Creamy Chicken Marsala

There’s something about a creamy chicken dish that feels like a warm embrace on a plate. I stumbled upon this Creamy Chicken Marsala during a particularly busy week when comfort food was a must, but my energy levels were anything but cooperating. The beautifully earthy mushrooms mingling with the rich, sweet Marsala wine evoke the charm of a rustic Italian kitchen, and the creamy sauce clinging to the tender chicken is a treat for both the palate and the soul.

Cooking isn’t always straightforward; sometimes it takes a few extra minutes or steps to get the flavors just right. But I promise, when everything comes together, it’s absolutely worth it. There’s an irresistible allure when those savory aromas fill your kitchen, beckoning everyone to gather for dinner.

Why you’ll love this recipe

Why is this dish a standout in the realm of home cooking? First off, the combination of sautéed mushrooms and chicken swimming in a velvety, cream-based sauce is pure luxury. It feels indulgent without being overly complicated. The Marsala wine adds a touch of sweetness that balances beautifully against the umami notes from the mushrooms and the savory chicken. You’ll find that every bite brings a delightful richness, both in flavor and texture.

This recipe also strikes a balance between comforting and sophisticated. It can easily transition from a weeknight family meal to a dinner party centerpiece; serve it with some crusty bread or over a bed of pasta, and it feels special enough for festive occasions. The best part? It can be prepared in about 30 minutes, making it a feasible go-to dish when you want something nice without breaking a sweat.

Gather these ingredients

Here’s what you’ll need to create this flavorful dish:

• 4 boneless skinless chicken breasts: Either thinly sliced or cut in half—this helps them cook quickly and evenly. You could use chicken thighs for a bit more moistness if you prefer.
• Salt and pepper: These are the basic building blocks of flavor. Don’t forget to use them generously!
• 2 tablespoons olive oil: A good-quality oil will enhance the flavors. Optional: use butter for a richer flavor.
• 1 1/2 cups sliced mushrooms: Button or cremini will work beautifully here, adding depth and a lovely texture.
• 1/2 cup Marsala wine: If you don’t have it, a splash of dry sherry or white wine can stand in.
• 1/2 cup chicken broth: Homemade or store-bought will do, but low-sodium is best to control the salt level.
• 1 cup heavy whipping cream: For that luscious mouthfeel—feel free to experiment with half-and-half, but it won’t be quite as rich.
• 1 teaspoon ground mustard: It adds a subtle tang; don’t skip this to elevate the sauce.
• 1 teaspoon garlic powder: For a hint of aromatic depth; fresh minced garlic works too if you prefer.
• Fresh parsley for garnish: A little sprinkle adds both color and brightness to the dish.

How to make it

Ready to dive in? Here’s the step-by-step process that will take you to creamy bliss:

1. In a large skillet over medium heat, add 1 tablespoon of olive oil. Season the chicken breasts with salt and pepper, then add them to the pan. Cook until they’re lightly brown and cooked throughout—about 6-7 minutes on each side. Once done, remove the chicken and set it aside on a plate.
2. In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced mushrooms and sauté for 1-2 minutes until they’re starting to brown. The smell alone will make your heart flutter.
3. Next, pour in the Marsala wine and bring it to a boil over medium-high heat for about 1-2 minutes. This step is important; it allows the alcohol to evaporate while concentrating the flavors.
4. Then, add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring everything to a gentle boil before reducing the heat to a simmer. Allow it to thicken for about 10 minutes, stirring occasionally.
5. Finally, return the cooked chicken to the skillet, allowing it to simmer in the rich sauce for another 1-2 minutes. You want that chicken soaking up all the goodness.

Best way to enjoy it

What goes best with your creamy chicken masterpiece? I often serve it over a bed of fluffy mashed potatoes or buttery egg noodles to soak up the sauce, but it’s equally delightful alongside some roasted asparagus or a fresh side salad. A sprinkling of fresh parsley adds a pop of color and a hint of herbaceousness, elevating the presentation without much fuss.

Storage and reheating tips

If you find yourself with leftovers—lucky you! Transfer any remaining Chicken Marsala to an airtight container and refrigerate. It will keep well for up to three days. Just make sure it’s cooled down before storage to maintain the creaminess.

When it comes to reheating, you can pop it in the microwave for a quick fix, or gently warm it on the stove over low heat, adding a splash of extra broth or cream if needed to keep it moist. Just don’t rush it; patience brings back that creamy texture.

Helpful cooking tips

• Don’t rush the sautéing process for the mushrooms; that little bit of browning adds tremendous depth to the flavor.
• If you’re short on time, consider slicing the chicken thinner for quicker cooking.
• Feel free to toss in some spinach or kale for an extra nutritional boost; they’ll wilt beautifully in the sauce.

