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    Home » Chicken

    Creamy Chicken Marsala

    Published: Oct 27, 2022 by Nora Rey · This post may contain affiliate links · Leave a Comment

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    Creamy Chicken Marsala consists of pan-seared chicken cutlets with a rich sauce made from a reduction of Marsala wine and mushrooms. This Italian-American dish is quick and simple to make!

    You may also like to try Lemon Chicken Piccata.

    Cream Chicken Marsala served on a plate.
    Jump to:
    • Ingredients you’ll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions
    • Watch how I make it here
    • Other chicken recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you’ll need

    Individual ingredients for Creamy Chicken Marsala
    Salt and pepper are not in the picture.

    Dry Marsala wine is a key ingredient in this recipe.

    Marsala wine in a bottle and some in a measuring cup.

    Notes and substitutions

    • Mushrooms: I used cremini or baby bella mushrooms. You can also use white or button (mild-tasting), shiitake (meaty and umami-rich), portobello (meaty, mature version of cremini), porcini (very flavorful and usually sold dried), or a combination.
    • Dry Marsala wine: This fortified wine imparts a nutty, caramelized flavor to the dish. You can also use dry Madeira wine, dark Sherry wine, or a wine you enjoy drinking. Avoid Marsala cooking wine if possible because they are generally heavily salted.
    • Cream: You can use heavy cream, light cream, or half-and-half. Remember that the lower the fat content, the higher chances of curdling at high temperatures.

    How to make this recipe

    (1)Butterfly 2 pounds of chicken breasts by slicing them horizontally in half. (2)Cut them into smaller pieces, then trim any membranes or fats.

    Butterflying chicken breast with a knife. Chicken cutlets on a parchment paper.

    (3)Place the chicken between sheets of parchment paper or plastic wrap. Pound them thin (about ½ inch) for quick and even cooking. (4)Season them with salt and pepper, then lightly coat them with flour.

    Pounding chicken cutlets placed in between sheets of parchment paper using a meat mallet. Dredging a chicken cutlet in flour.

    (5))Set a large skillet over medium-high heat. When it gets very hot, add olive oil to coat the bottom. (6)Sear chicken until lightly browned on each side, about 2 minutes. Transfer to a plate.

    Searing the chicken cutlets in the pan. Turning the seared chicken cutlets using a pair of tongs.

    (7)Sear 12 ounces of mushrooms, adding oil as needed, for about 2 minutes without touching them. Season with salt and pepper, then mix them.

    PRO TIP: Do not season the mushrooms too soon. Salt draws out moisture—you'll end up steaming them rather than browning them.

    Mixing the browned mushrooms in the pan using a spatula.

    (8)Add 2 shallots, 4 garlic cloves, and ¼ teaspoon dried thyme. Let them cook for a minute.

    Added the dried thyme to the mushrooms in the pan.

    (9)Deglaze the pan with 1½ cups of Marsala wine and scrape the fond or browned bits on the bottom. Let it reduce by half for about 5 minutes.

    Add chicken stock/broth (1 teaspoon chicken base or bouillon dissolved in 1 cup of water). Let the sauce simmer for another 5 minutes.

    PRO TIP: After being reduced, Marsala wine becomes slightly sweet. Taste and add salt as needed.

    Pouring Marsala wine to the mushrooms in the pan.

    (10)Bring the chicken back and add ½ cup of cream.

    Adding cream to the chicken and the sauce in the pan.

    (11)Spoon the sauce over the chicken, then let it heat through for a minute. Turn off the heat.

    The chicken and the sauce simmering in the pan.

    Garnish Creamy Chicken Marsala with fresh parsley. Serve with pasta or mashed potatoes and a side of vegetables or salad.

    Cutting a small piece of chicken on the plate.

    Frequently asked questions

    What is Chicken Marsala?

    Chicken Marsala is an Americanized Italian dish with seared chicken cooked in a pan sauce made with cremini mushrooms and a reduction of Marsala wine. Adding cream to the sauce makes it silky and balances the wine's acidity.

