Velvety Marsala Chicken with Aromatic Herbed Mushrooms

Prepare to be amazed by this incredibly flavorful, Creamy Chicken Marsala, generously topped with a rich, dreamy mushroom sauce. You won’t believe this restaurant-quality masterpiece emerged from your very own kitchen!

Our **Easy Chicken Marsala Recipe** offers a gourmet dining experience without the need for reservations. It’s the perfect centerpiece for a cozy family Sunday dinner, yet sophisticated and elegant enough to impress your most discerning dinner guests. This dish transforms ordinary chicken breasts into an extraordinary meal, infused with the deep, complex flavors of Marsala wine, fresh herbs, and a velvety cream sauce. It’s not just a recipe; it’s an invitation to create unforgettable culinary moments at home.

Why This Creamy Chicken Marsala Recipe Will Become Your New Favorite

Just a few weeks ago, as the first really crisp autumn air swept in, we found ourselves at a charming Italian bistro nestled in the heart of Broad Ripple Village. The air buzzed with conversation and the clinking of glasses as tables quickly filled. While browsing the menu and savoring our wine, my friend Bill ordered their renowned chicken Marsala. As he happily shared his delicious, wine-soaked mushrooms with me, I couldn’t help but think about recreating that exquisite taste at home. This recipe does more than just replicate; it elevates that memorable experience, allowing you to bring authentic Italian flavors to your dining table with surprising ease. Discover why this particular Creamy Chicken Marsala stands out:

• Unforgettable Restaurant Quality at Home: This recipe masterfully delivers an incredibly complex and satisfying flavor profile, rivaling the best Italian restaurants. The layers of savory goodness, especially from the Marsala wine – a fantastic natural flavor enhancer – will truly impress.
• Economical Gourmet Dining: Enjoying a dish of this caliber at home is significantly more budget-friendly than ordering it out. You gain control over the quality of ingredients and portion sizes, making gourmet dining accessible any night of the week.
• Perfect for Any Occasion: While it boasts a few more steps than your average weeknight meal, the process is incredibly rewarding. It’s ideal for a special Sunday family dinner, a celebratory meal, or when you want to treat company to something truly spectacular without feeling overwhelmed.
• A Culinary Adventure: Beyond just a meal, preparing this Chicken Marsala is a delightful culinary journey. From browning the chicken to building the rich sauce, each step contributes to a deeply satisfying cooking experience that culminates in a truly impressive dish.

Essential Ingredients for Perfect Chicken Marsala

Crafting the perfect Creamy Chicken Marsala begins with selecting fresh, high-quality ingredients. Each component plays a vital role in building the rich, nuanced flavors that make this dish so irresistible. Here’s a closer look at what you’ll need and why specific choices matter:

• Kitchen Staples: Ensure you have on hand high-quality Chicken Broth (low sodium is often preferred for better flavor control), unsalted Butter, coarse Kosher Salt, freshly ground Black Pepper, and a good quality Olive Oil. These form the foundational flavors.
• Shallots: These delicate members of the onion family offer a milder, sweeter, and more sophisticated flavor compared to regular onions, providing an excellent aromatic base for the sauce. Mince them finely to ensure they integrate smoothly.
• Fresh Mushrooms: The stars of the sauce! While you can use your favorite variety, classic button mushrooms or cremini mushrooms work beautifully. Opt for fresh, firm mushrooms with no visible bruising. Slicing them uniformly ensures even cooking.
• Fresh Herbs (Sage & Thyme): Fresh herbs are non-negotiable for vibrant flavor. Sage brings an earthy, peppery note, while thyme adds a subtle, citrusy aroma. Minced fresh herbs release their essential oils directly into the sauce, elevating the dish’s freshness. Avoid dried herbs for this recipe if possible, as their flavor profile is much less potent.
• Boneless, Skinless Chicken Breasts: Aim for uniformly sized chicken breasts. Pounding them to an even ½-inch thickness is crucial for quick and even cooking, ensuring tender, juicy chicken that doesn’t dry out. If you don’t have a meat mallet, a rolling pin or even a heavy wine bottle can do the trick (just be gentle!).
• Dry Marsala Wine: This is arguably the most crucial ingredient for authentic Chicken Marsala. Always check the label meticulously to ensure you’re purchasing a DRY Marsala wine, not the sweet variety (which is better for desserts). Dry Marsala provides the characteristic nutty, robust, and slightly caramelized notes that define the dish.
• Heavy Cream: For that luxurious, velvety sauce, heavy cream with at least 36% butterfat content is essential. It provides richness and body, creating a beautifully smooth texture that coats the chicken and mushrooms perfectly.
• Fresh Lemon Juice: A squeeze of fresh lemon juice at the end brightens the entire dish, cutting through the richness of the cream and Marsala with a zesty finish. Avoid bottled lemon juice, as its flavor can be dull and artificial compared to freshly squeezed.

