Name: Chicken Marsala with Mushrooms and Cream Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 large chicken breasts; 1 large egg; 3 tbsp plain (all-purpose) flour; 1/4 tsp salt; 1/2 tsp freshly ground black pepper; 1/2 tsp dried paprika; 1/4 tsp garlic salt; 3 tbsp olive oil; 1 tbsp unsalted butter; 1 brown onion (peeled and sliced); 3 cloves garlic (peeled and minced); 250 g (8 oz) mushrooms (sliced; mixture of chestnut and button mushrooms recommended); 180 ml (3/4 cup) dry Marsala wine; 300 ml (1 1/4 cups) chicken stock; 3 tbsp double/heavy cream; 2 tbsp fresh chopped parsley

If you’ve been searching for that perfect, comforting dish that feels fancy but is actually super simple to make, then you’re going to love this Chicken Marsala with Mushrooms and Cream Recipe. I absolutely adore how the tender chicken pairs with a luscious, creamy mushroom and Marsala wine sauce that somehow feels both indulgent and homey at the same time. Whether you’re making a weeknight dinner or impressing friends, this recipe delivers that restaurant-worthy vibe without the fuss.

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Why You’ll Love This Recipe

Rich Flavor Combo: The earthy mushrooms and sweet Marsala wine create a sauce that’s deep, savory, and creamy all at once.
Quick and Easy: You’ll have dinner on the table in about 30 minutes, which is a lifesaver on busy days.
Great for Leftovers: This recipe reheats beautifully, so you can enjoy it the next day without losing any magic.
Impress Without Stress: Perfect for serving guests, this dish looks and tastes gourmet with minimal effort.

This image shows a close-up of four golden-brown fried chicken pieces in a creamy light brown sauce. The sauce has visible sautéed sliced onions and mushrooms, both light golden and brown in color. Small bits of fresh green parsley are sprinkled on top, adding a touch of bright green. The chicken pieces have a crispy texture with dark specks of seasoning. The dish is in a pan placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Chicken Marsala with Mushrooms and Cream, Chicken Marsala, Mushroom Chicken Marsala, Creamy Chicken Marsala, Easy Chicken Marsala dinner

Ingredients You’ll Need

What I love about the ingredients here is they’re simple pantry staples and fresh produce that come together effortlessly. Grabbing quality mushrooms and fresh chicken really makes a difference, so don’t skip on those details. And if you’re curious about Marsala wine, it adds a unique depth that’s truly special.

Flat lay of two large raw chicken breasts, one whole brown egg with a clean shell, a small mound of plain all-purpose flour on a white ceramic plate, a small white bowl with coarse salt, a small white bowl with freshly ground black pepper, a small white bowl with paprika powder, a small white bowl with garlic salt, a small white bowl of golden olive oil, a chunk of unsalted butter on a white ceramic dish, one peeled brown onion sliced into rings on a white plate, three peeled garlic cloves minced, a mix of fresh chestnut and button mushrooms sliced on a white ceramic plate, a small white bowl filled with amber-colored dry Marsala wine, a small white bowl with light golden chicken stock, a small white bowl with thick heavy cream, and a few sprigs of fresh chopped parsley arranged neatly on a simple white ceramic dish, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chicken Marsala with Mushrooms and Cream, Chicken Marsala, Mushroom Chicken Marsala, Creamy Chicken Marsala, Easy Chicken Marsala dinner

