Classic Chicken Marsala
Comfort Food Recipes, Dinner, Italian recipes, Meat

Easy Creamy Chicken Marsala

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One thing that you will find out about me with this blog. Is that I absolutely love pasta! Add a little creamy sauce and some chicken and I am in pure heaven. This Creamy Chicken Marsala recipe has all of that and more. The Marsala sauce has so much flavor and is perfect with this authentic Italian tasting chicken. It tastes so you good you will think it came from your favorite 5 star restaurant, but it’s so easy to make you will make it over and over.

Classic Chicken Marsala

The Best Chicken Marsala Recipe

This is a classic chicken Marsala with a few minor changes. I have added bacon and heavy cream that makes it more to my liking. I like my sauces to have a little consistency to them and who doesn’t love bacon. Let me know how you like the changes I made to the creamy chicken Marsala recipe.

The Best Chicken Marsala

Chicken Marsala Ingredients


  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 2 large boneless and skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

Marsala Sauce

  • 8 ounces brown or Cremini mushrooms, sliced ( I used brown mushrooms)
  • 4 gloves of garlic
  • 4 strips of bacon (You can substitute with prosciutto ham)
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon thyme leaves
  • 3/4 cup Marsala cooking wine (located by the olive oil and vinegar’s in the grocery store, even in Utah)
  • 1 1/4 cup chicken broth
  • 3/4 cup heavy cream
  • 2 tablespoons fresh chopped parsley
Chicken Marsala Ingredients

How To Make Chicken Marsala At Home

You are going to start with 2 large chicken breasts. You will want to half them by cutting in half horizontally. This will give you four fillets. Wrap the fillets in plastic wrap or place them in a plastic bag. Pound them with a meat mallet or rolling pin until they are equal thickness. This will help the chicken breasts cook evenly.

Mix the flour, corn starch, garlic powder and black pepper in a medium bowl. Completely cover the chicken in the dredge mixture. Shake off excess dredge mixture so that you have a light coating over all of the chicken. You can also put the dredge mixture in a Ziplock bag and add the chicken. Then shake the bag until the fillets are completely covered.

Combine the olive oil and butter into a 12 inch skillet and heat over medium high. Then, cook until golden brown on each side making sure not to over cook. This will be about 3-4 minutes on 1/2 thick chicken breasts. Remove the chicken and place on a platter. Cover and keep warm.

Next, cut the the bacon into half inch strips and add to leftover chicken drippings. Lower the heat to medium and cook 3-4 minutes or until the bacon is slightly under cooked. Then add garlic and cook for an additional minute.

How To Make Marsala Sauce

Classic chicken Marsala usually does not have cream in it. But, I like to mix things up a bit. Personally I like all my sauce to be on the creamier side. I think by adding heavy cream it adds to the look and flavor of the Marsala sauce.

Start, by slicing the brown or Cremini mushrooms into 1/4 wide slices. Then, add them to the bacon and garlic. Make sure not to drain the bacon renderings. This will give the mushrooms a lot of flavor and will add to the sauce. Then, cook the mushrooms until their moisture releases. You will notice a reduction in the size of the mushrooms. (Make sure to stir occasionally.)

Add the Marsala cooking wine and bring to a boil. Once the sauce starts to boil reduce heat and simmer for 10-15 minutes. The Marsala wine should reduce by about half. This will also release all the alcohol. After the sauce has reduced add in the heavy cream and stir. Then, place chicken back into the skillet and cook until the sauce begins to thicken and chicken is heated back up.

Recipe Tips

  • Don’t wash your mushrooms with water. Mushrooms are very porous and will soak the water in. You want the mushrooms to soak in the flavor from the sauce. If you wash them they may become soggy and will become less flavorful. Use a clean towel or pastry brush to knock of any dirt.
  • If you want to skip the bacon. Add, 2 tablespoons of butter before cooking the garlic and mushrooms.
  • Use a cast iron skillet! I just recently purchased one and it has been one of the best purchases ever. I find that it cooks more evenly and retains the heat.
  • Serve the creamy Marsala chicken over angel hair pasta or mashed potatoes. You can find a Garlic Mashed Red Potatoes here that would be amazing with this recipe.
Chicken Marsala on Angel Hair Pasta

Easy Creamy Chicken Marsala

Recipe by ShannaCourse: Main, DinnerCuisine: ItalianDifficulty: Medium


Prep time


Cooking time


Total time




  • Chicken
  • 2 large skinless, boneless chicken breasts (Cut in half horizontally to make 4 breasts)

  • 1/2 cup all purpose flour

  • 1/2 cup corn starch

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • Marsala Sauce
  • 8 ounces brown or Cremini mushrooms

  • 4 garlic cloves, minced

  • 4 strips of bacon

  • 3/4 Marsala cooking wine

  • 1 1/4 cups chicken broth

  • 3/4 cup heavy cream

  • 1 teaspoon thyme

  • 1/2 teaspoon ground black pepper

  • 2 tablespoons fresh chopped parsley


  • Half both chicken breasts horizontally and flatten them to 1/2-inch thick. By covering them with plastic wrap or a Ziplock bag and pounding them with a meat mallet or rolling pin.
  • Mix the flour, corn starch, garlic powder and pepper in a medium bowl. Dredge the the chicken in the dredge mixture and cover chicken completely. Shake off excess dredge mixture.
  • Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a cast iron skillet or 12 inch pan over medium high heat. Fry all 4 chicken breast until they are browned on both sides (3-4 minutes on each side). Remove move chicken breasts from skillet and place in a large bowl or plate and cover with aluminum foil.
  • Cut bacon into 1/2-inch pieces. The will roughly be 1 1/2-inches X 1/2-inch pieces
  • In the same skillet lower the heat to medium. Then add bacon to the leftover chicken grease and cook 3-4 minutes. This should be enough time to render the fat and make the bacon a light brown.
  • Add minced garlic and cook 1 minute.
  • Add the mushrooms and cook 2-3 minutes or until browned stirring occasionally.
  • Pour in Marsala cooking wine and chicken broth and bring to a boil. Then reduce to a simmer and cook 10-15 minutes. The liquid should reduce by half.
  • Add heavy cream to skillet and mix in. Then return the chicken back into the sauce and continue to cook until the sauce starts to thicken and the chicken is cooked through. This will be about 3-5 minutes. Remove from heat and plate chicken immediately. Garnish with parsley and serve.


  • Bacon can be substituted with thinly sliced prosciutto ham
  • Best served over angel hair pasta or mashed potatoes
  • Marsala cooking wine is located by the olive oil and vinegar’s in the grocery store, even in Utah


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One Comment

  1. I love your recipes especially when I have everything in my pantry to make them