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Back when we first met, my husband asked me what my favorite restaurant was. Being in college at the time, I certainly couldn’t afford to go anywhere fancy, and my parents never went out growing up… I told him Olive Garden. I’ve expanded my palate a lot since those days and it’s not my top choice anymore, but their creamy chicken Marsala is still one of my favorites. Today’s easy chicken Marsala recipe is inspired by that restaurant — and it’s the perfect dish for a date night at home and weeknights alike.
Marsala chicken may look impressive, but it’s surprisingly easy to make. Just like my sun dried tomato chicken similar to marry me chicken, zesty lemon chicken piccata, and creamy chicken Florentine, it’s made in one pan in less than 30 minutes. Despite the simple method, the chicken is juicy and tender, while the classic wine sauce makes it more than “just” a chicken dinner.
Why You’ll Love This Chicken Marsala Recipe
- Tender, juicy chicken
- Thick, creamy sauce
- Buttery, garlicky flavor with a hint of sweetness
- One pan for easy cleanup
- No dredging or white flour needed
- Naturally gluten-free
- Easy for weeknights, but special for date nights or company

What Is Chicken Marsala?
Chicken Marsala is an Italian-American dish that consists of sauteed chicken cutlets in a Marsala wine mushroom sauce, sometimes with cream added.
Creamy chicken Marsala recipes like this one are a little similar to creamy mushroom chicken, but the Marsala wine provides a unique, slightly sweet flavor.
Ingredients & Substitutions
This section explains how to choose the best ingredients for this creamy chicken Marsala recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Chicken – I used boneless skinless chicken breasts and sliced them in half lengthwise, which helps them cook quickly and at the same rate. Boneless skinless chicken thighs are also a great option for chicken Marsala, though less common.
- Sea Salt & Black Pepper – For seasoning the chicken.
- Olive Oil – For sauteing. A classic choice for an Italian dish like this, but you can substitute avocado oil or your favorite cooking oil.
- Butter – Butter makes the base of the sauce for the richest flavor. Use unsalted butter, because otherwise this dish will be too salty from the other ingredients.
- Garlic – Use fresh garlic for the best flavor, or jarred minced garlic for convenience.
- Cremini Mushrooms – Sometimes these are called “baby bellas” at the store. Other fresh mushrooms such as sliced portobellos, shiitake, or everyday white mushrooms will work as well.
- Marsala Cooking Wine – Marsala wine is the star of the chicken Marsala sauce! It’s a delectable brandy fortified wine with an unforgettable flavor. I used Marsala cooking wine, but you could use sweet Marsala wine, dry Marsala wine, or even vermouth. You could use extra broth (in addition to what is already in the recipe) as an alcohol-free substitution for the wine, but the flavor will be different.
- Chicken Broth – Use reduced-sodium chicken broth to avoid an overly salty dish. If you like, you can use chicken bone broth for extra richness and nutrition.
- Arrowroot Powder – Just a tablespoon helps thicken the sauce without any flours, making it a great cornstarch substitute. You could also use cornstarch if it fits your lifestyle. Feel free to omit the thickener altogether, but be aware that the sauce will be thinner.
- Heavy Cream – You can make chicken Marsala recipes without cream, but I totally recommended it to create a sauce that’s thick, smooth, and (of course) creamy. If you need a dairy-free substitute, full-fat coconut milk or coconut cream are good alternatives.
- Fresh Parsley – Optional, for garnish. You could use other herbs such as fresh basil or rosemary if you prefer.

How To Make Chicken Marsala
This section shows how to make easy chicken Marsala, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Butterfly. Cut chicken breasts in half lengthwise, making 4 pieces total. Pat dry with paper towels.
VARIATION: Pound whole chicken breasts instead.
Instead of slicing chicken, you can pound the chicken breasts with a meat mallet. Either slicing or pounding are both methods to tenderize the meat and helps the chicken Marsala cook evenly.
- Season. Sprinkle both sides of the chicken cutlets with salt and pepper.
- Sear the chicken. Heat olive oil in a large skillet (I recommend a cast iron skillet like this one) over medium-high heat. Add chicken in a single layer and sear until golden and cooked through. Transfer to a plate and cover to keep warm.
- Saute the mushrooms. Without wiping the pan, add butter and melt. Add mushrooms, and saute until they are golden brown and their liquid has evaporated.
- Add aromatics. Add minced garlic to the pan. Saute until fragrant.
- Deglaze and simmer. Add the wine to the chicken Marsala pan. Use a wooden spoon or spatula to scrape any browned bits from the bottom of the pan (this is called deglazing). Bring to a boil, then reduce heat. Simmer until the volume of the liquid is reduced by half.


- Thicken. Whisk the arrowroot powder with a little chicken broth in a small, shallow bowl, then add to the pan.
- Make it creamy. Add the heavy cream. Simmer, stirring until sauce thickens.


- Finish. Add the chicken back to the pan and heat until the chicken is warm. Adjust salt and pepper to taste if needed. Garnish the finished chicken Marsala recipe with fresh parsley, if desired.


