Dump and Go Creamy Chicken Marsala – A Simple, Comforting Dinner

This is the kind of meal you make when you want something rich, cozy, and impressive with almost no effort. Chicken Marsala usually sounds fancy, but this version is all about the “dump and go” method. You toss everything in, walk away, and come back to tender chicken in a velvety mushroom-Marsala sauce.

It’s weeknight-friendly, dinner-party worthy, and kid-approved. Serve it over pasta, mashed potatoes, or rice, and you’ve got a restaurant-style dinner at home.

Dump and Go Creamy Chicken Marsala - A Simple, Comforting Dinner

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• 2 pounds boneless, skinless chicken thighs (or breasts)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme (or Italian seasoning)
• 8 ounces cremini or white mushrooms, sliced
• 1 small yellow onion, thinly sliced (optional but recommended)
• 3 cloves garlic, minced (or 1 teaspoon jarred minced garlic)
• 3/4 cup Marsala wine (sweet or semi-sweet is traditional)
• 3/4 cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon cornstarch (for thickening, optional)
• 3/4 cup heavy cream (or half-and-half for lighter)
• 2 tablespoons unsalted butter (optional, for extra richness)
• Fresh parsley, chopped, for garnish
• Cooked pasta, mashed potatoes, or rice for serving

Instructions

 

• Season the chicken: Sprinkle chicken with salt, pepper, garlic powder, onion powder, and thyme. No need to marinate—just coat it well.
• Layer the aromatics: In your slow cooker, Instant Pot, or a baking dish, add mushrooms, onion, and garlic. Place the seasoned chicken on top.
• Mix the sauce base: Whisk Marsala wine, chicken broth, and Dijon mustard. Pour over the chicken and vegetables.
• Cook it your way: Slow cooker: Low for 4–5 hours or High for 2–3 hours, until chicken is tender.
• Instant Pot: Manual/Pressure Cook for 8 minutes (thighs) or 10 minutes (breasts), then quick release.
• Oven: Cover and bake at 350°F (175°C) for 35–45 minutes, until chicken reaches 165°F.
• Thicken the sauce (optional but nice): Transfer the cooking liquid to a saucepan. Whisk cornstarch with 2 tablespoons cold water, then stir into the sauce. Simmer 2–3 minutes until slightly thickened.
• Make it creamy: Stir in heavy cream and butter. Simmer on low for 2–3 minutes. Taste and adjust salt and pepper.
• Combine and serve: Pour the creamy Marsala sauce over the chicken. Garnish with parsley and serve with your favorite side.

What Makes This Recipe So Good

• Minimal prep: No browning, no fuss—just layer, pour, and cook.
• Silky, creamy sauce: Marsala wine adds gentle sweetness, mushrooms give umami, and cream ties it all together.
• Flexible cooking methods: Works in the slow cooker, Instant Pot, or oven. Choose what fits your day.
• Forgiving and customizable: Swap mushrooms, use chicken thighs or breasts, and adjust the creaminess to your taste.
• Great for leftovers: The sauce actually tastes better the next day as the flavors meld.

Ingredients

• 2 pounds boneless, skinless chicken thighs (or breasts)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme (or Italian seasoning)
• 8 ounces cremini or white mushrooms, sliced
• 1 small yellow onion, thinly sliced (optional but recommended)
• 3 cloves garlic, minced (or 1 teaspoon jarred minced garlic)
• 3/4 cup Marsala wine (sweet or semi-sweet is traditional)
• 3/4 cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon cornstarch (for thickening, optional)
• 3/4 cup heavy cream (or half-and-half for lighter)
• 2 tablespoons unsalted butter (optional, for extra richness)
• Fresh parsley, chopped, for garnish
• Cooked pasta, mashed potatoes, or rice for serving

How to Make It

1. Season the chicken: Sprinkle chicken with salt, pepper, garlic powder, onion powder, and thyme.

   No need to marinate—just coat it well.

2. Layer the aromatics: In your slow cooker, Instant Pot, or a baking dish, add mushrooms, onion, and garlic. Place the seasoned chicken on top.
3. Mix the sauce base: Whisk Marsala wine, chicken broth, and Dijon mustard. Pour over the chicken and vegetables.
4. Cook it your way:
   • Slow cooker: Low for 4–5 hours or High for 2–3 hours, until chicken is tender.
   • Instant Pot: Manual/Pressure Cook for 8 minutes (thighs) or 10 minutes (breasts), then quick release.
   • Oven: Cover and bake at 350°F (175°C) for 35–45 minutes, until chicken reaches 165°F.
5. Thicken the sauce (optional but nice): Transfer the cooking liquid to a saucepan.