Step-by-Step Guide: Crafting Your Creamy Chicken Marsala

Creating this restaurant-worthy Creamy Chicken Marsala at home is a straightforward process, broken down into manageable steps. Follow these instructions carefully to achieve a dish that’s rich in flavor and perfectly tender:

1. Prepare the Oven: Begin by preheating your oven to a low temperature (around 200°F or 95°C). This will be used to keep your cooked chicken warm while you prepare the luscious Marsala sauce.
2. Reduce the Broth: In a small saucepan, bring the chicken broth to a gentle simmer. Allow it to cook uncovered until its volume is reduced by half, concentrating its flavor significantly. This step is key to a rich sauce. Once reduced, set it aside.
3. Sauté Shallots and Mushrooms: In a large, heavy-bottomed skillet (preferably oven-safe), melt 3 tablespoons of butter over medium heat. Add the minced shallots and cook for about a minute until they soften and begin to turn translucent, releasing their fragrant aroma. Then, add the sliced mushrooms along with the minced fresh sage, a pinch of kosher salt, and freshly ground black pepper. Sauté, stirring occasionally, until the mushrooms are tender, beautifully browned, and have released most of their moisture. Remove the cooked mushrooms from the pan and set them aside with the reduced broth.
4. Prepare the Chicken: Place your boneless, skinless chicken breasts between two sheets of parchment paper or plastic wrap. Using a meat mallet (or the bottom of a heavy pan/wine bottle), gently pound them to an even ½-inch thickness. This ensures they cook quickly and uniformly. Season both sides of the pounded chicken with salt and pepper, then dredge them lightly in flour, shaking off any excess.
5. Sear the Chicken: Using the same skillet, add 2 tablespoons of olive oil and the remaining 2 tablespoons of butter. Heat over medium-high heat until the butter is melted and slightly foamy. Carefully place the flour-dredged chicken breasts into the hot skillet. Sear for 3-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
6. Keep Chicken Warm: Once the chicken is beautifully browned and cooked, remove it from the skillet and transfer it to a heat-proof dish. Place it in your preheated warm oven to keep it warm and juicy while you focus on the sauce.
7. Build the Marsala Sauce: With the chicken out of the pan, the skillet bottom will have delicious browned bits (fond). Add the dry Marsala wine to the skillet, scraping vigorously with a wooden spoon to deglaze the pan and release all those flavorful bits. Bring to a boil and cook for about 30 seconds to allow the alcohol to cook off slightly. Then, pour in the reduced chicken broth, the heavy cream, and return the sautéed mushrooms to the pan. Bring the sauce to a simmer and cook, stirring occasionally, until it thickens slightly to a desirable consistency.
8. Finish with Freshness: Remove the skillet from the heat. Stir in the fresh lemon juice and the minced fresh thyme. Taste and adjust seasoning with additional salt and pepper if needed.
9. Serve and Enjoy: Arrange the warm chicken breasts on individual plates or a serving platter. Spoon generous amounts of the creamy mushroom Marsala sauce over the chicken. Garnish with a sprinkle of fresh parsley or an extra sprig of thyme for an elegant touch. Serve immediately and prepare for compliments!

Expert Tips for Your Best Creamy Chicken Marsala

Achieving restaurant-quality Creamy Chicken Marsala at home is easier than you think with these expert tips and tricks. These pointers will help you master the techniques and ensure every bite is bursting with flavor and perfectly cooked:

• Pound for Perfection: Pounding your boneless, skinless chicken breasts to an even thickness (about ½-inch) is a game-changer. Chicken breasts naturally have a thicker end, and pounding ensures uniform cooking. This prevents the thinner parts from overcooking and drying out while the thicker parts finish, resulting in consistently tender and juicy chicken throughout. A short-handle, dual-sided meat mallet is ideal, but an OXO version or even a sturdy wine bottle (use caution!) works well.
• Dry Marsala is Key: Always, always use a dry Marsala wine for this savory dish. Sweet Marsala, often labeled “dolce,” is intended for desserts and will result in a sauce that is overly sweet and out of balance with the savory chicken and mushrooms. Read labels carefully!
• Don’t Discard the Fond: After browning the chicken, you’ll notice delicious browned bits (called “fond”) stuck to the bottom of your skillet. These are packed with concentrated flavor! When you add the Marsala wine, make sure to vigorously scrape the bottom of the pan with a wooden spoon to deglaze it. This releases all that flavorful fond into your sauce, significantly deepening its taste.
• Simmer for Sauce Success: Patience is a virtue when it comes to sauce making. Allow your Marsala sauce to simmer gently. This not only allows the flavors to meld beautifully but also helps the sauce reduce and thicken naturally to that luxurious, velvety consistency you desire. Don’t rush this step.
• Elegant Presentation Matters: For a truly restaurant-worthy presentation, serve the chicken warm, generously drizzled with the rich pan sauce and sautéed mushrooms. A final sprinkle of fresh herbs, like finely chopped parsley or additional thyme sprigs, adds a pop of color and freshness that elevates the entire dish. A thin lemon slice on the side also adds visual appeal and offers an optional burst of citrus.
• Salt and Pepper to Taste: Remember to season at every stage of cooking – the chicken, the mushrooms, and especially the sauce. Taste as you go and adjust the salt and pepper as needed. This layering of seasoning ensures a well-rounded and balanced flavor.

