Creamy Chicken Marsala

Creamy Chicken Marsala

  • Author: Eric
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


My Creamy Chicken Marsala can be enjoyed alone, with a side of vegetables, or on a bed of rice — which is my go to so I can drizzle on tons of that creamy sauce!



  • 1 lb. Organic Boneless Chicken Breast
  • 1/3 cup Dry Marsala Cooking Wine
  • 1/3 cup Organic Chicken Stock
  • 1/3 cup Heavy Whipping Cream
  • 5 oz. Fresh Mushrooms
  • 1 tsp. Worcestershire Sauce
  • 3 tsp. Minced Garlic
  • 3 tbsp. Butter
  • 3 tbsp. All Purpose Flour (separate 2 tsp for sauce)
  • 2 tsp. Ground Cumin
  • 1 tsp. Oregano
  • 1 tsp. Garlic Powder
  • 1 tsp. Ground Thyme
  • 2 tsp. Paprika
  • 1 tsp. Black Pepper
  • 1/2 tsp. Himalayan Pink Salt


  1. Begin by slicing the chicken breast using the butterfly technique. Season both sides with black pepper, salt, 2 tsp ground cumin and paprika. Slightly coat each side of the chicken breast with flour leaving 2 tsp of flour to the side for the sauce.
  2. Pre-heat cooking pan to medium heat. Add cooking oil. Cook each chicken piece for 4 minutes on each side and set the the side when done.
  3. Remove access oil from pan. Slightly lower heat to medium/low heat. Add butter, minced garlic and mushrooms allowing to cook for a few minutes while stirring. Add Marsala cooking wine and chicken stock to the pan and allow to cook for 2 to 4 minutes. Add whipping cream, oregano, garlic powder and stir.
  4. Add chicken and 2 tsp of flour to the pan stir and allow all ingredients to cook together for 8 minutes.
  5. Serve with rice.


Butterflying is a technique used to make the chicken thinner, which allows it to cook faster. Here is a video on the technique:

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


  • Calories: 356
  • Fat: 6.4g

Keywords: Chicken Marsala, marsala sauce