Chicken Marsala with Thyme and Deliciousness
Indulge in the rich, savory flavors of Chicken Marsala with Thyme and Deliciousness—a classic Italian-American dish elevated with a touch of finesse. Perfectly golden, pan-seared chicken breasts are nestled in a velvety sauce made from dry Marsala wine, earthy mushrooms, and fragrant fresh thyme. A dash of heavy cream adds a luscious texture, while the gentle simmer ensures every bite is tender and flavorful. This one-pan recipe is as elegant as it is approachable, making it perfect for weeknight dinners or dinner parties alike. Serve it over buttered pasta, creamy mashed potatoes, or with a slice of crusty bread to savor every last drop of the aromatic sauce. Ready in just 45 minutes, this dish combines ease, elegance, and irresistible flavor in every forkful.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 8 ounces Cremini or white mushrooms, sliced
- 0.75 cups Dry Marsala wine
- 0.5 cups Chicken broth
- 1 teaspoons Fresh thyme leaves
- 0.25 cups Heavy cream
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Place the chicken breasts on a cutting board, cover them with plastic wrap, and pound them to an even thickness of about 1/2 inch using a meat mallet.
In a shallow bowl, mix the flour with salt and black pepper. Dredge each chicken breast in the flour mixture, shaking off the excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the chicken breasts for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining olive oil and butter to the skillet. Add the minced garlic and sliced mushrooms, cooking for 5-7 minutes until the mushrooms are soft and browned.
Pour the Marsala wine into the skillet, scraping the bottom of the pan to deglaze. Allow it to simmer for 2 minutes to reduce slightly.
Add the chicken broth and fresh thyme leaves to the skillet, stirring to combine. Return the chicken breasts to the skillet and spoon some of the sauce over the chicken.
Lower the heat and let the chicken simmer gently in the sauce for 10-12 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Stir in the heavy cream and let the sauce cook for an additional 2-3 minutes until it thickens slightly.
Taste the sauce and adjust seasoning with additional salt and pepper if necessary. Garnish with fresh parsley, if desired, before serving.
Serve the Chicken Marsala hot, paired with a side of buttered pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
2367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 3209 mg | 140% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 19.4 g | ||
| Protein | 231.9 g | 464% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 162 mg | 12% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2978 mg | 63% | |
*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.
