From the Cook

1/5

Creamy Chicken Marsala Recipe

Flavor the Moments Verified

Flavorthemoments.com

Ingredients

Warning0 allergens identified

Creamy Chicken Marsala Recipe

1 ½ pounds boneless skinless chicken breastor up to 2 lbs

3 tablespoons olive oilplus more as needed

8 ounces cremini mushroomssliced fairly thin

1 shallotfinely chopped

2 cloves garlicminced

1 cup chicken stock

¾ cup dry marsala wine

½ cup heavy cream

1 ½ teaspoons thymefreshly chopped

saltto taste

pepperto taste

Cut the chicken breasts in half lengthwise to butterfly, then cut in half. Place in a zip top bag to pound to even thickness. If your chicken breasts are smaller, there's no need to cut them in half, simply pound them to about 1/4" thickness. Season the chicken generously with salt and pepper.

Heat 2 tablespoons of the oil in a large sauté pan. Add the chicken and cook until golden brown and it releases easily from the pan, about 2-3 minutes. Turn and cook another 2-3 minutes on the other side until a meat thermometer inserted into the center registers 160 degrees. Remove from the pan and place on a plate, then cover loosely with foil.

Add the additional tablespoon of olive oil to the pan. Add the mushrooms and cook for 4-5 minutes until browned and the liquid has evaporated, and be sure to scrape up the brown bits from the bottom of the pan to ensure that they don't burn. Add the shallots and garlic and cook for 1-2 minutes more.

Add the chicken stock, marsala wine, heavy cream and thyme to the pan. Bring to a boil, then reduce the heat to a high simmer and cook until the sauce has reduced to about half and it coats a wooden spoon, about 10-15 minutes.

Season the sauce with salt and pepper to taste, then add the chicken back to the pan along with any accumulated juices and simmer on low heat until warmed through, about 1-2 minutes. Serve immediately and enjoy!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Pound Your Chicken Evenly 🔨
Gently pound chicken breasts to ½-inch thickness for uniform cooking and faster searing, ensuring all pieces are done simultaneously without drying out.
Pat Dry Before Searing 🧊
Use paper towels to thoroughly dry the chicken surface before pan-searing; moisture prevents the golden crust formation and proper Maillard reaction needed for restaurant-quality results.
Deglaze with Marsala Properly 🍷
After removing chicken, pour Marsala wine into the hot pan and scrape browned bits for 30 seconds before adding cream to capture maximum flavor and prevent a flat-tasting sauce.
Cook Mushrooms Separately First 🍄
Sauté cremini mushrooms in batches over high heat until golden before adding to the sauce; this releases their moisture and develops deep umami flavor rather than steaming them in liquid.
Finish with Cold Butter Enrichment 🧈
Whisk a small knob of cold butter into the finished sauce off-heat for silky texture and glossy appearance without needing cornstarch or flour.