Get ready to indulge in a rich and satisfying culinary experience! Chicken Marsala, a classic Italian-American dish, has been revamped with a creamy twist. Say goodbye to bland and hello to bold flavors as we dive into 20 mouth-watering Creamy Chicken Marsala Recipes with Mushrooms.
From comforting casseroles to zesty tacos, each recipe is carefully crafted to highlight the harmonious union of chicken, mushrooms, and cream. Whether you’re in the mood for a hearty skillet dinner or a decadent pasta dish, we’ve got you covered.
In this article, we’ll explore the versatility of Chicken Marsala by showcasing a diverse range of recipes that cater to different tastes, dietary needs, and cooking styles. From classic comfort food to innovative twists, every recipe is sure to delight your taste buds and leave you wanting more. So go ahead, get creative in the kitchen, and let the creamy goodness begin!
Classic Chicken Marsala with Garlic Butter Sauce
A rich and savory dish that combines the flavors of chicken, mushrooms, and garlic butter sauce, perfect for a special occasion or a cozy night in.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 tablespoons butter
– 1/2 cup Marsala wine
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season chicken with salt and pepper.
3. In a large skillet, sauté mushrooms and garlic in butter until tender.
4. Add Marsala wine and heavy cream; simmer for 2 minutes.
5. Place chicken breasts on top of mushroom mixture; bake for 20-25 minutes or until cooked through.
6. Serve with garlic butter sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Creamy Chicken Marsala with Parmesan and Thyme
A rich and savory dish that combines the flavors of marsala wine, creamy sauce, and herbs to create a mouthwatering main course. This recipe is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts
– 1 cup Marsala wine
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 2 cups chicken broth
– 1 teaspoon dried thyme
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season the chicken with salt, pepper, and flour.
3. In a large skillet, melt butter over medium-high heat. Add chicken and cook until browned, about 5 minutes per side.
4. Transfer the chicken to a baking dish and set aside.
5. Reduce heat to medium and add Marsala wine to the skillet. Scrape up any browned bits from the bottom.
6. Stir in heavy cream and chicken broth. Bring to a simmer and cook until slightly reduced, about 2 minutes.
7. Add thyme and Parmesan cheese. Simmer for an additional minute.
8. Pour the sauce over the chicken and bake for 20-25 minutes or until cooked through.
Cooking Time: 35-40 minutes
Slow Cooker Chicken Marsala with Herbs
Savor the rich flavors of Italy with this easy-to-make slow cooker recipe, perfect for a cozy dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 cup marsala wine (or substitute with dry white wine)
– 1/4 cup chicken broth
– 2 tbsp butter
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In the slow cooker, combine chicken, marsala wine, chicken broth, butter, thyme, rosemary, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, stir in chopped parsley (if using).
4. Serve hot, garnished with additional parsley if desired.
Cooking Time: 3-8 hours
One-Pan Chicken Marsala with Spinach and Cream
Elevate your dinner game with this rich and creamy one-pan dish, featuring tender chicken, sautéed spinach, and a decadent Marsala sauce.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/2 cup heavy cream
– 2 tablespoons Marsala wine
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large oven-safe skillet, heat oil over medium-high. Add chicken; cook until browned, about 5 minutes.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Add spinach; cook until wilted, about 1 minute.
5. Stir in cream, Marsala wine, and thyme. Bring to a simmer.
6. Transfer skillet to oven; bake for 15-20 minutes or until chicken is cooked through.
7. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Gluten-Free Chicken Marsala with Almond Flour
Gluten-Free Chicken Marsala with Almond Flour Recipe
Summary: This recipe combines the flavors of chicken, mushrooms, and Marsala wine to create a rich and savory dish that’s also gluten-free. With almond flour as a substitute for traditional breadcrumbs, this dish is perfect for those looking for a wheat-free alternative.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/2 cup Marsala wine
– 2 tablespoons almond flour
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper.
3. In a large skillet, melt butter over medium-high heat. Add mushrooms and cook until tender, about 5 minutes.
4. Add garlic and Marsala wine to the skillet, stirring to combine. Bring to a simmer and cook for an additional 2-3 minutes.
5. Dip each chicken breast in almond flour, shaking off excess. Place coated chicken in the skillet with the mushroom mixture. Cook until golden brown on both sides, about 6-8 minutes per side.
6. Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes or until cooked through.
