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Easy Creamy Chicken Marsala Recipe with Mushroom Wine Sauce Perfect for Dinner

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A quick and easy Chicken Marsala recipe featuring tender chicken breasts in a creamy mushroom wine sauce, perfect for weeknight dinners or impressing guests.

Ingredients

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

Instructions

  1. Place the chicken breasts between two sheets of parchment paper or plastic wrap. Gently pound them to an even thickness of about ½ inch (1.3 cm). Season both sides generously with salt and black pepper.
  2. Place the flour in a shallow dish. Lightly coat each chicken breast in the flour, shaking off excess. Set aside.
  3. Heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat in a large skillet. Once the butter melts and foams, add the chicken breasts. Cook for about 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer chicken to a warm plate and tent with foil to keep warm.
  4. In the same pan, add remaining olive oil and butter. Add the sliced mushrooms, stirring occasionally. Cook for 5-7 minutes until they release their moisture and start to caramelize. Stir in minced garlic and cook for another 30 seconds until fragrant.
  5. Pour in the Marsala wine, scraping the bottom of the pan to loosen browned bits. Let the wine simmer and reduce by half, about 3-4 minutes.
  6. Stir in the chicken broth and heavy cream. Let the sauce simmer gently for 4-5 minutes until it thickens and coats the back of a spoon.
  7. Return the chicken breasts to the pan, spooning the mushroom wine sauce over them. Let everything warm together for 2 minutes so the flavors meld.
  8. Sprinkle fresh chopped parsley over the top for garnish. Serve hot.

Notes

If sauce gets too thick, add a splash more broth to loosen it. Avoid overcrowding the pan to ensure proper browning. Use dry Marsala wine for best flavor; dry sherry or Madeira are good substitutes. Keep sauce at a gentle simmer after adding cream to prevent curdling. For gluten-free, substitute all-purpose flour with almond or gluten-free flour. For dairy-free, replace heavy cream with coconut cream.

Nutrition

Keywords: Chicken Marsala, creamy chicken, mushroom wine sauce, easy dinner, weeknight meal, Italian recipe, comfort food

Find it online: https://jodierecipes.com/easy-creamy-chicken-marsala-recipe-with-mushroom-wine-sauce-perfect-for-dinner/