Creamy Chicken Marsala
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A classic Italian dish EVERYONE will love! Pan-fried chicken in the most amazing marsala-mushroom cream sauce! YUM!
I don’t have marsala wine on hand but when I do, this marsala chicken goodness is being made on repeat for weeks. And I mean, over and over again for weeks. I serve it over pasta, I serve it over mashed potatoes, I serve it over rice – sometimes I just serve it straight out of the pan with some crusty bread.
With the help of chicken breast fillets, the chicken gets pan-fried and cooks very quickly and evenly (thank you, fillets!). And the garlic-shallot-mushroom medley gets covered in the most heavenly, most epic marsala cream sauce. Sauce you’ll want to put on anything and everything.
Serve to friends. Serve to company. Serve to family. It will be a true hit all around guaranteed. And with 40 minutes start to finish, dinner is covered on weekends and weekdays. Win-win.
Tools For This Recipe
Large cast iron skillet
Creamy Chicken Marsala: Frequently Asked Questions
A chicken breast fillet is a trimmed, thin-sliced cut of meat taken from the breast portion of a chicken, prized for their tenderness. They are ideal for quick, weeknight recipes as they are conveniently portioned.
Marsala is a fortified wine and we recommend using dry marsala wine over sweet marsala wine as the latter can be very sweet for a savory dish like this.
Madeira, sherry, port or pinot noir are great alternatives.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
Creamy Chicken Marsala
Ingredients
- 1 ½ pounds boneless, skinless chicken breast fillets
- Kosher salt and freshly ground black pepper, to taste
- 9 tablespoons all-purpose flour, divided
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- ½ medium shallot, diced
- 8 ounces cremini or white button mushrooms, sliced
- ¾ cup chicken stock
- ½ cup dry marsala wine
- 2 tablespoons heavy cream
Equipment
Instructions
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 8 tablespoons flour until evenly coated.
- Heat olive oil and butter in a large cast iron skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
- Add garlic, shallot and mushrooms, and cook, stirring occasionally, until mushrooms are tender and browned, about 4 minutes; season with salt and pepper, to taste.
- Whisk in remaining 1 tablespoon flour until lightly browned, about 1 minute.
- Stir in chicken stock and wine, scraping any browned bits from the bottom of the skillet. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-5 minutes.
- Stir in heavy cream; season with salt and pepper, to taste. Return chicken to the skillet.
- Serve immediately over mashed potatoes and crusty bread.
Did you make this recipe?
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I made this dish this evening, and put simply… fabulous! The wine I used was a Sauvignon Blanc which added the perfect punch to the sauce. Like others who reviewed, I would make a little extra sauce. Served on a bed of rice with broccoli and a salad. It was excellent thank you for posting!
This is very delicious! I made it last weekend and due to it being requested, I’ll be making it today. I’ll double this sauce this time. Keep the recipes coming! Thanks!
I’m thinking you could change out the wine for a different type if you don’t like Marsala?? Like maybe Maderia (yes, it will have a different flavor profile but that’s not a bad thing).
This was delicious!!
Next time I’ll double the sauce (we are saucy people) because it was delicious. We served it over egg noodles and sprinkled fresh parsley over it.
Can I substitute 1/2 and 1/2? I don’t have any heavy cream. Love all of your recipes!
what can I sub for the butter and cream in this recipe?