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My Chicken Marsala Recipe Has A Rich, Creamy Sauce Without The Flour
This chicken Marsala is inspired by the restaurant I told my husband was my favorite when we first met: Olive Garden. I was in college, and my family rarely ate out when I was growing up, so it felt fancy to me!
I’ve expanded my palate a lot since those days, but that meal still holds special memories I wanted to recreate at home. Naturally, I made a few changes to give my chicken Marsala recipe the Wholesome Yum treatment. Here’s why I love it even more than the original:
- Juicy chicken in savory-sweet sauce – Chicken Marsala is an Italian-American dish of chicken and mushrooms in a Marsala wine sauce. I quickly sear thin cutlets to keep them juicy, then balance the wine’s nutty sweetness with garlicky mushrooms and a little butter.
- Make it with or without cream – I’ve enjoyed this dish both ways at restaurants, so I included both options for you! Make it creamy if you like other creamy chicken recipes (like my marry me chicken or chicken Florentine), or skip the cream to let the Marsala flavor stand out. Creamy is pictured here, because I like it a little more!
- No flour needed – Most chicken Marsala recipes dredge the cutlets in flour. I sear mine directly, then thicken the sauce naturally with arrowroot. Which also makes this one gluten-free.
- Fast, one-pan method – It may look special, but this easy chicken dinner comes together in only about half an hour, all in one skillet.
I still love this creamy chicken Marsala for date nights that bring back those early memories, but these days, I serve it for busy weeknights with my kids more often. Make it with me for a restaurant-style dinner at home!
“This is the first [chicken 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!”
-Alie
Ingredients & Substitutions
Here I explain the best ingredients for my easy chicken Marsala recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken – I used boneless skinless chicken breasts and sliced them in half lengthwise, which helps them cook quickly and at the same rate. Boneless chicken thighs work as well, but the cook time can vary.
- Cremini Mushrooms – A.k.a. baby bellas. I like them best for chicken Marsala because they have a deeper flavor, but sliced white mushrooms, shiitakes, or even chopped portobellos also work.
- Garlic – Fresh minced garlic gives you the best flavor. I’ve used jarred minced garlic for a busy-night shortcut, though.
- Marsala Cooking Wine – Marsala is a fortified wine that gives the sauce its signature nutty, slightly sweet flavor. I use cooking wine because it’s easy to find and inexpensive. Dry Marsala wine gives you a more savory sauce, while sweet Marsala makes it (you guessed it) sweeter. If you don’t want to use wine at all, you can swap in extra chicken broth, but the result will taste more like my creamy mushroom chicken.
- Chicken Broth – Grab store-bought, make my homemade chicken broth, or you can even swap in bone broth for extra richness. I highly recommend a reduced-sodium option, because this sauce reduces and can taste too salty otherwise.
- Arrowroot Powder – Just a tablespoon thickens the sauce without any flour, gluten, or fussy dredging step. You can substitute the same amount of cornstarch, just 1/4 teaspoon of xanthan gum (yes, it’s much less!), or see my other cornstarch alternatives. Feel free to omit the thickener altogether, if you don’t mind a thin sauce you can drizzle instead of coating your chicken Marsala.
- Olive Oil & Butter – I use olive oil to sear the chicken over higher heat, then butter to give the mushrooms and sauce a richer flavor. Ghee works in place of the butter. I use unsalted butter to control the salt separately, so if you have salted, reduce the added salt.
- Heavy Cream – Optional! I add a small amount for a creamy finish, or you can leave it out for a lighter, more traditional pan sauce. For a dairy-free option, use more olive oil in place of the butter and full-fat coconut milk or coconut cream in place of the heavy cream.
- Sea Salt & Black Pepper
- Fresh Parsley – Optional, for garnish. Fresh basil or thyme would work well here, too.
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How To Make Chicken Marsala
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cut and season the chicken. Slice the chicken breasts in half horizontally to make 4 cutlets, which helps them cook faster and more evenly. Pat them dry and season both sides with salt and pepper. I usually slice them because it’s fast, but you can pound them to an even thickness instead.
