If you have ever wanted to impress with a dish that combines rich flavors and elegant simplicity, this Creamy Chicken Marsala Recipe is an absolute must-try. Tender chicken breasts lovingly coated in a luscious marsala wine sauce infused with garlic, mushrooms, and cream make this dish a comforting yet sophisticated meal that feels just right any night of the week. The balance of savory, earthy, and slightly sweet notes will keep you coming back for more, making it a true favorite to share and savor.
Ingredients You’ll Need
This Creamy Chicken Marsala Recipe calls for straightforward ingredients that come together beautifully to create layers of flavor and texture. Each component plays its part, from the juicy chicken to the mushrooms that add earthiness, and the marsala wine that brings a subtle sweetness and depth.
- Chicken breasts (2 large): Choosing fresh, thick-cut chicken ensures tender meat that stays juicy through cooking.
- Cooking salt and black pepper: Essential for seasoning and bringing out the natural flavors of the ingredients.
- All-purpose flour (1/4 cup): Creates a light coating for the chicken, helping it develop a slight crust and thickening the sauce.
- Extra virgin olive oil (2 tbsp): Adds a subtle fruitiness and aids in perfect browning of the chicken.
- Unsalted butter (2 tbsp): Brings richness and a silky texture to the sauce.
- Eschalots (2): These delicate, sweet shallots build a savory base for the sauce.
- Garlic (1 clove): Finely minced, it adds warmth and aroma that enhances every bite.
- White mushrooms (2 cups): Sliced evenly, they lend earthiness and meaty texture to the dish.
- Dry marsala wine (1 cup): The star ingredient; its sweet yet dry profile builds the iconic flavor of Chicken Marsala.
- Chicken stock (1/2 cup): Adds depth and moisture for a rich, flavorful sauce.
- Heavy cream (1/2 cup): Gives the sauce its signature creaminess, balancing the sharpness of the wine.
- Finely chopped parsley (1 tbsp, optional): For a fresh pop of color and brightness when garnishing.
How to Make Creamy Chicken Marsala Recipe
Step 1: Prepare and Season the Chicken
Start by slicing the chicken breasts horizontally to create even, thinner pieces that cook quickly and evenly. Season both sides generously with salt and black pepper to ensure every bite is perfectly seasoned.
Step 2: Coat the Chicken in Flour
Lightly dredge the chicken pieces in the all-purpose flour, shaking off any excess. This step creates a delicate crust and will help thicken the sauce beautifully while cooking.
Step 3: Brown the Chicken
Heat the olive oil and half the butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5 minutes per side depending on thickness. Once done, remove and set aside to keep warm.
Step 4: Sauté Vegetables
Add the remaining butter to the skillet, then toss in the eschalots and garlic. Sauté for about two minutes until fragrant but not browned. Next, add the sliced mushrooms and cook until softened and their liquid has mostly evaporated, concentrating their flavor.
Step 5: Deglaze with Marsala Wine
Pour in the dry marsala wine, scraping up any browned bits from the skillet bottom to incorporate those rich flavors. Allow the wine to reduce by half; this step intensifies the taste and concentrates sweetness.
Step 6: Add Chicken Stock and Cream
Stir in the chicken stock and let it simmer for a few minutes to meld the flavors. Then lower the heat and gently fold in the heavy cream, mixing thoroughly until the sauce is smooth, creamy, and coats the back of a spoon.
Step 7: Combine Chicken with Sauce
Return the browned chicken to the skillet, spooning the sauce over each piece. Let everything simmer together briefly to meld all the flavors and heat through completely. Before serving, taste and adjust seasoning with salt and pepper as needed.
How to Serve Creamy Chicken Marsala Recipe
Garnishes
Sprinkling freshly chopped parsley over the finished dish adds a beautiful pop of green and a touch of freshness that brightens the rich sauce perfectly. A light dusting of freshly ground black pepper can enhance the aromas before serving.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes or buttery egg noodles, which soak up the luscious marsala sauce like a dream. For a lighter option, steamed green beans or a crisp arugula salad bring contrast in texture and a refreshing bite.
Creative Ways to Present
Plate the chicken atop a bed of buttery polenta for a rustic yet elegant look, or roll the cooked chicken pieces into leaf-wrapped bundles for a visually stunning presentation. Serve with a small bowl of extra sauce on the side, inviting everyone to pour as much as they desire.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Chicken Marsala Recipe in an airtight container in the refrigerator for up to three days. The sauce may thicken upon chilling; simply warm gently with a splash of broth or cream to bring back its lovely consistency.
