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    Home » Dinner Recipes » Creamy Chicken Marsala

    Creamy Chicken Marsala

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    chicken in a sauce on a large plate
    chicken in a sauce with a large fork to the side
    chicken with sauce on a small plate with a fork

    Sautéed chicken in a creamy marsala wine sauce with mushrooms and red onions. With a little tang from the marsala wine, this dish is savory and delicious!

    chicken in sauce on a large plate

    Creamy Chicken Marsala is typically made with mushrooms and marsala wine. This creates a tangy sauce that is straightforward and usually tasty. When I've had this dish in the past, it always felt like it was missing something. My taste buds were crying for that something. You know the feeling. When you taste something that is almost perfect. I decided this classic dish needed a little cream in the sauce to really bring the flavors all together. And guess what? It worked! I know you'll find this fun spin on a classic dish as delicious as my fans do.

    How to make this Creamy Chicken Marsala recipe

    I'd like to show you some step-by-step pictures of how it looks to cook each stage of this chicken marsala recipe. I think you'll find them helpful.

    • raw chicken on a cutting board
      Raw, pounded chicken on a cutting board
    • raw chicken in flour on a cutting board
      Pounded chicken coated with flour.
    This is the beginning of the process.

    Start by butterflying two pieces of chicken. Lay a piece of plastic wrap over the top, and pound until about ¼ inch thick.

    • sizzling butter in a saute pan
      Butter sizzling in a saute pan
    • raw chicken in a saute pan
      Raw chicken in pan
    • cooked chicken in a saute pan
      Browned chicken in pan
    Beautifully browned chicken in a sauté pan.
    • sliced mushrooms on a green cutting board
      Mushrooms on a cutting board
    • sliced mushrooms in a saute pan
      Mushrooms in a saute pan
    • browned mushrooms in a saute pan
      Browned mushrooms in pan
    • browned mushrooms and onions in a saute pan
      Browned mushrooms and red onions in pan
    Slice and cook the mushrooms.
    • mushrooms and onions in a creamy sauce in a saute pan
      Simmering sauce in pan
    • chicken on top of a creamy sauce in a saute pan
      Chicken in creamy sauce in pan
    Simmer the chicken and sauce for 5 minutes.

    The chicken continues to cook in the cream sauce after resting and retains amazing moisture from this process. I never have to worry about overcooking these beauts because of this. The key is to turn the temperature to medium-high and brown them quickly on both sides, without cooking all the way through. After that, let them rest until you put them on top of the cream sauce to continue to come to temperature. This also thickens the sauce up nicely and intensifies the flavors.

    chicken in a sauce with a large fork to the side
    chicken with sauce on a small plate with a fork

    If you try it out, let me know how it goes in the comments or on Instagram, Facebook, or Pinterest.

    chicken in a sauce on a large plate
    Print Pin
    5 from 1 vote

    Creamy Chicken Marsala

    Chicken in a creamy marsala sauce with mushrooms and red onions.
    Course Main Course
    Cuisine American
    Keyword Chicken
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 people

    Equipment

    • Chef's knife
    • Cutting board
    • Sauté pan

    Ingredients

    • 2 large chicken breasts butterflied and pounded flat
    • ¼ cup all-purpose flour
    • salt & pepper
    • 8 ounces baby bell mushrooms sliced
    • ½ red onion minced
    • ½ cup marsala wine
    • ½ cup chicken stock
    • ½ cup heavy cream
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 2 tablespoons parsley chopped

    Instructions

    • Butterfly the chicken and place a piece of plastic wrap over the top of the chicken on the cutting board. Pound flat with a mallet or rolling pin. Sprinkle with salt and pepper on both sides.
    • Place the flour in a bowl and dredge the chicken through the flour until coated. Shake off any excess.
    • Add 1 tablespoon each of butter and oil to a saute pan and heat to medium-high. Saute the chicken until browned on both sides; about 5 minutes. Remove to a plate.
    • Turn the heat down to medium and add the remaining 1 tablespoon butter and oil to the pan. Place the mushrooms cut side down in the pan and cook until browned. Flip the mushrooms over.
    • Next, add the onions and stir with the mushrooms until both are browned and soft. About 5 minutes.
    • Pour in the marsala, chicken stock, and heavy cream. Bring to a boil, and place the pieces of chicken on top of the sauce. Simmer on medium-low for 5 minutes.
    • Sprinkle with parsley, serve, and enjoy.

    Notes

    **Notes
    Brown the chicken on both sides in the saute pan; no need to cook all the way through. The chicken continues to cook to the right temperature when simmered with the sauce. This retains moisture and makes it wonderfully juicy.  
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    Reader Interactions

    Comments

    1. Kati

      April 02, 2020 at 10:37 am

      This one is a keeper! The sauce is amazing! Creamy and a little sweet. I highly recommend!

      Reply
      • Lindsey

        April 02, 2020 at 11:31 am

        I'm so glad you tried it and love it!

        Reply
    2. Shannon

      July 20, 2020 at 9:37 am

      5 stars
      Made this last night and absolutely LOVE it! It was easy to make and my kiddos loved it too.

      Reply
      • Lindsey

        July 20, 2020 at 11:30 am

        I'm so glad you liked it!

        Reply

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    Hi, I'm Lindsey! Learn how to gain confidence in the kitchen with how-to tips and tricks, product reviews, and wellness articles to build a foundation of culinary skills. →

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