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Creamy Chicken Marsala
5 from 15 votes

Creamy Chicken Marsala

This creamy chicken marsala is an Italian-inspired dish made from chicken breast and dry Marsala wine. The chicken is braised in a Marsala mushroom reduction sauce.
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American, Italian
Servings 4
Calories 616 kcal


  • pounds chicken breasts, (cut the chicken breast horizontally to make 2-4 fillets, depending on the size of it).
  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoon oil
  • 1 tablespoon unsalted butter

Creamy Marsala Sauce:

  • 10 oz mushrooms
  • 3 sage leaves, (chopped)
  • tablespoon minced garlic
  • 3 tablespoon minced shallots
  • ¾ cup broth
  • ¾ cup heavy cream
  • ¾ cup dry Marsala wine
  • ½ teaspoon salt, (add more according to your liking)
  • 2 teaspoon fresh thyme leaves, (equal ½ teaspoon dried thyme)
  • ½ teaspoon dried basil
  • 2 tablespoon unsalted butter
  • black pepper, (to taste)
  • chopped fresh parsley , (to serve)


  • Put the chicken fillets side-by-side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about ¼-inch thick.
  • Place flour, salt, and pepper in a zip lock bag or large bowl. Add the chicken into the bag and coat the chicken evenly with the flour. 
  • Heat the oil and butter over medium-high heat in a large skillet. Add the flour-dredge chicken fillets into the pan. Be sure to shake off the excess flour.
    Work in batches, cook the chicken for 3-4 minutes on each side or until golden. Transfer the chicken into a large platter. Set aside.
  • Lower the heat to medium. Use the same pan with the remaining chicken grease. Melt 2 tablespoon of butter then cook mushrooms and sage for about 3 minutes. Add minced garlic and shallots, keep stirring for about 2 minutes.
  • Pour in the broth and wine. Simmer for a few minutes to reduce the sauce slightly. Add heavy cream, dried basil, fresh thyme, and salt. Simmer gently until the sauce is thickened and reduced by about half.
  • Add the chicken back into the pan, lower the heat to low and simmer for about 4-5 minutes or just until the chicken is heated and cooked through. Serve with chopped parsley and enjoy.


I purchased dry Marsala wine from my local Trader's Joe. 


Calories: 616kcalCarbohydrates: 19gProtein: 41gFat: 37gSaturated Fat: 17gCholesterol: 193mgSodium: 1273mgPotassium: 967mgFiber: 1gSugar: 6gVitamin A: 1112IUVitamin C: 7mgCalcium: 53mgIron: 2mg
Keyword Chicken Marsala, Creamy Chicken Marsala, Scallopini Chicken
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