This Easy Chicken Marsala is one of the easiest dinners ever! It’s creamy, succulent, ultra-flavorful, and easy to pull off. It comes together in about 30 minutes, making it the perfect weeknight meal in my book. Stovetop instructions are also included.
Easy Chicken Marsala Recipe Highlights
This Easy Instant Pot Chicken Marsala is one of the easiest dinners ever! And the best part is that you can make it in your instant pot or stovetop.
Today’s recipe is all about ease. Quick and easy food. That tastes darn good. So, if you’re craving something scrumptious, you’ve come to the right place. A party in your mouth is about to happen.
This chicken recipe is creamy, succulent, ultra-flavorful, and easy to pull off, and it comes together in about 30 minutes, which in my book, makes it the perfect weeknight meal.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Chicken breasts
- All-purpose flour
- Salt and freshly ground black pepper
- Garlic powder
- Butter
- Olive oil
- Mushrooms
- Shallot
- Garlic
- Marsala wine
- Chicken stock
- Heavy cream
- Parsley to garnish
How to Make Chicken Marsala Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Season The Chicken
Season all-purpose flour with salt, pepper, and garlic powder. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.
- Brown The Chicken
Brown the chicken on both sides, remove and set aside.
- Saute The Veggies & Add The Liquids
Sauté mushrooms, shallots, and garlic until tender. Add Marsala wine and chicken stock; mix to combine.
- Cook
This step will slightly change depending on if you are using the instant pot or the stovetop. Basically, you have to reduce the sauce, add the chicken and finish thicking the sauce. See the recipe card for details instructions for your chosen cooking method.
Tip To Brown Meat In The Instant Pot
The trick to brown meat in the Instant Pot is to do it in small batches and not turn until they have formed a crust on the bottom, or they will stick.
Expert Tips To Make Marsala Chicken
Cutting your chicken breasts horizontally in half is best if they are too large.
When making savory dishes like Chicken Marsala, dry Marsala is the best option. Sweet Marsala wine is best for desserts, such as Tiramisu.
Cover chicken with foil while you thicken the sauce to keep it warm.
Storing
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Serving Ideas
This Chicken Marsala recipe makes enough creamy sauce to serve over pasta. Mashed potatoes or rice are a good option too. To keep it low carb, serve over cauliflower rice or zucchini noodles!
Frequently Asked Questions
Yes, you can! Let the chicken cool completely. Place it in a freezer-safe container and freeze it for up to two months. When ready to eat, thaw in the refrigerator and reheat covered with foil in an oven preheated to 350º F until warmed through for best results.
To make Marsala chicken, you need Marsala wine; otherwise, you are making just creamy chicken with mushrooms.
To make Marsala chicken you need dry Marsala wine. Sweet Marsala wine is best for desserts, such as Tiramisu.
Absolutely! Follo the instruction in the recipe card below.
More Recipes You’ll Love!
- Instant Pot Cuban Pulled Pork
- Easy Instant Pot Stroganoff Meatballs
- Instant Pot Mashed Potatoes
- Instant Pot Barbecue Ribs
- Instant Pot Mexican Pulled Pork
- Instant Pot Teriyaki Turkey Meatballs
- Easy Instant Pot Beef and Broccoli
- Instant Pot Hawaiian Pineapple Pork
- More Recipes
Recipe Card 📖
Easy Chicken Marsala
Ingredients
- 4 – 5 skinless boneless, chicken breasts
- ½ cup (70 g) all-purpose flour ,for dredging
- Kosher salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 3 tablespoons (42 g) butter
- 3 tablespoons (45 ml) olive oil
- 8 oz (250 g) mushrooms ,stemmed and halved
- 1 shallot ,thinly sliced
- 3 garlic ,minced
- 2/3 cup (160 ml) Marsala wine
- 2/3 cup (160 ml) chicken stock
- ½ cup (120 ml) heavy cream
- Parsley to garnish
Instructions
PRESSURE COOKER INSTRUCTIONS:
- Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them; pound them with a flat meat mallet, until they are about 1/4-inch thick. You can also cut the chicken breasts in half horizontally or buy them thinly sliced.
- Put the flour on a shallow platter and season with a fair amount of salt, black pepper, and garlic powder; mix with a fork to distribute evenly. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.
- Turn the Instant Pot ON, select "saute" mode, and adjust the heat to more. When hot, add 2 tablespoons of oil and 2 tablespoons of butter. When melted, Add the 2 – 3 chicken breasts into the pot and fry on each side until golden, turning once. Remove the chicken to a large platter in a single layer to keep it warm. Repeat with the rest of the chicken breasts.
- Add the remaining oil and butter to the pot. When melted, add mushroom, shallots, and garlic. Cook for 5 – 7 minutes, or until the mushrooms are lightly browned, stirring occasionally. Season with salt and black pepper to taste.
