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    Home » Chicken & Poultry

    Easy Chicken Marsala

    Published: May 6, 2022 / Updated: Jun 6, 2023 / 175 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This chicken marsala recipe is an Italian-American classic! It has juicy pan-fried chicken smothered in a creamy wine and mushroom sauce. It's a 30-minute dish that's simple to master in your own kitchen.

    For more restaurant favorites at home, try my Easy Chicken Piccata or Chicken Madeira.

    closeup of a skillet with chicken marsala

    Why you'll love it

    Many restaurants have chicken marsala on their menu, but why not replicate it at home? It's actually really effortless and quick, so it's ideal for everything from a dinner party for easy entertaining to a weeknight meal when you're craving something a little special.

    What's surprising to a lot of people is how few ingredients you need to make homemade chicken marsala. All it involves is a few pantry essentials along with a variety of wine that's easy to get your hands on, and that's it!

    What is marsala?

    • Marsala is an Italian fortified wine, which means a spirit has been added to it, in this case brandy. It's got a kind of nutty, caramelized flavor when used in sauces. I recommend using either semi-secco (semi-sweet) or secco (dry) marsala for this recipe. I used Cantine Pellegrino Fine I.P. Marsala here. Don't use sweet!
    ingredients for chicken marsala on a marble counter

    Ingredients for it

    • Chicken - we're using two boneless/skinless chicken breasts cut into 4 smaller cutlets
    • Garlic powder, salt & pepper, flour - for seasoning and dredging the cutlets to get a good crust, and flour will thicken the sauce
    • Olive oil and butter - for sautéing
    • Mushrooms - I love cremini mushrooms for their earthy and rich flavor that perfectly balances with the flavor profile of the marsala wine
    • Garlic - use even more if you're a garlic aficionado. I like using a garlic press to mince it without peeling.
    • Marsala wine - this gives our sauce its signature taste
    • Heavy cream - the key to making the sauce luxurious

    Pro tip

    • If you prefer, you can pound the chicken so it's thinner vs. cutting it in half lengthwise like I suggest. You may then want to use four chicken breasts and sear the chicken in batches. Making smaller cutlets so that it cooks faster and remains nice and tender is my favorite shortcut, though!

    How to make chicken marsala

    This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

    pan searing chicken and mushrooms in a cast iron skillet

    Prep and season your chicken, and then sear it on both sides until golden in a cast iron skillet. Transfer it to a plate. Fry the mushrooms in the same skillet with the remaining butter.

    finishing the sauce and adding chicken back into a skillet for chicken marsala

    Add the garlic and marsala wine, and let the sauce reduce for a couple of minutes. Stir in the cream, and add the chicken back into the pan. Cook for 4-5 minutes or until the chicken is cooked through and the sauce has thickened.

    Tips for success

    • This particular version of chicken marsala is meant to be cooked at a fairly high temperature throughout. To get the nice sear on the chicken and to quickly brown the mushrooms, it's necessary that the pan is nice and hot!
    • Only turn the heat down if it's splattering like crazy or you're using copper or cast iron cookware since they conduct heat much more than the regular stuff most of us use on a daily basis.
    • Be careful not to overcook it. If you're in doubt, chicken is safe to eat at 165F as indicated by a meat thermometer.
    chicken marsala on a plate with mashed potatoes and asparagus

    Substitutions and variations

    • Since this is chicken marsala, you probably don't want to substitute the marsala for anything, but if you're in a pinch, madeira or sherry will work.
    • You can definitely use chicken thighs instead, but I recommend doing the searing step for a bit longer.
    • I don't recommend substituting the heavy cream with anything else. Half-and-half or milk will yield a thinner sauce. You may need to add more flour or cornstarch to thicken it up effectively. With that said, some readers have replaced the cream with extra chicken broth and had good results.
    • On the other hand, if you love an extra creamy sauce, go ahead and increase the amount of heavy cream to 1 cup. Carpe diem!

    What to serve with it

    • Chicken marsala is delicious served over pasta. Try my Quick & Easy Garlic Butter Noodles. Also, Garlic Mashed Potatoes or rice are equally tasty with the sauce.
    • Serving it with this easy asparagus recipe makes a great vegetable pairing.
    • A slice of crusty bread, garlic bread, or a side salad with this easy Italian dressing would be fantastic as well. 

