Tender chicken is sautéed in a creamy mushroom prosciutto sauce with Marsala wine. So delicious and utterly satisfying, this Creamy Chicken Marsala will be the highlight of your week!
Creamy Homemade Chicken Marsala
I don’t know about you, but I am such a pushover for recipes that call for sliced mushrooms. I love mushrooms in just about everything, from omelets, to stir fries, to soup, you name it.
And, this recipe is another great mushroom combo: mushrooms with chicken! See my Creamy Mushroom Chicken – delicious! But, this Chicken recipe is extra-special thanks to the Marsala wine and prosciutto!
Yes, between the juicy chicken, browned sliced mushrooms, crispy prosciutto, and creamy Marsala sauce, this dish has it all! Best of all, it’s so easy to make that you can whip it up at any time.
What is Chicken Marsala?
Chicken Marsala is named for the wine that is used in the sauce. Marsala wine has a strong, nutty, and sweet flavor that really gives the sauce a unique taste. Paired with real cream, salty prosciutto, and wholesome mushrooms, it’s a satisfying and delicious recipe you’ll make again and again!
I love including prosciutto in this recipe, but it’s also fine if you leave it out. Just be sure to adjust the salt, because prosciutto is quite salty!
- Chicken Breasts: You’ll need four boneless, skinless chicken breasts for this recipe.
- Flour: For dredging the chicken.
- Salt, Pepper, Garlic Powder, and Onion Powder: For seasoning the flour.
- Olive Oil: I like to use light olive oil in this recipe, because it handles heat better than extra virgin olive oil.
- Butter: You’ll need about four tablespoons of butter; salted or unsalted is fine.
- Prosciutto: Chop about five slices of prosciutto into small pieces.
- Mushrooms: You’ll need about 8 to 10 ounces of sliced mushrooms; I usually use button mushrooms or Crimini.
- Fresh Garlic: Mince or press two cloves of garlic.
- Marsala Wine: Dry is better than sweet for this dish, but either one will work. Just avoid “cooking wines,” which contain a lot of salt.
- Broth: I use about 2/3 of a cup of low-sodium chicken broth. Vegetable broth is also fine.
- Heavy Cream: Real heavy cream makes this dish so delish!
- Fresh Chopped Parsley: For garnish.
What is Marsala Wine & What Are Good Substitutes if You Can’t Find It?
Marsala is a special Italian fortified wine, meaning that it is made with added spirits, such as brandy. It comes from the area surrounding the town of Marsala, hence the name! Marsala is often used for cooking and baking, and is also commonly served as a dessert wine.
For making Chicken Marsala, it’s best to avoid “cooking wines” which are salty and not as tasty. Instead, opt for a real Marsala, dry rather than sweet.
Can’t find Marsala? That’s okay! Madeira, a fortified wine originating in Spain, will also work, as will sherry or port.
How to Make Chicken Marsala
This method is very basic, really a fundamental formula for cooking chicken in sauce! Dredge, brown, make the sauce. That’s it!
- Pound the Chicken Evenly. Place the chicken breasts on a cutting board (make sure it’s one that you reserve for working with raw meat), and place a piece of plastic wrap or parchment paper on top of them. Using a meat mallet or heavy rolling pin, pound the chicken breasts to an even thickness.
- Dredge the Chicken in Seasoned Flour. In a small bowl, combine the flour, salt, garlic powder, onion powder, and black pepper. Coat the chicken breasts in the flour mixture. Shake off any excess flour and set aside.
- Brown the Chicken. Heat the oil and half of the butter in a skillet over medium-high heat. Once hot, pan-fry the chicken breasts until golden brown and cooked through, about 4 to 6 minutes per side. Remove the cooked chicken and set aside.
- Crisp Up the Prosciutto. Melt the remaining butter in the skillet, and then add the prosciutto. Cook until golden brown and crispy, about 4 minutes.
- Add the Veggies. Saute the mushrooms and garlic, and cook for 3 minutes.