Chicken breasts: Choose large, fresh breasts; slicing them thin helps them cook quickly and stay juicy.
Egg: Acts as a binder for the flour coating, ensuring a lovely crust.
Plain (all-purpose) flour: Provides the base for dredging and thickens the sauce naturally.
Salt and freshly ground black pepper: Essential seasonings that enhance every component.
Dried paprika: Adds a subtle smoky warmth—don’t skip this! It’s a trick I discovered to lift the flavor profile.
Garlic salt: A handy shortcut that’s great with the mushrooms and chicken.
Olive oil: Gives a lovely sear and adds fruitiness to the pan.
Unsalted butter: Adds richness to the sauce without overpowering it.
Brown onion: Adds sweetness and body to the sauce when cooked down.
Garlic cloves: Fresh minced garlic is a must for that aromatic punch.
Mushrooms (chestnut and button mix): Using a mix gives great texture and earthiness—you’ll notice this in every bite.
Dry Marsala wine: The star ingredient in the sauce, imparting its distinctive sweet yet savory flavor.
Chicken stock: Builds a delicious base for the sauce and keeps things moist.
Double/heavy cream: I love how a splash of cream smooths the sauce and ties everything together.
Fresh parsley: Adds a fresh, bright pop of color and flavor just before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love encouraging you to put your own spin on this Chicken Marsala with Mushrooms and Cream Recipe. Whether you want something lighter or more indulgent, I’ve played around with different tweaks that make all the difference—so feel free to get creative!

Using turkey or pork: I once swapped chicken for turkey cutlets, and it still worked beautifully—same cooking steps, just slightly different flavor.
Dairy-free version: Replace the heavy cream with full-fat coconut milk for a creamy sauce without dairy.
No-alcohol option: I discovered replacing Marsala wine with extra chicken stock and a splash of balsamic vinegar keeps that depth without alcohol.
Add fresh thyme or rosemary: Herbs can elevate the sauce’s complexity. I add these when I want a rustic twist.

How to Make Chicken Marsala with Mushrooms and Cream Recipe

Step 1: Prep the Chicken Fillets

First things first, slice your chicken breasts horizontally so you end up with four thinner fillets—this helps them cook evenly and stay tender. Whisk your egg lightly in a shallow bowl while mixing the flour, salt, pepper, paprika, and garlic salt in another. You’ll dip each fillet in the egg, then coat it completely with the seasoned flour. This creates that lovely golden crust we want. When I first tried skipping the dredging, I noticed the sauce didn’t cling as well, so don’t skip this step.

Step 2: Sear the Chicken

Heat olive oil over medium-high heat in a large skillet until shimmering. Place the chicken fillets gently in and cook for about 3-4 minutes per side until beautifully golden. Avoid overcrowding the pan so they brown properly instead of steaming. Once browned, remove the chicken and set it aside on a plate. I usually cover loosely with foil to keep them warm while making the sauce.

Step 3: Build the Sauce Base

Add butter to the pan—this combination of butter and leftover olive oil is what gives great flavor and richness to the sauce. Toss in the sliced onion and cook for about 3-4 minutes until soft and translucent. Then stir in the garlic and mushrooms, letting them cook for about 5 minutes until the mushrooms release their moisture and start to brown slightly. Stir occasionally here so nothing sticks, and pay attention because that golden edge on mushrooms adds incredible taste.

Step 4: Add Marsala and Simmer

Pour in the dry Marsala wine—a wonderful, slightly sweet fortified wine that’s the heart of this dish. Bring the mixture to a boil and let it simmer for 5 minutes so the alcohol cooks off and the flavors concentrate. This is one of those moments where the kitchen smells amazing—I always take a deep breath here! Afterward, return the chicken to the pan and pour in the chicken stock. Simmer everything together for another 5 minutes so the chicken finishes cooking and the sauce thickens up perfectly.

Step 5: Finish with Cream and Parsley

To finish, stir in the double (heavy) cream just until the sauce is smooth and luxurious. Turn off the heat and sprinkle fresh chopped parsley on top to brighten things up visually and flavor-wise. Serve immediately—I promise, this tastes incredible piping hot with that rich sauce coating every bite.

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Pro Tips for Making Chicken Marsala with Mushrooms and Cream Recipe

Don’t Skip the Dredging: The flour coating isn’t just for browning—it also thickens the sauce gently as you simmer the chicken.
Pat Chicken Dry: Before dipping in egg and flour, pat your chicken dry with paper towels to ensure a great sear and crust.
Mix Mushroom Varieties: Using both chestnut and button mushrooms adds interesting texture and deeper flavor layers.
Simmer Sauce, Don’t Boil: Keep the heat low when the sauce thickens to avoid curdling the cream or drying out the chicken.

