I recently reimagined Chicken Marsala with a twist. I balanced thin chicken breasts with garlicky cremini mushrooms, tangy Marsala wine, and a splash of heavy cream. Seasoned with salt, pepper, and fresh parsley, this dish offers a rich flavor and is a must-try recipe for my favorite Chicken Marsala today.

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I recently decided to give a new twist to a classic Chicken Marsala and the result was surprisingly awesome! I used 4 boneless, skinless chicken breasts (pounded thin), seasoned them with salt and pepper, and dredged in all-purpose flour before searing in a mix of olive oil and butter.

After browning, I tossed in sliced cremini mushrooms and minced garlic, letting the aroma fill my kitchen. Then, I built a sauce with a robust cup of Marsala wine, mixed in a cup of chicken broth and a splash of heavy cream that brings the recipe a real creamy twist.

I like how this dish reminds me of other Marsala Chicken Recipes I have tried, even ones that skip the mushrooms. It is a fun take on Chicken Dinner Recipes that reminds me of those cool ideas from Idee Pasto Sano.

Garnished with fresh chopped parsley it turns out to be a delicious, inspiring dish.

Why I Like this Recipe

I like this recipe because it just hits all the right spots for me. First, the Marsala wine and heavy cream come together to create this rich, tasty sauce that makes every bite feel special. Second, the way the chicken is seared and then cooked in that sauce gives it a super tender texture, plus the mushrooms and garlic add a ton of flavor and awesome texture. Third, i really appreciate how easy it is to make – even after a long day, i can whip this up without too much hassle. Lastly, the sprinkle of fresh parsley on top not only looks pretty but also adds a little brightness to the dish that i just love.

Ingredients

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Chicken breasts: Lean protein that builds muscle and is the heart of the dish.
Cremini mushrooms: They offer fiber and earthy flavor that deepens the overall taste.
Marsala wine: Sweet yet tangy, it brings a rich, fruity note to the sauce.
Heavy cream: Adds a velvety texture and smooth richness to balance the flavors.
Olive oil: Healthy fat that sautés ingredients and infuses a subtle fruity aroma.
Unsalted butter: Contributes creaminess and a warm, indulgent taste when melted.
Garlic: Infuses a robust aroma and subtle spice that elevates every bite.
Salt and pepper: Basic seasonings that enhance natural flavors and keep the dish balanced.

Ingredient Quantities

4 boneless, skinless chicken breasts (pounded thin)

Salt and pepper to taste

1/2 cup all-purpose flour (for dredging)

3 tablespoons olive oil

2 tablespoons unsalted butter

8 ounces cremini mushrooms, sliced

2 cloves garlic, minced

1 cup Marsala wine

1 cup chicken broth

1/2 cup heavy cream

Fresh chopped parsley for garnish

How to Make this

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1. Pound the chicken breasts thinly and season both sides with salt and pepper, then coat them evenly in the flour.

2. Heat 3 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat.

3. Add the chicken and sear them in the hot oil till they are nicely browned on both sides, then remove and set aside.

4. Toss the sliced cremini mushrooms in the skillet and cook them until they’re browned; add in the minced garlic and stir for about a minute.

5. Pour in 1 cup Marsala wine to deglaze the pan, using a spatula to scrape up all the brown bits stuck on the bottom.

6. Now add 1 cup chicken broth and let the mixture simmer until it reduces a bit, stirring occasionally.

7. Pour in 1/2 cup heavy cream and keep simmering the sauce until it turns creamy and slightly thickened.

8. Return the chicken back into the pan, making sure they get well-coated with the Marsala sauce.

9. Let the chicken cook in the sauce for a few more minutes till it’s completely done.

10. Sprinkle a generous amount of fresh chopped parsley over the dish and serve it while it’s warm.

Equipment Needed

1. A meat mallet or rolling pin to pound the chicken breasts
2. A large cutting board for slicing cremini mushrooms and mincing garlic
3. A chef’s knife
4. A mixing bowl to coat the chicken with flour
5. Measuring cups for the Marsala wine, chicken broth, and heavy cream
6. A large skillet for searing and simmering everything
7. A spatula to help scrape up the brown bits from the pan
8. A plate to set the chicken aside during cooking

FAQ

Q: Can I use a different type of mushroom instead of cremini?

