredge in flour, shaking off excess.

2. Sear Chicken:

   • Heat oil + 1 Tbsp butter in a skillet over medium-high.

   • Cook chicken 4–5 min per side until golden and cooked through. Remove to plate.

3. Cook Mushrooms & Garlic:

   • In the same skillet, melt remaining butter.

   • Sauté mushrooms 5–7 min until browned.

   • Stir in garlic for 30 seconds.

4. Deglaze & Build Sauce:

   • Pour in Marsala wine. Scrape pan to lift fond.

   • Simmer 2–3 min to cook off alcohol.

   • Add chicken broth; simmer 5 min to reduce slightly.

5. Finish Sauce & Chicken:

   • Reduce heat to low, stir in cream.

   • Return chicken + juices to skillet; simmer 3–5 min until sauce coats a spoon.

   • Taste and adjust salt/pepper.

6. Serve:

   • Plate chicken, spoon sauce over top.

   • Garnish with parsley or chives.

Notes

• Use a meat thermometer: 165°F (74°C) for perfect chicken

• Don’t burn garlic—add after mushrooms

• If sauce looks broken: remove from heat, whisk in cold butter or extra cream

Nutritional Information*

*This is an approximate estimate per serving (one chicken breast with sauce), calculated using standard ingredients. Values may vary based on specific brands and measurements used.

• Calories: 440
• Protein: 38g (That’s a fantastic, satisfying amount!)
• Fat: 26g
• Saturated Fat: 11g
• Carbohydrates: 9g
• Fiber: 1g
• Sugar: 3g
• Sodium: ~500mg (Can be lowered by using low-sodium broth and adjusting added salt)

This dish is a great source of high-quality protein and provides energy from both fats and carbohydrates. To lighten it up slightly, you can use half-and-half and reduce the butter by a tablespoon, though the richness will be less decadent.

Final Thoughts from My Kitchen to Yours

And there you have it, friends—my go-to recipe for turning an ordinary evening into something a little extraordinary. This Creamy Chicken Marsala is more than just dinner; it’s a reminder that incredible flavor doesn’t have to be complicated. It’s about the sizzle, the smell, the shared smiles around the table.

I hope this recipe brings as much joy to your kitchen as it has to mine (and Uncle Sal’s). Give it a try, make it your own, and most importantly, have fun with it. Cooking should feel like a creative hug, not a homework assignment.

If you make it, I’d love to hear how it turned out! Tag me over on Feastical or drop a comment. Now, go forth and cook something delicious. Until next time, keep your skillet hot and your heart full.

– Beau