Description
A rich and savory Chicken Marsala with Mushrooms and Creamy Sauce recipe featuring tender chicken breasts cooked to golden perfection, earthy mushrooms, and a luscious Marsala wine cream sauce. Perfect for an elegant yet effortless dinner ready in under 40 minutes, with versatile serving options and customizable flavors.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (or gluten-free flour alternative)
Mushrooms and Aromatics
- 8 oz cremini or button mushrooms, sliced
- 2 cloves garlic, finely chopped
- 2 shallots, finely chopped
Sauce
- 1/2 cup dry Marsala wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or dairy-free alternative like coconut or cashew cream)
Cooking Fats and Herbs
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tsp fresh thyme or parsley, chopped (plus extra for garnish)
Instructions
- Prepare the Chicken: Pound the chicken breasts until an even 1/2 inch thickness to ensure uniform cooking. Lightly season both sides with salt and pepper. Dredge each breast in flour, coating lightly to create a crust that helps brown and thicken the sauce.
- Sauté the Chicken: Heat butter and olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook 4-5 minutes per side until golden brown and cooked through. Remove chicken and keep warm on a plate while preparing the sauce.
- Cook the Mushrooms and Aromatics: In the same skillet, add more butter if needed. Sauté the sliced mushrooms until they release moisture and begin to brown, about 6-7 minutes. Stir in chopped garlic and shallots and cook until fragrant and softened, about 1-2 minutes.
- Deglaze the Pan and Build the Sauce: Pour in the Marsala wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half, concentrating its flavor. Then add chicken broth and simmer to reduce slightly.
- Finish the Sauce and Combine: Stir in the heavy cream and simmer gently until the sauce thickens to a silky texture. Return the cooked chicken breasts to the pan and spoon sauce over them. Warm together for a couple of minutes to marry flavors. Garnish with fresh thyme or parsley before serving.
Notes
- Don’t skip the flour coating: it aids in developing a golden crust and thickening the sauce.
- Use quality dry Marsala wine to enhance deep flavor without overpowering.
- Add fresh herbs at the end for bright, fresh notes.
- Avoid overcrowding the pan to prevent steaming instead of sautéing.
- Simmer sauce gently after adding cream to keep it silky and smooth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg