Try this delicious Italian-American favorite dish, creamy chicken marsala. The chicken is smothered in a mushroom sauce, made from scratch. The sauce is so creamy and flavorful.
This creamy chicken marsala is an Italian-inspired dish made from chicken breast and dry Marsala wine.
Creamy Chicken Marsala with Mushroom Reduction Sauce
The chicken is braised in a Marsala mushroom reduction sauce, made with dry Marsala wine, mushrooms, broth, aromatic herbs, and spices. The sauce has a perfect consistency and is loaded with flavors.
It's creamy, buttery, mushroomy and garlicky.. so yummy!
Chicken Marsala is part of traditional Italian scaloppini (Scaloppine) dishes, that is originated in Sicily, where Marsala wine is produced. Marsala wine is commonly used in cooking to create earthy and nutty rich flavors in sauces.
Now, let's talk about the ingredients.
Creamy Chicken Marsala Ingredients:
In this recipe, I used whole chicken breasts that I sliced in half, then pound (or flatten) them into thin, even pieces.
By pounding the chicken breast, It will help the chicken breasts cook faster at an even rate. It also tenderizes the meat, making them tender and cooked to perfection.
Check Out More Chicken Recipes:
- SLOW COOKER LIME CHICKEN WITH COUSCOUS
- SLOW COOKER CREAMY CHICKEN WILD RICE SOUP
- INSTANT POT GARLIC PARMESAN CHICKEN WINGS (NINJA FOODI + OVEN-BAKED INSTRUCTIONS)
- DRY RUB CHICKEN WINGS (OVEN-BAKED/INSTANT POT/NINJA FOODI)
- GENERAL TSO’S CHICKEN (SWEET AND SAVORY DEEP-FRIED CHICKEN)
- CHICKEN IN BLACK BEAN SAUCE
- INSTANT POT CHICKEN WINGS WITH BUFFALO SAUCE
- MEDITERRANEAN ROAST CHICKEN WITH VEGGIES
- THAI BASIL CHICKEN (PAD KRA POW GAI)
- HEALTHY BAKED CHICKEN TENDERS (AKA CHICKEN STRIPS)
- SUN-DRIED TOMATO CHICKEN BREAST WITH CREAM SAUCE
- SZECHUAN PEPPERCORN CHICKEN
Here's how I pound or flatten the chicken breasts:
- First, I trim the excess fat from the breasts with a sharp knife.
- Second, I cut the breast in half.
- Third, I put each slice of the breast into an individual zip lock. I press the air out of the ziplock and seal the bag.
- Last, I will pound the chicken thin with a special meat mallet. As an alternative, you can also use the back of small skillet, rolling pin to pound the chicken. Be sure to flatten the chicken into an even thickness, about ¼ inch each.
Marsala wine is a fortified wine that originated from the Italian city of Marsala, in Sicily. The wines have been fortified with a distilled spirit such as brandy. It comes in a dry and sweet version, suitable for cooking but is one that can also be enjoyed as a drink.
To make this chicken marsala recipe, I used a dry Marsala to create a nutty flavor and to caramelize the meat. I've tried using the sweet marsala on this recipe and found it a bit too sweet to my liking.
You can purchase Marsala wine at Trader's Joes. They sell both the dry and sweet Marsala wine at an affordable price ($3.99 per bottle in my area).
Italian food is known for its savory flavor. The use of herbs and spices in Italian cooking is key in almost every recipe. In this marsala recipe, I used a combination of thyme, basil, garlic, and shallots to help bring out those aromatic and savory flavors.
Creamy Marsala Sauce:
I added heavy cream to add the right amount of creaminess to the sauce.
I also used a generous amount of broth and wine to make a good amount of the sauce, so you can have enough to serve the chicken marsala with some pasta on the side using the same great flavor.
I hope you'll enjoy this recipe. Don't forget to rate, comment, and share this recipe. 🙂
Creamy Chicken Marsala
- 1½ pounds chicken breasts, (cut the chicken breast horizontally to make 2-4 fillets, depending on the size of it).
- ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp oil
- 1 tbsp unsalted butter
Creamy Marsala Sauce:
- 10 oz mushrooms
- 3 sage leaves, (chopped)
- 1½ tbsp minced garlic
- 3 tbsp minced shallots
- ¾ cup broth
- ¾ cup heavy cream
- ¾ cup dry Marsala wine
- ½ tsp salt, (add more according to your liking)
- 2 tsp fresh thyme leaves, (equal ½ tsp dried thyme)
- ½ tsp dried basil
- 2 tbsp unsalted butter
- black pepper, (to taste)
- chopped fresh parsley , (to serve)
- Put the chicken fillets side-by-side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about ¼-inch thick.
- Place flour, salt, and pepper in a zip lock bag or large bowl. Add the chicken into the bag and coat the chicken evenly with the flour.
- Heat the oil and butter over medium-high heat in a large skillet. Add the flour-dredge chicken fillets into the pan. Be sure to shake off the excess flour.Work in batches, cook the chicken for 3-4 minutes on each side or until golden. Transfer the chicken into a large platter. Set aside.
- Lower the heat to medium. Use the same pan with the remaining chicken grease. Melt 2 tbsp of butter then cook mushrooms and sage for about 3 minutes. Add minced garlic and shallots, keep stirring for about 2 minutes.
- Pour in the broth and wine. Simmer for a few minutes to reduce the sauce slightly. Add heavy cream, dried basil, fresh thyme, and salt. Simmer gently until the sauce is thickened and reduced by about half.
- Add the chicken back into the pan, lower the heat to low and simmer for about 4-5 minutes or just until the chicken is heated and cooked through. Serve with chopped parsley and enjoy.