Creamy Marsala Chicken: The EASIEST Italian Recipe EVER

Creamy marsala chicken, a dish that conjures up images of cozy Italian trattorias, candlelight, and the aroma of savory mushrooms simmering in a rich, decadent sauce. My grandmother Nonna Emilia, used to make an unforgettable version. The warmth and comfort it provided are exactly what I strive to recreate every time I make it. This creamy marsala chicken is a simple and elegant dish, perfect for a weeknight family meal or a special occasion.

Why You Will Love This creamy marsala chicken Recipe

This recipe is pure comfort food. It’s quick enough to make after a long day at work, yet sophisticated enough to impress guests. The combination of tender chicken cutlets, earthy mushrooms, and a luscious marsala cream sauce is simply divine. What makes this recipe special is the added touch of cream, which elevates the classic Italian chicken marsala to a new level of indulgence. It is sure to become a favorite in your home too.

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Ingredients Needed for This creamy marsala chicken Recipe

• 1. 5 lbs boneless, skinless chicken breasts, pounded thin
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons olive oil
• 8 ounces cremini mushrooms, sliced
• 1/2 cup chopped shallots
• 1 cup dry marsala wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley, for garnish

How to Make This creamy marsala chicken Recipe

1. 1. In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.

1. 2. Heat the olive oil in a large skillet over medium high heat. Add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

1. 3. Add the mushrooms and shallots to the skillet and cook for 5-7 minutes, or until the mushrooms are softened and the shallots are translucent. Add the butter to the skillet and melt it in with the mushrooms and other ingredients.

1. 4. Pour in the Marsala wine and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.

1. 5. Stir in the heavy cream. Bring the sauce back to a simmer and cook for 2-3 minutes, or until thickened to your liking. Taste and adjust seasoning as needed.

1. 6. Return the chicken breasts to the skillet. Spoon the sauce over the chicken and cook for 2-3 minutes, or until heated through.

1. 7. Garnish with fresh parsley and serve immediately. Elevate your pasta night with our Creamy Pesto Chicken Pasta, another flavor-packed favorite! Try our Spicy Creamy Chicken Pasta 2 for a change of pace.

How to Serve This creamy marsala chicken Recipe

Serve this decadent dish over a bed of creamy mashed potatoes, egg noodles, or risotto for a complete and satisfying meal. Consider pairing it with a simple green salad and crusty bread to soak up all that delicious sauce. A dry Italian red wine, such as Chianti, complements the flavors of the dish beautifully. Garnish with extra parsley for a pop of color!

How to Store This creamy marsala chicken Recipe

Allow the chicken to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. For longer storage, the creamy chicken marsala can be frozen for up to 2 months. Make sure to use freezer safe containers to prevent freezer burn. Thaw completely in the refrigerator before reheating.

Tips to Make This creamy marsala chicken Recipe

• Pound the chicken breasts to an even thickness for faster and more even cooking.
• Use high-quality dry Marsala wine for the best flavor.
• Don’t overcrowd the skillet when cooking the chicken less surface will get brown to properly cook the chiken. Cook in batches if necessary.
• For a richer sauce, add a tablespoon of mascarpone cheese along with the cream. Make sure to mix well to avoid clumping.

Helpful Notes for This creamy marsala chicken Recipe

If you don’t have Marsala wine, you can substitute with dry sherry or Madeira wine. Ensure that the chicken is cooked through to an internal temperature of 165°F (74°C). If the marsala sauce becomes too thick, add a splash of chicken broth to thin it out.

Variation of This creamy marsala chicken Recipe

For a lighter version, use half and half instead of heavy cream. For a vegetarian option, substitute the chicken with thick slices of grilled portobello mushrooms. Add sun dried tomatoes for a boost of flavor.

Conclusion

I sincerely hope you will try this recipe for creamy marsala chicken and experience the joy of creating this comforting and flavorful dish in your own kitchen. It’s a recipe that is quite easy to make, is sure to be a crowd pleaser, and is always a great way to bring warmth to any evening meal. Let me know in the comments below if you have any questions or if you were inspired to make your own version of creamy marsala chicken! Then, you should really try our Spicy Creamy Chicken Pasta.

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Creamy Marsala Chicken: The EASIEST Italian Recipe EVER

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• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

Creamy marsala chicken is a classic Italian dish made with tender chicken breasts, earthy mushrooms, and a rich marsala wine sauce. This recipe adds a touch of cream for extra indulgence.

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Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken breasts, pounded thin
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons olive oil
• 8 ounces cremini mushrooms, sliced
• 1/2 cup chopped shallots
• 1 cup dry marsala wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley, for garnish

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Instructions

1. In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
2. Heat the olive oil in a large skillet over medium high heat. Add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Add the mushrooms and shallots to the skillet and cook for 5-7 minutes, or until the mushrooms are softened and the shallots are translucent.
4. Pour in the Marsala wine and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
5. Stir in the heavy cream. Bring the sauce back to a simmer and cook for 2-3 minutes, or until thickened to your liking. Taste and adjust seasoning as needed.
6. Return the chicken breasts to the skillet. Spoon the sauce over the chicken and cook for 2-3 minutes, or until heated through.
7. Garnish with fresh parsley and serve immediately.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: Italian

Nutrition

• Calories: 450
• Sugar: 8g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 12g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 45g
• Cholesterol: 150mg

Keywords: chicken marsala, creamy chicken, Italian chicken