    Leftovers and storage

    • This chicken will keep in the fridge for 3-4 days in an airtight container.
    • To reheat, place in a small saucepan over a low heat, stirring occasionally until it's warmed through.
    • I wouldn't recommend freezing this one because of the dairy in the sauce.

    More restaurant-quality chicken recipes

    • Easy Chicken Gnocchi Soup
    • Chicken in a Creamy White Wine Sauce
    • Creamy Sherry Chicken
    • Chicken Riesling
    • Creamy Tuscan Chicken
    a cast iron skillet with chicken marsala

    I hope you'll love this dish. I think it's the absolute best chicken marsala recipe, but I'm maaaybe a little bit biased. Questions? Let me hear from you below! 

    closeup of a skillet with chicken marsala

    Easy Chicken Marsala

    This chicken marsala recipe is an Italian-American classic! It has juicy pan-fried chicken smothered in a creamy wine and mushroom sauce. It's a 30-minute dish that's simple to master in your own kitchen.
    4.99 from 54 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 428 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 2 large chicken breasts
    • Salt & pepper to taste
    • 1/4 teaspoon garlic powder
    • Flour for dredging
    • 1 tablespoon olive oil
    • 3 tablespoons butter divided
    • 7 ounces cremini mushrooms sliced fairly thin
    • 1 large clove garlic minced
    • 3/4 cup marsala wine see note
    • 1/2 cup heavy/whipping cream

    Instructions
     

    • Cut the chicken breasts in half lengthwise and trim off any remaining fat. Season the chicken with the salt, pepper, and garlic powder. Coat each piece in flour.
    • Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat. Once the pan is hot, add the chicken and sear it for 4-5 minutes/side or until golden. Take the chicken out of the pan and set aside (it'll finish cooking in the sauce).
    • Add the remaining butter and mushrooms to the skillet and cook them for 3-5 minutes, stirring occasionally, until browned.
    • Add the minced garlic and marsala wine to the skillet and let it bubble for 2-3 minutes.
    • Add the cream to the skillet, and then add the chicken back in. Cook for another 4-5 minutes until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper if needed. I added a little bit of chopped parsley to finish it off (optional).

    Notes

    • If you have smaller chicken breasts, there's no need to cut them in half lengthwise, but you will need to cook them a bit longer.
    • I recommend using either semi-sweet or dry marsala for this recipe. See blog post for more info.
    • Chicken is safe to eat when it's reached an internal temperature of 165F. Use an instant read thermometer to test for doneness. 
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 428kcalCarbohydrates: 11gProtein: 26gFat: 26gSaturated Fat: 13gCholesterol: 136mgSodium: 225mgPotassium: 704mgFiber: 1gSugar: 4gVitamin A: 734IUVitamin C: 1mgCalcium: 40mgIron: 1mg
    Keyword creamy chicken marsala, easy chicken marsala recipe, recipe for chicken marsala
    Author Natasha Bull

    This recipe was originally published on December 9, 2015. It's been updated with new photos and better instructions but is the same great recipe!

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    1. Dot says

      July 27, 2021 at 12:33 PM

      5 stars
      Made this tonight and it was delicious (and easy). The only thing I would do differently next time is to double the sauce, not because there wasn't enough, because its so tasty!

      Reply
      • Natasha says

        July 27, 2021 at 1:19 PM

        I'm glad you enjoyed it, Dot!! 🙂 I can't get enough sauce either haha.

        Reply
    2. Robin Baldwin says

      June 4, 2021 at 8:44 PM

      I made this the other night and it was a HUGE success! I'm now trying it with steak. Thanks so much for posting this recipe!

      Reply
      • Natasha says

        June 4, 2021 at 10:19 PM

        Fantastic!! You're very welcome. Love the steak idea!

        Reply
    3. Scherra Shepperson says

      April 14, 2021 at 6:49 PM

      My sauce came out watery. Trying to figure out where I went wrong... I still ate it. I think I'll remove the chicken and simmer it a bit more to see if it'll thicken. Any other suggestions ?

      Reply
      • Natasha says

        April 14, 2021 at 7:54 PM

        Hi! Yes, I'd reduce it for a bit longer next time. It's not a super thick sauce, but no, it shouldn't be watery. Did you use heavy cream? You could add in a cornstarch slurry if you want it to be really thick, though.