A: Sure, you can use white button or portobello mushrooms if ya dont have cremini. Just remember the flavor might change a bit.

Q: Is it okay to substitute another wine for the Marsala wine?

A: I would stick with Marsala wine, because it gives that unique taste. Other wines just dont give the same depth of flavor.

Q: Why do we dredge the chicken in flour?

A: Dredging helps to lock in moisture and create a slight crust that thickens the sauce when the chicken cooks. Its key for that tasty texture.

Q: How do I know when the sauce is done?

A: The sauce is ready when it starts to coat the back of a spoon and the consistency is nice and thick, with the mushrooms all tender and cooked through.

Q: Can this dish be made ahead of time?

A: You can prep parts of it ahead, but its best served fresh. If you reheat it, the chicken might lose its crispness a bit, so try to serve it right away.

Chicken Marsala Recipe {with Creamy Marsala Sauce} Substitutions and Variations

If you don’t have chicken breasts, you can use boneless, skinless chicken thighs instead – they tend to be juicier.
If Marsala wine is hard to find, try using dry sherry with a little extra chicken broth for a similar flavor.
You can swap heavy cream with half-and-half, though the sauce might be a bit less rich.
Don’t have cremini mushrooms? White button mushrooms work just as well in this recipe.
For chicken broth, using water mixed with a chicken bouillon cube is a good alternative if you need it.

Pro Tips

1. When you’re pounding the chicken thin make sure you do it evenly so every piece cooks at the same rate and soaks up all the flavors real nice
2. After searing the chicken, leave all those brown bits in the pan because they add a lot of rich taste when you deglaze with the wine
3. Don’t rush the mushrooms, let them cook long enough to get a good brown color before adding garlic, its worth the extra time for flavor
4. Once you return the chicken back to the pan, keep the sauce at a gentle simmer so the meat really absorbs all that creamy, savory sauce and doesn’t end up overcooked

Chicken Marsala Recipe {with Creamy Marsala Sauce}

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. A meat mallet or rolling pin to pound the chicken breasts
2. A large cutting board for slicing cremini mushrooms and mincing garlic
3. A chef’s knife
4. A mixing bowl to coat the chicken with flour
5. Measuring cups for the Marsala wine, chicken broth, and heavy cream
6. A large skillet for searing and simmering everything
7. A spatula to help scrape up the brown bits from the pan
8. A plate to set the chicken aside during cooking

Ingredients

4 boneless, skinless chicken breasts (pounded thin)
Salt and pepper to taste
1/2 cup all-purpose flour (for dredging)
3 tablespoons olive oil
2 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1 cup Marsala wine
1 cup chicken broth
1/2 cup heavy cream
Fresh chopped parsley for garnish

Directions

Pound the chicken breasts thinly and season both sides with salt and pepper, then coat them evenly in the flour.
Heat 3 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
Add the chicken and sear them in the hot oil till they are nicely browned on both sides, then remove and set aside.
Toss the sliced cremini mushrooms in the skillet and cook them until they're browned; add in the minced garlic and stir for about a minute.
Pour in 1 cup Marsala wine to deglaze the pan, using a spatula to scrape up all the brown bits stuck on the bottom.
Now add 1 cup chicken broth and let the mixture simmer until it reduces a bit, stirring occasionally.
Pour in 1/2 cup heavy cream and keep simmering the sauce until it turns creamy and slightly thickened.
Return the chicken back into the pan, making sure they get well-coated with the Marsala sauce.
Let the chicken cook in the sauce for a few more minutes till it's completely done.
Sprinkle a generous amount of fresh chopped parsley over the dish and serve it while it’s warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 300g
Total number of serves: 4
Calories: 450kcal
Fat: 25g
Saturated Fat: 8g
Trans Fat: 0.2g
Polyunsaturated: 3g
Monounsaturated: 12g
Cholesterol: 110mg
Sodium: 300mg
Potassium: 550mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 2g
Protein: 40g
Vitamin A: 300IU
Vitamin C: 2mg
Calcium: 40mg
Iron: 1mg

Chicken Marsala Recipe {with Creamy Marsala Sauce}

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Chicken Marsala Recipe {with Creamy Marsala Sauce} Substitutions and Variations

Pro Tips