Creamy Chicken Marsala Recipe

Creamy Chicken Marsala is a flavorful Italian-American dish. This classic chicken recipe includes tender, perfectly pan-seared chicken cutlets, and savory browned mushrooms, and it’s all covered with rich seasoned marsala wine, garlic, and herb sauce.

ingredients and substitutions

• Chicken Breast or Thigh. Chicken breast is leaner and has less fat but the chicken thigh usually has more fat and less protein but they are more tender and flavorful in my opinion. Chicken Marsala recipes usually use chicken breast.
• Mushrooms - Add earthy flavor and texture. Any type of mushroom is great.
• Marsala wine - You can also use other cooking wine or broth but marsala wine has a distinct flavor.
• Butter and Cooking oil - Olive oil or avocado oil are great neutral cooking oil to use.
• Garlic and Onion. It will give extra flavor and aroma to your dish.
• Heavy Whipping Cream. This is what thickens the sauce. Substitutions are half and half, evaporated milk or regular milk. If you wanted to substitute, you may want to add 1 tablespoon cornstarch and 3 tablespoons plus water to thicken your sauce.
• Dried thyme, onion powder, garlic powder - Add flavors.
• Chicken broth. Very important to ingredient to make a delicious sauce. I am using my homemade broth but you can use store-brought for convinience.
• Flour - Any flour works. If you are on a diet, almond flour or tapioca powder are healthy substitutes.
• Salt and pepper - To taste.
• Cilantro or parsly - For garnish.

How to cook creamy chicken marsala

1. In a small bowl, combine garlic powder, thyme powder, onion powder, salt and pepper. Season your chicken with the powder mixture. Dredge the pieces in flour, shaking off any excess. Transfer to a plate and set aside.
2. Heat a large skillet over medium-high heat. Add the cooking oil and 1 tablespoon butter. Once it is hot enough, slowly add chicken to the skillet. Cook until golden brown, about 5 to 10 minutes.  Flip the chicken over and cook the other side until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 minutes or depending how large your chicken cuts are. You can use meat thermometer to make sure. Set it aside.
3. Heat remaining butter over medium heat and sauté garlic and onion until translucent. Add your mushrooms and cook until caramilized or turn tender.
4. Over high heat, pour the Marsala wine and chicken broth. Bring the liquid to a boil, then reduce the heat to medium and simmer until the sauce is reduced by about half, slightly thickened, and darkened in color about 10 to 15 minutes.
5. Pour the heavy whipping cream and simmer until the sauce has thickened, about 3 to 5 minutes. Season with salt and pepper to taste.
6. Add the chicken back to the skillet, along with any juices that accumulated on the plate and simmer until the chicken is warmed through and the sauce is completely thickened. Sprinkle some cinlatro for garnish. Serve and enjoy.

Storage and reheating tips

Refrigerator - Allow leftovers to cool completely. Transfer into an air-tight glass container and refrigerate for up to 5 days.

Freezer - Store in an air-tight glass container and freeze for up to 3 months. Thaw in the refrigerator overnight until it reaches room temperature.

Reheat - To reheat this creamy chicken marsala, add it to a saucepan and cook over medium heat. Stir frequently until warmed through. Enjoy!

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