Description
This Easy Creamy Chicken Marsala features tender, pounded chicken breasts simmered in a rich, savory sauce made from Marsala wine, chicken broth, and heavy cream. With earthy mushrooms, garlic, and a touch of fresh parsley, this comforting dish is perfect for a weeknight dinner or special occasion.
Ingredients
Scale
For the Chicken:
- 4 small boneless skinless chicken breasts, pounded to 1/4-inch thickness
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
For the Sauce:
- 3 tablespoons olive oil
- 2 tablespoons salted butter
- 16 ounces crimini or button mushrooms, sliced
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 1 1/2 cups Marsala wine
- 3/4 cup chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup heavy cream
For Garnish:
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Chicken:
- In a shallow bowl, mix the flour, kosher salt, garlic powder, oregano, and black pepper.
- Dredge each chicken breast in the flour mixture, coating both sides evenly.
- Set aside.
- Cook the Chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chicken breasts and cook for about 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Remove the chicken from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter.
- Add the sliced mushrooms and chopped onions. Cook, stirring occasionally, for about 5-7 minutes, until the mushrooms release their moisture and become browned.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Deglaze and Simmer:
- Pour in the Marsala wine and chicken broth. Stir to deglaze the pan, scraping up any browned bits from the bottom.
- Add salt and black pepper. Bring the sauce to a simmer and cook for 5 minutes to allow the flavors to meld.
- Finish the Sauce:
- Reduce the heat to low and stir in the heavy cream. Simmer for another 3-4 minutes, until the sauce thickens slightly.
- Combine and Serve:
- Return the cooked chicken breasts to the skillet, spooning some of the sauce over the chicken.
- Simmer for an additional 2-3 minutes, allowing the chicken to soak up some of the sauce.
- Garnish with freshly chopped parsley before serving.
Notes
- You can use chicken thighs for a richer flavor, though they will require a longer cooking time.
- If you prefer a lighter version, you can substitute the heavy cream with half-and-half or milk.
- Serve with pasta, mashed potatoes, or steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying, Simmering
- Cuisine: Italian-inspired
Keywords: Chicken Marsala, creamy chicken recipe, chicken breast, Italian-inspired, Marsala wine, mushroom sauce