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5.0 from 33 votes

Creamy Chicken Marsala

A classic Italian dish EVERYONE will love! Pan-fried chicken in the most amazing marsala-mushroom cream sauce! YUM!

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 1 ½ pounds boneless, skinless chicken breast fillets
  • Kosher salt and freshly ground black pepper, to taste
  • 9 tablespoons all-purpose flour divided
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • ½ medium shallot diced
  • 8 ounces cremini or white button mushrooms sliced
  • ¾ cup chicken stock
  • ½ cup dry Marsala wine
  • 2 tablespoons heavy cream

Instructions

    Cup of Yum
  1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 8 tablespoons flour until evenly coated.
  2. Heat olive oil and butter in a large cast iron skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
  3. Add garlic, shallot and mushrooms, and cook, stirring occasionally, until mushrooms are tender and browned, about 4 minutes; season with salt and pepper, to taste.
  4. Whisk in remaining 1 tablespoon flour until lightly browned, about 1 minute.
  5. Stir in chicken stock and wine, scraping any browned bits from the bottom of the skillet. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-5 minutes.
  6. Stir in heavy cream; season with salt and pepper, to taste. Return chicken to the skillet.
  7. Serve immediately over mashed potatoes and crusty bread.