Go Back
chicken in a sauce on a large plate
Print Pin
5 from 1 vote

Creamy Chicken Marsala

Chicken in a creamy marsala sauce with mushrooms and red onions.
Course Main Course
Cuisine American
Keyword Chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • Chef's knife
  • Cutting board
  • Sauté pan


  • 2 large chicken breasts butterflied and pounded flat
  • ¼ cup all-purpose flour
  • salt & pepper
  • 8 ounces baby bell mushrooms sliced
  • ½ red onion minced
  • ½ cup marsala wine
  • ½ cup chicken stock
  • ½ cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons parsley chopped


  • Butterfly the chicken and place a piece of plastic wrap over the top of the chicken on the cutting board. Pound flat with a mallet or rolling pin. Sprinkle with salt and pepper on both sides.
  • Place the flour in a bowl and dredge the chicken through the flour until coated. Shake off any excess.
  • Add 1 tablespoon each of butter and oil to a saute pan and heat to medium-high. Saute the chicken until browned on both sides; about 5 minutes. Remove to a plate.
  • Turn the heat down to medium and add the remaining 1 tablespoon butter and oil to the pan. Place the mushrooms cut side down in the pan and cook until browned. Flip the mushrooms over.
  • Next, add the onions and stir with the mushrooms until both are browned and soft. About 5 minutes.
  • Pour in the marsala, chicken stock, and heavy cream. Bring to a boil, and place the pieces of chicken on top of the sauce. Simmer on medium-low for 5 minutes.
  • Sprinkle with parsley, serve, and enjoy.


Brown the chicken on both sides in the saute pan; no need to cook all the way through. The chicken continues to cook to the right temperature when simmered with the sauce. This retains moisture and makes it wonderfully juicy.