Easy Creamy Chicken Marsala
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
819 kcal
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Course
Main Course
Easy Creamy Chicken Marsala
Description
This Chicken Marsala recipe starts with thinly pounded chicken breasts dredged in a seasoned flour mixture to create a light, flavorful crust when cooked in olive oil and butter. Browning the chicken on both sides locks in moisture and texture. The pan sauce is developed by cooking sliced cremini mushrooms and garlic in the same pan, which captures the browned bits left by the chicken, enriching flavor.
Marsala wine and chicken broth are added and simmered to reduce and thicken. Heavy cream is stirred in to achieve a velvety sauce that coats the chicken well. The sauce’s balance of savory mushrooms, garlic, and the distinct aroma of marsala wine builds a harmonious creamy profile. The dish finishes with chopped fresh parsley for a bit of herbal brightness.
It works well served over pasta, rice, or alongside vegetables, providing a comforting main course with a nuanced wine-flavored sauce. Care is advised to prevent curdling when using cream or half and half to maintain the sauce’s smoothness.
Ingredients
Chicken
- 1 cup all-purpose flour
- 2 teaspoon salt
- 2 teaspoon garlic powder
- 1 teaspoon black pepper
- 4 chicken breast halved/fileted horizontally, see notes below, large, boneless, skinless
- 4 tablespoons olive oil (divided)
- 8 tablespoons butter divided, unsalted
Marsala Sauce
- 2 tablespoon butter as needed, unsalted
- 2 cups cremini mushrooms sliced, or brown mushrooms
- 8-10 cloves garlic (minced)
- ¾ cup dry Marsala wine
- 2 ½ cup chicken broth low-sodium
- ¾ - 1 cup heavy cream (add in desired amount to sauce (half and half, or evaporated milk can be used) see notes below **)
- 4 tablespoon parsley chopped, fresh
Instructions
- Mix the flour, garlic powder, salt and pepper in a shallow bowl. Dredge each piece of chicken in the flour mixture and shake off excess.
- Heat 1 tablespoon oil and 2 tablespoons butter in a pan over medium-high heat until simmering. Fry the chicken breasts until golden-brown on each side. Transfer to a warm plate, tent with foil and keep warm while frying the remaining pieces. Repeat with all remaining pieces of chicken.
- In the same pan with remaining pan oil and butter, melt an additional 1 tablespoon of butter. Add the sliced mushrooms and cook until brown, scraping up any of the leftover chicken bits on the bottom of the pan.
- Add the garlic and cook until fragrant, about 1 minute.
- Pour in the Marsala wine and the broth and simmer until reduced by half and begins to thicken.
- Pour in the cream until the sauce reaches your desired color and consistency.
- Add the chicken into the sauce. Continue cooking until the sauce thickens, about 5-10 minutes.
- Garnish with chopped parsley and serve immediately. (Note: the sauce will continue to thicken off the heat.)
- Serve over cooked pasta of choice, rice, or potatoes, if desired.
Notes
- For even cooking, pound chicken breasts to about ¼-inch thickness between plastic wrap before dredging.
- To avoid sauce curdling with half and half, gently heat without rapid boiling.
- Store unused marsala wine in a cool, dry place; it keeps for months.
- Suitable marsala substitutes include dry Madeira, dark sherry, port, red vermouth, or dry white wine with brandy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 819 kcal
% Daily Value*
| Calories | 819kcal | 41% |
| Carbohydrates | 27g | 9% |
| Protein | 39g | 78% |
| Fat | 59g | 91% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 242mg | 81% |
| Sodium | 1016mg | 42% |
| Potassium | 899mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1876IU | 38% |
| Vitamin C | 8mg | 9% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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