Chicken with a Creamy Marsala Sauce Recipe -
Chicken with a Creamy Marsala Sauce Recipe
  • READY IN 30 mins

Chicken with a Creamy Marsala Sauce

Recipe by  

"This recipe is super quick and served over rice its amazing. Even picky eaters enjoy this one."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Mix flour, salt, and pepper in a shallow dish. Press chicken tenders in the flour to coat completely; shake gently to remove any excess flour.
  2. Heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. Melt the butter in the skillet. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.
  3. Pour the Marsala wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the wine is hot, about 30 seconds. Pour chicken stock into the skillet.
  4. Stir heavy cream and mustard together in a bowl; add to the skillet. Bring the mixture to a simmer and cook another 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2013

This recipe had a nice mild flavor and the sauce was good over the chicken and the rice that I served with it. I followed the recipe, except used half and half instead of the heavy whipping cream. Next time (and there will be a next time) I will probably add some seasoned salt, extra pepper, and minced garlic. Thanks Stephanie for a really good recipe.

Most Helpful Critical Review
Jan 01, 2013

I love Chicken Marsala when I go out to eat, but have never made it myself. I'm a pretty decent cook. I followed these directions to the T (with the only exception, I only had 1/2 and 1/2 on hand- no heavy cream). It didn't meet my expectations. It was ok, my family didn't complain, but didn't finish their plate either. I can't put my finger on what is missing, I will probably try other recipes and "play" with it, until I find that restuarant taste!

Nov 08, 2012

Wow, this was fantastic, and a huge hit with my family! I used 14 ounces of chicken tenders, and 8 ounces of slice mushrooms (cooked them in step 3 with the marsala and broth). I also subbed 1/2 and 1/2 for the cream, and dijon for the ground mustard, since that's what I had on hand. It was similar to chicken dishes with cream of mushroom soup, but probably much healthier/natural, and just as easy to make. Thank you!

Jan 09, 2015

I made this tonight because we just wanted something different. I made a few changes based on what we had available in the house - Pino grigio rather than Marsala wine and crushed garlic in place of ground mustard. I added mushrooms and served with fettuccine and it was delicious, just the change of pace we were looking for. I think maybe those reviewers who said they used half and half and didn't love the sauce might want to try again with heavy cream. The wine and stock in the recipe are so light that you really won't be able to get a rich sauce consistency or flavor with half and half. Just a thought! Thank-you for the yummy dinner!

Aug 28, 2013

We loved it. I followed the recipe exactly. If I had mushrooms on hand they would've went in. I served it with egg noodles. Though there were leftovers, they were gone the next day. Nice, easy, delicious meal.

Apr 23, 2015

I admit I started with the basics of this recipe but based on the previous reviews made a few changes. First, I was making this dish for two so some adjustments were due to that. My approach: Used 1 lb boneless, skinless chicken breasts. I pounded them to about 1/4" thickness. Before I dredged them in flour, I seasoned the flour with salt, black pepper, onion powder, garlic powder and paprika. I didn't measure but seasoned until the flour had a good flavor. I fried the chicken in 1T olive oil and 1T unsalted butter. As another reviewer did, I removed the chicken and then I added 1/2 medium diced onion, 2 cloves minced garlic to the remaining oil and butter - I added a 1tsp of olive oil. Cook onion and garlic for 2-3 minutes then added 5 oz sliced mushrooms. Cook for another 2-3 minutes and then added 2/3 cup of marsala and 2/3 cup chicken stock. Let it simmer for about 5 minutes then I added back the chicken and let it simmer another 10 minutes, then I slowly added 1/2 cup of cream with 1/2 tsp ground mustard. After a few minutes, taste the sauce - I added about 1/4 tsp salt and a 1T marsala. Let the sauce reduce by 1/3 or so. I served over whole wheat penne. This approach came out very well.

Jul 01, 2014

I made this recipe and my family loved it. I made the following additions/changes. Added 1 clove minced garlic, 1 teas. chicken seasoning, 1 teas. parsley and used half & half instead of heavy cream. Next time I will add fresh mushrooms. This is going in my favorites recipe box.

Apr 13, 2015

Was just ok


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  • Calories
  • 684 kcal
  • 34%
  • Carbohydrates
  • 12.9 g
  • 4%
  • Cholesterol
  • 236 mg
  • 79%
  • Fat
  • 42.1 g
  • 65%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 53.6 g
  • 107%
  • Sodium
  • 298 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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