Chicken Asparagus Marsala
Elevate your weeknight dinner game with this irresistibly creamy and savory Chicken Asparagus Marsala. Juicy, pan-seared chicken breasts are paired with tender-crisp asparagus and coated in a luscious Marsala wine sauce enriched with garlic, shallots, and a touch of heavy cream. This one-skillet recipe combines restaurant-worthy flavors with the comfort of home cooking, making it perfect for both elegant dinner parties and easy family meals. Ready in just 45 minutes, this dish is packed with fresh, vibrant ingredients and a sauce so delicious you'll want to savor every bite. Serve this dish with buttery mashed potatoes, creamy risotto, or crusty bread to soak up the flavorful sauce, and garnish with a sprinkle of parsley for a stunning finishing touch. Whether you're searching for a quick dinner recipe or a crowd-pleaser to impress your guests, Chicken Asparagus Marsala is sure to become a favorite in your recipe repertoire.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots, finely chopped
- 3 pieces Garlic cloves, minced
- 1 pound Asparagus spears, trimmed and cut into 2-inch pieces
- 1 cup Dry Marsala wine
- 1 cup Low-sodium chicken broth
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Pound the chicken breasts to an even thickness of about 1/2 inch.
Season both sides of the chicken breasts with salt and black pepper.
Dredge each chicken breast in flour, ensuring it is lightly coated. Shake off the excess flour.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Cook the chicken breasts in the skillet for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.
Add the remaining olive oil and butter to the skillet. Reduce heat to medium.
Sauté the shallots in the skillet until translucent, about 2 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant.
Add the asparagus to the skillet. Cook for 3-4 minutes, stirring occasionally, until slightly tender and bright green.
Pour the Marsala wine into the skillet, scraping the bottom of the pan to deglaze it and dissolve any flavorful browned bits.
Add the chicken broth to the skillet and bring to a gentle simmer. Let it reduce slightly, about 5 minutes.
Stir in the heavy cream and simmer for another 2-3 minutes until the sauce thickens slightly.
Return the chicken to the skillet, spooning sauce over each piece to coat. Simmer for 2 more minutes to warm the chicken through.
Sprinkle fresh parsley over the dish and serve immediately.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 680 mg | 30% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.6 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 887 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