- Sear until golden. Heat olive oil in a large, heavy skillet (I recommend a cast iron skillet like this one) over medium-high heat. Add the chicken in a single layer, and sear until golden and cooked through. Transfer to a plate and cover to keep warm.
- Brown the mushrooms. Add the butter and let it melt, then add the mushrooms and saute until golden. Make sure their liquid evaporates.
- Saute the garlic. Stir it into the mushrooms and cook until fragrant.
- Reduce the Marsala. Pour the wine into the skillet and bring it to a boil, turning up the heat if needed. Scrape the bottom to release the browned bits (this is called deglazing). Simmer until the liquid is reduced by half.
- Thicken the sauce. In a small bowl, whisk together the arrowroot powder and chicken broth. Pour this mixture into the pan, along with the heavy cream (if using). Simmer gently, stirring until the chicken Marsala sauce thickens.
- Bring it all together. Return the chicken to the skillet and heat until warm. Adjust the salt and pepper if needed. I like to garnish with fresh parsley for a pop of color!
My Recipe Tips
- Use a wide, heavy skillet. My cast iron skillet holds heat well and gives the chicken room to sear. A crowded or lightweight pan loses heat, so you get steaming instead of browning.
- Adjust the heat by what you see. If the chicken isn’t turning golden, or the mushroom liquid is just sitting in the pan, I turn the heat up enough to keep things sizzling. If the browned bits start getting too dark, lower it so they don’t burn.
- Don’t rush the wine reduction. I wait until the Marsala is reduced by half before adding the broth and cream. This mellows the wine flavor, concentrates it, and helps prevent a thin or curdled sauce.
- Re-whisk the slurry before adding it. Arrowroot settles quickly, so whisk the broth mixture again right before pouring it into the skillet. Otherwise, some of the starch may remain in the bowl and the sauce can thicken unevenly.
- Simmer gently, and stop when the sauce is just thick enough. Boiling too hard or too long can ruin the sauce’s smooth texture and the arrowroot’s thickening power, plus the sauce thickens more as it cools. I pull it when it lightly coats a spoon. If it gets thicker than you want, whisk in a small splash of broth.
- At the end, warm the chicken Marsala only briefly. The thin cutlets are already cooked, so if you cook them too long at the end, they can turn tough instead of tender.
Chicken Marsala (Easy 30-Minute Recipe)
By
My easy chicken Marsala recipe features juicy, golden chicken and mushrooms in a rich, creamy wine sauce. One pan, 30 minutes, no flour!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Cut the chicken breasts in half horizontally, 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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 piece of chicken with Marsala sauce
- Tips: Check out my recipe tips above to help you get the best smooth, creamy sauce texture.
- Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheat: Warm on the stovetop over medium heat, or in the microwave on low.
- Freeze: You can freeze this chicken Marsala recipe, but I recommend doing so without the cream, which can separate during thawing. It’ll keep in the freezer for up to 3 months. Thaw overnight in the refrigerator, then stir in the cream after reheating.
- Note on nutrition info: The optional arrowroot powder and parsley are not included, but the heavy cream is included.
📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chicken Marsala
What To Serve With Chicken Marsala
I highly recommend serving chicken Marsala with mushrooms over a base that can catch every drop of this rich sauce! I also like to add a fresh salad or simple veggie on the side:
- Something to catch the sauce – Pasta and mashed potatoes are the classic choices. For lighter options, I spoon the chicken and sauce over zucchini noodles, baked spaghetti squash, hearts of palm pasta, or mashed cauliflower.
- Fresh salads – My favorite pairing is Caprese salad, but other Italian-inspired salads (like roasted vegetable salad, or artichoke salad) also complement this chicken Marsala recipe.
- Simple vegetables – I like simple options here, like roasted green beans, roasted fennel, or air fryer eggplant, so the chicken dish can stay front and center.
61 Comments
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!