- Add Marsala wine and chicken stock to the pot. Mix to combine. Cook for about 3 – 5 minutes to reduce the wine – scrape any brown bits from the pot into the liquid. Press "cancel".
- Lay chicken on top of the mushrooms. Secure the lid to the instant pot. Close pressure release valve. Select "poultry" and adjust the cooking time to 10 minutes.
- When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Then remove the lid. Press “cancel”
- Transfer chicken to a serving plate and cover with foil to keep it hot, if desired.
- Select “saute” adjust to normal. Add heavy cream; mix to combine. Cook for about 5 minutes, or until the sauce is slightly thickened, stirring occasionally. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.
- Garnish with fresh chopped parsley, if desired. Serve hot.
STOVETOP INSTRUCTIONS:
- Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them; pound them with a flat meat mallet, until they are about 1/4-inch thick. You can also slice the chicken breasts in half horizontally or buy them thinly sliced.
- Add the flour to a shallow platter and season with a fair amount of salt, black pepper, and garlic powder; mix with a fork to distribute evenly. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.
- Heat the oil and 2 tablespoons of butter and 2 tablespoons of oil in a large skillet over medium-high heat. When melted, brown the chicken, turning once, until it is golden and just barely cooked through, about 5 – 6 minutes. Transfer the chicken to a plate and set aside.
- Add the remaining oil and butter to the skillet. When melted, add mushrooms, shallots, and garlic. Cook for 5 – 7 minutes, or until the mushrooms are lightly browned, stirring occasionally. Season with salt and black pepper to taste.
- Add Marsala wine to the skillet and cook for about 3 – 5 minutes to reduce the wine – scrape any brown bits from the skillet into the liquid. Add the chicken stock and heavy cream; mix to combine. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 – 15 minutes
- Add the chicken back to the skillet, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 – 3 minutes.
- Garnish with fresh chopped parsley, if desired. Serve hot.
- If your chicken breasts are large, it’s best first to cut them in half horizontally before you pound them.
- When making savory dishes like Chicken Marsala, dry Marsala is the best option. Sweet Marsala wine is good for dessert, such as Tiramisu.
- Cover chicken with foil while you thicken the sauce to keep it warm.
Nutrition
This recipe was originally published in February 2018. The recipe remains the same, but more notes, tips, photos, and information were added to the post in February 2023 to make it as helpful as possible!
Hi! I love this recipe…it came out so good in the instant pot! How would I adjust the recipe to do this in the crockpot?
Hello Richelle! This is a family fave =) It sounds like you nailed it! I have done it in the slow cooker yet but I would suggest following the same step and then cooking in the slow cooker on LOW for 4-5 hours, or HIGH for 2-3 hours. Thanks so much for trying my recipe and taking the time to come back and let me know.
This was delicious! My husband and kids ate it all. I used chicken tenderloins and used my food processor to chop everything for me which made the process quicker. I will definitely be making this again. Thank you for a great recipe.
Hello Shanna! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
This was a super tasty meal that my family really enjoyed but my only complaint it that it is posted as a 30-40 minute meal. The frying of the chicken alone so that is browned (I used 4 chicken breasts cut it half for a total of 4 breasts) took 20 minutes by itself. After prepping and chopping, frying the meat and cooking everything in the instant pot it took me close to 2 hours to fully prepare the meal. I am not a notice cook but 30 minutes isn’t accurate. This isn’t a fast weekday meal but we did really enjoy the end results.
Sorry, I did not mean a grand total of 4
chicken breast but a total of 8 breasts that I could fry fo breasts at a time in the Instant Pot.
Hello Alex! So glad you enjoyed this recipe. Thanks so much for trying my recipe and for your feedback.
Thanks for sharing!
Hello YtheWait! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
My kids are very picky so I never find something that makes them all happy. But I finally found something that everybody at home loves, this chicken marsala! Thank you so much for the recipe, I cook it often and it is always delicious.
Hello Monica! My kids are also super picky when it comes to food. So glad everyone enjoyed it!!Thanks so much for trying my recipe and for taking the time to come back and let me know.
This was delicious!! I’m new at the instapot and this was my best dinner yet! I made some changes based on what I had. We love mushrooms, so I used a package of baby portobellos. I used a small onion rather than a shallot. I added chopped bacon. I wanted a little extra sauce, so I used just shy of a cup of Marsala wine, chicken bone broth, and cream. The sauce was a little thin and I thickened it at the end with some water and flour. I served it over angel hair pasta.
There’s only 2 of us in the house. I used two big chicken breasts. I pounded them down and cut them to make 4 smaller pieces. With the pasta, it was a perfect dinner for 2 with just the right enough leftovers for lunch the next day! I’m not a good cook and my husband does most of the cooking, but I try to contribute and make dinner one or two nights a week. He said this was the best thing I’ve ever made him!! It was super easy and very delicious!!
