Creamy Chicken Marsala

Creamy Chicken Marsala

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"An easy 20-minute, delicious, and creamy chicken marsala! Serve over whole wheat pasta or brown rice."
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20 m servings 355 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 539 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until browned, 3 to 5 minutes. Stir onion and mushrooms with the chicken; continue cooking until the onion is translucent, 5 to 7 minutes. Pour cream of mushroom soup and Marsala wine over the chicken mixture; cook until hot and the chicken is no longer pink in the middle, 3 to 5 minutes.


  1. 22 Ratings

Most helpful positive review

As I live in Japan, I had to substitute some of the ingredients because I couldn't get Marsala wine or the mushrooms. I used "Akadama" which is a sweet red wine and I substituted "shitake" mush...

Most helpful critical review

made this recipe as written. Way too much marsala and chicken was very bland. Made it again with minor tweeking. I seasoned the chicken before browning and used 1/2 the Marsala. At the end I sti...

As I live in Japan, I had to substitute some of the ingredients because I couldn't get Marsala wine or the mushrooms. I used "Akadama" which is a sweet red wine and I substituted "shitake" mush...

Excellent. Changes...I used thighs and fried in pan with skin on. Removed thighs from pan and removed skin. Drain fat and add 2 TBLS butter and sauté onions and fresh mushrooms. Add in soup, win...

This was an incredibly easy recipe and tasted great! I added a bit of truffle oil with the mushrooms and needed to season the sauce a bit more with salt and pepper even after seasoning the chic...

A wonderful and quick dish, just what I was looking for to use some pantry items. I used fresh button mushrooms I had on hand. Served with mashed potatoes.

This recipe was the most flavorful Chicken marsala I have made in a long time.It was so simple without having to dredge the chicken in flour but still able to aquire the taste I wanted.Use fat f...

It would have been too bland, but I gussied it up with a pinch of fresh rosemary and parsley, and added more salt and pepper.

Super easy! I've made this recipe of times. My teenagers love it.

This was so easy and so good! Followed the recipe exactly except I let it simmer covered for about 45 minutes - steam built up under the lid and caused the sauce to be a little thin. Next time ...

I liked this recipe. I substituted Publix baby bellas for the mushrooms and used low sodium cream of mushroom, which made the sauce a little runnier than I expected. I used some Wondra flour to ...

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