Creamy Chicken Marsala
Elevate your dinner table with this decadent Creamy Chicken Marsala, a restaurant-worthy dish that combines tender, pan-seared chicken breasts with a rich and velvety Marsala wine sauce. Infused with the earthy flavor of sautéed cremini mushrooms, garlic, and a touch of heavy cream, this classic Italian-American recipe boasts irresistible elegance and comforting warmth. Perfect for impressing family or guests, it’s ready in just 45 minutes and pairs beautifully with mashed potatoes, pasta, or steamed vegetables. With its balance of savory flavors and luscious texture, this one-pan dish is a delicious way to add gourmet flair to your weeknight meals.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 8 ounces Cremini mushrooms (sliced)
- 2 cloves Garlic (minced)
- 0.75 cup Dry Marsala wine
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness of about 1/2 inch.
In a shallow dish, combine the flour, salt, black pepper, and garlic powder. Dredge each chicken breast in the flour mixture, shaking off any excess.
In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Add the sliced mushrooms and cook, stirring occasionally, until golden and tender, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the Marsala wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
Add the chicken broth and simmer for another 2-3 minutes to reduce slightly.
Pour in the heavy cream, stirring to combine, and let the sauce simmer for 5-7 minutes until thickened.
Return the chicken breasts to the skillet, spooning some of the sauce over the top. Cook for an additional 2-3 minutes to reheat the chicken.
Garnish with chopped fresh parsley and serve immediately. Pair with mashed potatoes, pasta, or green vegetables for a complete meal.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 5.0 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 766 mg | 16% | |
*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.
