This Easy Chicken Marsala is ready in 30 minutes and is both low-carb and gluten-free! You’ll love juicy chicken and tender mushrooms in this creamy marsala sauce.
What is Chicken Marsala?
Chicken Marsala comes from Marsala (surprise!), a city near Sicily. It’s named after the wine that comes from this region, made from Marsala grapes. This is a very special wine with a flavor like no other–It’s absolutely worth picking up the right wine!
The dish itself is believed to be made by French folks living in Sicily during the Napoleonic Wars. It’s actually not very widespread in Italy, and you’re much more likely to find it in a restaurant in the United States because of immigration!
Traditionally this dish includes pan-fried cutlets that then cook with mushrooms in a marsala sauce. We simplified and saved time (and carbs) by skipping the flour breading. This is more of a weeknight version of this old classic. You get all the comforting flavor and creamy sauce with fewer dishes and less stress!
Chicken Marsala Ingredients
Here’s a quick overview of what you’ll need for this easy recipe. For exact measurements, keep scrolling down to the printable recipe card below.
- Chicken Breasts – Boneless, skinless. Shoot for 2 large breasts (around 8 ounces each) of similar shape and thickness. We’ll be cutting each one into 2 thinner cutlets, so picking two of the same size will help with even cooking.
- Garlic powder, Salt, Black pepper – These lightly season the chicken. Feel free to use your favorite all-purpose seasoning if you prefer.
- Unsalted butter and Olive oil – This gives the best blend for flavor! You can use all olive oil or all butter if that’s easier, but we like the mix best.
- Mushrooms and Garlic – I used white mushrooms, but baby bellas or your favorite variety would work well. Fresh minced garlic gives loads of flavor, but you can use the pre-minced jarred garlic to make these quicker.
- Marsala wine, Low-sodium chicken broth, and Heavy cream – You’ll get the perfect flavor and texture! Marsala wine is made from a specific type of grape and has a distinct flavor, so do your best to find it. Port wine, sherry, or Madeira would be the best substitutes if you can’t get it.
- Cornstarch & Water – This is mixed into a slurry that will thicken up the sauce. You can skip this to lower the carb count slightly, but the sauce will be harder to serve.
- Fresh thyme – This is a great garnish that complements the dish, but parsley could be used instead.
How to Make Chicken Marsala
This traditional recipe has been simplified to turn this meal into the perfect weeknight dinner! Here’s a step-by-step guide to making this creamy chicken dish.
Slice, season, and cook chicken
Pat each chicken breast dry, then cut in half lengthwise to create 4 thin cutlets. Act as though you are butterflying the chicken, but slice all the way through. Sprinkle with seasoning while a pan heats over medium heat.
Add butter, then place chicken breast cutlets into the melted butter. Cook about 5-6 minutes on each side or until fully cooked through (the center of the largest piece should register 165 degrees F on a meat thermometer). Transfer cooked chicken to a plate and set aside for now.
Cook mushrooms & deglaze pan
Add the mushrooms to the same pan and sauté about 3-4 minutes. Once mushrooms are golden brown (not necessarily soft–They’ll continue cooking in the sauce), pour in the wine to deglaze the pan. Scrape all the bits and pieces off the bottom of the pan and continue to cook about 4-5 minutes.
Simmer to finish
Once the wine has reduced by half, add the broth and cream. While bringing that to a simmer, combine the cornstarch and water in a small bowl to create a slurry. Stir this into the creamy sauce to thicken. Cook for 2-3 more minutes, stirring occasionally. Add chicken back into the pan and cover with sauce until warm. Sprinkle with fresh chopped thyme as garnish.
What to serve with Chicken Marsala?
Chicken Marsala is usually served with a great starchy side (think Air Fryer Baby Potatoes, rice, or maybe pasta with parmesan). Simple vegetables like Air Fryer Green Beans, Parmesan Roasted Cauliflower, or Roasted Brussels Sprouts with a squeeze of lemon would be perfect alongside the juicy chicken as well. If you prefer serving an appetizer ahead of time, try Instant Pot Artichokes or a Panzanella Salad.
How to store Chicken Marsala
Chicken Marsala should be stored in an airtight container in the fridge up to 3 days. Store the sauce, mushrooms, and chicken together to keep everything moist.
Can you freeze chicken marsala?
Yes, chicken marsala works well as a freezer meal! Simply allow the dish to cool completely, then transfer to a freezer-safe bag or casserole dish. Freeze, label with the date, and then enjoy within 3 months for the best taste and texture. Thaw overnight in the fridge before reheating.
How to Reheat Chicken Marsala
- MICROWAVE – Place an individual serving on a microwave-safe plate and blast at 50% power for 45-second intervals, stirring the sauce and flipping the chicken between each.
- SKILLET – Return the leftovers to a skillet and warm on medium low, covered. Stir occasionally for even heating, then remove when chicken is warm throughout.
- OVEN – Place the food in a baking dish and cover with foil. Reheat on 350 degrees F until chicken is warm in the center.
If you love this chicken dinner, you’ll love these one-pot recipes!
- Chicken Cacciatore – This impressively juicy, tender chicken is an absolute favorite when company is visiting!
- French Onion Chicken – This simmering skillet dinner is perfect comfort food, and it’s low in carbs!
- Creamy Jalapeno Chicken – A little bit spicy and a whole lot of cheesy… This one is super satisfying and feels decadent.
- Mushroom Chicken – Similar ingredients required but the sauce is a bit thinner. It’s a great choice if you can’t get marsala wine!
- Easy Pesto Chicken – The flavor the comes from this quick, one-pan chicken is unbelievable! It tastes like you worked on it all day long.
Easy Chicken Marsala
- 2 large chicken breasts sliced in half
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 8 oz mushrooms sliced
- 4 garlic cloves minced
- ½ cup marsala wine
- ¾ cup low-sodium chicken broth
- ½ cup heavy cream
- 1 tbsp cornstarch
- 2 tbsp cold water
- 2 tsp fresh thyme leaves
- Slice the chicken in half lengthwise, season with garlic powder, salt, and pepper, and set aside.
- In a large skillet, heat the butter and oil over medium heat. When the butter is melted, cook the chicken on each side for 5-6 minutes until golden brown and cooked through. Set the chicken aside.
- Add the mushrooms to the pan along with the garlic. Saute for 3-4 minutes until the mushrooms are golden brown.
- Add the marsala wine to the pan, scrape the brown bits off the bottom of the pan, and cook the wine over medium heat until the wine is reduced by half (about 4-5 minutes).
- Add the chicken broth and heavy cream and bring to a simmer. Slowly add the cornstarch slurry, stirring constantly until well combined. Simmer for 2-3 minutes, stirring occasionally, until the sauce is thickened.
- Add the chicken back to the pan and toss in the sauce. Garnish with thyme leaves and serve!
I used fresh thyme for garnish but you can also use chopped parsley.
Chicken thighs can be used in place of the chicken breasts.
You can omit the cornstarch to make this as low-carb as possible, but the sauce will be less thick, making it difficult to serve with the chicken.