Freezing
You can freeze the cooked chicken and sauce, but the texture of the cream may change slightly. For best results, freeze in airtight containers for up to two months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently over low heat on the stovetop or in the microwave using short bursts to avoid curdling the cream. Stir frequently and add a little chicken stock or cream if the sauce appears too thick.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer more juiciness and flavor, making them a great alternative. Just adjust the cooking time as thighs may take a little longer to cook through evenly.
What can I substitute for marsala wine?
If you don’t have marsala wine, dry sherry or a combination of white grape juice plus a splash of brandy can work as substitutes. Keep in mind the unique flavor of marsala is hard to replicate exactly, but these alternatives will still deliver tasty results.
Is this recipe gluten-free?
The flour coating is not gluten-free, but you can easily swap all-purpose flour with a gluten-free blend or cornstarch to accommodate dietary needs without compromising the deliciousness.
Can I make this dish dairy-free?
Yes! Replace the butter with olive oil and use coconut cream or a dairy-free heavy cream substitute to keep the sauce rich and creamy while avoiding dairy.
How do I get the sauce just right without it being too runny or thick?
Reduction is key—allow the marsala wine and stock to simmer until thickened before stirring in the cream. If it’s too thin after adding cream, simmer a little longer gently. If too thick, loosen with a splash of chicken stock or cream.
Final Thoughts
The Creamy Chicken Marsala Recipe is truly a dish that feels like a warm hug on a plate, effortlessly luxurious yet surprisingly simple to make. Whether for a weeknight dinner or a special occasion, it promises fantastic flavors that will delight everyone at your table. I can’t wait for you to try it and make it one of your family favorites too!
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Creamy Chicken Marsala Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts simmered in a rich sauce made from Marsala wine, mushrooms, and a touch of cream. This easy yet elegant recipe is perfect for a weeknight dinner or special occasion, offering a delicious blend of savory and slightly sweet flavors.
Ingredients
Chicken
- 2 large chicken breasts (300g/10oz each), cut in half horizontally (or 4 thighs)
- 1/2 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 1/4 cup plain/all-purpose flour
Sauce
- 2 tbsp extra virgin olive oil
- 2 tbsp / 30g unsalted butter
- 2 eschalots (shallots), peeled and cut into 1cm / 1/3″ squares
- 1 garlic clove, finely minced
- 2 cups white mushrooms, sliced 0.5cm / 1/5″ thick
- 1 cup dry Marsala wine
- 1/2 cup chicken stock/broth, low sodium
- 1/2 cup thickened / heavy cream
- 1/4 tsp cooking salt / kosher salt
- 1/8 tsp black pepper
- 1 tbsp finely chopped parsley, for garnish (optional)
Instructions
- Prepare the Chicken: Season the chicken breasts halves with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Dredge each piece evenly in the flour, shaking off any excess to ensure a light coating.
- Cook the Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the coated chicken to the skillet and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and keep warm.
- Sauté Aromatics and Mushrooms: In the same skillet, add the remaining 1 tablespoon butter. Add the eschalots and minced garlic and cook for 1-2 minutes until fragrant and translucent. Add the sliced mushrooms and sauté for about 5 minutes until they release their juices and begin to brown.
- Deglaze with Marsala Wine: Pour in the Marsala wine to deglaze the pan, scraping up any browned bits from the skillet. Let the wine simmer and reduce by half, which should take about 3-5 minutes. This intensifies the flavor of the sauce.
- Add Stock and Cream: Stir in the chicken stock/broth and heavy cream. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Allow the sauce to simmer gently for another 3 minutes until it thickens slightly.
- Combine and Serve: Return the cooked chicken to the skillet, spooning the sauce over it. Simmer together for a minute to reheat the chicken and meld the flavors. Garnish with finely chopped parsley if desired and serve immediately with your choice of sides.
Notes
- You can substitute chicken thighs for breasts if preferred; they tend to stay moister.
- Use dry Marsala wine for a balanced sweetness; avoid sweet versions to keep the sauce savory.
- Be careful not to overcook the chicken to maintain juiciness.
- This dish pairs wonderfully with mashed potatoes, pasta, or steamed vegetables.