How to Serve Chicken Marsala with Mushrooms and Cream Recipe

The image shows a white plate with three main parts: bright green cooked green beans placed on the left, a creamy mound of pale yellow mashed potatoes with a small pool of light brown gravy sitting on top in the upper right, and a golden brown cooked chicken piece covered with sliced sautéed mushrooms and chopped green parsley in the bottom right. A fork with a piece of chicken is resting on the edge of the plate, and the plate is set on a white marbled surface with a piece of off-white cloth nearby. Photo taken with an iphone --ar 2:3 --v 7 - Chicken Marsala with Mushrooms and Cream, Chicken Marsala, Mushroom Chicken Marsala, Creamy Chicken Marsala, Easy Chicken Marsala dinner

Garnishes

I always sprinkle freshly chopped parsley right before serving—it adds a vibrant color pop and a fresh flavor that cuts through the richness. Sometimes I throw on a little grated parmesan cheese for an extra layer of indulgence, especially if I’m serving to cheese lovers at the table.

Side Dishes

My go-to sides are creamy mashed potatoes (because they soak up that marsala sauce beautifully) and some simple steamed green vegetables like broccoli or green beans. Roasted asparagus also pairs wonderfully if you want a little crunch alongside the silky dish.

Creative Ways to Present

For a special occasion, I’ve plated the chicken on a bed of buttery polenta, drizzled extra sauce around the edges, and garnished with microgreens and edible flowers. It looks elegant but is surprisingly easy to pull off, making guests think you spent hours prepping.

Make Ahead and Storage

Storing Leftovers

I like to separate the chicken and sauce into airtight containers and refrigerate them. This keeps the chicken juicy and the sauce from thickening too much overnight. When I tried mixing everything together before storing, the sauce sometimes became overly thick and a bit less appetizing.

Freezing

This Chicken Marsala with Mushrooms and Cream Recipe actually freezes well. I let it cool completely, then portion and freeze in individual containers. When thawed, just gently reheat on the stove with a splash of chicken stock or water to loosen the sauce if needed.

Reheating

To reheat, I prefer warming slowly over low heat on the stove, stirring occasionally. This avoids curdling the cream and keeps the chicken tender. Microwaving works in a pinch but can sometimes dry out the chicken, so watch it closely and add a bit of liquid if you use the microwave.

FAQs

Can I use something other than Marsala wine in this recipe?

Absolutely! If you don’t have Marsala on hand or want a non-alcoholic version, try substituting with a combination of chicken stock and a little balsamic vinegar or red grape juice. This keeps a sweet, tangy flavor that mimics Marsala quite well without the alcohol.
What’s the best way to slice chicken breasts for this recipe?

The trick is to take large chicken breasts and slice them in half horizontally, making thinner cutlets. This ensures quick, even cooking and more tender chicken. Using a very sharp knife helps make clean cuts without tearing the meat.
Can I use frozen mushrooms instead of fresh?

While fresh mushrooms give the best texture and flavor, you can use frozen mushrooms in a pinch. Just be sure to thaw and drain them well before cooking so the sauce doesn’t get watery.
How do I keep the chicken tender and juicy?

Patting the chicken dry before dredging and not overcooking it helps keep it juicy. Also, letting the chicken simmer briefly in the sauce allows it to absorb moisture and flavor without drying out.
What’s the difference between regular cream and double/heavy cream?

Double or heavy cream has a higher fat content, which makes the sauce richer and less likely to curdle when heated. Using regular cream or half-and-half might make the sauce thinner and less silky.

Final Thoughts

This Chicken Marsala with Mushrooms and Cream Recipe has become one of those classic dishes I turn to when I want comfort food that feels special. The balance of flavors, the ease of making it on a busy night, and the way everyone goes back for seconds always makes me smile. I hope you enjoy making it as much as I do—you’ll find it’s the kind of dish that quickly feels like a family favorite. So grab your skillet, pour the wine, and enjoy a delicious dinner that’s truly worth sharing.