Cooking Time: 25-30 minutes
Chicken Marsala Pasta with Sun-Dried Tomatoes
A rich and flavorful pasta dish that combines the savory taste of chicken, mushrooms, and sun-dried tomatoes with a hint of Marsala wine.
Ingredients:
– 8 oz. pasta (e.g., fettuccine or linguine)
– 1 lb. boneless, skinless chicken breasts, sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup Marsala wine
– 2 tbsp. olive oil
– 1 tsp. dried thyme
– Salt and pepper to taste
– 1 cup sun-dried tomatoes, chopped
– 1/4 cup grated Parmesan cheese
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add mushrooms and cook until they release their moisture and start browning, about 3-4 minutes.
4. Add Marsala wine to the skillet and stir to deglaze. Bring mixture to a simmer and cook for 2 minutes.
5. Stir in thyme, salt, and pepper. Add cooked chicken back into the skillet and toss to coat with mushroom sauce.
6. Toss cooked pasta with chicken and mushroom sauce. Top with sun-dried tomatoes and Parmesan cheese.
Cooking Time: Approximately 20-25 minutes.
Baked Chicken Marsala with Mozzarella Cheese
Elevate your dinner game with this creamy and flavorful baked chicken dish, featuring the richness of Marsala wine and melted mozzarella cheese.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup Marsala wine
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 8 ounces fresh mozzarella cheese, sliced
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together Marsala wine, olive oil, garlic, and thyme.
3. Place chicken breasts in a baking dish and brush the Marsala mixture evenly over both sides of the chicken.
4. Season with salt and pepper to taste.
5. Top each chicken breast with a slice or two of mozzarella cheese.
6. Bake for 25-30 minutes or until the chicken is cooked through and the cheese is melted and golden brown.
Cooking Time: 25-30 minutes
Keto Chicken Marsala with Heavy Cream
Keto Chicken Marsala with Heavy Cream: A Rich and Decadent Low-Carb Delight
This recipe is a creative twist on the classic chicken marsala, substituting heavy cream for the traditional cream to keep it keto-friendly. The result is a rich, indulgent dish that’s sure to satisfy your cravings.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup (1 stick) unsalted butter
– 2 cups mushrooms (button or cremini), sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup Marsala wine (or dry sherry)
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Season chicken with salt, pepper, and thyme.
3. In a large skillet, melt butter over medium-high heat. Add mushrooms and cook until golden brown, about 5 minutes. Remove from heat and set aside.
4. In the same skillet, add garlic and cook for 1 minute.
5. Add chicken to the skillet and cook for 2-3 minutes per side, or until cooked through.
6. Pour in heavy cream, Marsala wine, and mushroom mixture. Simmer for 5 minutes, stirring occasionally.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Chicken Marsala Stuffed Peppers with Ricotta
Transform ordinary bell peppers into a mouthwatering main course by filling them with creamy ricotta, chicken, and the rich flavors of Marsala wine. This simple yet impressive dish is perfect for special occasions or weeknight meals.
Ingredients:
– 4 large bell peppers, any color
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 1 cup ricotta cheese
– 1/2 cup Marsala wine
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers, removing seeds and membranes. Place them in a baking dish.
3. In a large skillet, sauté chicken and Marsala wine until cooked through.
4. In a bowl, combine cooked chicken, ricotta cheese, salt, and pepper. Stuff each pepper with the mixture.
5. Drizzle tops with olive oil and cover with foil. Bake for 30 minutes.
6. Remove foil and bake an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 40-45 minutes
Skillet Chicken Marsala with Rosemary and White Wine
Elevate your weeknight dinner game with this flavorful and aromatic skillet dish, featuring tender chicken, crispy rosemary, and a rich marsala wine sauce.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tbsp olive oil
– 4 sprigs of fresh rosemary, chopped
– 1 cup white wine (dry)
– 1 cup chicken broth
– 2 tbsp marsala wine
– 2 cloves garlic, minced
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the skillet and set aside.
3. Add the chopped rosemary, garlic, white wine, chicken broth, and marsala wine to the skillet. Stir to combine.
4. Return the chicken to the skillet and simmer until cooked through, about 10-12 minutes.
5. Season with salt and pepper to taste.
Cooking Time: Approximately 20-22 minutes
Chicken Marsala Meatballs in Creamy Sauce
Elevate your meatball game with this decadent recipe, featuring chicken and Marsala wine-infused meatballs in a rich and creamy sauce.
