Easy Creamy Chicken Marsala

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Golden seared chicken breasts soaked in a rich, silky Marsala wine sauce, loaded with tender mushrooms and kissed with cream—this Easy Creamy Chicken Marsala is the perfect balance of comfort food and elegance. Each bite melts in your mouth, delivering a luxurious combination of earthy, savory, and subtly sweet notes that make it irresistible for weeknights or special occasions alike.

It’s a one-pan wonder that brings restaurant-level flavor into your home kitchen with surprisingly simple steps. Whether you serve it over pasta, mashed potatoes, or roasted vegetables, this dish elevates any dinner table without demanding too much time or effort.

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Why You’ll Love This Easy Creamy Chicken Marsala

• Rich, restaurant-style flavor in under 45 minutes.
• One-pan meal for easier cleanup.
• Versatile pairing options: pasta, potatoes, rice, or vegetables.
• Kid-friendly yet sophisticated enough to serve to guests.
• Customizable: easily adapt with chicken thighs, gluten-free flour, or dairy-free cream.

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Preparation Phase & Tools to Use

Before you start, it’s important to have your kitchen essentials ready.

Essential Tools and Equipment:

• Large Skillet or Sauté Pan: This is where the magic happens—searing the chicken and building the sauce. A heavy-bottomed pan ensures even cooking.
• Tongs: For flipping the chicken easily without damaging the crust.
• Sharp Chef’s Knife: To prep the mushrooms and herbs cleanly and efficiently.
• Cutting Board: Preferably wooden or plastic, dedicated to vegetables to avoid cross-contamination.
• Meat Mallet (optional): If your chicken breasts are thick, pounding them helps them cook evenly.
• Whisk or Wooden Spoon: To incorporate the cream and deglaze the pan properly.

These tools keep the process seamless and let you focus on flavor without frustration.

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Preparation Tips

For the best results, use chicken breasts or thighs that are similar in size to ensure even cooking. Don’t skip seasoning your meat generously with salt and pepper before searing—this lays the foundation of flavor. When searing, let the chicken rest undisturbed in the hot pan to build that beautiful golden crust. Opt for cremini or baby bella mushrooms for deeper flavor, and make sure to scrape up all those brown bits from the pan after cooking the chicken—they hold the secret to a more intense sauce. Finally, temper your cream before adding to prevent curdling, especially if your pan is still very hot.

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Ingredients for this Easy Creamy Chicken Marsala

• 4 boneless, skinless chicken breasts (or thighs)
• Salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 8 oz cremini or baby bella mushrooms, sliced
• 3 garlic cloves, minced
• 3/4 cup Marsala wine (dry preferred)
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard (optional, for depth)
• 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
• Fresh chopped parsley, for garnish

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Step 1: Prep the Chicken

Pat the chicken breasts dry with paper towels, then season both sides with salt and pepper. Lightly dredge the chicken in flour, shaking off any excess. This light coating helps create a golden crust and slightly thickens the sauce later.

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Step 2: Sear the Chicken

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken and sear until golden brown on both sides, about 4–5 minutes per side, depending on thickness. Remove the chicken and set aside.

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Step 3: Sauté the Mushrooms

In the same skillet, add the remaining tablespoon of butter. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and turn golden brown. Add the minced garlic and sauté for another 30 seconds.

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Step 4: Deglaze with Marsala

Pour the Marsala wine into the pan to deglaze, scraping up the flavorful brown bits from the bottom. Let the wine simmer for 2–3 minutes to reduce slightly and cook off the alcohol.

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Step 5: Build the Sauce

Add chicken broth, Dijon mustard (if using), and thyme. Stir to combine and let the mixture simmer for another 2–3 minutes. Then slowly pour in the heavy cream while stirring. Reduce heat to medium-low and let the sauce simmer gently for 3–5 minutes, until it starts to thicken.

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Step 6: Return Chicken to Pan

Place the seared chicken back into the skillet, nestling it into the sauce. Spoon some sauce over each piece. Let it simmer for another 5–7 minutes, or until the chicken is fully cooked through and the sauce has thickened to your liking.

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Step 7: Garnish and Serve

Sprinkle freshly chopped parsley over the finished dish for a fresh pop of color and flavor. Serve immediately over mashed potatoes, pasta, rice, or crusty bread to soak up every bit of that delicious sauce.

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Notes

If you’re short on time, you can slice the chicken breasts horizontally to create thinner cutlets, which cook faster. For a more intense mushroom flavor, feel free to mix in some shiitake or porcini mushrooms along with the cremini. If you prefer a thicker sauce, allow it to simmer a bit longer or stir in a small slurry of cornstarch and water. Want a dairy-free option? Substitute the heavy cream with full-fat coconut milk or an unsweetened plant-based cream alternative.

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Watch Out for These Mistakes While Cooking

• Overcrowding the pan when searing chicken can cause it to steam instead of brown. Sear in batches if necessary.
• Using sweet Marsala wine instead of dry can make the sauce overly sweet. Always choose dry Marsala for a savory dish.
• Adding cream too early while the pan is too hot may cause it to split. Always lower the heat before stirring in cream.
• Undercooking mushrooms will make them rubbery instead of flavorful. Allow enough time for them to caramelize.
• Skipping the deglazing step robs you of the deep, rich flavor from the brown bits stuck to the pan.

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Storage Instructions

Leftover Chicken Marsala can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over medium-low heat or microwave in short bursts, adding a splash of chicken broth or cream if the sauce has thickened too much. Freezing is not recommended as the cream sauce may separate upon thawing.

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Estimated Nutrition

Per serving (based on 4 servings):

• Calories: 430
• Protein: 38g
• Carbohydrates: 11g
• Fat: 25g
• Saturated Fat: 11g
• Cholesterol: 135mg
• Sodium: 480mg
• Fiber: 1g
• Sugar: 3g

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are juicy and flavorful, and they work beautifully in this recipe. Just adjust cooking time slightly if they’re bone-in.

What if I can’t find Marsala wine?

You can substitute with a dry sherry or even a dry white wine in a pinch, though the flavor profile will differ slightly.

Can I make this dish ahead of time?

Absolutely. Cook everything except the final simmer with chicken. Reheat gently and add the chicken before serving to avoid drying it out.

How do I make it gluten-free?

Use a gluten-free all-purpose flour blend for dredging and ensure your chicken broth is certified gluten-free.

Is it safe for kids to eat with the wine in it?

Yes. The alcohol cooks off during simmering, leaving only flavor behind. It’s safe for all ages once fully cooked.

Can I add vegetables to this recipe?

Definitely. Spinach or steamed green beans make great additions. Add them at the end so they stay vibrant and crisp.

Can I double the sauce?

Of course. Simply double the sauce ingredients and simmer slightly longer to reach the desired consistency.

What sides go best with Chicken Marsala?

Mashed potatoes, buttered noodles, risotto, or crusty bread are all perfect for soaking up the delicious sauce.

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Conclusion

Easy Creamy Chicken Marsala is a delightful dish that transforms everyday ingredients into something extraordinary. With its savory mushroom wine sauce and tender chicken, it’s sure to become a regular in your dinner rotation. Whether you’re hosting a dinner party or just craving comfort food with a gourmet twist, this recipe delivers every time.

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