This Chicken Marsala in Wine recipe is a stovetop dinner that tastes like it came straight from a fancy restaurant—rich, creamy, and packed with flavor. Like, seriously – you’re going to want to lick your plate clean!!;)

Chicken Marsala in Wine – A Rich, Flavorful Stovetop Dinner

Honestly, I had never even heard of Chicken Marsala until I saw it tucked into the resources of a healthy eating program I joined a few months ago. Since I was ignoring all the seafood recipes (because I just don’t like seafood!), I was drawn to this particular one featuring chicken instead. It sounded a little strange—wine, mushrooms, and chicken? But I was game to try anything to help curb my enthusiastic hunger and give my body something nourishing.

Confession time: I didn’t grow up in a house with wine in the cupboards – ever! And here I am at age 57, still happily not drinking it—though I now know full well that sipping wine and loving Jesus are not mutually exclusive. That said, this recipe required wine. So off my sweet husband went to the local liquor store—where he boldly asked for help choosing wine for cooking. (Heaven knows, we had no clue what to get!)

All that to say: This stovetop dinner is SO good, you just might want to lick your plate clean. It’s the kind of recipe that makes your kitchen feel like a swanky restaurant—and has you wondering if you can afford your own cooking! (Tee hee!) It’s that good.

Why You’ll Love This Chicken Marsala Recipe

Feels fancy but is super easy to make
Uses simple ingredients (except maybe for the wine – if you’re like us and don’t normally have it in the cupboard!)
Makes enough for two—perfect for date night (with perhaps some bonus leftovers for lunch the next day)
Creamy, rich, and full of bold flavor
One-skillet stovetop meal—you don’t have to heat up the oven if it’s a hot day!

Ingredients for Chicken Marsala in Wine

For exact measurements and instructions, check out the full printable recipe card at the bottom of this post.

Boneless, skinless chicken breasts
Sliced mushrooms (The original recipe calls for cremini mushrooms, but I buy whatever mushrooms that are already sliced because that’s a shortcut I love. These were white mushrooms and worked just fine.)
Red onion or shallot (The “real” recipe called for shallots. I’ve never bought a shallot in my life!)
Garlic cloves
Chicken broth
Marsala wine (The original recipe called for “dry Marsala wine” – whatever that is! We used red wine that was cheap. In a pinch, we’ve also used cheap white wine. Both acheived a most delectably delicious taste in my non- wine connoisseur opinion!)
Heavy cream
Butter
Olive oil
Flour
Salt and pepper

How to Portion, Cook, and Freeze This Recipe to Fit Your Lifestyle

Note: This dish does not freeze well due to the creamy sauce, so I don’t recommend freezing it ahead. But here are some portioning tips:

Cooking for two? This recipe is perfect as-is. One chicken breast each (or share one and save leftovers).
Want leftovers for lunch? Make it as written and enjoy the extra portion the next day.

Favorite Cookware for 2!

If you’re cooking for 2, treat yourself to the perfect sized pans! You can find my favorites in my Amazon shop here on Amazon USA or Amazon Canada. (They are affilate links.)

Step by Step Instructions for Chicken Marsala

(For all the detailed instructions, refer to the printable recipe card at the bottom of this post.)

Butterfly the chicken breasts
2.Pound them thin and season with salt and pepper
3.Dredge chicken in flour
4.Sear in hot olive oil until golden brown on both sides
5.Saute onions, garlic, & mushrooms in pan.
6. Add all liquids & simmer until reduced and thickened.

Helpful Tips When Making This Recipe

No need to hunt down Marsala wine—any inexpensive red or white wine works great.
Don’t skip pounding the chicken! It helps it cook evenly and soak up all the flavor.
Let the sauce simmer down until it thickens—that’s where the magic happens.
Swap in shallots if you have them, but red onion works perfectly fine.

Substitutions and Variations for Chicken Marsala

Mushrooms: Use cremini, white, or portobello—whatever you prefer.
Wine: Marsala is traditional, but red or white works too. I do think the wine is the secret ingredient that makes this recipe lip smacking good, but if you’d rather not use it, you can substitute chicken broth instead.
Cream: Substitute half-and-half for a lighter sauce.
Gluten-free? Use a gluten-free flour blend for dredging.

Grandma Rita’s Kitchen Tips

Don’t let a “fancy” ingredient like wine scare you off. Cooking is about experimenting, adapting, and having fun in your own kitchen. If you don’t have an ingredient, swap it! Make notes, taste-test as you go, and discover what works best for your family.

Side Dishes to Serve with This Recipe

A quick search showed me that many people enjoy this recipe with pasta or mashed potatoes on the side.
Since we’re working on eating “lighter”, we like this with grilled asperegus or roasted cauliflower with a side salad.

Other Stovetop Recipes You Might Enjoy:

Homemade hamburger helper with corn
One pot chicken and pasta
One pan chicken florentine (also SO delicious!)
This is one of my mother-in-law’s favorite mennonite sausage recipes for dinner

Free printable set!!

Snag the planner I use to simplify grocery trips and dinners!

Don’t lose track of this recipe! Save it on Pinterest so it’s ready when you need it. Follow me on Pinterest for even more meal ideas and inspiration for your home.