   Whisk cornstarch with 2 tablespoons cold water, then stir into the sauce. Simmer 2–3 minutes until slightly thickened.

6. Make it creamy: Stir in heavy cream and butter. Simmer on low for 2–3 minutes.

   Taste and adjust salt and pepper.

7. Combine and serve: Pour the creamy Marsala sauce over the chicken. Garnish with parsley and serve with your favorite side.

Keeping It Fresh

• Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days.
• Reheating: Warm gently on the stovetop over low heat, adding a splash of broth or cream if the sauce has thickened.
• Freezing: Freeze without the cream for best texture. Thaw overnight, reheat, then stir in cream at the end.

  If freezing with cream, expect a slight separation—whisk to bring it back together.

• Make-ahead: Assemble everything (except cream and cornstarch) in a freezer bag. Freeze flat, then cook from thawed using your preferred method.

Why This is Good for You

• Protein-rich: Chicken thighs or breasts offer lean protein to keep you full and energized.
• Mushroom benefits: Mushrooms bring fiber, B vitamins, and savory flavor, so you can use less salt and still get depth.
• Customizable fat level: Use half-and-half instead of heavy cream, or reduce the butter to lighten it up without losing the creamy feel.
• Balanced meal: Serve with a green veggie (like roasted broccoli or steamed green beans) for a complete plate.

Pitfalls to Watch Out For

• Overcooking the chicken: Especially with breasts. Check for doneness early.

  Thighs are more forgiving.

• Too thin or too thick sauce: If it’s thin, simmer with a cornstarch slurry. If thick, loosen with a splash of broth or cream.
• Harsh alcohol taste: If the Marsala flavor seems sharp, simmer the sauce a few extra minutes or add a teaspoon of honey to balance.
• Salty results: Use low-sodium broth and season gradually. Taste before adding more salt.
• Curdled cream: Add cream off the heat or on low, and avoid boiling after adding dairy.

Alternatives

• Chicken swaps: Use boneless pork chops or turkey cutlets.

  Adjust cook time to avoid drying out.

• Dairy-free: Replace cream with full-fat coconut milk and skip the butter. Flavor will be slightly different but still delicious.
• Gluten-free: Use cornstarch to thicken, not flour, and confirm your Dijon and broth are gluten-free.
• No wine: Substitute with extra broth plus 1–2 tablespoons balsamic vinegar and 1 teaspoon honey for a similar sweet-savory note.
• Mushroom variations: Try shiitake or baby bella for deeper flavor, or add a handful of sun-dried tomatoes for a twist.
• Extra veggies: Stir in spinach at the end until just wilted, or add sliced carrots to the base layer for more color.

FAQ

Can I make this without a slow cooker?

Yes. The oven method works great, and the Instant Pot is fast.

The key is cooking until the chicken is just done, then finishing the sauce on the stovetop.

What type of Marsala wine should I use?

Sweet or semi-sweet Marsala is classic for Chicken Marsala. Dry Marsala works too but has a sharper taste; balance it with a small splash of cream or a pinch of sugar.

Can I use frozen chicken?

For food safety, it’s best to thaw chicken before using the slow cooker. In the Instant Pot or oven, you can start from frozen, but add extra cook time and check temp.

How do I prevent the sauce from splitting?

Keep the heat low when adding cream and avoid boiling afterward.

If it starts to separate, whisk in a splash of warm broth and keep it over gentle heat.

What should I serve it with?

Pappardelle, fettuccine, or egg noodles are classic. Mashed potatoes or creamy polenta soak up the sauce beautifully, and a crisp green salad balances the richness.

Can I make it ahead?

Absolutely. Cook up to two days in advance and reheat gently.

The flavors deepen overnight, so it often tastes even better the next day.

How do I thicken the sauce without cornstarch?

Simmer the sauce uncovered to reduce, or whisk in a knob of cold butter at the end for a silky finish. A small slurry of arrowroot also works.

Final Thoughts

Dump and Go Creamy Chicken Marsala proves that comfort food doesn’t need complicated steps. With a few pantry staples and a hands-off cook, you get fork-tender chicken and a glossy, mushroom-studded sauce that tastes like you spent all afternoon on it.

Keep this one in your weeknight rotation, and don’t be surprised when it becomes your go-to “company” meal too. Simple, cozy, and satisfying—just the way dinner should be.