Hello Jackie – Wow, what a compliment! I’m so glad you and your husband enjoyed it. Thank you so much for taking the time to come back and let me know!
Best recipe ever. I make it all the time. I serve it over hot buttered noodles.
Can I use minced Garlic….how much?
Hello Nancy – Yes, you can! 3-4 minced cloves would do it. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello Shannon! I’m so glad you love this too. Thanks so much for trying my recipe and for taking the time to come back and let me know!
I don’t have a poultry button, what else should I select?
Hello Angela! You can use the pressure cook button and adjust the time. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Mine didn’t turn out flavorful at all. I had to double the recipe though. I didn’t leave anything out, just no flavor. Any idea what I did wrong?
Hello Cam, this recipe is very flavorful so I have no idea what happened. I am sorry this recipe didn’t work for you. Thanks for trying my recipe though.
This was absolutely delicious! Made it tonight, the whole family loved it! Thank you!!
Hello Julie! Sounds like you nailed it =) I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Great recipe and only my third attempt at the instant pot. Winner winner chicken dinner.
Hello Susan! This is one of our fave. I’m happy you enjoyed it. Thank you for taking the time to come back and let me know! =)
Only my 3rd item I’ve cooked in my Instant Pot and this was a winner winner chicken dinner! Super flavorful and as easy as the recipe read. Going in my recipe box!
Hello Susan! This is one of our fave. I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
Question ~ my son really dislikes mushrooms. If I leave them whole or just halve them, will them stay intact enough for him to pick them out? Thank you!
Oops, *they* not them!
😉
Hello LeighAnne! Yes, they stay whole after cooking so he will be able to pick them out. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
This looks so good and planning on making tomorrow! Just wanted to check the time….10 min with poultry button after sauteeing 2-3 per side is not too long for chicken breasts that have been pounded down to 1/4 inch? Hoping to not overcook the chicken.
Hello Laura!Thanks for your interest in my recipe. Yes, you saute the chicken just to give a nice brown color. Then cook for 10 min on high pressure. Please come back and let me know how you like it. ?
I would like to make this for a potluck at work. What is the best type of Marsala wine to use for this recipe? Thank you!
Hello Vonnie! I use dry Marsala. Sweet Marsala is used mostly for desserts. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
BEST CHICKEN MARSALA EVER!!! Thanks for the recipe.
Hello Samantha! Thanks so much for trying my recipe and for taking the time to come back and let me know!
I know the chicken is marsala chicken but what if we used some other type of wine would it change the taste completely?
Hello Samatha! It wouldn’t be Marsala chicken, but it will be still delicious. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Yummy! Thank you for the great recipe my family loves!
Hello Pam! Thanks so much for trying my recipe and for taking the time to come back and let me know!
I just made this and it came out perfect!
Very easy to make and my family loved it, I’ll have to double the recipe next time since there were no leftovers!! Thank you!!
Hello Natalie! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
I would love to try this but recently found that I must eliminate Dairy. Any suggestions?
Hello Stacey! I have seen that people use coconut cream instead, or blend silken tofu until smooth to substitute heavy cream. I haven’t tested this recipe with those alternate ingredients so I cannot say if they will change the taste or texture, however, if you do try please let me know the outcome. Thanks for your interest in my recipe.?
Made this other day and we really liked it. My hubby and I tried the sauce before playing and agreed we miss the tarragon I normally add, we added during the last step and will do so again tonight with leftovers. We have been looking forward since the other day. I am new to instant pot but we love your recipes so much, thank you.
Hello Debb! Thank you so much for trying my recipe, and I’m very happy that you and your husband enjoyed it!!
I made this my first time using my InstantPot. Apart from user error on my part getting it warmes up, it was a breeze to make. One of the most delicious recipes I’ve ever made. Even the kiddos loved it. THANK YOU!!!
Hello Katy! So glad you enjoyed this, thanks so much for trying my recipe!
I never comment on blogs but had to tell you how much we loved this recipe tonight. My husband said he would order it at a restaurant! One thing I was wondering, I did the mushrooms in halves as the recipe calls for but noticed your photo has them sliced. Which way would you recommend? Thanks for an amazing recipe!!
Oooh, YAY Jackie! Wow, what a compliment! I’m so glad you enjoyed this chicken marsala recipe and thank you so much for taking the time to come back and let me know!
Can I use chicken thighs with skin on? Will it be too greasy?
Hello Alison! Thanks for your interest in this recipe. I think you can use thighs but without the skin. Be sure to shout out if you have any questions!
I made Marsala chicken once, several years ago. I would like to try your recipe. I have one question that came up when I made the other, and I can’t remember which way I went with it! When I went to buy the wine, there was dry and there was sweet Marsala. Which is used in this recipe?
Thanks!