        Reply
    4. Kathleen says

      March 31, 2021 at 7:03 PM

      My sauce kept breaking when I added the cream.
      The second try I took it off the heat and it still broke. I tried a third time and didn’t add the cream. Just thickened it with corn starch. Not sure what was wrong.

      Reply
      • Natasha says

        March 31, 2021 at 7:41 PM

        Hi Kathleen! Are you 100% sure you used heavy or whipping cream (minimum 33-36% fat)? That's the #1 reason sauces curdle. I have never had a sauce curdle on me when using that high of a fat percentage, and I make a lot of sauces. I have had sauces with half-and-half curdle on me before, though. A super hot pan can curdle it too, but you did say you took the pan off the heat and it broke. The pan (especially if it was cast iron or something that retains heat) could still have been very hot, though. One thing you could try is not adding the cream straight out of the fridge... the contrast in temperature can be extreme. Let it warm up on the counter a bit, or temper it by spooning a bit of the warm sauce into a bowl then gradually whisking in the cream, then adding the mix into the skillet.

        Reply
    5. Natalie says

      March 28, 2021 at 5:36 PM

      5 stars
      Made this tonight, very delicious and easy to follow! I have yet to find a recipe of yours that we don’t love! Thanks!

      Reply
      • Natasha says

        March 28, 2021 at 6:07 PM

        Aww so happy to hear that, Natalie! 😀

        Reply
    6. Frederick says

      March 8, 2021 at 8:26 AM

      5 stars
      This recipe was very good. My family now thinks that I’m a gourmet chef.

      Reply
      • Natasha says

        March 8, 2021 at 8:56 AM

        Excellent!! That's what I like to hear. 😀

        Reply
    7. Shannon Guyer says

      March 6, 2021 at 2:41 PM

      5 stars
      We love this recipe in our house. It’s so easy and soooooo yummy. Thank you !!

      Reply
      • Natasha says

        March 7, 2021 at 10:09 AM

        You're very welcome, Shannon!!

        Reply
    8. Charlone Clark says

      February 27, 2021 at 1:31 PM

      I always wanted to make this, so I made it, it came out delicious.

      Reply
      • Natasha says

        February 27, 2021 at 2:50 PM

        That's great to hear! 😀

        Reply
    9. Kim says

      February 16, 2021 at 5:10 PM

      5 stars
      Absolutely delicious. . I added Mrs Dash Garlic and Herb seasoning. Other than for that I followed the recipe.

      Reply
      • Natasha says

        February 16, 2021 at 5:31 PM

        Excellent!! Thrilled you enjoy it.

        Reply
    10. Beakelly says

      January 29, 2021 at 8:16 PM

      5 stars
      Super quick and full of flavor. Seriously faster than Doordash and much cheaper!!!!
      Thank you!

      Reply
      • Natasha says

        January 29, 2021 at 8:19 PM

        I'm so happy you enjoyed it!! 🙂

        Reply
      • Cynthia O says

        February 4, 2021 at 8:32 PM

        5 stars
        Hey there! I’m a new cook and it went awesome! I loved it! I used chicken broth instead of the wine and it worked out very good.

        Saludos desde México!

        Reply
        • Natasha says

          February 5, 2021 at 9:18 AM

          Fantastic!! 🙂

          Reply
    11. Barbara says

      January 28, 2021 at 7:26 PM

      5 stars
      Easy and absolutely delicious.

      Reply
      • Natasha says

        January 29, 2021 at 11:51 AM

        Thank you so much!

        Reply
    12. Naomi says

      January 4, 2021 at 1:09 PM

      Thanks for the recipe, I love it !!!
      Easy way explained..
      Nutrition facts only need to add
      Vitamin D

      Mushroom is a excellent source of vitamin D
      85 g or 2/3 cup have a 50% Daily value

      Reply
    13. Lynn says

      December 30, 2020 at 11:17 AM

      Loved this recipe! But mine looked white like Alfredo how did you get yours brown?

      Reply
      • Natasha says

        December 30, 2020 at 11:26 AM

        Thank you! Maybe I browned the chicken more than you did? Did you use a non-stick pan? I use cast iron and get a really good sear on it, and then when you deglaze the pan the brown bits go in the sauce and it can make the color a little darker. 🙂

        Reply
    14. Cheryl Rosen says

      December 22, 2020 at 3:31 PM

      Delicious! Can this be made ahead and kept warm in a 9 x 13 serving dish?

      Reply
      • Natasha says

        December 22, 2020 at 4:07 PM

        Hi! I think that should be fine. Just be careful to warm it on a low heat (could separate and the chicken will dry out).

        Reply
    15. Adele says

      December 9, 2020 at 5:29 AM

      5 stars
      Gosh this is good! The flavor is very rich and layered. What I would expect in an upscale restaurant. For my taste, I find that I seldom need more seasonings at the end of your recipes. Your recipes that I’ve made are always spot on.
      I served this with the Maple Beets and Carrots side recipe and also some angle hair pasta.

      Reply
      • Natasha says

        December 9, 2020 at 10:21 AM

        I'm so happy to hear that! 🙂 Thanks, Adele!

        Reply
    16. Kake says

      December 8, 2020 at 6:06 AM

      5 stars
      This was delicious; my picky Italian boyfriend (and my 2 sons) loved it....and that's saying A LOT 🙂 Thanks for the recipe!

      Reply
      • Natasha says

        December 8, 2020 at 10:59 AM

        Well that is awesome!! 🙂 You're welcome!

        Reply
    17. Leila says

      December 5, 2020 at 3:44 PM

      5 stars
      Love the simplicity and convenience of this recipe. I enjoy this served over pasta, but needed to stretch the liquid, using chicken broth. I eyeballed the Marsala, spices and heavy cream. The flavor was great. My only problem was thickening, so I added some cornstarch mixture.

      I will use this recipe in the future for every time we want Chicken Marsala. I will just have to anticipate a thickening agent. The floured chicken just wasn’t enough. Thank you for posting this easy rand easy to remember recipe..

      Reply
      • Natasha says

        December 5, 2020 at 4:17 PM

        Happy you enjoyed it, Leila 🙂

        Reply
    18. Becky says

      December 3, 2020 at 4:35 AM

      5 stars
      This turned our fantastic. I only has sweet Marsala and we still loved it. I used half and half because it was what I had on hand and it was still very silky thick sauce !!! A definite redo.

      Reply
      • Natasha says

        December 3, 2020 at 9:55 AM

        I'm so glad it worked out! 🙂

        Reply
    19. Teresa says

      November 24, 2020 at 5:53 PM

      Made this tonight and it was very good. Had to go to liquor store to buy the wine because Walmart didn’t have it!!! My hubby ate it all and he doesn’t do that unless he likes something. Picky eater. Now I have to find other Marcella recipes to use up the wine. LOL

      Reply
      • Natasha says

        November 25, 2020 at 1:32 PM

        Haha so glad he liked it!!

        Reply
    20. Loretta Fiduccia says

      November 22, 2020 at 10:41 AM

      5 stars
      This was the easiest, tasteful, chicken Marcella I ever made.I recommend everyone try this .you can even put it over noodles.

      Reply
      • Natasha says

        November 22, 2020 at 11:57 AM

        So happy you enjoyed it!! 🙂

        Reply
    21. Pat McG. says

      November 16, 2020 at 4:43 PM

      5 stars
      I made this tonight— omg it’s excellent! And soooo easy! I doubled the recipe so I have enough for another meal. If you make this, you will not be disappointed! The only thing is I moved to a large baking dish and poured sauce over the top and let it finish cooking in the oven because I like to make sure the chicken is cooked through. I wish I knew how to upload the picture I took because it looks amazing!

      Reply
      • Natasha says

        November 16, 2020 at 6:01 PM

        So happy to hear you enjoyed it, Pat!! 🙂 There's no way to upload a photo on my website so no worries!

        Reply
    22. jordan says

      November 1, 2020 at 10:29 AM

      Really good recipe, second time making it. Has your recipe changed since first posted ?

      Reply
      • Natasha says

        November 1, 2020 at 10:35 AM

        Thank you! I first published it in 2015, and I believe I did tweak it when I took the new photos and republished the post back in July. 🙂

        Reply
    23. Maria says

      October 18, 2020 at 12:40 PM

      5 stars
      Love love love it!!
      I made the recipe exactly as written and it was wonderful!

      Reply
      • Natasha says

        October 18, 2020 at 5:29 PM

        Wonderful!!

        Reply
    24. Joanna says

      October 8, 2020 at 5:30 PM

      5 stars
      This is my second time making this and we love it! I used Colombo Dry Marsala (which I found in the grocery store... Publix). I might have added a touch more garlic as I don’t usually measure my garlic lol. But this is by far my favorite chicken Marsala recipe!

