Chicken Marsala: A Creamy, Dreamy Delight You Can Make Tonight!

Chicken Marsala is a classic Italian-American dish that’s surprisingly easy to make at home. The combination of tender chicken cutlets, earthy mushrooms, and a rich, creamy Marsala wine sauce is simply irresistible. This recipe elevates the classic by adding a touch of creaminess, making it even more decadent and satisfying.

## Why You’ll Love This Creamy Chicken Marsala

* **Elevated Flavor:** The Marsala wine creates a deep, complex flavor that is enhanced by the mushrooms and cream.
* **Quick and Easy:** From prep to plate, this dish can be ready in under 45 minutes.
* **Impressive but Simple:** Perfect for a weeknight dinner but elegant enough for a special occasion.
* **Customizable:** Easily adaptable to your preferences; add more mushrooms, adjust the creaminess, or swap out the chicken for pork.
* **Comfort Food at Its Finest:** The creamy sauce and tender chicken create a comforting and satisfying meal.

## Ingredients You’ll Need

Here’s a detailed list of the ingredients you’ll need to create this delicious Creamy Chicken Marsala:

* **Chicken Breasts:** 2 large boneless, skinless chicken breasts (about 1.5 pounds total)
* **All-Purpose Flour:** 1/2 cup, for dredging the chicken
* **Salt and Black Pepper:** To taste, for seasoning the chicken and the sauce
* **Olive Oil:** 2 tablespoons, for searing the chicken
* **Butter:** 2 tablespoons, divided (1 tablespoon for searing, 1 tablespoon for the sauce)
* **Mushrooms:** 8 ounces cremini mushrooms, sliced (you can also use white button mushrooms or a mix of both)
* **Shallot:** 1 medium shallot, finely minced (about 1/4 cup)
* **Garlic:** 2 cloves garlic, minced
* **Dry Marsala Wine:** 1 cup (Dry Marsala is key for the authentic flavor. Do not use sweet Marsala.)
* **Chicken Broth:** 1/2 cup (low sodium preferred)
* **Heavy Cream:** 1/2 cup (for the creamy sauce; can substitute with half-and-half for a lighter version)
* **Fresh Parsley:** 2 tablespoons, chopped, for garnish (optional)

## Equipment You’ll Need

* **Cutting board and knife:** For prepping the chicken, mushrooms, shallots, and garlic
* **Shallow dish or plate:** For dredging the chicken in flour
* **Large skillet or frying pan:** A 12-inch skillet works well to cook the chicken and sauce.
* **Meat mallet or rolling pin:** To flatten the chicken breasts (optional, but recommended).
* **Measuring cups and spoons:** For accurate measurements of the ingredients.
* **Whisk:** To blend the sauce ingredients together.
* **Spatula or wooden spoon:** For stirring the sauce and scraping up any browned bits from the bottom of the pan.

## Step-by-Step Instructions

Follow these detailed instructions to make perfect Creamy Chicken Marsala every time:

### 1. Prepare the Chicken

* **Pound the Chicken:** Place each chicken breast between two sheets of plastic wrap or in a resealable plastic bag. Use a meat mallet or rolling pin to pound the chicken to about 1/4-inch thickness. This ensures even cooking and tenderizes the chicken.
* **Season the Chicken:** In a shallow dish, combine the all-purpose flour, salt, and black pepper. Mix well.
* **Dredge the Chicken:** Dredge each chicken cutlet in the flour mixture, making sure to coat both sides completely. Shake off any excess flour.

### 2. Sear the Chicken

* **Heat the Skillet:** Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. The skillet should be hot enough so that a drop of water sizzles and evaporates almost immediately.
* **Sear the Chicken:** Carefully place the chicken cutlets in the hot skillet, being careful not to overcrowd the pan. You may need to cook the chicken in batches. Sear for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
* **Remove and Set Aside:** Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Cover loosely with foil to keep warm.

### 3. Make the Creamy Marsala Sauce

* **Sauté the Mushrooms:** Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Add the sliced mushrooms and cook for 5-7 minutes, or until they are softened and have released their moisture. Stir occasionally.
* **Sauté the Aromatics:** Add the minced shallot and garlic to the skillet. Cook for 1-2 minutes, or until fragrant, stirring constantly to prevent burning.
* **Deglaze the Pan:** Pour the Marsala wine into the skillet and bring it to a simmer. Use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits, called fond, add a lot of flavor to the sauce. Let the wine reduce by about half, which should take about 3-5 minutes.
* **Add Chicken Broth:** Pour in the chicken broth and continue to simmer for another 2-3 minutes, allowing the sauce to thicken slightly.
* **Stir in the Cream:** Reduce the heat to low and stir in the heavy cream. Simmer gently for 1-2 minutes, or until the sauce is thickened to your desired consistency. Be careful not to boil the sauce, as this can cause the cream to curdle.
* **Season to Taste:** Season the sauce with salt and black pepper to taste. Remember that the chicken broth may already contain some salt, so taste the sauce before adding more.

### 4. Combine and Serve

* **Return Chicken to Skillet:** Return the cooked chicken cutlets to the skillet with the creamy Marsala sauce. Spoon the sauce over the chicken to coat.
* **Simmer Briefly:** Let the chicken simmer in the sauce for 1-2 minutes, allowing the flavors to meld together.
* **Garnish and Serve:** Garnish with fresh chopped parsley, if desired. Serve immediately over pasta, rice, mashed potatoes, or polenta. You can also serve it with a side of steamed vegetables, such as broccoli or green beans.

