Creamy Chicken Marsala Recipe: A Rich and Decadent Dish

Creamy Chicken Marsala is a luxurious twist on the classic Italian dish. Featuring tender chicken breasts simmered in a rich, velvety sauce made with Marsala wine, mushrooms, and heavy cream, this dish is the perfect combination of savory, sweet, and creamy flavors. The beauty of this recipe lies in its simplicity — with just a few ingredients, you can prepare an elegant meal that is perfect for special occasions or a weeknight dinner that will impress everyone.

In this article, we’ll walk you through the basic recipe for Creamy Chicken Marsala, share advanced cooking techniques, give you tips on storing and reheating, and offer dietary adaptations to suit various needs. By the end of this article, you’ll know how to make a restaurant-quality dish right at home.

For more delicious chicken recipes, check out Chicken Recipes on Food Network and Chicken Marsala Recipes on Allrecipes.

Basic Recipe: Ingredients and Instructions

Creamy Chicken Marsala Recipe

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• Author: Jennifer Mitchell
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

Creamy Chicken Marsala combines tender, pan-seared chicken breasts in a rich and velvety Marsala wine sauce, accented with earthy mushrooms and a touch of cream. This classic Italian-American dish is perfect for a cozy dinner, with deep, savory flavors that will impress any guest. The combination of the sweet Marsala wine, cream, and mushrooms creates a silky sauce that pairs perfectly with the chicken.

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Ingredients

For the Chicken:

• Boneless, Skinless Chicken Breasts: 4 pieces (about 1.5 pounds)
• Flour: 1/2 cup (for dredging)
• Salt: 1 teaspoon (or to taste)
• Black Pepper: 1/2 teaspoon (or to taste)
• Olive Oil: 2 tablespoons (for searing)
• Butter: 2 tablespoons (for searing)

For the Sauce:

• Mushrooms (Sliced): 2 cups (white or cremini mushrooms)
• Garlic (Minced): 2 cloves
• Marsala Wine: 3/4 cup (sweet or dry, depending on preference)
• Chicken Broth: 1/2 cup (low-sodium)
• Heavy Cream: 1/2 cup
• Butter: 2 tablespoons (to finish the sauce)
• Fresh Parsley (Chopped): 2 tablespoons (for garnish)
• Fresh Thyme (Optional): 1 teaspoon (for garnish)
• Lemon Juice: 1 tablespoon (optional, for extra brightness)

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Instructions

• Prepare the chicken:
  Season the chicken breasts with salt and black pepper. Dredge each chicken breast in flour, shaking off the excess. This will help achieve a golden crust when searing.

• Sear the chicken:
  In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter has melted and is slightly bubbling, add the chicken breasts. Sear the chicken for 4-5 minutes on each side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and set it aside on a plate.

• Prepare the sauce:
  In the same skillet, add the sliced mushrooms and cook over medium heat for about 5 minutes, or until they release their moisture and become golden brown. Add the minced garlic and cook for an additional 1 minute until fragrant.

• Deglaze the skillet:
  Pour the Marsala wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 3-4 minutes, reducing by about half.

• Add the broth and cream:
  Once the Marsala wine has reduced, add the chicken broth and bring the mixture to a simmer. Stir in the heavy cream, and let the sauce cook for another 3-4 minutes until it thickens slightly. Add the butter to the sauce and stir until melted and combined.

• Return the chicken to the pan:
  Place the seared chicken breasts back into the skillet with the sauce, spooning some of the sauce over the chicken. Let it simmer for 5-7 minutes, allowing the chicken to absorb the flavors and the sauce to thicken further. If the sauce becomes too thick, you can add a little more chicken broth to reach your desired consistency.

• Garnish and serve:
  Remove the skillet from the heat and stir in the fresh chopped parsley. Optional: Add a squeeze of fresh lemon juice for extra brightness. Serve the creamy chicken Marsala with your favorite side dish, such as mashed potatoes, rice, or pasta.

Notes

• Marsala Wine: You can use sweet Marsala for a richer, slightly sweeter flavor or dry Marsala if you prefer a less sweet dish.
• Substitute for Chicken Breasts: You can use boneless, skinless chicken thighs instead of breasts for a more flavorful option, although cooking times may vary.
• For a Lighter Version: You can substitute the heavy cream with half-and-half or use a non-dairy substitute like coconut cream, but it will alter the richness of the sauce.
• Vegetarian Option: For a vegetarian version, use mushrooms as the main protein and replace the chicken broth with vegetable broth.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Pan-seared, Simmered
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 41g
• Cholesterol: 150mg

Keywords: Creamy Chicken Marsala Recipe

Instructions:

1. Prep the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper, then dredge the chicken breasts in flour, shaking off any excess flour.
2. Cook the Chicken: In a large skillet, heat olive oil and butter over medium-high heat. Once hot, add the chicken breasts and cook for about 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set it aside.
3. Cook the Mushrooms: In the same skillet, add the sliced mushrooms and cook for about 3-4 minutes, or until they are golden and softened. Stir occasionally to ensure they cook evenly.
4. Make the Sauce: Add the Marsala wine to the skillet, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly. Then, add the chicken broth and thyme, and simmer for another 5-7 minutes, allowing the sauce to reduce and thicken.
5. Finish the Sauce: Lower the heat to medium-low, and stir in the heavy cream. Allow the sauce to simmer for another 2-3 minutes, until it becomes creamy and velvety.
6. Return the Chicken to the Pan: Place the cooked chicken breasts back into the skillet, spooning the sauce over the top. Simmer for an additional 2 minutes to allow the chicken to soak in the flavors of the sauce.
7. Serve: Garnish with fresh parsley and serve hot with your favorite side dishes, such as mashed potatoes, pasta, or steamed vegetables.

