Description
A quick and flavorful stovetop Chicken Marsala featuring tender chicken breasts in a silky, wine-laced sauce with mushrooms and cream, perfect for weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup dry Marsala wine
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Pat each chicken breast dry and season with salt and pepper. Pound to an even ½-inch thickness if needed.
- Heat a large skillet over medium heat. Add olive oil and butter. Once foaming, add mushrooms in a single layer and brown for about 4–5 minutes, then stir and brown the other side.
- Add minced garlic and cook for 30–60 seconds until fragrant.
- Push the mushrooms aside; add chicken breasts and cook undisturbed for about 6–7 minutes per side or until done (165°F internal temperature). Transfer to a plate and tent with foil.
- Pour in Marsala wine, scraping the browned bits from the pan and reduce the wine by about half (3–5 minutes).
- Stir in chicken broth and whisk in heavy cream. Simmer for 3–4 minutes until slightly thickened, adjusting seasoning as needed.
- Return chicken to the skillet, spoon sauce over, and simmer for 1–2 minutes to heat through.
- Garnish with chopped parsley and serve immediately.
Notes
For a lighter sauce, use half-and-half instead of cream. For gluten-free, use cornstarch for thickening. Can also add a splash of lemon for brightness.