Creamy Chicken Marsala
Make Creamy Chicken Marsala tonight: seared chicken in a silky Marsala mushroom cream sauce.
Ingredients
- 4 boneless skinless chicken breasts, (thinly sliced or cut in half)
- salt and pepper (to season)
- 2 tablespoons olive oil
- 1 1/2 cups sliced mushrooms
- 1/2 cup Marsala wine or substitute
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- fresh parsley for garnish, (chopped)
Instructions
Step 1: Sear the chicken
Pat the boneless, skinless chicken breasts dry, season both sides lightly with salt and pepper, and sear in 1 tablespoon olive oil until lightly browned and cooked through; transfer the cooked breasts to a clean white ceramic plate and leave the pan empty to rest. Keep the chicken whole or halved as you prefer so it retains an even, tender texture and a faint golden crust that contrasts with the eventual sauce.
Step 2: Sauté mushrooms and deglaze
Add the remaining tablespoon of olive oil to the pan, then sauté the sliced mushrooms until they release moisture and begin to brown slightly, about 1–2 minutes; pour in the Marsala wine and bring briefly to a boil so that the alcohol cooks off and the mushrooms take on a glossy, concentrated color. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder, stirring to combine so the mixture is uniformly creamy and begins to thicken around the mushrooms.
Step 3: Reduce the sauce until thick and velvety
Lower the heat and simmer the mushroom-cream mixture, stirring occasionally, until it reduces and develops a silky, clingy texture that coats the back of a spoon — the color should be a warm golden-brown with visible mushroom slices suspended in the sauce. The aroma is rich and savory, with a faint sweet note from the Marsala and a gentle tang from the mustard.
Step 4: Finish and rest before serving
Nestle the seared chicken breasts back into the thickened sauce and simmer briefly for 1–2 minutes so the chicken warms through and the sauce adheres to the meat; finish with a scattering of freshly chopped parsley. Serve from a shallow white ceramic pan, spooning glossy mushroom sauce over the chicken so each breast is generously coated and the sauce pools attractively around the edges.
Notes
- Let chicken rest 5 minutes after searing to retain juices.
- Brown mushrooms well to deepen the sauce flavor.
- Add a splash of broth or cream when reheating if sauce is too thick.
- Use a heavy skillet for even searing and easier deglazing.