Frequently Asked Questions About Chicken Marsala

Explore More Delicious Chicken Recipes

If you loved this Creamy Chicken Marsala, you’re sure to enjoy these other fantastic chicken dishes and culinary inspirations. Expand your repertoire with more flavorful options that are perfect for any occasion:

• Olive Garden Copycat Chicken Vino Bianco from The Slow Roasted Italian – Recreate a beloved restaurant classic with this quick and delicious recipe.
• Chicken with Garlic and Parsley – A simple yet incredibly aromatic dish showcasing the timeless pairing of garlic and fresh parsley.
• Chicken Scarpariello with Sausage – A hearty and rustic Italian-American classic, bursting with robust flavors from chicken, sausage, and peppers.
• Oven Roasted Chicken – Master the art of perfectly roasted chicken, a comforting and versatile meal for any day.
• Plus, discover all my other incredible Best Chicken Recipes for endless meal inspiration!

The Recipe:

Creamy Chicken Marsala with Herbed Mushrooms

Prep Time
20 minutes

Cook Time
40 minutes

Total Time
1 hour

Yield
4 servings

This classic Italian-American chicken dish features tender chicken breasts in a rich, creamy Marsala sauce with savory herbed mushrooms.

Ingredients

• 1 ¾ cups chicken broth
• 2 tablespoons minced shallots
• 5 tablespoons unsalted butter, divided
• 10 ounces fresh sliced mushrooms (button or cremini)
• 1 teaspoon minced fresh sage
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 4 boneless, skinless chicken breasts, pounded to ½-inch thick
• ½ cup all-purpose flour
• 2 tablespoons olive oil
• ½ cup dry Marsala wine
• ⅔ cup heavy cream (at least 36% butterfat)
• 1 teaspoon fresh lemon juice
• ½ teaspoon minced fresh thyme

Instructions

1. Preheat your oven to 200ºF (95ºC) to keep the cooked chicken warm.
2. Pour chicken broth into a small saucepan and simmer over medium heat until it has reduced by half (approximately 20 minutes), concentrating its flavor. Set aside.
3. In a large skillet, melt 3 tablespoons of butter over medium heat. Add the minced shallots and cook, stirring, for about 1 minute until they soften and begin to get some color.
4. Add the sliced mushrooms, minced fresh sage, a pinch of salt, and pepper to the skillet. Cook, stirring occasionally, until the mushrooms are tender, browned, and have released their moisture. Remove the cooked mushrooms from the pan and set them aside.
5. Place the ½ cup of flour into a shallow dish or pie plate for dredging.
6. Season the pounded chicken breasts generously with salt and pepper. Dredge each breast in the flour on both sides, shaking off any excess.
7. Using the same skillet, add the olive oil and the remaining 2 tablespoons of butter. Heat over medium-high heat until the butter is melted and slightly shimmering.
8. Carefully place the floured chicken breasts into the hot skillet. Sauté for 3-5 minutes per side, flipping once, until golden brown and cooked through (internal temperature 165ºF/74ºC).
9. Once the chicken is cooked, remove it from the skillet and transfer it to the warm oven to keep warm while you prepare the sauce.
10. Add the dry Marsala wine to the skillet, scraping the bottom vigorously with a wooden spoon to deglaze the pan and incorporate all the delicious browned bits. Bring to a boil over high heat and cook for about 30 seconds.
11. Stir in the reduced chicken broth, heavy cream, and the reserved cooked mushrooms. Bring the sauce to a gentle simmer and cook, stirring occasionally, until it thickens slightly to your desired consistency.
12. Remove the skillet from the heat and stir in the fresh lemon juice and minced fresh thyme. Taste and adjust seasoning as needed.
13. Serve the warm chicken breasts immediately, generously spooning the creamy mushroom Marsala sauce over each portion. Garnish with fresh herbs if desired.

Notes

This recipe has been adapted from a classic Gourmet preparation.

While this recipe uses both sage and thyme for a balanced herbaceous flavor, feel free to use all sage or all thyme if you have a preference or only one is available. Fresh herbs are highly recommended for the best flavor.

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving (approximate):
Calories: 624Total Fat: 41gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 187mgSodium: 948mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 43g

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