Tips For The Best Chicken Marsala Recipe
Preparing a deliciously savory and tender chicken Marsala dish is very easy, but don’t forget to follow these helpful tips:
- Turn the heat up if needed. If the mushroom liquid or Marsala wine is not evaporating quickly enough, you can turn the heat up to medium-high as needed.
- Deglaze the pan. After adding the Marsala wine, scrape the bottom of the pan to release any brown bits. This adds a lot of flavor to the final dish.
- Beware of curdles. Acid from the wine can sometimes cause cream to curdle. To prevent this, make sure the wine has reduced by half before adding the broth and cream.
Storage Instructions
- Store: You can keep leftovers from this easy chicken Marsala recipe in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: Warm on the stovetop over medium heat, or in the microwave at low power, until heated through.
- Freeze: Cover the chicken Marsala tightly with plastic wrap or seal in a zip top bag and freeze up to 3 months. Thaw overnight before reheating. The sauce may separate a little, but should come back together if you stir it.

What To Serve With Chicken Marsala Recipes
What goes with chicken Marsala? There are so many options:
- Starches – The classic options for serving creamy chicken Marsala over is over pasta or mashed potatoes. For lighter options, try fast baked spaghetti squash, easy zucchini noodles, or quick mashed cauliflower.
- Simple Salads – My favorite pairing is a Caprese salad, but other Italian salads (like roasted vegetable salad, or marinated artichoke salad) would also compliment chicken Marsala with mushrooms nicely.
- Easy Veggies – I like serving this marsala chicken recipe with simple veggies like roasted fennel or roasted green beans, but when I need a faster side, air fryer eggplant is quick and easy.
More Easy Italian Inspired Dinners
Italian recipes are some of my favorites because they’re so fresh and easy! If you like this recipe for chicken Marsala, try some of these meals next:
Tools To Make Marsala Chicken
- Cast Iron Skillet – You can use any heavy bottom skillet, but I recommend cast iron to absorb and distribute heat more evenly. This helps to brown the chicken perfectly, and creates a smooth and creamy chicken Marsala sauce.
- Whisk – I love the comfortable grip on this one.
Easy Creamy Chicken Marsala Recipe
Chicken Marsala Recipe (Easy & Creamy!)
This easy chicken marsala recipe features tender meat and mushrooms in a rich Marsala wine sauce. Creamy chicken marsala is irresistible!
Recipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Cut the chicken breasts in half lengthwise, making 4 pieces total. Pat the chicken dry with paper towels. Season both sides of the chicken breast with salt and pepper.
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Heat the olive oil in a large, heavy-bottomed skillet (I recommend cast iron like this one) over medium-high heat. Add the chicken in a single layer and sear for 4-7 minutes per side, until golden and cooked through. Transfer to a plate and cover to keep warm.
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Without wiping the pan, add the butter and melt over medium-high heat. Add the mushrooms, and saute for about 5 minutes, stirring occasionally, until the mushrooms are golden brown and their liquid has evaporated. (You can turn the heat up to medium-high as needed to evaporate the liquid.)
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Add the minced garlic. Saute for about 1 minute, until fragrant.
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Add the Marsala wine to the pan. Bring to a boil, turning up the heat to do so if necessary. Scrape the bottom of the pan to release any browned bits (this is called deglazing). Simmer for 3-5 minutes, until the volume of the liquid is reduced by half.
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Whisk the arrowroot powder and chicken broth in a small bowl. Add the chicken broth mixture and heavy cream to the pan. Simmer, stirring and scraping any browned bits from the bottom, for 3-4 more minutes, until the sauce thickens.
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Add the chicken back to the pan. Heat for a minute or two until the chicken is warm. Adjust salt and pepper to taste if needed. Garnish with fresh parsley.
Last Step: Leave A Rating!
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Recipe Notes
Serving size: 1 piece of chicken with Marsala sauce
Nutrition info does not include the optional arrowroot powder and parsley.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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42 Comments
C
0Very tasty; we loved it! Didn’t change anything. Definitely making this again.
Larry Walk
0Excellent, didnt change a thing.
Julia
0My go to chicken recipe! My kids are always asking for this at dinner time. Thank you for sharing your recipe with us!
Andie
0I have been looking for a low-carb version of this recipe! So glad I found one; it did not disappoint!
Sandra
0It was my first time to make anything with Marsala dry wine and it turned out great! I didn’t have arrowroot, so I used xanthan gum and it worked perfectly. I served it on riced cauliflower. It was easy! Delicious!
Helen Rabbitt
0My concern isn’t the chicken itself but what low carb goes with it? Potato or rice are both high in carbs so what do I substitute to complete dinner?