    Can I omit the cream?

    Yes, you can skip the cream. Traditional Chicken Marsala uses butter instead of cream. Add about 3 tablespoons of butter to thicken the sauce and make it silky.

    Will I taste the alcohol in the dish?

    The alcohol evaporates, leaving a concentrated flavor that makes the dish delicious. If alcohol is a concern, you can replace it with grape juice or stock/broth.

    Can I use chicken thighs for Chicken Marsala?

    Yes, you can. However, Chicken Marsala is one of those recipes best made with chicken breast. If you are using chicken thighs, you will need to cook them slightly longer.

    Watch how I make it here

    Other chicken recipes you may like

    • chicken pastel on a plate
      Chicken Pastel
    • Embutido Filipino Meatloaf
      Embutido (Filipino Meatloaf)
    • Easy Paella in a pan
      Easy Paella
    • lemon chicken piccata on a plate
      Lemon Chicken Piccata
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    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Creamy chicken marsala on a plate

    Creamy Chicken Marsala

    Creamy Chicken Marsala consists of pan-seared chicken cutlets with a rich sauce made from a reduction of Marsala wine and mushrooms.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Italian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 servings
    Calories: 458kcal
    Author: Nora Rey
    Cost: $10-$12

    Equipment

    • Large skillet or a sauté pan
    • Meat mallet or rolling pin

    Ingredients

    • 2 pounds chicken breasts boneless and skinless
    • ¼ cup all-purpose flour for dredging
    • Olive oil (about ¼ cup) for searing and sautéing
    • 12 ounces cremini mushrooms sliced (see note)
    • 2 shallots minced
    • 4 garlic cloves minced
    • ¼ teaspoon dried thyme
    • 1½ cups dry Marsala wine (see note)
    • 1 teaspoon chicken base or bouillon dissolved in 1 cup of hot water
    • ½ cup heavy or light cream (see note)
    • Salt and pepper to taste
    • Fresh parsley chopped (optional)
    US Customary - Metric

    Instructions

    • Butterfly chicken breasts by slicing them horizontally in half. Cut them into smaller pieces, then trim any membranes or fats.
    • Place the chicken between sheets of parchment paper or plastic wrap. Pound them thin (about ½ inch) for quick and even cooking. Season them with salt and pepper, then lightly coat them with flour.
    • Set a large skillet over medium-high heat. When it gets very hot, add olive oil to coat the bottom. Sear chicken until lightly browned on each side, about 2 minutes. Transfer to a plate.
    • Sear the mushrooms, adding oil as needed, for about 2 minutes without touching them. Add salt and pepper, then mix them.
    • Add shallots, garlic, and thyme. Let them cook for a minute.
    • Deglaze the pan with Marsala wine and scrape the fond or browned bits on the bottom. Let it reduce by half for about 5 minutes. Add chicken stock/broth and let the sauce simmer for another 5 minutes.
    • Bring the chicken back and add cream.
    • Spoon the sauce over the chicken, then let it heat through for a minute. Turn off the heat.
    • Garnish with fresh parsley.

    Video

    Notes

    • Mushrooms: I used cremini or baby bella mushrooms. You can also use white or button (mild-tasting), shiitake (meaty and umami-rich), portobello (meaty, mature version of cremini), porcini (very flavorful and usually sold dried), or a combination.
    • Dry Marsala wine: You can also use dry Madeira wine, dark Sherry wine, or a wine you enjoy drinking. Avoid Marsala cooking wine if possible because they are generally heavily salted.
    • Cream: You can use heavy cream, light cream, or half-and-half. Remember that the lower the fat content, the higher chances of curdling at high temperatures.

    Nutrition

    Calories: 458kcalCarbohydrates: 17gProtein: 35gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 124mgSodium: 854mgPotassium: 853mgFiber: 1gSugar: 7gVitamin A: 339IUVitamin C: 4mgCalcium: 36mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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