Tender chicken is sautéed in a creamy mushroom and prosciutto sauce with Marsala wine. Delightfully rich and satisfying, this Creamy Chicken Marsala is an easy weeknight dinner that feels special.
Creamy Homemade Chicken Marsala
If you love mushrooms, this dish will become a favorite. Sliced mushrooms get browned and folded into a silky Marsala cream sauce, paired with seared chicken and crisp prosciutto for contrast.
The combination of juicy chicken, caramelized mushrooms, salty prosciutto, and a slightly sweet, nutty Marsala sauce creates a deeply satisfying meal. It’s quick enough for a weeknight but elegant enough for guests.
What is Chicken Marsala?
Chicken Marsala gets its name from Marsala wine, a fortified Italian wine with a nutty, slightly sweet character that shines in pan sauces. Combined with cream, mushrooms, and prosciutto, it produces a flavorful sauce that clings to the chicken and makes every bite rich and comforting.
Recipe Ingredients
Prosciutto adds salty, savory depth, but you can omit it if desired—just adjust the seasoning. The ingredient list below serves four.
- Chicken breasts: 4 boneless, skinless.
- All-purpose flour: 1/4 cup for dredging.
- Seasonings: 1 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper.
- Olive oil: 1 tbsp (use light olive oil for higher-heat cooking).
- Butter: 4 tablespoons, divided.
- Prosciutto: 5 slices, chopped (optional).
- Mushrooms: 8 ounces baby bella or button, sliced.
- Garlic: 2 cloves, minced.
- Marsala wine: 3/4 cup dry Marsala (avoid salty cooking wines).
- Chicken broth: 2/3 cup low-sodium.
- Heavy cream: 1/2 cup.
- Fresh parsley: Chopped, for garnish.
What is Marsala Wine and Substitutes
Marsala is a fortified Italian wine from the region around Marsala. It adds a rich, slightly sweet and nutty flavor ideal for pan sauces. For this recipe choose a real dry Marsala rather than a labeled “cooking wine.”
If Marsala isn’t available, you can substitute Madeira, dry sherry, or a lighter port. Any of these will create a similar depth of flavor in the sauce.
How to Make Chicken Marsala
The process is straightforward: pound, dredge, brown the chicken, crisp the prosciutto, sauté mushrooms, then make the Marsala cream sauce and finish. Follow these simple steps for a reliable result.
- Pound the chicken: Place breasts between plastic or parchment and pound to even thickness so they cook uniformly.
- Dredge in seasoned flour: Combine flour with salt, garlic powder, onion powder, and pepper. Coat the chicken and shake off excess.
- Brown the chicken: Heat oil and half the butter in a skillet over medium-high heat. Pan-fry the chicken 4–6 minutes per side until golden and cooked through. Remove and keep warm.
- Crisp the prosciutto: Add remaining butter to the skillet and cook the chopped prosciutto until crisp, about 3–4 minutes.
- Sauté mushrooms and garlic: Add mushrooms and garlic to the pan and cook until the mushrooms begin to brown, about 3 minutes.
- Make the sauce: Reduce heat and add the Marsala, chicken broth, and cream. Simmer 6–8 minutes until the sauce thickens slightly, scraping any brown bits from the pan into the sauce.
- Finish: Return the chicken to the skillet to warm through for a couple of minutes. Garnish with chopped parsley and serve immediately.
Tips for Success
Small details make a big difference in this recipe.
- Develop fond: A deep golden sear on the chicken and prosciutto creates flavorful browned bits (fond) that enrich the sauce when scraped into the pan.
- Season in stages: Taste and adjust salt as you go. Prosciutto adds saltiness, so season carefully.
- Try tenderloins: Boneless chicken tenders work well and cook quickly without pounding.
Serving Suggestions
This rich, saucy dish pairs beautifully with simple sides that soak up the sauce:
- Crusty bread or bruschetta: Perfect for mopping up sauce.
- Rice or garlic butter parmesan rice: A plain or flavored rice is an excellent base.
- Roasted vegetables: Crisp-tender roasted carrots, broccoli, or asparagus complement the flavors.
How to Store and Reheat Leftovers
- Refrigerate leftovers in airtight containers for up to 4 days.
- Reheat gently in a covered skillet over low heat until warmed through to preserve the sauce’s texture.
Can I Freeze Chicken Marsala?
- Yes. Freeze in airtight containers or freezer bags for up to 4 months.
- Thaw overnight in the refrigerator and reheat gently in a covered skillet over low heat until heated through.
Creamy Chicken Marsala
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 4 tablespoons butter
- 5 slices prosciutto, chopped (optional)
- 8 ounces baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 2/3 cup low-sodium chicken broth
- 1/2 cup heavy cream
- Fresh chopped parsley for garnish
Instructions
- Place chicken breasts on a cutting board, cover with plastic wrap or parchment, and pound to even thickness.
- Mix flour with salt, garlic powder, onion powder, and pepper. Dredge the chicken and shake off excess.
- Heat oil and half the butter in a skillet over medium-high heat. Pan-fry chicken 4–6 minutes per side until golden and cooked through (165°F internal temperature). Remove and set aside.
- Add remaining butter to the skillet and cook the prosciutto until crisp, about 3–4 minutes.
- Add mushrooms and garlic; cook 3 minutes until mushrooms begin to brown.
- Lower heat and pour in the Marsala, chicken broth, and cream. Simmer 6–8 minutes until the sauce slightly thickens, scraping up browned bits from the pan.
- Return chicken to the skillet to warm through for 1–2 minutes. Remove from heat, garnish with parsley, and serve.
Nutrition
Estimated per serving: Calories 489; Carbohydrates 12 g; Protein 29 g; Fat 33 g; Saturated Fat 17 g; Sodium 1040 mg. Nutritional values are estimates and may vary.
More Chicken Recipes to Try
- Crispy Buttermilk Fried Chicken
- Chicken Fettuccine Alfredo
- Juicy Whole Roast Chicken with Fall Vegetables