Chicken Marsala with Heavy Cream

Tender, golden chicken breasts are nestled into a savory mushroom and Marsala wine sauce that’s rich, flavorful, and comes together in just one pan. With just a handful of ingredients and about 45 minutes, you can have dinner on the table—perfect served over creamy mashed potatoes, pasta, or polenta.

Course Main Course

Cuisine American, French

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 373kcal

Author Susie Weinrich

Ingredients

1 ½ lb. boneless skinless chicken breasts
½ cup all-purpose flour for dredging
1 tsp. kosher salt
½ tsp. freshly ground black pepper
1 Tbsp. olive oil
4 Tbsp. salted butter divided
8 oz. cremini sliced thick, or button mushrooms
2 cloves garlic minced
2 Tbsp. shallot or yellow onion; finely minced
¾ cup dry Marsala wine
½ cup chicken broth low sodium preferred
½ cup heavy cream

Instructions

Prep

Begin by creating thinner chicken breasts, there are 2 options here:
1. Pounding covered in plastic wrap to an even thickness, about ½ inch each, and patting them dry with paper towels.
2. Cutting the chicken breast in half lengthwise so you end up with 2 thinner chicken breasts. To a wide, shallow bowl, add the flour, salt and pepper. Mix to combine. Dredge each chicken breast lightly, shaking off the excess.
1 ½ lb. boneless skinless chicken breasts
To a wide, shallow bowl or plate, add the flour, salt and pepper. Mix to combine. Dredge each chicken breast lightly, shaking off the excess.
½ cup all-purpose flour, 1 tsp. kosher salt, ½ tsp. freshly ground black pepper

Cooking Chicken Marsala

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
1 Tbsp. olive oil
Once fully heated up, add the chicken and sear until golden on both sides, about 3–4 minutes per side. If you have more than 4 chicken breasts you may need to do this in 2 batches so the chicken sears and doesn't steam.
Transfer the chicken to a plate and cover loosely with foil.
In the same skillet, melt another 2 tablespoons of butter. Add the mushrooms and sauté until browned and their moisture has evaporated, about 2-3 minutes.
8 oz. cremini
Stir in the garlic and shallot and cook briefly until fragrant. Deglaze the pan with the Marsala wine, scraping up any browned bits. Simmer for about 3 minutes to let the alcohol cook off.
2 cloves garlic, 2 Tbsp. shallot, ¾ cup dry Marsala wine
Pour in the chicken broth and simmer for a couple of minutes until the liquid is slightly reduced.
½ cup chicken broth
Lower heat to medium low, stir in the heavy cream, and return the chicken to the skillet, nestling it into the sauce. Spoon sauce and mushrooms on top of the chicken breasts to incorporate more flavor. Cook until the chicken is fully cooked through (165℉) and the sauce has thickened slightly, about 10 minutes.
½ cup heavy cream
Stir in the last tablespoon of butter to finish the sauce with a glossy sheen. Optionally garnish with chopped parsley before serving.

Storage and Reheating

Storage: Store leftover chicken marsala in an airtight container in the refrigerator for up to three days.
Reheat: Reheat gently on the stovetop over medium-low heat, adding a splash of broth or cream to loosen the sauce. Avoid reheating at high temperatures or in the microwave for too long as the cream sauce can break.
Freeze/thaw: Cool the chicken completely and transfer to freezer-safe containers for up to two months. Thaw overnight in the refrigerator before reheating gently on the stove.

Nutrition