Wholesome Yum D
0Hi Helen, You could serve with zucchini noodles.
Chris
0Can I do this in the slowcooker?
Wholesome Yum D
0Hi Chris, I have never tried this, but if you do, please let me know the results.
Terri Romano
0Are these skinless and boneless breasts or bone in, skin on ?
Thank you !
Wholesome Yum M
0Hi Terri, Boneless, skinless chicken breasts work great in this recipe!
Pamela R Coloton
0Can I replace the marsala with a red or white cooking wine?
Wholesome Yum M
0Hi Pamela, Marsala wine has some complex flavors. White wine will work in the recipe, but if you want similar flavors that the Marsala offers, I would add a teaspoon of brandy to the white wine. Enjoy!
Shelby
0This recipe is excellent! I only changed a couple of things. I substituted the last 2 tbso of butter with cream cheese and didn’t use the arrowroot or xantham gum. My husband and I both loved it and will definitely be making it again soon!!!
Haroula
0We just started keto and are loving it. I wanted to make the chicken Marsala keto style but we can’t have mushrooms. Is there a substitute for them?
Thank you!
Wholesome Yum M
0Hi Haroula, You can either sub with eggplant (which provides a similar texture, but not flavor) or omit the mushrooms completely.
Colleen Kennard
0Can I use coconut flour in place of arrowroot?
Maya | Wholesome Yum
0Hi Colleen, Sorry, I don’t think that will work. It will probably be gritty and clumpy if you do that.
Karen
0Can you dredge the chicken in almond flour?
Maya | Wholesome Yum
0Hi Karen, Sure, you can! It would be best to dip in egg first to help it stick.
Nicole
0I tried this tonight and while it tasted really well, the sauce was very gummy. Not sure what I did wrong?!?
Maya | Wholesome Yum
0Hi Nicole, Did you use arrowroot or xanthan gum? The latter gets gummy very easily and you need a much smaller amount.
Alie
0This is the first marsala I’ve made at home, and it was INCREDIBLE!! The sauce has just enough marsala bite and the perfect amount of thickness from the arrowroot. (It was also my first time using arrowroot and I’m now in love.) Served with roasted Brussels sprouts and there were no leftovers of either. Thank you for sharing such a delicious recipe!
Lynda Pedersen
0I made this tonight and I left out the arrowroot powder and instead added 1/2 cup heavy whipping cream. From my calculations this change lowers the overall carbs – does that make sense? I served it with your roasted cauliflower and broccoli recipe. It was very tasty! Even non-carb hubby liked it, although I did do some potatoes just for him. Quick question: I’ve never brined chicken and was reading your other recipe for baked chicken and how brining helps . Would you recommend brining for this recipe or only for baked chicken?
Maya | Wholesome Yum
0Hi Lynda, Yes, replacing arrowroot with heavy cream probably reduces overall carbs, though I haven’t calculated to say for sure (the amount of arrowroot is much smaller than the amount of cream you replaced it with). That sounds delicious and I’ll have to try it! Regarding brining, I do think it helps with virtually any chicken recipe, though for the sake of time I don’t do it every time. It’s most important for baked chicken breast that is most prone to drying, but pretty much any chicken recipe can benefit from that method.
Chris R
0LOVE Marsala sauce! Making it with meatballs tonight. Another option for thickening, which adds incredible flavor is to blend sauteed onions and mushrooms into a thickened paste, and stir that in. I use this for soups also… but it is an awesome addition to marsala sauce! Thanks for the easy recipe. I am always looking for ways to simplify menus!!
Maya | Wholesome Yum
0Thanks for sharing with us, Chris! I hope you liked it!
Rashell tye
0I don’t use thickening agent.. I use a little HWC and it’s amazing. I also transfer it to the oven at 425 for 10 mins and it thickens up.. delish
Maya | Wholesome Yum
0I am so happy to hear that, Rashell! Thank you!
Jackie
0I am going to try it but what do you serve with it? I used to have mashed potatoes or linguine but too many carbs. Help!
Maya | Wholesome Yum
0Hi Jackie, Try zucchini noodles, spaghetti squash or mashed cauliflower.
megunprocessed
0That looks flavorful! Love that mushroom!
littleleopardbook
0I can’t wait to try this healthy version of chicken marsala! Thanks for sharing the recipe!
Rebecca {foodie with family}
0I am almost always in when mushrooms are involved. This sounds outstanding!
Maya | Wholesome Yum
0Thank you, Rebecca! Me, too. 🙂
Lane & Holly @ With Two Spoons
0Didn’t we all have an “Olive Garden” phase? I love this take on Chicken Marsala-looks incredible!
Madi
0This looks so amazing! I love chicken marsala!
Maya | Wholesome Yum
0Thank you, Madi!
Laura strnad
0Can cornstarch be substituted for the arrowroot?
Maya | Wholesome Yum
0Yes, that would work too. You can use the same amount.
Kim | Low Carb Maven
0Chicken Marsala is one of my favorites although I’ve never ordered it from Olive Garden. I think it’s a perfect dinner – a little bit elegant and I love how it reminds you of your husband. I went to college in Rochester, NY so the food that my husband and I ordered out was Buffalo wings – definitely NOT as nice. Thanks for the easy recipe!
Georgina
0Only 6 ingredients? Amazing!