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Creamy Chicken Marsala
5 from 33 votes

Creamy Chicken Marsala

Creamy Chicken Marsala features tender chicken breasts dredged in flour, browned, and simmered with cremini mushrooms, garlic, shallots, and a sauce combining Marsala wine, chicken stock, and heavy cream. The sauce thickens to coat the chicken in a rich, silky texture with deep, savory flavors from the mushrooms and Marsala wine. It's a classic dish that balances a hearty protein with an indulgent sauce, ideal for serving over mashed potatoes or pasta to soak up the flavorful sauce.

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

Ingredients

  • 1 ½ pounds chicken breast boneless, skinless, fillets
  • kosher salt freshly ground, to taste
  • black pepper freshly ground, to taste
  • 9 tablespoons all-purpose flour divided
  • 2 tablespoons olive oil
  • 2 tablespoons butter unsalted
  • 3 cloves garlic minced
  • ½ shallot diced, medium
  • 8 ounces cremini mushroom sliced, or white button mushroom
  • 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.