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Creamy Chicken Marsala Recipe

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★★★★★

4.6 from 106 reviews

Classic Chicken Marsala is a flavorful Italian-American dish featuring tender chicken breasts sautéed to golden perfection and simmered in a rich sauce made with Marsala wine, mushrooms, shallots, garlic, and fresh thyme, finished with a touch of creamy heavy cream and garnished with fresh parsley.

Ingredients

Scale

Chicken

  • 1 1/2 pounds boneless, skinless chicken breasts (pounded to 1/4-inch thickness)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 4 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter (divided)

Sauce

  • 8 ounces sliced mushrooms (button or cremini)
  • 1 shallot (minced)
  • 3 cloves garlic (minced)
  • 2/3 cup chicken broth
  • 2/3 cup dry Marsala wine
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons chopped fresh thyme
  • Fresh parsley (chopped, for garnish)

Instructions

  1. Dredge chicken: Season the chicken breasts evenly with salt and freshly ground black pepper. Then, coat each piece lightly in all-purpose flour, shaking off any excess to create an even, thin layer.
  2. Sear chicken: Heat olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 3-4 minutes on each side until they develop a golden-brown crust and reach an internal temperature of 165°F. Remove the chicken from the skillet and set aside.
  3. Sauté mushrooms: In the same skillet, melt the remaining 1 tablespoon of butter. Add the sliced mushrooms and cook for 3-4 minutes until they start to brown and release their moisture. Stir in the minced shallots and garlic, cooking for an additional 1-2 minutes until fragrant and softened.
  4. Simmer sauce: Pour in the chicken broth, dry Marsala wine, and heavy cream. Add the chopped fresh thyme, and season the sauce with a pinch of salt and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 10-15 minutes, allowing the sauce to reduce by about half and thicken.
  5. Finish dish: Return the seared chicken breasts to the skillet with the sauce. Simmer for another 2-3 minutes to reheat the chicken and allow it to absorb the flavors. Finally, sprinkle with freshly chopped parsley before serving.

Notes

  • For best results, pound the chicken breasts evenly to 1/4-inch thickness to ensure consistent cooking.
  • If Marsala wine is unavailable, dry sherry or a dry white wine can be substituted.
  • Use fresh herbs like thyme and parsley to brighten the flavors, but dried thyme may be used in a pinch (use about 1/2 teaspoon dried thyme).
  • Serve Chicken Marsala over pasta, mashed potatoes, or alongside sautéed vegetables for a complete meal.
  • Ensure mushrooms are well-browned for a deeper, richer sauce flavor.

Keywords: Chicken Marsala, Marsala wine chicken, Italian chicken recipe, mushroom sauce chicken, sautéed chicken breast

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