      Reply
      • Natasha says

        October 8, 2020 at 6:31 PM

        Awesome!! Lol I am the same way with garlic!!

        Reply
    25. Nancy says

      October 7, 2020 at 4:31 PM

      4 stars
      Purchased Marsala cooking wine in the grocery store, big mistake. Too mild in flavor.
      Good recipe however, will try again!

      Reply
      • Natasha says

        October 8, 2020 at 9:03 AM

        Yes, let me know what it's like with the good stuff. 🙂 I'm glad you're giving it another try.

        Reply
    26. AngelaML says

      September 4, 2020 at 6:40 PM

      5 stars
      I made this tonight for dinner for the first time. I *HATE* mushrooms so omitted them, but next time will make them on the side for my husband to add in to his dish. I substituted with onions. I also used grocery store Marsala, and again hubby said it was SO VERY GOOD! But of course next time he said he'll venture to the liquor store to get *REAL* Marsala wine and it will be even better!

      I bought chicken breast filets which came with 6 (so 3 breasts). I served it over spaghetti so I did double the marsala/cream/garlic to be sure there was enough sauce. I had to add a little more flour to thicken it.

      Definitely a keeper, it was so DELISH!!! Thanks again for the great recipes!

      Reply
      • Natasha says

        September 4, 2020 at 7:34 PM

        Aww I'm so happy that you enjoyed it! 🙂

        Reply
    27. Angie says

      August 29, 2020 at 8:08 PM

      5 stars
      Today is the first time I ever attempted to make chicken Marsala. This recipe was excellent. I didn’t want to spend all day in the kitchen so I’m thankful that this recipe was quick, simple and delicious.

      Reply
      • Natasha says

        August 29, 2020 at 9:29 PM

        That's awesome! I'm so happy it worked out for you. Thanks for leaving me a review, Angie!

        Reply
    28. Janine says

      August 23, 2020 at 11:44 AM

      5 stars
      Excellent! Will put this recipe in my collection!!

      Reply
      • Natasha says

        August 24, 2020 at 9:21 AM

        Wonderful! XO

        Reply
    29. Denice Murphy says

      August 15, 2020 at 4:22 PM

      5 stars
      Great recipe and easy to. I used half of a roasted chicken to make it faster and used my favorite mushrooms (portabellas). Came out good.

      Reply
      • Natasha says

        August 15, 2020 at 4:23 PM

        Awesome!! I'm pleased to hear that! 😀

        Reply
    30. Sherrie says

      July 20, 2020 at 8:03 AM

      5 stars
      So good and easy! Used Serra Mission Marsala wine. A Sunday dinner the whole family enjoyed. I served it over fresh pasta and green beans.

      Reply
      • Natasha says

        July 20, 2020 at 8:49 AM

        I'm so happy it was a hit! Thanks for commenting!!

        Reply
    31. Juri Han says

      July 5, 2020 at 9:35 AM

      5 stars
      I’ve never had chicken Marsala and was a bit skeptical about making this dish due to it being so simple and easy. The end result was amazing and I will definitely make this again! Everyone who ate the chicken was amazed by the taste and how great it was. Thank you!!

      Reply
      • Natasha says

        July 5, 2020 at 11:27 AM

        Well I'm so happy that it was a hit! 🙂 Thanks for commenting!

        Reply
    32. Jeanna says

      May 21, 2020 at 3:20 PM

      5 stars
      SOOO good. Thank you! I have a couple leftover questions: How long will this last in the fridge? How would you recommend reheating this dish for optimal results? Thank you again!

      Reply
      • Natasha says

        May 21, 2020 at 3:34 PM

        I'm so glad you enjoyed it!! 🙂 I always err on the side of caution... I'd eat it within 3-4 days for sure. I recommend reheating it on a low heat. If the sauce starts to separate, you may want to add a little more cream or chicken broth.

        Reply
    33. Heather Brown says

      May 19, 2020 at 11:59 PM

      5 stars
      Made this after ordering some good(ish) Chicken Marsala from a not inexpensive neighborhood Italian spot. Both my husband and I liked this better. So delish!! Even my toddler ate a couple of bites. Super easy too - thanks!!!