Advanced Techniques for Creamy Chicken Marsala

1. Perfecting the Chicken:

To ensure your chicken breasts stay juicy, consider pounding the chicken breasts to an even thickness before cooking. This helps them cook evenly and prevents overcooking. You can also use chicken thighs for a juicier, more flavorful alternative.

2. Deglaze with Stock or Wine:

When making the sauce, deglaze the pan with Marsala wine or chicken stock. This step is crucial for creating a deep, rich flavor as it lifts the caramelized bits from the bottom of the pan that contribute to the overall taste.

3. Add More Depth to the Sauce:

For an even richer sauce, add a splash of balsamic vinegar or a spoonful of tomato paste to the Marsala sauce to enhance the flavors. A dash of soy sauce can also bring an umami flavor that complements the sweetness of the Marsala wine.

4. Sauté Vegetables for Extra Flavor:

Add a variety of vegetables, such as onions, garlic, or carrots, along with the mushrooms to create a more complex flavor profile. These vegetables will add depth to the sauce and make the dish even heartier.

5. Finish with Fresh Herbs:

Instead of just thyme, you can experiment with fresh rosemary, sage, or basil. Adding a fresh herb right at the end of cooking helps preserve the fragrance and flavor, making the dish even more aromatic.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

How to Store:

Leftover Creamy Chicken Marsala can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the dish is fully cooled before storing it to preserve its flavor and texture.

Freezing Tips:

While it’s possible to freeze Chicken Marsala, the cream-based sauce may separate upon thawing, so it’s best to freeze only the chicken and sauce (without the vegetables). Store the dish in a freezer-safe container and it can last for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight and reheat in a skillet over medium heat. If the sauce appears separated, stir in a little more cream to bring it back together.

Reheating Tips:

To reheat the chicken, place it in a skillet over low-medium heat and stir gently. If the sauce has thickened too much, add a splash of chicken broth or cream to loosen it up. Reheat until the internal temperature of the chicken reaches 165°F (74°C).

Dietary Adaptations and Substitutions

Gluten-Free:

To make this dish gluten-free, substitute the all-purpose flour with gluten-free flour or use cornstarch to dredge the chicken. You can also serve it with gluten-free pasta or rice instead of regular pasta.

Low-Carb/Keto-Friendly:

For a low-carb or keto version, omit the flour entirely or use a keto-friendly flour like almond flour. Serve the dish with cauliflower rice, zoodles, or steamed broccoli instead of pasta or potatoes.

Dairy-Free:

To make the dish dairy-free, replace the butter with olive oil and use coconut milk or cashew cream instead of heavy cream. You can skip the cheese or use a dairy-free cheese alternative to add creaminess.

Paleo:

To adapt this dish to a paleo diet, use almond flour instead of regular flour, and substitute the heavy cream with coconut cream or cashew cream for a dairy-free alternative.

FAQs About The Recipe

1. Can I use a different type of wine for the sauce?

While Marsala wine gives this dish its signature flavor, you can use a dry white wine or sherry as a substitute. Keep in mind that the flavor will change slightly, but the dish will still be delicious.

2. How can I make the sauce thicker?

If you prefer a thicker sauce, you can either let it simmer for longer to reduce and thicken or add a cornstarch slurry (mixing cornstarch with water) to the sauce as it simmers.

3. Can I make Chicken Marsala with chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully in this recipe. They are more forgiving and juicy, and they’ll add more flavor to the sauce. Adjust the cooking time slightly, as chicken thighs may take a little longer to cook.

4. How do I keep the chicken moist while cooking?

To prevent the chicken from drying out, cook the chicken breasts over medium heat and avoid overcooking. Use a meat thermometer to ensure the chicken reaches 165°F (74°C), and let it rest before serving.

5. Can I prepare this dish ahead of time?

Yes, you can prepare the sauce and chicken ahead of time, storing them separately in the fridge for up to 2 days. When ready to serve, reheat and combine them for a quick meal.

Conclusion & Final Thoughts

The Creamy Chicken Marsala Recipe is a decadent and easy-to-make dish that will elevate your home-cooked meals. With its combination of tender chicken, earthy mushrooms, and a rich Marsala wine sauce, this dish is sure to impress. Whether you’re cooking for a special occasion or a family dinner, this recipe is an excellent choice for a delicious, comforting meal. Try it today and enjoy the savory, creamy goodness!