Want to make the BEST Chicken Marsala ? This creamy chicken recipe only uses a handful of ingredients but is full of flavour thanks to the Marsala wine, mushrooms and cream!
This easy Chicken Marsala recipe is Keto friendly too – a great low carb meal when served over cauliflower mash.
You will also love my Creamy Chicken Casserole and Creamy Tarragon Chicken
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Published 2016, Updated 2021
I never had any crazy cravings while pregnant with either of my children. I waited anxiously for the pickle/anchovy/ice cream combos to drag me out of bed in the middle of the night but they never arrived.
All I craved was comfort food – preferably something simple, creamy and savoury. And it doesn’t get any simpler – or more delicious – than Marsala Chicken.
Skinless chicken breasts can be a bit bland, but not when cooked with wine, mushrooms, stock and a little cream.
The secret is pounding them as flat as possible first and then coating them with a little seasoned flour or oat fibre for a Keto option.
The second secret is… there isn’t one! It really is a very simple and quick recipe – serve with roasted baby potatoes, mashed potatoes, of cauliflower mash for a delicious family meal.
What’s Marsala then?
Marsala is a fortified wine from Sicily with a deliciously rich flavour. It is added to Chicken Marsala to enrich the sauce – just make sure to use a dry Marsala in this recipe and save sweet Marsala for dessert dishes!
If you don’t have any Marsala you can replace it with dry sherry (best option) or perhaps vermouth. Make sure to simmer the wine until it is reduced by about half and loses its “winey” aroma. That way the alcohol cooks off and only deliciousness remains!
HOW TO MAKE THE BEST CHICKEN MARSALA
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Use a sharp knife to slice the side of the chicken breasts, without cutting all the way through. Open the chicken up like a book (this is called butterflying).
STEP 2 Place the chicken breasts between two large pieces of parchment paper and pound as flat as possible with a rolling pin or a bottle. Peel the paper off and season well with salt and pepper on both sides.
STEP 3 Put the flour (I used oat fibre for a keto version) on a shallow plate and dip the chicken breasts into the flour to lightly coat and set aside. Shake any excess flour off.
STEP 4 Heat two tablespoons and one tablespoon of olive oil in a large frying pan over medium-high heat. Fry the chicken for 2-3 minutes on each side until golden (you may need to do this in batches). Transfer to a plate and set aside.
STEP 5 Wipe the frying pan with some kitchen towel. Heat the remaining butter and oil and sauté the shallots and garlic over low heat for five minutes, stirring so that they don’t stick. Add the mushrooms and cool for 2-3 minutes.
STEP 6 Add the wine and turn heat to high. Cook for 10 minutes, stirring, or until the liquid is reduced by about half.
STEP 7 Reduce the heat and stir in the chicken stock and bring to a simmer. Add the chicken breasts (you may need to slice in half to fit in the pan) and cook for 10 minutes.
STEP 8 Stir in the cream and simmer for a couple minutes over low heat. I have added quite a lot of cream here, you can reduce the amount if preferred.
STEP 9 Check the seasoning. Serve sprinkled with parsley over mashed potatoes or mashed cauliflower for a low carb option. Comfort food heaven!
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HAVE YOU MADE MY CHICKEN MARSALA RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Chicken with Marsala and mushrooms
Ingredients
- 4 skinless chicken breasts
- 5 tbsp oat fiber for a keto version or plain flour
- 4 tbsp unsalted butter divided
- 2 tbsp olive oil divided
- 2 large banana shallots very finely diced
- 1 large garlic clove minced
- 200 g (2 cups) chestnut mushrooms sliced
- 120 ml (½ cup) dry Marsala wine or dry Sherry
- 250 ml (1 cup) chicken stock stock cube is fine
- 120 ml (½ cup) cream double / heavy
- 2 tbsp flat-leaf parsley finely chopped, to serve
- salt and freshly ground pepper to taste
Instructions
- Use a sharp knife to slice the side of the chicken breasts, without cutting all the way through. Open the chicken up like a book (this is called butterflying).
- Place the chicken breasts between two large pieces of parchment paper and pound as flat as possible with a rolling pin or a bottle. Peel the paper off and season well with salt and pepper on both sides.
- Put the flour on a shallow plate and dip the chicken breasts into the flour to lightly coat and set aside. Shake any excess flour off.
- Heat two tablespoons and one tablespoon of olive oil in a large frying pan over medium-high heat. Fry the chicken for 2-3 minutes on each side until golden (you may need to do this in batches). Transfer to a plate and set aside.
- Wipe the frying pan with some kitchen towel. Heat the remaining butter and oil and sauté the shallots and garlic over low heat for five minutes, stirring so that they don't stick. Add the mushrooms and cool for 2-3 minutes.
- Add the wine and turn heat to high. Cook for 10 minutes or until the liquid is reduced by about half.
- Reduce the heat and stir in the chicken stock and bring to a simmer. Add the chicken breasts and cook for 10 minutes.
- Stir in the cream and simmer for a few minutes over low heat.
- Check the seasoning. Serve sprinkled with parsley over mashed potatoes or mashed cauliflower for a low carb option.
Nancy says
Hey there, my husband is a chef used to work in an Italian bistro. Chicken Marsala is my most favorite dish that he makes me for my birthday, at my request, every year. His recipe is very similar to yours except he insists on beef broth (much more flavor) over chicken broth and immediately after adding the wine he lights it on fire with a long lighter or match to burn off the alcohol, by doing this you get a much more concentrated flavor from the wine, it’s spectacular! It burns off quickly and of course you have to be careful, but if you’re daring, give it a try, you will NOT be disappointed!
luanne says
Faaaaantastic!!!
Lucy Parissi says
😁 thank you so much glad you enjoyed it!
Ange says
Plate licking delicious!!! I poured the Marsala with a pretty heavy hand because I love the flavor. Other than that, changed nothing. Definitely making this on repeat.
Lucy Parissi says
So glad you liked it
RACHEL says
THIS WAS EXCELLENT – THANK YOU!
Marisa Rietti says
Just made this. Hubby loved it! A real hit. The only substitution I made was for the sour cream (we don’t buy any because I never use it). I used light cream cheese with some skim milk to make the texture similar to sour cream. It was yummy! Thank you for sharing this
Lynn | The Road to Honey says
What?!! You mean you didn’t get any insane cravings for chalk? Phewww! I bet your hubby was glad that he didn’t have to make 3 am runs to the market for pickles and other weird cravings.
But I have to say Lucy, I may not be preggers (at least I hope not) but you certainly have me craving this gorgeous Chicken with Marsala. That sauce alone. . .pour it in a cup and let me guzzle it down.
Btw. . .I love your secret about pounding the chicken. I always find that it makes the chicken super tender and frankly I won’t eat it any other way (I’m picky like that)
Lucy Parissi says
No insane cravings whatsoever. Other than a fondness for lots of orange juice! Yes pounding the chicken is what my mom always did (and does) and it’s the little things that make all the difference!
Dom says
that looks spectacular and so festive and jewelled! I do love a good marsala! I would use chicken thighs of course..