Creamy Chicken Marsala

5 from 2 votes

Easy Chicken Marsala is a classic Italian-American meal, made in 30 minutes with chicken simmered in a rich and creamy mushroom sauce.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Servings:

Calories: 557kcal

2 skinless and boneless chicken breasts cut into halves horizontally to make 4 filets
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground pepper
¼ cup all-purpose flour
2 tablespoon olive oil
2 tablespoons unsalted butter
2 medium shallots finely chopped
8 ounces brown cremini mushrooms sliced
1 teaspoon minced garlic
¾ cup chicken broth
¾ cup Marsala cooking wine
1 cup heavy cream
1 teaspoon crushed red pepper flakes optional
½ cup parmesan cheese grated (optional)
chopped parsley to garnish

Season the chicken breasts with garlic powder, salt, and pepper on both sides.
2 skinless and boneless chicken breasts, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon ground pepper
Dredge the chicken breasts with flour and shake the excess flour and place it on a plate.
¼ cup all-purpose flour
Heat a large skillet with oil on a medium flame, add the chicken breasts and cook for 4-5 minutes until they turn golden. Transfer them to a plate and set them aside.
2 tablespoon olive oil
To the same skillet add the butter. Once the butter is melted add the chopped shallots and saute for 2 minutes.
2 tablespoons unsalted butter, 2 medium shallots
Add the sliced mushrooms and minced garlic and cook for 2-3 minutes.
8 ounces brown cremini mushrooms, 1 teaspoon minced garlic
Stir in the chicken broth, and Marsala wine and allow it to simmer for a couple of minutes.
¾ cup chicken broth, ¾ cup Marsala cooking wine
Pour the heavy cream, and red pepper flakes and let it simmer until the sauce begins to slightly thicken.
1 cup heavy cream, 1 teaspoon crushed red pepper flakes
Transfer the chicken back to the skillet with the juices from the chicken and cook for 3-5 minutes on low heat.
Once done, garnish the creamy chicken Marsala with chopped parsley.
chopped parsley
Serve the creamy chicken with the greens on the side or over pasta/mashed potatoes/rice/noodles.

Storage:

To Store: Keep leftover chicken marsala in a covered container in the refrigerator for up to 3 days.
To Freeze: Chicken marsala can be frozen in a freezer-safe container for up to 6 months. Thaw in the refrigerator overnight before reheating.
To Reheat: Reheat the chicken and sauce on the stovetop until heated through.

Tips:

Either slice chicken breasts in half horizontally into thinner pieces or pound them until they are about 1/2 inch thick.
You can use store bought “thin cut” chicken or chicken cutlets to save time in the kitchen since these don’t require any slicing or pounding.
To make this chicken dish a little saucier, add ¼ cup extra chicken broth while making the mushroom sauce.