Creamy Chicken Marsala
This easy, one pan Creamy Chicken Marsala features tender chicken and mushrooms in a luxurious wine and cream sauce. Ready in 30 minutes for an impressive restaurant quality dinner at home.
Ingredients
- 4 boneless skinless chicken breasts (1.5 lbs)
- Salt and black pepper
- 2 tbsp olive oil divided
- 8 oz mushrooms sliced
- ½ cup dry Marsala wine
- ½ cup chicken broth
- 1 cup heavy whipping cream
- 1 tsp ground mustard
- 1 tsp garlic powder
- 2 tbsp fresh parsley chopped
- Cooked pasta or mashed potatoes for serving
Instructions
- Cook Chicken: Pat chicken dry; season with salt and pepper. Heat 1 tbsp oil in large skillet over medium high. Cook chicken 4-5 mins per side until browned and cooked through (165°F). Remove to plate.
- Cook Mushrooms: Add remaining 1 tbsp oil to skillet. Add mushrooms; sauté 3-4 mins until browned.
- Make Sauce: Pour Marsala wine into skillet; bring to boil for 1-2 mins, scraping up browned bits. Stir in broth, cream, mustard, and garlic powder. Simmer 8-10 mins until slightly thickened.
- Finish: Return chicken and juices to skillet. Simmer 2-3 mins until heated through.
- Serve: Garnish with parsley. Serve over pasta or mashed potatoes.
Notes
- Wine: Use dry (not sweet) Marsala for best flavor. Substitute with dry sherry if needed.
- Chicken: For even cooking, slice thick breasts in half horizontally or pound to even thickness.
- Sauce: Sauce thickens as it cools. Thin with broth when reheating if desired.