Chicken Marsala with Mushrooms and Creamy Sauce

If you’re craving a dish that feels both comforting and elegantly delicious, this Chicken Marsala with Mushrooms and Creamy Sauce recipe is your new favorite go-to. It’s a perfect blend of tender chicken, savory mushrooms, and a rich, velvety sauce that comes together quickly in just one pan. Whether you’re cooking for a busy weeknight or impressing guests, this classic Italian-American recipe balances deep flavors with creamy indulgence in a way that’s nothing short of magical.

Why You’ll Love This Recipe

• Fast and Easy: Ready in under 30 minutes, making it perfect for busy weekdays without sacrificing flavor.
• Rich Flavor Combo: The marriage of earthy mushrooms and sweet Marsala wine creates an unforgettable taste.
• One-pan Wonder: Minimal cleanup thanks to cooking everything in a single skillet.
• Versatile for Any Occasion: Elegant enough for special dinners, but simple enough for casual meals.
• Family-Friendly: Loved by kids and adults alike, making dinner time a breeze to please everyone.

Ingredients You’ll Need

This Chicken Marsala with Mushrooms and Creamy Sauce recipe calls for straightforward, pantry-friendly ingredients that each bring their own magic—whether it’s the depth of the mushrooms, the acidity of the Marsala, or the creaminess that ties it all together. Here’s what you’ll need to create that luscious sauce and perfectly tender chicken.

• Chicken breasts: Thinly sliced for quick cooking and even flavor absorption.
• Cremini or button mushrooms: These add earthiness and texture for a hearty bite.
• Marsala wine: The star ingredient providing a sweet, complex depth to the sauce.
• Heavy cream: Makes the sauce irresistibly creamy and smooth.
• Chicken broth: Enhances the sauce’s flavor without overpowering it.
• Garlic and shallots: Aromatics that boost the savory foundation of the dish.
• Butter and olive oil: For rich sautéing and silky sauce texture.
• Fresh herbs: Parsley or thyme adds brightness and freshness.
• Salt and pepper: Essential for seasoning and balancing out flavors.

Variations for Chicken Marsala with Mushrooms and Creamy Sauce

This recipe is super adaptable—whether you’re avoiding dairy, need a gluten-free version, or want to switch up the flavors, you can tweak it easily while still enjoying that irresistible Italian charm.

• Dairy-free version: Substitute heavy cream with coconut cream or cashew cream for richness without dairy.
• Use white mushrooms or shiitake: Different mushrooms give unique earthiness or umami depth.
• Gluten-free tweak: Skip flour or use gluten-free flour to maintain sauce thickness.
• Add bacon or pancetta: For a smoky twist and extra savory layer.
• Swap chicken for turkey or pork: Different proteins work equally well with the sauce.

How to Make Chicken Marsala with Mushrooms and Creamy Sauce

Step 1: Prepare the Chicken

Start by slicing the chicken breasts into even, thin cutlets—this helps them cook quickly and soak up all the flavor. Season lightly with salt and pepper to bring out the natural taste.

Step 2: Sauté Mushrooms and Aromatics

In a large skillet, heat butter and olive oil until shimmering. Add sliced mushrooms and cook until golden and caramelized, about 5-7 minutes. Then stir in finely chopped garlic and shallots, cooking just until fragrant.

Step 3: Cook the Chicken

Push the mushrooms to the side and add the chicken cutlets to the pan. Sear on each side until golden and almost cooked through, about 3 minutes per side depending on thickness.

Step 4: Deglaze with Marsala Wine

Pour in the Marsala wine to deglaze the pan, scraping any browned bits off the bottom—they’re pure gold for flavor. Let the wine reduce slightly to concentrate its sweetness and depth.

Step 5: Add Broth and Cream

Pour in chicken broth and heavy cream, stirring gently to combine. Simmer the sauce until it thickens and coats the chicken beautifully, about 5 minutes.

Step 6: Finish with Fresh Herbs and Seasoning

Sprinkle chopped fresh parsley or thyme, then adjust salt and pepper to taste. Let the sauce meld for another minute before serving.

Pro Tips for Making Chicken Marsala with Mushrooms and Creamy Sauce

• Use thin chicken cutlets: This ensures quick, even cooking without drying out the meat.
• Don’t rush the mushrooms: Let them brown fully for the best flavor development.
• Choose quality Marsala wine: Better wine means a more complex sauce, so pick a dry or sweet Marsala depending on your taste.
• Simmer sauce gently: Avoid boiling after adding cream to maintain a smooth, velvety texture.
• Rest chicken briefly: Letting it rest off heat keeps it juicy and tender.

How to Serve Chicken Marsala with Mushrooms and Creamy Sauce

Garnishes

A sprinkle of fresh parsley or thyme scattered on top brightens up the dish visually and adds a fresh herbal hint to balance the rich sauce.

Side Dishes

This Chicken Marsala with Mushrooms and Creamy Sauce pairs beautifully with creamy mashed potatoes, buttery pasta, or a simple risotto—each soaking up the luscious sauce perfectly. Roasted vegetables or a crisp green salad add refreshing contrast on the side.

Creative Ways to Present

Serve the chicken over a bed of garlic herb polenta or alongside crusty bread for scooping the sauce. For a dinner party, plating individual cutlets with mushrooms piled high and a drizzle of sauce creates an elegant presentation sure to impress.

Make Ahead and Storage

Storing Leftovers

Place cooled Chicken Marsala with Mushrooms and Creamy Sauce in an airtight container and refrigerate. It stays fresh for 3 to 4 days, making it an excellent option for meal prep.

Freezing

You can freeze leftover portions in freezer-safe containers for up to 2 months. When freezing, leave out fresh herbs as they don’t retain texture well after thawing.

Reheating

Reheat gently over low heat on the stove or in the microwave with a splash of chicken broth to prevent the sauce from separating. Stir occasionally until warmed through and creamy again.

FAQs

Can I use mushroom varieties other than cremini?

Absolutely! Button, shiitake, porcini, or even portobello mushrooms add different flavor profiles that enhance the dish uniquely.

Is it possible to make Chicken Marsala dairy-free?

Yes, substitute heavy cream with coconut cream or a plant-based cream alternative to keep the sauce creamy without dairy.

What can I substitute for Marsala wine?

If you don’t have Marsala, dry sherry or a mix of white wine and a splash of brandy work well in a pinch.

How do I prevent the sauce from becoming watery?

Allow the Marsala wine and broth to reduce before adding cream, and simmer gently—the sauce will thicken naturally without needing flour or starch.

Can I double the recipe?

Yes! Just use a larger pan and adjust cooking times slightly to ensure everything cooks evenly without overcrowding the pan.

Final Thoughts

This Chicken Marsala with Mushrooms and Creamy Sauce is a delightful recipe that brings comforting flavors and creamy richness together in a way everyone can enjoy. It’s straightforward enough for a weeknight but impressive enough for guests, making it an absolute winner for your culinary rotation. Give it a try—you’ll be making it again and again!

Related Posts

• Crustless Pizza
• Vegetarian Pizza Rolls
• Sri Lankan Egg Curry

Print