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Easy Creamy Chicken Marsala with Mushrooms

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A quick and easy recipe featuring tender chicken breasts in a rich, creamy Marsala wine sauce with mushrooms, perfect for cozy dinners or impressing guests.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 680g), pounded to even thickness
  • ½ cup (60g) all-purpose flour, for dredging
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons unsalted butter
  • 8 ounces (225g) cremini or baby bella mushrooms, sliced
  • 2 cloves garlic, minced
  • ¾ cup (180ml) Marsala wine, dry or sweet
  • ½ cup (120ml) low sodium chicken broth
  • ½ cup (120ml) heavy cream
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound to about ½-inch (1.25 cm) thickness.
  2. Season both sides of the chicken breasts generously with salt and pepper. Place the flour in a shallow dish and dredge each breast until lightly coated, shaking off excess.
  3. Warm the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering but not smoking.
  4. Add the chicken breasts and cook undisturbed for about 4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove chicken to a plate and tent with foil to keep warm.
  5. Lower heat to medium, add remaining butter. Toss in sliced mushrooms and sauté until browned and tender, about 5-6 minutes. Add minced garlic and cook for another minute until fragrant.
  6. Pour in Marsala wine and chicken broth, scraping up any browned bits from the bottom with a wooden spoon. Let the mixture simmer and reduce by half, about 5 minutes.
  7. Stir in the heavy cream and simmer for another 2-3 minutes until sauce thickens slightly and coats the back of a spoon. Taste and adjust seasoning with salt and pepper.
  8. Return chicken to the pan, spooning sauce and mushrooms over the top. Let it warm together for 2 minutes. Finish with a squeeze of fresh lemon juice if using, and sprinkle chopped parsley.

Notes

Use good-quality Marsala wine like Florio or Pellegrino for best flavor. If sauce isn’t thickening enough, simmer longer or add a pinch of cornstarch mixed with water. Avoid overcrowding the pan when searing chicken. Let chicken rest tented with foil after cooking to keep moist. For gluten-free, substitute flour with gluten-free or almond flour. For dairy-free, use coconut or cashew cream and olive oil instead of butter.

Nutrition

Keywords: chicken marsala, creamy chicken, mushroom sauce, easy dinner, Italian recipe, weeknight meal, comfort food

Find it online: https://blipflavor.com/easy-creamy-chicken-marsala-with-mushrooms-recipe-for-the-perfect-dinner/