      Reply
      • Natasha says

        May 20, 2020 at 8:10 AM

        I'm so happy to hear that!! 🙂

        Reply
    34. Heather says

      May 17, 2020 at 8:16 PM

      5 stars
      I didn’t have Marsala (though I’ll definitely be making this again so I’ll pick some up). I used a dry white wine and a little chicken bone broth instead and I also caramelized some sweet onion in the pan before adding the mushrooms. This recipe is fantastic and so simple. It was the most tender chicken I have ever prepared. Even my picky 5 year old raved about it. Wonderful!

      Reply
      • Natasha says

        May 18, 2020 at 10:12 AM

        I'm so happy you were able to adapt it!! And love the onion idea. 🙂

        Reply
    35. Cayhy says

      May 14, 2020 at 10:48 AM

      Is this low cholesterol? I have been put on a very strict low cholesterol diet.

      Reply
      • Natasha says

        May 14, 2020 at 10:50 AM

        Hi, I'm not a trained nutritionist, so I really can't give you advice on that unfortunately. Heavy cream is quite fatty, so I would say this recipe is probably not suitable.

        Reply
    36. Angie says

      May 9, 2020 at 5:00 PM

      Sooo good! I left out the chicken and replaced it with sliced baby portabellas such a good veggie dish!! Will definitely make it again!

      Reply
      • Natasha says

        May 9, 2020 at 7:59 PM

        That's awesome!! So glad you were able to successfully adapt it!

        Reply
      • Patti Lightman says

        May 12, 2020 at 9:02 PM

        5 stars
        This recipe is perfect in every way. Easy to make and delicious to taste ... and it looks just like the attached photo!! This will definitely become a family favorite .. thank you.

        Reply
        • Natasha says

          May 12, 2020 at 10:19 PM

          I'm so glad to hear that!! Thanks for leaving me a comment, Patti! 🙂

          Reply
    37. Connie Reeves says

      May 8, 2020 at 5:10 PM

      5 stars
      So glad I found this recipe. My dinner was delicious. I will make this again.

      Reply
      • Natasha says

        May 8, 2020 at 9:01 PM

        Wonderful!!

        Reply
    38. Sharon says

      April 29, 2020 at 3:21 PM

      This must be the fifth time I have made chicken marsala. Each with a different recipe. THIS one is a keeper. So delicious and creamy. This will be my go to from now on. Served it with rice and a little mozzarella cheese on top!

      Reply
      • Natasha says

        April 30, 2020 at 10:11 AM

        Oooh that makes me really happy!! Thank you for letting me know. 😀

        Reply
    39. Becky torres says

      April 14, 2020 at 9:52 PM

      Just made this tonight for dinner and It was so delicious!!!!! I’m so excited !!! Thank you for sharing your recipes !!!!! Delicious!!!
      Becky T

      Reply
      • Natasha says

        April 15, 2020 at 8:36 AM

        You're very welcome!! So happy you enjoyed it, Becky!

        Reply
    40. Michelle says

      April 7, 2020 at 5:12 PM

      5 stars
      Just made this. It was delicious! Marsala is one of my favorites and adding cream to it made it better! I also added some better than bouillon very tasty

      Reply
      • Natasha says

        April 7, 2020 at 6:38 PM

        I'm so happy to hear that, Michelle! 😀

        Reply
    41. Bodi says

      February 13, 2020 at 3:37 PM

      5 stars
      Love my chicken marsala but have never added cream before. THIS WAS AWESOME! Served over angel hair pasta. This will be my go to marsala recipe from now on!! Thank you!

      Reply
      • Natasha says

        February 13, 2020 at 3:38 PM

        Aww I am so glad to hear how much you enjoyed it, Bodi!! Thanks for taking the time to write me a comment! XO

        Reply
    42. Maria says

      February 7, 2020 at 5:31 PM

      5 stars
      THE. BEST! I never tried to make chicken Marsala at home before but given what a hit all your other recipes have been I gave it a try! Glad I did, it was awesome! I used a little less Marsala than you recommend (just personal preference) and used portobello mushrooms instead of crimini. Side of angel hair and dinner was served in less than half an hour!

      Reply
      • Natasha says

        February 8, 2020 at 10:51 AM

        Yay that makes me so happy! XO

        Reply
    43. Joann Hunter says

      February 2, 2020 at 9:54 PM

      We don’t use alcohol. Is there a substitute for the wine?

