Creamy Chicken Marsala with Mushrooms Recipe
A classic Italian-American dish featuring tender pan-cooked chicken breasts in a rich and creamy Marsala wine sauce with mushrooms, shallots, garlic, and fresh herbs. This Chicken Marsala recipe is perfect for an elegant dinner yet easy enough for a weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Ingredients
Chicken
- 1½ pounds boneless skinless chicken breasts, pounded ¼-inch (6-mm) thick, or chicken tenderloins
- 3 tablespoons all-purpose flour
- ¾ teaspoon salt (divided)
- ¼ teaspoon freshly ground black pepper (divided)
For Cooking
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter (divided)
For Sauce
- 1 (8-oz) package pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots (from 1 medium shallot)
- 2 cloves garlic, minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley, for serving (optional)
Instructions
- Prepare the chicken coating: In a ziplock bag, combine flour, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the chicken breasts (pounded thin or tenderloins) to the bag, seal tightly, and shake to coat them evenly with the seasoned flour. Set aside.
- Cook the chicken: Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat (preferably stainless steel for better browning). Shake off excess flour from the chicken and place in the pan. Cook, turning once, until golden brown and just cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
- Sauté mushrooms and aromatics: Melt the remaining 1 tablespoon butter in the same pan. Add the mushrooms and cook, stirring frequently, until they begin to brown, about 3 to 4 minutes. Add the chopped shallots, minced garlic, and ¼ teaspoon salt; cook for another 1 to 2 minutes to soften and develop flavor.
- Prepare the sauce: Pour in the chicken broth, dry Marsala wine, and heavy cream. Add chopped fresh thyme, an additional ¼ teaspoon salt, and ⅛ teaspoon pepper. Use a wooden spoon to scrape up any browned bits from the pan surface. Bring the mixture to a boil, then reduce heat to medium and simmer uncovered until the sauce reduces by about half, thickens slightly, and darkens in color, about 10 to 15 minutes. The sauce should remain thin and creamy.
- Finish cooking: Return the chicken along with any accumulated juices to the pan. Reduce heat to low and simmer gently until the chicken is heated through and the sauce thickens a bit more, approximately 2 to 3 minutes.
- Serve: Sprinkle with chopped fresh Italian parsley if desired and serve immediately, pairing well with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
Notes
- For best results, pound chicken breasts to even thickness to ensure quick and even cooking.
- Using a stainless steel skillet helps achieve ideal browning on the chicken, but nonstick pans can be used if necessary.
- If Marsala wine is unavailable, dry white wine or madeira can be substituted, though flavor will vary slightly.
- Do not overcook the chicken to maintain tenderness and juiciness.
