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Creamy Chicken Marsala

Creamy Chicken Marsala with tender pan-seared chicken and a silky Marsala wine mushroom cream sauce. Sautéed cremini mushrooms, garlic, and Parmesan make a rich, spoon-coating texture in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 boneless skinless chicken breasts Sliced in half lengthwise for even cooking.
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 cup all-purpose flour For lightly dredging the chicken.
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
Marsala sauce
  • 8 oz cremini mushrooms Sliced.
  • 3 garlic cloves Minced.
  • 0.75 cup Marsala wine
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese Grated.
  • 1 tsp fresh thyme leaves
  • 2 tbsp fresh parsley Chopped.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Season and dredge the chicken
  1. Season the chicken with kosher salt, black pepper, and garlic powder. Lightly dredge each piece in the flour, shaking off excess flour.
  2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until golden brown, then transfer it to a plate.
Sauté mushrooms and build the sauce
  1. Melt the butter in the same skillet. Sauté the sliced mushrooms for 6–8 minutes until browned and their moisture has evaporated.
  2. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Pour in the Marsala wine and scrape the browned bits from the pan. Simmer for 3–4 minutes until slightly reduced.
  4. Stir in the chicken broth and heavy cream. Simmer for 4 minutes until the sauce begins to thicken.
Finish and serve
  1. Whisk in the Parmesan cheese and fresh thyme until smooth and creamy.
  2. Return the chicken to the skillet. Simmer for 5–7 minutes until the chicken reaches 165°F and the sauce coats the chicken beautifully.
  3. Sprinkle with chopped fresh parsley and serve immediately over mashed potatoes, buttered noodles, or rice.

Notes

For best browning, pat the chicken dry before seasoning and keep the skillet hot when searing. Store leftovers in an airtight container in the fridge for 3–4 days; rewarm gently to avoid sauce splitting. Freezing is not recommended because the cream sauce can separate. For a lighter option, use half-and-half instead of heavy cream (the sauce may be slightly less thick).