      Reply
      • Natasha says

        February 3, 2020 at 8:55 AM

        Hi Joann... I'll be honest... it's chicken marsala, the marsala is the main flavor... so I really am not sure what else you'd use. It's possible that reduced or no alcohol versions of marsala exist out there, so if you're really set on this recipe, you could do some investigation. Keep in mind the alcohol in wine cooks out when you cook with it. I do have a ton of other chicken recipes you may like to choose from, however: https://www.saltandlavender.com/category/chicken/

        Reply
    44. Amanda says

      January 12, 2020 at 9:23 PM

      5 stars
      This was absolutely delicious! Reminded me of a pasta dish I love at Cheesecake Factory - the pasta da Vinci! Thank you for this awesome recipe which will now be a regular for me!

      Reply
      • Natasha says

        January 12, 2020 at 9:55 PM

        Ooh that’s awesome!! Thanks for commenting! ♥️🤗

        Reply
    45. Reisha Holton says

      December 12, 2019 at 8:12 PM

      5 stars
      Just tried this tonight because my sweet husband orders Chicken Marsala all the time at restaurants. Now he never wants to go out again! Such an easy recipe with such big results! May repeat for Christmas Eve! Thanks, Natasha!

      Reply
      • Natasha says

        December 14, 2019 at 7:12 PM

        Aww I’m so happy to hear that! ♥️

        Reply
    46. Mary says

      December 1, 2019 at 5:11 PM

      Just made this for dinner! It was great. I added some sherry with the Marsala wine and it really added to the flavor.

      Reply
      • Natasha says

        December 1, 2019 at 7:49 PM

        Great idea with the sherry! So pleased you enjoyed the recipe.

        Reply
    47. Michelle says

      December 1, 2019 at 10:19 AM

      This looks amazing and I love Chicken and Veal Marsala. I have just made a grocery list for these ingredients and plan to try it tonight! Thank you for sharing your creativity with us.

      Michelle

      Reply
      • Natasha says

        December 1, 2019 at 10:21 AM

        Thanks, Michelle!! I love it with veal as well. Let me know how you like it! 🙂

        Reply
    48. Marsha says

      November 24, 2019 at 8:03 PM

      I had a wonderful recipe for chicken Marsala that I lost. I know it didn’t contain cream, which I cannot eat. You said not to substitute milk or half and half, which I can’t eat either, but do you have any ideas for me? Thanks.

      Reply
      • Natasha says

        November 24, 2019 at 8:06 PM

        That's a shame! Hmm... I haven't tested it, but maybe you could try adding 1/4-1/2 cup of chicken broth at the same time as you add the marsala. Let it cook down for a little longer prior to adding the chicken. I think it should taste good like that. 🙂

        Reply
        • Marsha says

          November 24, 2019 at 8:39 PM

          Thanks so much for your prompt reply. Bingo! I think my recipe may have used chicken broth, actually. I will have to try this; it was my son’s favorite!!

          Reply
          • Natasha says

            November 24, 2019 at 8:42 PM

            You're welcome! Let me know if you try it... I am definitely curious 🙂

            Reply
        • Cheryl Terey says

          December 26, 2019 at 1:53 PM

          I don't use cream at all but substitute chicken broth instead. It's EXCELLENT and really lightens up the recipe.

          Reply
          • Natasha says

            December 26, 2019 at 6:12 PM

            Yup, that would definitely be tasty too!

            Reply
    49. Mary Ann | The Beach House Kitchen says

      October 30, 2019 at 7:39 PM

      5 stars
      Chicken Marsala is one meal that Tom and I can never pass up Natasha! And yours looks incredible (as always). We'll be trying soon

      Reply
      • Natasha says

        October 31, 2019 at 10:55 AM

        Thanks so much!! Let me know if you make it! 🙂

        Reply
    50. Hilary says

      October 30, 2019 at 6:31 PM

      This was soooooo good! I subbed regular flour for almond flour and it worked perfectly. The flavor of the Marsala (we used dry) with the mushrooms and cream was simply decadent. The entire meal came together in minutes and at one point my fiancé said, “I wish I could spoon this sauce into my mouth” lol! It will definitely be part of our regular rotation!

      Reply
      • Natasha says

        October 31, 2019 at 10:55 AM

        So pleased you liked it, Hilary! Thanks for the almond flour tip! 🙂

        Reply
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