Hello Lana! I like to use sweet for desserts and dry for savory recipes. But when Marsala wine is used for cooking, the difference is minimal so don’t worry if you have to substitute one for the other.
This was absolutely delicious. I added fresh asparagus with the cream and simmered until tender. A big hit.
Hello Liv! I’m SO GLAD you enjoyed it. I will add asparagus next time, sound delish. Thank you for taking the time to come back and let me know!?
This dish reheats really nicely too! Thanks so much for the recipe.
Hello Liv! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Were only 2 in our family so I will use 2 breasts. Should I cut the cooking time in half? (From 10 minutes to 5 minutes)
Hello Carolyn! No, you don’t need to adjust the cooking time because the time is based on the size, and not the quantity of food. Thanks for your interest in my recipe.
Oriana, my family thamks you sooo much for this awesome recipe!! The flavor is amazing and it tastes heavenly. We have only had our instant pot for about a month and this is our “go to” for dinner quite often.
Hello John! Thank YOU for trying my recipe. I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Made this as one of our first instant pot recipes…. and my goodness was this good. This has been added to the list of must make meals in our household. I will be recommending this to everyone.
Our chicken breasts were rather large (Thanks Sam’s Club) so I actually did all of the sautéing in a large pan, deglazed then continued with the remaining steps.
Nice work!
Hello Adam! I’m delighted to hear you enjoyed it so much. Thank you for taking the time to come back and let me know!?
Love your recipe. Would you please provide me with the name of your book? Thank you so much.
Hello Nina!! Thanks so much for your kind comment. My cookbook is still in the works but make sure to subscribe to my email list so you won’t miss any recipe. ?
OMG, this was amazing. My family including my picky kids loved it. I bought a bag of frozen breast tenders and doubled the liquid part of the recipe along with the shallots and garlic. We had it over bow tie pasta. My husband wants again tomorrow night. Thank you, this is our favorite.
Hello Krita! I’m SO GLAD you and your husband enjoyed it. Using frozen chicken sounds like a great idea. Thank you for taking the time to come back and let me know!?
I made this tonight to be a side for my steamed artichokes and butter herb penne. My son ate all of it and only left us one piece!! He is a picky eater so that says a lot! I added two tablespoons of cream cheese to the sauce at the end because I did t have enough cream. 5 stars!!!
Hello Angela! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Just bought the pressure cooker do i need to add water for cooking , ive never used a pressure cooker??
Hello Craig! Thanks for your interest in my recipe. No, you don’t need to add water, at least for this recipe, just follow the steps in the recipe card. Let me know if you have any other question.
Nevermind lol im a beginner cooker as well lol
This Chicken Marsala recipe is delicious, we loved it! I doubled the recipe so I used 3.25 lbs of thin sliced chicken breast tenders, 16 oz. of baby Bella mushrooms, and I doubled your liquid ingredients as well as the chicken stock, garlic and shallot and it was perfect! Since I doubled the recipe, I opted to add 2 minutes to your recommended 10 minutes on high pressure cooking time but I will not do this in the future, taking into consideration that the chicken cooks a lil bit more in the sauce! I will definitely add this dish to my regular rotation because it was amazing!! Thank you for your help too and a great recipe!!
Hello Dale!! I’m SO HAPPY you enjoyed it. This one is one of my family favorite dinners. Thank you for taking the time to come back and let me know!?
Good morning! I’m going to make your recipe later today but, I have a question? I bought thin sliced chicken breasts, can you estimate the weight in lbs please? I would like to double the recipe as well (share with my daughter). I have a 6-quart IP and I’m fairly familiar with pressure cooking although not an expert by any means, lol! Generally, I don’t think you double the liquid but I’m reaching out to you for your expertise! So, how many pounds of thin sliced breasts equal 4-5 chicken breasts and, should I add more liquid to double the recipe or not? Thank you so very much for your help and advise, I greatly appreciate it!! Have a great weekend!!
Hello Dale! For this recipe, I always use thickly sliced chicken breasts. It may vary, but in my case 4-5 thickly sliced chicken breasts weight around 2 lb (about 8oz each breast).Yes, you definitely want to add more liquid to have enough sauce for all breasts. Hope this help. Thanks for stopping by.
I forgot to thaw out the chicken, can I use frozen chicken Breasts?
Hello Steph! I am sorry but I haven’t tested this recipe with frozen chicken. You can quickly thaw the chicken. This is what I do: Fill a large bowl with room temperature water. Place the chicken in a resealable plastic bag and then place the bag in the water, fully submerging it. Let sit. Stir the water every once in a while. If the water gets too cold turn on the tap to slowly run cold water over the bowl so that it continuously replenishes. The process takes about 15 – 20 minutes. Hope it helps.
I made this for dinner and it was delicious. Thanks for sharing.
Hello Jenny! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?