Name: Creamy Chicken Marsala with Mushrooms Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1.5 lbs Chicken Breast, skinless, pounded to 1/2-inch thickness (680g); 1/2 cup All-Purpose Flour, for dredging (60g); Salt and freshly ground black pepper, to season flour; Vegetable oil, for searing (about 2 tbsp); 2 tbsp Unsalted Butter (30g); 8 oz Cremini Mushrooms, sautéed and sliced (225g); 3/4 cup Dry Marsala Wine, high quality (180ml); 1/2 cup Chicken Stock (120ml); 1/2 cup Heavy Cream (120ml); 2 tbsp Fresh Parsley, finely chopped (8g)

Introduction

Chicken Marsala is a classic Italian-American dish known for its rich and creamy mushroom sauce infused with Marsala wine. This recipe delivers tender chicken breasts coated in a savory, silky sauce perfect for a special weeknight dinner or entertaining guests. It’s both elegant and surprisingly easy to make.

In a white bowl on a white marbled surface, there are four pieces of golden brown cooked chicken breasts arranged closely together, each topped with creamy light beige mushroom sauce containing sliced brown mushrooms. The sauce partially covers the chicken and pools around the bottom, with visible black pepper specks scattered throughout. On top, fresh chopped green herbs are sprinkled evenly over the chicken and sauce, adding a bright touch of color. The texture of the chicken looks crispy on the outside while the sauce is smooth and thick. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs chicken breast, skinless, pounded to 1/2-inch thickness (680g)

1/2 cup all-purpose flour, for dredging (60g)

8 oz cremini mushrooms, sautéed and sliced (225g)

3/4 cup dry Marsala wine, high quality (180ml)

1/2 cup heavy cream, to create glossy texture (120ml)

1/2 cup chicken stock (120ml)

2 tbsp unsalted butter (30g)

2 tbsp fresh parsley, finely chopped (8g)

Salt and pepper, to taste

2 tbsp olive oil or additional butter, for cooking

Instructions

Step 1: Pound the chicken breasts to an even thickness of 1/2 inch using a meat mallet or rolling pin. Season the flour with salt and pepper, then dredge each piece of chicken thoroughly in the flour mixture.

Step 2: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken breasts for 3-5 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.

Step 3: In the same skillet, add the remaining butter. Sauté the sliced cremini mushrooms until they are deeply browned and tender, about 5-7 minutes.

Step 4: Pour the Marsala wine and chicken stock into the pan, scraping the bottom to release any browned bits. Let the liquid reduce by half over medium heat, concentrating the flavors.

Step 5: Stir in the heavy cream, cooking until the sauce thickens and becomes glossy. Return the chicken to the pan and warm through in the sauce for a couple of minutes.

Step 6: Garnish with fresh chopped parsley before serving. Enjoy your creamy, flavorful Chicken Marsala with your favorite sides.

Tips & Variations

Use a high-quality dry Marsala wine for the best flavor, or substitute with dry sherry if unavailable.

To keep chicken juicy, avoid overcooking by pounding to even thickness and watching the cooking time carefully.

Add garlic when sautéing mushrooms for an extra layer of aroma and depth.

For a lighter version, replace heavy cream with half-and-half or a mixture of milk and a small amount of flour to thicken.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay moist. Adjust cooking time slightly as thighs may take a bit longer to cook through.

What can I serve with Chicken Marsala?

Chicken Marsala pairs wonderfully with mashed potatoes, pasta, rice, or steamed vegetables, which can soak up the flavorful sauce.

Dinner

Creamy Chicken Marsala with Mushrooms Recipe