Ingredients:
– 1 pound ground chicken
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 cup Marsala wine
– 1 can (28 oz) crushed tomatoes
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, combine chicken, breadcrumbs, egg, parsley, garlic, Parmesan cheese, salt, and pepper. Mix until just combined.
3. Form into meatballs and place on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 15-20 minutes or until cooked through.
4. In a large skillet, combine Marsala wine, crushed tomatoes, and heavy cream. Bring to a simmer and cook for 5-7 minutes or until the sauce has thickened slightly.
5. Add the meatballs to the sauce and simmer for an additional 2-3 minutes. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Chicken Marsala Risotto with Mushrooms and Peas
Elevate your dinner game with this creamy and flavorful Chicken Marsala Risotto, packed with sautéed mushrooms, tender peas, and juicy chicken.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tbsp olive oil
– 1 large onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup Marsala wine
– 2 tbsp butter
– 1 cup frozen peas
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook chicken in a skillet with olive oil until browned; set aside.
3. In same skillet, sauté onion and mushrooms until tender.
4. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Gradually add warmed broth, Marsala wine, and butter, stirring continuously.
6. Add cooked chicken, peas, salt, and pepper; stir to combine.
7. Transfer skillet to preheated oven and bake for 15-20 minutes or until rice is tender.
Cooking Time: Approximately 30-40 minutes
Grilled Chicken Marsala with Lemon Zest
Elevate your grilled chicken game with this flavorful twist, combining the richness of marsala wine and the brightness of lemon zest. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup marsala wine
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 cup chicken broth
– 2 lemons, zested and juiced
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together marsala wine, olive oil, garlic, thyme, and chicken broth.
3. Brush the mixture on both sides of the chicken breasts.
4. Grill chicken for 5-6 minutes per side, or until cooked through.
5. During the last minute of grilling, sprinkle lemon zest on top of each breast.
6. Let chicken rest for a few minutes before serving. Serve with additional lemon wedges and chopped parsley, if desired.
Cooking Time: 15-20 minutes
Chicken Marsala Casserole with Breadcrumbs
This rich and satisfying casserole combines the flavors of sautéed chicken, mushrooms, and marsala wine with crispy breadcrumbs for a comforting meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup Marsala wine
– 1/2 cup heavy cream
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup breadcrumbs
– 2 tbsp butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. Sauté chicken, mushrooms, and thyme in butter until cooked through.
3. In a separate bowl, whisk together Marsala wine and heavy cream.
4. Combine cooked chicken mixture with the Marsala cream sauce.
5. Transfer mixture to a baking dish and top with breadcrumbs.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 30-35 minutes
Instant Pot Chicken Marsala with Shallots
Elevate your dinner game with this creamy and savory Instant Pot recipe, featuring chicken breasts cooked to perfection in a rich Marsala wine sauce, accompanied by caramelized shallots.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 large shallots, peeled and sliced
– 1/4 cup butter
– 1/2 cup Marsala wine
– 1/2 cup chicken broth
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press “Saute” on the Instant Pot and melt butter. Add sliced shallots; cook until caramelized, stirring occasionally.
2. Add chicken breasts, Marsala wine, chicken broth, thyme, salt, and pepper. Stir to combine.
3. Close the lid and set valve to “Sealing”. Cook on “High Pressure” for 10 minutes.
4. Let pressure release naturally for 5 minutes before quick-releasing any remaining steam.
5. Remove chicken and shallots; serve with sauce spooned over top. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Chicken Marsala Flatbread with Caramelized Onions
Elevate your pizza game with this savory flatbread recipe, featuring tender chicken, sweet caramelized onions, and a rich Marsala wine sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups all-purpose flour
– 1 tsp salt
– 1/4 cup olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup Marsala wine
– 1 tbsp butter
– 1 cup shredded mozzarella cheese
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large skillet, cook chicken breast until cooked through, then set aside.
3. In the same skillet, sauté onions and garlic until caramelized, about 20-25 minutes.
4. Roll out flatbread dough to desired thickness.
5. Spread caramelized onions over the dough, leaving a small border around edges.
6. Top with cooked chicken, Marsala wine sauce (simmer butter, Marsala wine, and thyme), and mozzarella cheese.
7. Bake for 12-15 minutes or until crust is golden brown.
Cooking Time: 30-35 minutes
Chicken Marsala Soup with Wild Rice
This hearty soup combines the rich flavors of chicken, mushrooms, and marsala wine with the nutty texture of wild rice. Perfect for a cozy evening meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup wild rice
– 4 cups chicken broth
– 1/2 cup marsala wine
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken; cook until browned, about 5 minutes. Remove from pot.
