Name: The Best Chicken Marsala Recipe for Easy Elegant Dinners
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts (or cutlets); 1/2 cup all-purpose flour (for dredging); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 8 oz cremini or white mushrooms, sliced; 2 cloves garlic, minced; 3/4 cup rich grape juice blend; 3/4 cup chicken broth; 1/2 cup heavy cream (optional, for creamy version); 1 tablespoon chopped fresh parsley (for garnish)

The Best Chicken Marsala Recipe for Easy Elegant Dinners

Why You’ll Love This Recipe

I like this recipe because it balances elegance with simplicity. I can make it in just over 30 minutes, and it always impresses anyone I serve it to. I enjoy that it’s versatile too—I can serve it with mashed potatoes, pasta, or even rice depending on what I have on hand. The creamy option adds an indulgent twist, but it’s equally delicious without the cream.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 boneless, skinless chicken breasts (or cutlets)
1/2 cup all-purpose flour (for dredging)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
8 oz cremini or white mushrooms, sliced
2 cloves garlic, minced
3/4 cup rich grape juice blend
3/4 cup chicken broth
1/2 cup heavy cream (optional for creamy version)
1 tablespoon chopped fresh parsley (for garnish)

Directions

I pound the chicken breasts to about 1/2 inch thickness so they cook evenly. I season them with salt and pepper, then dredge lightly in flour, shaking off any excess.
I heat olive oil in a large skillet over medium-high heat and sear the chicken for 3–4 minutes per side until golden and fully cooked through. I remove them and set aside.
In the same skillet, I lower the heat to medium, add butter, and sauté the mushrooms for 5–6 minutes until they are browned. I stir in the garlic and cook for 30 seconds.
I pour in the juice blend and scrape the pan to release any browned bits, letting it simmer for 2–3 minutes.
I add chicken broth and, if using, the heavy cream. I let the sauce simmer for 5–6 minutes until it thickens slightly.
I return the chicken to the skillet and simmer for another 3–4 minutes, making sure it’s warmed through and coated with the sauce.
I garnish with fresh parsley and serve hot with my favorite side.

Servings and Timing

This recipe makes 4 servings. It takes about 10 minutes to prepare and 25 minutes to cook, so I can have it on the table in 35 minutes.

Variations

I sometimes make it without cream for a lighter version, but when I want it richer, I stir in the heavy cream.
To keep it dairy-free, I skip the butter and cream and stick with olive oil.
I like to add a splash of balsamic vinegar for extra depth when I’m in the mood for a more robust flavor.
For a slightly different twist, I occasionally swap cremini mushrooms with shiitake for a more earthy taste.

Storage/Reheating

I keep leftovers in the fridge for up to 3 days in an airtight container. When reheating, I prefer the stovetop on low heat so the sauce doesn’t separate. If I’m in a hurry, I reheat in the microwave in short bursts, stirring between intervals.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use boneless chicken thighs when I want a juicier cut of meat.

Can I make Chicken Marsala ahead of time?

Yes, I cook it fully and then store it in the fridge. I reheat gently before serving.

How do I keep the chicken from drying out?

I make sure not to overcook it—pounding the chicken to even thickness really helps.

Can I freeze Chicken Marsala?

Yes, I freeze it in a freezer-safe container for up to 2 months, but I find the sauce with cream doesn’t freeze as well.

What’s the best side dish to serve with this recipe?

I like mashed potatoes, buttered pasta, or rice because they soak up the sauce beautifully.

Can I make this gluten-free?

Yes, I swap the flour for a gluten-free flour blend for dredging.

Do I need to use cream in the sauce?

No, the cream is optional. I sometimes leave it out for a lighter sauce.

How do I thicken the sauce more?

I let it simmer longer, or if needed, I mix a teaspoon of cornstarch with water and stir it in.

Can I make this without butter?

Yes, I use olive oil only when I want to keep it dairy-free or lighter.

Conclusion

I love how this recipe transforms simple ingredients into something special. The sauce is rich and flavorful, the chicken stays tender, and it’s a meal that feels indulgent without taking hours to prepare. Whether I’m cooking for a weeknight dinner or entertaining friends, this recipe always delivers a touch of elegance.

The Best Chicken Marsala Recipe for Easy Elegant Dinners