Creamy Chicken Marsala Recipe
This Creamy Chicken Marsala Recipe is juicy pan seared chicken breast and tender mushrooms in a flavorful creamy marsala wine sauce. It's a restaurant quality dinner that's so easy to make, and it's ready in about 30 minutes!
Servings: 4 servings
Calories: 417kcal
Ingredients
- 1.5 lbs. boneless skinless chicken breast or up to 2 lbs.
- 3 tablespoons olive oil plus more as needed
- 8 ounces cremini mushrooms sliced fairly thin
- 1 small shallot finely chopped
- 2 cloves garlic minced
- 1 cup chicken stock
- 3/4 cups dry marsala wine see notes
- 1/2 cup heavy cream
- 1 1/2 teaspoons freshly chopped thyme plus leaves for garnish, optional
- salt and black pepper, to taste
Instructions
- Cut the chicken breasts in half lengthwise to butterfly, then cut in half. Place in a zip top bag to pound to even thickness. If your chicken breasts are smaller, there's no need to cut them in half, simply pound them to about 1/4" thickness. Season the chicken generously with salt and pepper.1.5 lbs. boneless skinless chicken breast
- Heat 2 tablespoons of the oil in a large sauté pan. Add the chicken and cook until golden brown and it releases easily from the pan, about 2-3 minutes. Turn and cook another 2-3 minutes on the other side until a meat thermometer inserted into the center registers 160 degrees. Remove from the pan and place on a plate, then cover loosely with foil.3 tablespoons olive oil
- Add the additional tablespoon of olive oil to the pan. Add the mushrooms and cook for 4-5 minutes until browned and the liquid has evaporated, and be sure to scrape up the brown bits from the bottom of the pan to ensure that they don't burn. Add the shallots and garlic and cook for 1-2 minutes more.8 ounces cremini mushrooms, 1 small shallot, 2 cloves garlic
- Add the chicken stock, marsala wine, heavy cream and thyme to the pan. Bring to a boil, then reduce the heat to a high simmer and cook until the sauce has reduced to about half and it coats a wooden spoon, about 10-15 minutes.1 cup chicken stock, 3/4 cups dry marsala wine, 1/2 cup heavy cream, 1 1/2 teaspoons freshly chopped thyme
- Season the sauce with salt and pepper to taste, then add the chicken back to the pan along with any accumulated juices and simmer on low heat until warmed through, about 1-2 minutes. Serve immediately and enjoy!
Notes
- Pro tip: Be sure that the chicken is room temperature before cooking and that it is pounded to even thickness to ensure that it cooks evenly.
- For best results, use a good quality dry marsala wine as it's less sweet and has a more well balanced flavor. Cooking marsala is not recommended.
- Prep the chicken, mushrooms, shallots and garlic up to 1-2 days in advance to make this recipe go even more quickly.
- The sauce is done when it has thickened and reduced by about half. It should coat a wooden spoon. You can also test for doneness by running the tip of the wooden spoon through the sauce across the bottom of the pan. If the spoon leaves a momentary trail in the sauce, it is thick enough.
- I prefer not to dredge the chicken in flour as the chicken gets plenty golden brown and crispy just by pan searing it and it's easy for the flour to burn. If you prefer to do this, simply dredge the chicken about 1/2 cup of flour, shake off any excess and proceed with pan searing.
- Store leftover chicken marsala in an air tight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1g | Calories: 417kcal | Carbohydrates: 6g | Protein: 40g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 142mg | Sodium: 228mg | Potassium: 994mg | Fiber: 1g | Sugar: 2g | Vitamin A: 524IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg