This is a straightforward homemade version of Applebee’s Chicken Marsala — pan-seared chicken smothered in a creamy mushroom wine sauce that feels way fancier than it is. Done in 30 mins, tastes like a date night win.
Jump to RecipeWhy I Like This Recipe
I made this on a whim. Honestly? I wasn’t even hungry. But then the smell hit — garlic, butter, that rich marsala sauce bubbling in the pan — and I was like yeah, okay, I’m eating dinner at 4:30pm today. No regrets. None
Quick Summary
- Prep time: 10 mins
- Cook time: 20 mins
- Flavor: creamy, earthy, deeply savory
- Great for: chill dinners, food that feels fancy, second helpings
Ingredients
- 1¼ lbs chicken breast (or tenders)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup flour (for dredging)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 8 oz brown mushrooms, halved or thick sliced
- ½ tsp onion powder
- 2 garlic cloves, minced
- ¾ cup dry marsala wine (not sweet!)
- ¾ cup low-sodium chicken stock
- ½ cup heavy cream
- 2 tbsp chopped fresh parsley
How To Make Chicken Marsala
- Slice chicken lengthwise into 4 thinner cutlets. Pound them out to ⅓” thick.
- Season with salt + pepper, then dredge in flour. Shake off extra.
- Heat oil + butter in a skillet. Sear chicken 3–4 mins per side until golden and cooked through. Set aside.
- Toss mushrooms into the same pan. Sauté 5 mins until browned.
- Add garlic + onion powder, cook for 30 secs.
- Pour in marsala wine, scrape the brown bits. Simmer 4–5 mins.
- Add chicken stock, then slowly stir in heavy cream. Simmer 4–5 more mins till slightly thick.
- Return chicken to the pan. Spoon sauce on top, simmer 2 mins more. Finish with parsley.
Tips for Success
- Don’t skip pounding the chicken — it cooks evenly and faster.
- Use dry marsala wine — not sweet. It makes a huge difference.
- Sauce thickens as it cools, so don’t panic if it’s a little loose.
- Chicken’s done at 165°F — use a thermometer if you’ve got one.
Storage and Reheating
- Fridge: Store leftovers in a sealed container for up to 3 days.
- Reheat: Skillet > microwave. Add a splash of broth or cream to loosen the sauce.
FAQs
Dry sherry or white wine with a splash of brandy works.
Sure — use full-fat coconut cream, but it’ll taste slightly different.
Just sub the flour with GF flour or cornstarch for dredging.
Yep — reheat gently to keep the sauce from separating.
Mashed potatoes, pasta, or even rice. And bread. Always bread.
Common Mistakes and How to Dodge Them
- Burning the garlic. Goes bitter fast — don’t walk away.
- Using sweet marsala. Totally changes the flavor. Dry is key.
- Overcooking the chicken. It’ll turn chewy. Watch your heat.
- Rushing the sauce. Let it reduce to concentrate the flavor.
- Dredging too heavy. Light coat of flour only — shake it off.
Nutrition Facts (Per Serving)
- Calories: 449 kcal
- Carbohydrates: 12g
- Protein: 35g
- Fat: 25g
- Saturated Fat: 11g
- Cholesterol: 135mg
- Sodium: 510mg
- Fiber: 1g
- Sugar: 3g
- Calcium: 55mg
- Iron: 2mg
Chicken Marsala Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy4
servings10
minutes20
minutes449
kcalIngredients
1¼ lbs chicken breast (or tenders)
½ tsp salt
¼ tsp black pepper
¼ cup flour (for dredging)
2 tbsp olive oil
1 tbsp unsalted butter
8 oz brown mushrooms, halved or thick sliced
½ tsp onion powder
2 garlic cloves, minced
¾ cup dry marsala wine (not sweet!)
¾ cup low-sodium chicken stock
½ cup heavy cream
2 tbsp chopped fresh parsley
Directions
- Pound chicken, season, dredge in flour.
- Sear in oil + butter, set aside.
- Sauté mushrooms, garlic, onion powder.
- Deglaze with wine, simmer.
- Add stock + cream, reduce.
- Return chicken, simmer, garnish with parsley.
Notes
- Always use dry marsala, not sweet.
- Heavy cream gives it that rich finish — don’t sub with milk.
- Perfect with mashed potatoes or fettuccine.
