Creamy Chicken Marsala with Mushrooms

Creamy Chicken Marsala with Mushrooms is a classic Italian-American dish featuring pan-seared chicken breasts in a rich Marsala wine sauce with earthy mushrooms and a touch of cream. This elegant yet easy dish is perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

• Combines deep, savory flavors with a creamy finish
• Ready in under an hour
• Pairs wonderfully with pasta, potatoes, or rice
• Uses simple, widely available ingredients
• Elegant enough for entertaining guests

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless, skinless chicken breasts, halved and pounded thin
• All-purpose flour (for dredging)
• Salt and black pepper
• Olive oil
• Unsalted butter
• Cremini or white mushrooms, sliced
• Garlic, minced
• Dry Marsala wine
• Chicken broth
• Heavy cream
• Fresh parsley (for garnish)

Directions

1. Season chicken breasts with salt and pepper, then dredge lightly in flour, shaking off excess.
2. Heat olive oil and a tablespoon of butter in a large skillet over medium-high heat.
3. Cook chicken in batches until golden and cooked through (about 4–5 minutes per side). Remove and set aside.
4. In the same pan, add remaining butter and sauté mushrooms until browned, about 6–7 minutes.
5. Add garlic and cook for another 30 seconds.
6. Pour in Marsala wine and chicken broth. Bring to a simmer and cook for 5–6 minutes, reducing slightly.
7. Stir in heavy cream and simmer for 3–4 more minutes until the sauce thickens.
8. Return chicken to the skillet and simmer in the sauce for another 2–3 minutes to warm through.
9. Garnish with chopped parsley and serve immediately.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• Use boneless chicken thighs for a juicier option
• Add spinach or sun-dried tomatoes for extra flavor
• Substitute half-and-half for heavy cream for a lighter version
• For a gluten-free version, use cornstarch instead of flour

Storage/reheating

Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or in the microwave until warmed through.
Avoid boiling the sauce when reheating to prevent it from breaking.

FAQs

What is Marsala wine?

Marsala is a fortified Italian wine, available in dry and sweet varieties. Dry Marsala is typically used for savory dishes like this one.

Can I substitute Marsala wine?

Dry sherry or white wine can be used in a pinch, though the flavor will differ slightly.

Is this dish kid-friendly?

Yes, the alcohol cooks off during simmering, leaving only flavor behind. Use broth only if preferred.

Can I make it dairy-free?

Use olive oil instead of butter and omit or replace the cream with a plant-based alternative.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.

What mushrooms work best?

Cremini, white button, or baby bella mushrooms are ideal for their mild, earthy flavor.

Can I freeze Chicken Marsala?

It’s not recommended, as the cream sauce may separate upon thawing and reheating.

What sides go well with this dish?

Serve with pasta, mashed potatoes, polenta, or rice to soak up the sauce.

Can I make this ahead?

Yes, cook the chicken and sauce separately and combine when reheating to preserve texture.

How can I thicken the sauce more?

Simmer longer or stir in a slurry of cornstarch and water if a thicker sauce is desired.

Conclusion

Creamy Chicken Marsala with Mushrooms is a restaurant-quality dish you can make at home with ease. Its luxurious sauce, tender chicken, and earthy mushrooms create a well-balanced meal that’s as comforting as it is elegant. Serve it with your favorite starch and enjoy a timeless classic that never disappoin

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