Creamy Chicken Marsala

Creamy Chicken Marsala is a luxurious dish featuring tender chicken breasts simmered in a rich, velvety Marsala wine sauce with earthy mushrooms.

This Italian-American classic is perfect for special occasions or a comforting dinner at home. It’s simple to prepare yet delivers restaurant-quality flavors every time. Serve it over pasta, mashed potatoes, or rice for a complete and satisfying meal.

Kitchen Equipment Needed

• Large skillet
• Tongs or spatula
• Knife and cutting board
• Measuring cups and spoons
• Mixing bowl

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour (or gluten-free flour)
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup Marsala wine (sweet or dry, depending on your preference)
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme or Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness. Season with salt and pepper, then dredge each piece lightly in flour, shaking off the excess.
2. Sear the Chicken: Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
3. Cook the Mushrooms: In the same skillet, melt another tablespoon of butter. Add the sliced mushrooms and sauté for 5-7 minutes until they are golden and softened. Stir in the minced garlic and cook for another minute until fragrant.
4. Deglaze the Pan: Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce slightly, about 3-4 minutes.
5. Add the Cream: Stir in the heavy cream and thyme or Italian seasoning. Allow the sauce to simmer for 3-5 minutes until it thickens slightly.
6. Combine: Return the chicken to the skillet, spooning the sauce over it to coat. Simmer for another 2-3 minutes to warm the chicken through.
7. Serve: Garnish with fresh parsley and serve hot over pasta, mashed potatoes, or rice.

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Nutrition (Per Serving – Based on 4 Servings)

• Calories: 480
• Protein: 36g
• Carbohydrates: 12g
• Fat: 28g
• Fiber: 1g
• Sugar: 3g

Expert Tips

• Marsala Wine: Use a good-quality Marsala wine for the best flavor. Sweet Marsala adds richness, while dry Marsala gives a more savory note.
• Chicken Cutlets: For faster cooking, slice the chicken breasts in half horizontally to create thinner cutlets.
• Thicker Sauce: If you prefer a thicker sauce, whisk in a slurry of 1 tsp cornstarch mixed with 1 tbsp water.

FAQs

Can I use a substitute for Marsala wine? Yes, you can use dry sherry, Madeira wine, or even a mix of chicken broth and grape juice as a non-alcoholic option.

What mushrooms work best for this dish? Cremini or baby Bella mushrooms are ideal, but white button mushrooms work too.

Can I make this dish dairy-free? Use coconut cream instead of heavy cream and vegan butter as a substitute.

Storing & Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheating: Warm in a skillet over low heat, adding a splash of chicken broth or cream to refresh the sauce.

Substitutions & Variations

• Gluten-Free: Use gluten-free flour for dredging the chicken.
• Vegetarian: Replace chicken with firm tofu or seared portobello mushrooms.
• Add Veggies: Include spinach, asparagus, or peas for a pop of color and added nutrients.

Creamy Chicken Marsala

Creamy Chicken Marsala is a luxurious dish featuring tender chicken breasts simmered in a rich, velvety Marsala wine sauce with earthy mushrooms. This Italian-American classic is perfect for special occasions or a comforting dinner at home.

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Equipment

• - Large skillet
• - Tongs or spatula
• Knife and cutting board
• Measuring cups and spoons
• - Mixing bowl

Ingredients

  

• - 4 boneless skinless chicken breasts
• - 1/2 cup all-purpose flour or gluten-free flour
• - 2 tbsp olive oil
• - 3 tbsp unsalted butter divided
• - 8 oz mushrooms sliced
• - 3 cloves garlic minced
• - 1 cup Marsala wine sweet or dry, depending on your preference
• - 1/2 cup chicken broth
• - 1 cup heavy cream
• - 1 tsp dried thyme or Italian seasoning
• - Salt and pepper to taste
• - Fresh parsley for garnish

Instructions

 

• **Prepare the Chicken:** Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness. Season with salt and pepper, then dredge each piece lightly in flour, shaking off the excess.
• **Sear the Chicken:** Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
• **Cook the Mushrooms:** In the same skillet, melt another tablespoon of butter. Add the sliced mushrooms and sauté for 5-7 minutes until they are golden and softened. Stir in the minced garlic and cook for another minute until fragrant.
• **Deglaze the Pan:** Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce slightly, about 3-4 minutes.
• **Add the Cream:** Stir in the heavy cream and thyme or Italian seasoning. Allow the sauce to simmer for 3-5 minutes until it thickens slightly.
• **Combine:** Return the chicken to the skillet, spooning the sauce over it to coat. Simmer for another 2-3 minutes to warm the chicken through.
• **Serve:** Garnish with fresh parsley and serve hot over pasta, mashed potatoes, or rice.