2. Add more oil if needed, then sauté mushrooms, onion, and garlic until tender, about 5 minutes.
3. Add wild rice, broth, marsala wine, thyme, salt, and pepper to the pot. Stir to combine.
4. Return chicken to the pot; bring to a simmer.
5. Reduce heat to low; cook, covered, for 20-25 minutes or until rice is tender and liquid has been absorbed.
Cooking Time: 25-30 minutes
Chicken Marsala Tacos with Avocado Crema
Elevate your taco game with this creative fusion of Italian and Mexican flavors. Chicken breasts are cooked in a rich Marsala wine sauce, then wrapped in crispy tacos shells and topped with creamy avocado crema.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup Marsala wine
– 2 tbsp butter
– 1 tsp dried thyme
– 8-10 corn tortillas
– Avocado crema (see below)
– Optional toppings: diced onions, cilantro, lime wedges
Instructions:
1. In a large skillet, melt butter over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add Marsala wine, thyme, and salt. Simmer for 10-12 minutes or until chicken is cooked through.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by placing chicken onto a warmed tortilla, then topping with avocado crema (see below).
5. Serve immediately.
Avocado Crema:
– 2 ripe avocados
– 1/2 cup sour cream
– Juice of 1 lime
– Salt to taste
Mash avocados in a bowl. Mix in sour cream, lime juice, and salt. Refrigerate until ready to use.
Cooking Time: 20-25 minutes
Air Fryer Chicken Marsala with Crispy Coating
This recipe combines the rich flavors of Marsala wine and mushrooms with a crispy coating, all achieved through the magic of the air fryer. The result is a tender and juicy chicken breast with a satisfying crunch.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup Marsala wine
– 1 tablespoon Dijon mustard
– 1 teaspoon dried thyme
– 1/2 cup panko breadcrumbs
– Salt and pepper to taste
– Cooking spray or non-stick cooking spray
Instructions:
1. Preheat air fryer to 400°F (200°C).
2. In a bowl, whisk together olive oil, garlic, Marsala wine, Dijon mustard, thyme, salt, and pepper.
3. Add the chicken breasts to the marinade, coating evenly. Let sit for at least 30 minutes or up to several hours in the refrigerator.
4. Remove chicken from marinade, letting any excess liquid drip off. Sprinkle panko breadcrumbs over both sides of the chicken.
5. Place the chicken in a single layer in the air fryer basket. Cook for 12-15 minutes, shaking halfway through.
Cooking Time: 12-15 minutes
Chicken Marsala Sliders with Garlic Aioli
Elevate your slider game with these decadent Chicken Marsala Sliders, topped with creamy Garlic Aioli.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 1/2 cup marsala wine
– 2 tbsp butter
– 2 cloves garlic, minced
– 1 cup breadcrumbs
– Salt and pepper to taste
– 4 hamburger buns
– Garlic Aioli (recipe below)
Instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, whisk together marsala wine, butter, garlic, salt, and pepper.
3. Dip each chicken piece into the marsala mixture, then coat with breadcrumbs.
4. Place coated chicken on a baking sheet lined with parchment paper and bake for 15-20 minutes or until cooked through.
5. Meanwhile, toast hamburger buns.
6. Assemble sliders by placing a few pieces of chicken onto each bun.
7. Top with Garlic Aioli (see below) and serve immediately.
Garlic Aioli:
– 1/2 cup mayonnaise
– 3 cloves garlic, minced
– Salt to taste
Mix all ingredients until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 20-25 minutes
Summary
Get ready to elevate your chicken dishes with these 20 creamy and delicious Chicken Marsala recipes! From classic to creative, each recipe features tender chicken, savory mushrooms, and rich marsala wine. Try making a creamy garlic butter sauce or pairing with parmesan and thyme for added depth. For a twist, add spinach and cream, or go gluten-free with almond flour. With options ranging from slow cooker to air fryer, there’s something for every cook and taste bud. Dive in and discover your new favorite Chicken Marsala recipe!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
