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
4
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Calories
605 kcal
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Course
Main Course
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Cuisine
American
Easy Creamy Chicken Marsala
Description
Easy Creamy Chicken Marsala highlights chicken breasts pounded thin and seasoned, then lightly floured and pan-seared until cooked through. The sauce is developed by sautéing onions, garlic, and cremini mushrooms, adding Marsala wine, chicken broth, and heavy cream, along with chopped prosciutto for savory depth. The mixture simmers until the sauce thickens and reduces by half, creating a velvety texture that coats the chicken. Fresh herbs like parsley or thyme add brightness at the end.
The resulting dish balances the earthy flavor of mushrooms with the sweet and fortified taste of Marsala wine, enriched by cream to create a luxurious sauce. The tender chicken breasts absorb these flavors, offering a cohesive dish with a creamy consistency and rounded umami notes.
This Chicken Marsala pairs well with mashed potatoes, gluten-free pasta, or zoodles, as well as steamed or roasted vegetables like asparagus or green beans. The sauce helps dress up simple sides and turns the meal into something special for dinner.
For serving, consider plating each chicken breast with a generous spoonful of the mushroom and Marsala cream sauce. Leftovers can be stored refrigerated and gently reheated to preserve the sauce’s creamy texture.
Ingredients
- 4 chicken breast pounded to 1/4-inch thickness, boneless, skinless, about 1 1/2 pounds
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- garlic powder
- ⅓ cup flour (or 1-2 tbsp arrowroot starch for gluten-free, whole30 version)
- 1 Tablespoon butter (or ghee for whole30)
- 1 Tablespoon olive oil
- 1 onion chopped, medium
- 2 cloves garlic minced
- 8 oz cremini mushroom cleaned and thinly sliced, or baby bella or shiitake or combination
- ½ cup marsala wine (or 1 - 2 Tbsp balsamic or sherry vinegar for Whole30)
- ½ cup chicken broth organic
- 1 cup heavy whipping cream (or coconut cream for Paleo/Whole30)
- 4 lices prosciutto chopped
- parsley chopped (optional)
- thyme chopped (optional, fresh
Instructions
- Season chicken breasts on both sides with salt, pepper and garlic powder. Thinly coat chicken fillets in flour. In a large skillet, heat oil and butter, and cook chicken on medium high heat for about 3 minutes on each side, or until no longer pink in center. Transfer to a plate.
- Add chopped onion to the skillet, and cook for a couple of minutes until onion is translucent. Add mushrooms and minced garlic, and cook for about 3-4 minutes until tender and juices have evaporated. Season vegetables with salt and pepper to taste.
- Pour Marsala wine, chicken broth and heavy whipping cream to the skillet. Add chopped prosciutto slices. Cook for about 10 minutes, stirring occasionally until sauce has thickened and reduced by half. Season sauce with salt, pepper to taste, if necessary.
- Add cooked chicken back to the skillet and warm for a minute. Sprinkle some parsley or fresh thyme and serve warm.
Notes
- Serve Chicken Marsala over mashed cauliflower, mashed potatoes, gluten-free pasta, or zoodles for a variety of meal options.
- Vegetables like green beans, broccoli, roasted potatoes, steamed asparagus, or sautéed Brussels sprouts complement the dish well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Serving | 432g | |
| Calories | 605kcal | 30% |
| Carbohydrates | 19g | 6% |
| Protein | 41g | 82% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 203mg | 68% |
| Sodium | 314mg | 13% |
| Potassium | 1048mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1015IU | 20% |
| Vitamin C | 4.9mg | 5% |
| Calcium | 66mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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