Print

Easy Creamy Chicken Marsala Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 4 reviews

Easy Creamy Chicken Marsala is a comforting and elegant one-pan dinner featuring golden seared chicken breasts in a rich, velvety sauce made with Marsala wine, mushrooms, and cream. This quick and flavorful dish is perfect for busy weeknights or special occasions, delivering restaurant-quality taste with minimal effort.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian-American

Ingredients

Chicken

  • 4 boneless skinless chicken breasts
  • Salt and freshly ground black pepper to taste
  • 0.5 cup all-purpose flour

Cooking Fat

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

Sauce & Flavorings

  • 8 oz cremini or baby bella mushrooms, sliced
  • 3 garlic cloves, minced
  • 0.75 cup dry Marsala wine
  • 1 cup low-sodium chicken broth
  • 0.5 cup heavy cream
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
  • Fresh chopped parsley for garnish

Instructions

  1. Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt and freshly ground black pepper. Dredge each breast evenly in all-purpose flour, shaking off any excess.
  2. Brown the chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the coated chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove chicken from the skillet and set aside.
  3. Cook the mushrooms: In the same skillet, add the remaining butter. Add sliced mushrooms and cook, stirring occasionally, until browned and softened, about 5 minutes.
  4. Add garlic and deglaze: Add the minced garlic to the mushrooms, cooking for about 1 minute until fragrant. Pour in the Marsala wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half, about 4-5 minutes.
  5. Add broth and cream: Stir in the low-sodium chicken broth, heavy cream, Dijon mustard (if using), and thyme. Bring the sauce to a simmer and cook until slightly thickened, about 3-4 minutes.
  6. Finish cooking the chicken: Return the browned chicken breasts to the skillet, spooning some sauce over them. Simmer gently until the chicken is cooked through and the sauce thickens further, about 5-7 minutes.
  7. Garnish and serve: Sprinkle fresh chopped parsley over the dish before serving. Serve hot, ideally with pasta, mashed potatoes, or crusty bread to soak up the flavorful sauce.

Notes

  • For best results, choose chicken breasts of even thickness or pound them slightly for uniform cooking.
  • Substitute cremini mushrooms with button or shiitake mushrooms if desired.
  • Dijon mustard is optional but adds a nice tang to the sauce.
  • Low-sodium chicken broth allows better control over salt levels.
  • Serve with a side of pasta or vegetables to complete the meal.

Find it online: https://zaracooking.com/easy-creamy-chicken-marsala-recipe/