Chicken Marsala




  • 6 (1.5 pounds, total) boneless, skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sweet paprika
  • salt and fresh ground pepper, to taste
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup dry marsala wine
  • 1/2 cup water
  • 1/4 cup cornstarch
  • 1/4 cup heavy cream
  • chopped fresh parsley, for garnish


  1. Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
  2. Heat olive oil and butter in a skillet over medium-high heat.
  3. Add prepared chicken breasts to the hot oil and cook for 4 minutes per side, or until cooked through.
  4. Return skillet over medium-high heat and add the garlic. Cook for a minute.
  5. Add marsala wine; cook for 3-5 minutes, scraping up all the browned bits from the bottom of the skillet.
  6. Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
  7. Add heavy cream to the wine sauce and whisk until combined.
  8. Return chicken to the skillet and cook until sauce has thickened.
  9. Serve with rice or pasta


Like this Chicken Marsala recipe? Check out some more chicken recipes HERE.

recipe ingredients

cooking chicken


Chicken Marsala cooking

Chicken Marsala


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