Creative twists

Looking to make this dish your own? Here are a few variations to consider:

• Different Mushrooms: Try using a mix of shiitake or portobello mushrooms for added texture and flavor.
• Herb Variations: Experiment with fresh thyme or rosemary to add earthy notes that complement the dish beautifully.
• Cream Alternatives: For a lighter version, swap the heavy cream with half-and-half or a non-dairy alternative, though the texture will vary a bit.

Ingredients

• 4 boneless skinless chicken breasts (thinly sliced or cut in half)
• Salt and pepper (to season)
• 2 tablespoons olive oil
• 1 1/2 cups sliced mushrooms
• 1/2 cup Marsala wine or substitute
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 1 teaspoon ground mustard
• 1 teaspoon garlic powder
• Fresh parsley for garnish (chopped)

Directions to follow

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken with salt and pepper, then cook until lightly browned, about 6-7 minutes per side. Remove and set aside.
2. Add the remaining tablespoon of olive oil to the skillet and sauté the mushrooms for 1-2 minutes until browned.
3. Pour in the Marsala wine and bring to a boil for 1-2 minutes to evaporate the alcohol.
4. Add chicken broth, heavy cream, ground mustard, and garlic powder. Bring to a boil, then reduce heat to simmer for about 10 minutes until thickened.
5. Return the cooked chicken to the skillet and let it simmer for an additional 1-2 minutes to absorb flavors.

Your questions answered

• Can I use poultry other than chicken? Sure, turkey cutlets would work nicely, just adjust the cooking time accordingly.
• Is Marsala wine necessary? It adds distinct flavor, but you can use Marsala substitutes like sherry or omit it altogether for a less sweet sauce.
• What if I’m watching calories? You can use less cream or swap it for a lighter dairy option.
• How should I store leftovers? Transfer to an airtight container and refrigerate for up to three days.
• Can I freeze this dish? Yes, but it’s best to freeze before adding the cream to maintain the best texture. Just thaw and add cream when reheating.

Cooking is not just about the food; it’s about the moments shared around the table and the stories we tell. This Creamy Chicken Marsala not only warms hearts but fills bellies with happiness. I encourage you to try your hand at this recipe, tweak it to your taste, and share your experiences. Your kitchen is more than just a place to create meals; it’s where memories are made.

Creamy Chicken Marsala

A comforting yet sophisticated dish featuring sautéed chicken and mushrooms in a rich, creamy Marsala sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 600 kcal

Ingredients

  

Main Ingredients

• 4 pieces boneless skinless chicken breasts Thinly sliced or cut in half for quicker cooking.
• 2 tablespoons olive oil Good-quality oil enhances flavors; butter can be substituted.
• 1.5 cups sliced mushrooms Button or cremini mushrooms recommended.
• 0.5 cup Marsala wine Can substitute with dry sherry or white wine.
• 0.5 cup chicken broth Low-sodium preferred.
• 1 cup heavy whipping cream For a richer sauce, half-and-half may be used, but it won't be as rich.
• 1 teaspoon ground mustard Essential for enhancing the flavor.
• 1 teaspoon garlic powder Fresh minced garlic can be used as an alternative.
• to taste salt and pepper Basic seasoning.
• for garnish fresh parsley Chopped for color.

Instructions

 

Cooking the Chicken

• In a large skillet over medium heat, add 1 tablespoon of olive oil.
• Season the chicken breasts with salt and pepper, then add them to the pan.
• Cook until they're lightly brown and cooked throughout, about 6-7 minutes on each side.
• Once done, remove the chicken and set it aside on a plate.

Sautéing the Mushrooms

• In the same skillet, add the remaining tablespoon of olive oil.
• Toss in the sliced mushrooms and sauté for 1-2 minutes until they’re starting to brown.

Making the Sauce

• Pour in the Marsala wine and bring it to a boil over medium-high heat for about 1-2 minutes.
• Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder.
• Bring everything to a gentle boil before reducing the heat to a simmer.
• Allow it to thicken for about 10 minutes, stirring occasionally.

Combining and Serving

• Return the cooked chicken to the skillet, allowing it to simmer in the rich sauce for an additional 1-2 minutes.

Notes

Serve this dish over mashed potatoes or egg noodles. Leftovers can be stored in an airtight container for up to three days. Reheat gently, adding a splash of broth or cream if necessary.

Keyword Chicken Marsala, Comfort Food, Creamy Chicken, Dinner, Quick Recipes