Easy Creamy Chicken Marsala Recipe with Mushrooms Perfect for Dinner
A quick and easy creamy Chicken Marsala with mushrooms, perfect for cozy weeknight dinners or impressing guests with its rich, comforting flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces or 170 grams each)
- ½ cup (60 grams) all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces (225 grams) cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- ¾ cup (180 ml) dry Marsala wine
- ½ cup (120 ml) chicken broth
- ½ cup (120 ml) heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to about ½ inch thickness. Season both sides with salt and pepper.
- Place flour in a shallow dish and lightly coat each chicken breast, shaking off excess flour.
- Heat olive oil and butter in a large skillet over medium-high heat. Brown chicken breasts for 4-5 minutes per side until golden and cooked through (internal temp 165°F). Remove and keep warm.
- In the same skillet, sauté mushrooms for 5-7 minutes until browned and tender. Add garlic and cook for 30 seconds until fragrant.
- Pour in Marsala wine, scraping browned bits from the pan. Simmer for 2 minutes to reduce slightly.
- Stir in chicken broth and heavy cream. Simmer for 3-4 minutes until sauce thickens. Adjust seasoning with salt and pepper.
- Return chicken to the skillet, spoon sauce and mushrooms over the top. Simmer for 2-3 minutes to heat through and combine flavors.
- Sprinkle with chopped parsley and serve immediately over buttered noodles, mashed potatoes, or creamy polenta.
Notes
For a lighter sauce, substitute heavy cream with half-and-half or Greek yogurt (off heat). Use almond flour or gluten-free flour for dredging to make gluten-free. Avoid boiling sauce after adding cream to prevent curdling. Let chicken rest after browning to lock in juices. If sauce is too thick, add more broth; if too thin, simmer longer.
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 425
- Sugar: 3
- Sodium: 450
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 10
- Fiber: 2
- Protein: 30
Keywords: Chicken Marsala, creamy chicken, mushroom sauce, easy dinner, weeknight meal, Marsala wine, comfort food