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Chicken Marsala with Mushrooms and Creamy Sauce

Chicken Marsala with Mushrooms and Creamy Sauce
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Chicken Marsala with Mushrooms and Creamy Sauce is a comforting yet elegant Italian-American dish that blends tender chicken cutlets with savory mushrooms and a rich, velvety sauce made from Marsala wine, heavy cream, and chicken broth. Ready in under 30 minutes and made in one pan, this recipe is perfect for busy weeknights or impressing guests with minimal cleanup.

Ingredients

Scale

Chicken

  • 2 large chicken breasts, thinly sliced into cutlets
  • Salt and pepper, to taste

Mushrooms and Aromatics

  • 8 oz cremini or button mushrooms, sliced
  • 2 garlic cloves, finely chopped
  • 1 shallot, finely chopped

Sauce

  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon olive oil

Finishing Touches

  • 2 tablespoons fresh parsley or thyme, chopped
  • Salt and pepper, to taste

Instructions

  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.
  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.
  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.
  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.
  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.
  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.

Notes

  • Use thin chicken cutlets to ensure 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; dry or sweet depending on your taste for a more complex sauce.
  • Simmer the sauce gently after adding cream to maintain a smooth, velvety texture.
  • Let chicken rest briefly off heat to keep it juicy and tender.

Nutrition

Keywords: Chicken Marsala, creamy sauce, mushrooms, Italian-American, quick dinner, one-pan meal, Marsala wine sauce, easy chicken recipe

Find it online: https://jamescookes.com/chicken-marsala-with-mushrooms-and-creamy-sauce/