Creamy Chicken Marsala with Garlic Mushrooms
Description
This creamy chicken marsala is a restaurant-quality, one-pan dinner made with tender chicken breasts, golden mushrooms, fresh garlic, and a rich Marsala wine cream sauce. It's perfect for a comforting, Italian-inspired meal at home and comes together quickly with pantry staples.
Ingredients
For the Chicken
- 150 grams all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 2 pieces large chicken breasts sliced horizontally into 4 cutlets
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter divided
For the Marsala Sauce
- 1 tablespoon unsalted butter
- 250 grams cremini mushrooms sliced
- 4 cloves garlic minced
- 150 ml dry Marsala wine
- 250 ml chicken broth
- 250 ml heavy cream
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
Prepare the Chicken
- Combine flour, salt, garlic powder, and pepper in a shallow bowl. Dredge chicken cutlets in the mixture, shaking off the excess.
- In a large skillet over medium heat, heat 1 tablespoon olive oil and 2 tablespoons butter until hot. Cook 2 chicken cutlets at a time, 3-4 minutes per side, until golden brown. Set aside.
- Repeat with the remaining 1 tablespoon olive oil and 2 tablespoons butter to cook the remaining cutlets. Set all cooked chicken aside.
Make the Sauce and Finish
- In the same skillet, melt 1 tablespoon of butter. Add sliced mushrooms and sauté for 2-3 minutes until golden brown.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the Marsala wine and chicken broth. Scrape the bottom of the pan to release any browned bits. Simmer until the liquid reduces by half.
- Stir in the heavy cream and bring to a simmer.
- Return the chicken cutlets to the pan. Simmer until the sauce thickens and chicken is cooked through.
- Garnish with chopped parsley and serve hot.
Notes
- Use dry Marsala wine for the best flavor; avoid sweet Marsala.
- If using thicker chicken breasts, pound them to even thickness for quicker cooking.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- This dish reheats well the next day — just add a splash of broth or cream if needed.