Description

If you’re looking for a dish that combines elegance and comfort, look no further than Easy Creamy Chicken Marsala.

Ingredients

Scale

4 boneless skinless chicken breasts
Salt and freshly ground black pepper to taste
0.5 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
8 oz cremini or baby bella mushrooms, sliced
3 garlic cloves, minced
0.75 cup dry Marsala wine
1 cup low-sodium chicken broth
0.5 cup heavy cream
1 teaspoon Dijon mustard (optional)
1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
Fresh chopped parsley for garnish

Instructions

Start by patting the chicken breasts dry with a paper towel. This crucial step helps the chicken sear beautifully. Once dried, season both sides generously with salt and freshly ground black pepper. Next, dredge the chicken in all-purpose flour, ensuring each piece is well-coated. Shake off any excess flour; we want a light coating that enhances the sear without becoming heavy.
In a large skillet, heat the olive oil and one tablespoon of butter over medium-high heat. Once the oil is hot and shimmering, add the seasoned chicken breasts. Cook for about 4–5 minutes on each side until they turn a gorgeous golden brown color. This should create a lovely crust that will lock in moisture. Once seared, carefully remove the chicken from the pan and set it aside on a plate.
In the same skillet, add the remaining tablespoon of butter along with the sliced cremini mushrooms. Sauté them for 6–8 minutes until they are nicely browned. Don’t rush this step; the mushrooms need time to caramelize, which adds to the sauce’s richness. As they cook, add the minced garlic and sauté for an additional 30 seconds until fragrant.
It’s time to build flavor! Pour in the dry Marsala wine, using a wooden spoon to scrape up all the brown bits stuck to the bottom of the pan. These fragments are packed with flavor, so be sure to incorporate them into the sauce. Allow the wine to simmer for about 2–3 minutes, allowing it to reduce slightly.
Next, stir in the low-sodium chicken broth, Dijon mustard (if using), and thyme. Let this mixture simmer for another 2–3 minutes, allowing the flavors to meld beautifully. After that, slowly pour in the heavy cream—you want to create a rich and creamy sauce. Reduce the heat to medium-low and let it simmer for an additional 3–5 minutes until the sauce thickens and becomes glossy.
Return the seared chicken to the skillet, nestling it into the creamy sauce. Allow it to simmer for 5–7 minutes until the chicken is fully cooked through and has absorbed some of that incredible flavor from the sauce. You’ll know it’s done when the internal temperature reaches 165°F (75°C).
Garnish your Easy Creamy Chicken Marsala with freshly chopped parsley before serving. This dish pairs excellently with pasta, creamy mashed potatoes, or crusty bread to soak up that amazing sauce. Share it with friends and family for a meal they won’t soon forget!

Notes

For quicker cooking, slice chicken breasts in half horizontally. Mix shiitake or porcini mushrooms for a deeper, earthy flavor in the sauce. For a dairy-free version, substitute coconut cream instead of heavy cream for the sauce. Keep an eye on your sauce thickness; if it gets too thick, add a splash of chicken broth to adjust.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner

Nutrition

Calories: 450 kcal
Sodium: 650 mg
Protein: 35 g