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The Ultimate 30-Minute Restaurant-Style Creamy Chicken Marsala Recipe

Close-up of golden, breaded chicken marsala smothered in rich brown mushroom sauce and fresh thyme.
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Make this rich, creamy Chicken Marsala at home in just 30 minutes. You get tender chicken cutlets in a savory mushroom and Marsala wine sauce that tastes like it came from a high-end Italian restaurant.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 3/4 cup dry Marsala wine
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions

  1. Place the flour, salt, and pepper in a shallow dish. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. When the butter foams, add the chicken in a single layer (work in batches if necessary). Cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
  3. Add the sliced mushrooms to the same skillet. Cook, stirring occasionally, until they release their liquid and begin to brown, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 3 minutes. This step builds deep flavor.
  5. Pour in the chicken broth and bring the sauce to a simmer. Cook for 2 minutes, allowing the sauce to thicken slightly.
  6. Reduce the heat to low. Stir in the heavy cream until the sauce is smooth and creamy. Taste the sauce and adjust salt and pepper if needed.
  7. Return the cooked chicken cutlets to the skillet. Spoon the mushroom wine sauce over the chicken. Heat through for 1 minute.
  8. Serve immediately, garnished with fresh parsley. This pairs well with mashed potatoes or pasta for a complete dinner.

Notes

  • To pound the chicken evenly, place the cutlets between two sheets of plastic wrap and use a meat mallet or heavy pan.
  • If you do not have Marsala wine, you can substitute it with dry sherry or beef broth mixed with a splash of balsamic vinegar for depth.
  • For a richer sauce, use less chicken broth and increase the heavy cream slightly.

Nutrition

Find it online: https://bringdish.com/chicken-marsala-recipe-creamy-30-minute/