## Tips for the Best Creamy Chicken Marsala

* **Use Dry Marsala Wine:** This is crucial for the authentic flavor of Chicken Marsala. Sweet Marsala will make the dish too sweet.
* **Pound the Chicken Evenly:** Pounding the chicken to a uniform thickness ensures that it cooks evenly and quickly.
* **Don’t Overcrowd the Pan:** Sear the chicken in batches to ensure proper browning. Overcrowding the pan will lower the temperature and cause the chicken to steam instead of sear.
* **Deglaze the Pan Thoroughly:** Scraping up the browned bits from the bottom of the pan (the fond) is essential for adding depth of flavor to the sauce.
* **Don’t Boil the Cream:** Adding the cream at the end and simmering gently will prevent it from curdling.
* **Adjust the Sauce Consistency:** If the sauce is too thick, add a splash of chicken broth or cream to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
* **Taste and Adjust Seasoning:** Taste the sauce before serving and adjust the seasoning as needed. Salt, pepper, and a squeeze of lemon juice can brighten the flavors.

## Variations and Substitutions

* **Chicken Thighs:** Substitute chicken breasts with boneless, skinless chicken thighs for a richer flavor.
* **Pork Tenderloin:** Pork tenderloin can be used instead of chicken. Follow the same steps for preparing and cooking the pork.
* **Mushrooms:** Experiment with different types of mushrooms, such as shiitake, oyster, or portobello mushrooms.
* **Cream:** For a lighter version, substitute heavy cream with half-and-half or milk. However, the sauce will be less rich and creamy.
* **Vegetarian Option:** Replace the chicken with thick slices of portobello mushrooms for a vegetarian version. Marinate the mushrooms in balsamic vinegar and olive oil before searing.
* **Add-Ins:** Consider adding sun-dried tomatoes, artichoke hearts, or spinach to the sauce for added flavor and texture.
* **Spice it up:** Add a pinch of red pepper flakes to the sauce for a little heat.

## Serving Suggestions

Creamy Chicken Marsala is a versatile dish that pairs well with a variety of sides:

* **Pasta:** Serve over your favorite pasta, such as fettuccine, linguine, or spaghetti. Toss the pasta with the Marsala sauce for a complete meal.
* **Rice:** Serve over white rice, brown rice, or wild rice.
* **Mashed Potatoes:** Creamy mashed potatoes are a classic accompaniment to Chicken Marsala.
* **Polenta:** Serve over creamy polenta for a comforting and satisfying meal.
* **Vegetables:** Serve with a side of steamed broccoli, green beans, asparagus, or a mixed green salad.
* **Bread:** Crusty bread is perfect for soaking up the delicious Marsala sauce.

## Make-Ahead and Storage Instructions

* **Make-Ahead:** You can prepare the chicken and the sauce separately ahead of time. Store them in airtight containers in the refrigerator for up to 2 days. When ready to serve, reheat the sauce and chicken separately, then combine and simmer briefly before serving.
* **Storage:** Store leftover Creamy Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave.
* **Freezing:** Freezing is not recommended, as the cream sauce may separate and become grainy when thawed.

## Nutritional Information (Approximate)

*Calories: 450-550
*Protein: 40-50g
*Fat: 25-35g
*Carbohydrates: 15-25g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.

## Creamy Chicken Marsala Recipe Card

**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 2 large boneless, skinless chicken breasts (about 1.5 pounds total)
* 1/2 cup all-purpose flour
* Salt and black pepper to taste
* 2 tablespoons olive oil
* 2 tablespoons butter, divided
* 8 ounces cremini mushrooms, sliced
* 1 medium shallot, finely minced
* 2 cloves garlic, minced
* 1 cup dry Marsala wine
* 1/2 cup chicken broth
* 1/2 cup heavy cream
* 2 tablespoons chopped fresh parsley, for garnish (optional)

**Instructions:**

1. **Prepare the Chicken:** Pound chicken breasts to 1/4-inch thickness. Dredge in flour seasoned with salt and pepper. Shake off excess.
2. **Sear the Chicken:** Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side, until golden brown and cooked through. Remove and set aside.
3. **Make the Sauce:** Add remaining olive oil and butter to the skillet. Sauté mushrooms for 5-7 minutes until softened. Add shallot and garlic, cook for 1-2 minutes until fragrant.
4. **Deglaze:** Pour in Marsala wine, scrape up browned bits, and reduce by half (3-5 minutes).
5. **Add Broth:** Pour in chicken broth, simmer for 2-3 minutes.
6. **Cream:** Reduce heat to low, stir in heavy cream. Simmer 1-2 minutes until thickened. Season with salt and pepper to taste.
7. **Combine:** Return chicken to the skillet, spoon sauce over it, and simmer for 1-2 minutes.
8. **Serve:** Garnish with parsley, if desired. Serve over pasta, rice, mashed potatoes, or polenta.

Enjoy your delicious and creamy Chicken Marsala! This recipe is sure to become a family favorite. The rich, flavorful sauce and tender chicken make it a truly special meal. Don’t be afraid to experiment with variations and substitutions to create your own unique version of this classic dish. Happy cooking!