- Add Liquids. Reduce the heat and pour in the Marsala wine, chicken broth, and cream. Let cook until slightly thickened, about 6 to 8 minutes. Scrape any browned bits from the bottom of the skillet and stir into the sauce.
- Finish the Dish. Return the chicken to the skillet, and allow to heat through. Top with chopped parsley, and serve immediately.
Tips for Success
Here are some helpful hints for making the very best Chicken Marsala! It’s such a rewarding meal, I can’t wait for you to try it.
- Build Up Your Fond: You know how the tastiest sauces are the ones where you scrape the bottom of your pan for all those “browned bits?” Well, believe it or not, those “browned bits” actually have a name: fond, meaning “depth,” “essence,” “background,” etc. in French. So basically, the essence and depth of your sauce is coming from a well-browned start to the dish. In this case, browning the chicken and prosciutto thoroughly. My advice? Don’t be shy! Get a nice, thorough golden-brown on those chicken breasts, and guarantee yourself a tasty sauce.
- Adjust the Seasonings: I find that seasoning the dish carefully and sometimes repeatedly is the only way to guarantee the flavor. So try tasting before and after you season, and try seasoning at least twice! You might be surprised at what an extra sprinkle of salt can do. Just don’t oversalt. 😐
- Try Tenders: This dish also works really well with boneless, skinless chicken tenders (tenderloins). They’re quick-cooking, tender, and juicy; I don’t pound them flat, just bread ’em and cook as-is.
Okay, so you’ve got basically the yummiest dinner ever. Now what? Well, it’s time for the best side dishes ever! Here are a few of my favorites:
- Bruschetta: Yes, my Easy Garlic Bread Bruschetta is guaranteed to make your menu extra special.
- Rice: Just making a nice pot of your favorite rice is a great idea, and will go perfectly with this saucy dish! If you want to do something a bit more flavorful, try my Garlic Butter Parmesan Rice!
- Roasted Veggies: These are so delicious, you guys, crisp-tender and lightly caramelized. They go with everything! And I find that they’re particularly tasty with this savory Marsala sauce. Easy Roasted Vegetables for the win!
How to Store and Reheat Leftovers
- To refrigerate, store leftover chicken with the sauce in shallow, airtight containers or food storage bags. Leftovers will keep refrigerated for up to 4 days.
- Reheat in a covered skillet over low heat, until heated through.
Can I Freeze Chicken Marsala?
- Yes, you can! This dish freezes quite well. Just store it in airtight containers or freezer bags, and freeze for up to 4 months.
- To reheat, thaw overnight in the refrigerator, and then heat in a covered skillet on low heat, until heated through.
Creamy Chicken Marsala
- 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
- 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
- Place the chicken breasts on a cutting board and place a piece of plastic wrap or parchment paper on top of them.
- Use a meat mallet or heavy rolling pin to pound the chicken breasts to an even thickness.
- In a small bowl, combine the flour, salt, garlic powder, onion powder, and black pepper.
- Coat the chicken breasts in the flour mixture. Shake off any excess flour and set aside.
- In a skillet over a medium-high heat, add the olive oil and half the butter. Allow to melt and heat.
- Once hot, pan fry the prepared chicken breasts until golden brown and cooked through – about 4 to 6 minutes per side. Keep in mind, larger chicken breasts will need more time to cook. Use an Instant Read Meat Thermometer to check for doneness. Chicken is cooked through when internal temperature registers at 165˚F.
- Remove the cooked chicken and set aside. Add the remaining butter to the skillet and once hot and melted, add the prosciutto. Cook until golden brown and crispy, about 4 minutes.
- Add the mushrooms and garlic and cook for 3 minutes.
- Reduce heat and pour in the Marsala wine, chicken broth, and cream. Let cook until slightly thickened, about 6 to 8 minutes.
- Return the chicken to the skillet and allow to warm up, about 2 minutes.
- Remove from heat; top with fresh chopped parsley and serve immediately.