Print

The Best 30-Minute Creamy Chicken Marsala: Restaurant Quality Made Easy

Two golden-brown chicken breasts smothered in a creamy mushroom sauce, garnished with fresh thyme, making delicious chicken marsala.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-style Chicken Marsala quickly. This recipe uses tender chicken cutlets and mushrooms in a rich, creamy Marsala wine sauce, ready in 30 minutes for an impressive weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup Marsala wine (dry or sweet)
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place the flour, salt, and pepper in a shallow dish. Dredge each chicken cutlet lightly in the flour mixture, shaking off any excess.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. When the butter foams, add the chicken in a single layer, working in batches if necessary to avoid crowding the pan.
  3. Sear the chicken for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
  4. Add the sliced mushrooms to the same skillet. Cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and begin to brown.
  5. Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.
  6. Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine simmer and reduce by half, about 3 to 4 minutes. This step builds deep flavor.
  7. Pour in the chicken broth and bring the mixture to a simmer. Cook for 2 minutes until the sauce slightly thickens.
  8. Reduce the heat to low. Stir in the heavy cream until the sauce is smooth and heated through. Do not let it boil after adding the cream.
  9. Return the cooked chicken cutlets to the skillet. Spoon the mushroom Marsala sauce over the chicken. Heat for 1 to 2 minutes to warm the chicken through.
  10. Remove the skillet from the heat. Sprinkle with fresh parsley before serving immediately over pasta or mashed potatoes.

Notes

  • Use dry Marsala wine for a more savory sauce, or sweet Marsala for a slightly richer flavor profile.
  • If you do not have chicken broth, you can substitute with water, but the flavor depth will be less pronounced.
  • For an extra restaurant-style touch, add 1 tablespoon of cold butter to the sauce right before returning the chicken to the pan; whisk until melted and glossy.

Nutrition

Find it online: https://fooddexterity.com/easy-chicken-marsala-recipe-30-minute-creamy/