Pantry Savvy
Creamy Chicken Marsala

dinner

Creamy Chicken Marsala

Enjoy a cozy and delicious Creamy Chicken Marsala for dinner, a perfect blend of tender chicken in a rich Marsala wine sauce.

Prep

15 min

Cook

30 min

Total

45 min

Add to meal plan

Ingredients

Serves856

Creamy Chicken Marsala

  • 856 count Chicken Breasts (boneless, skinless)
  • 53.5 cup All-Purpose Flour
  • 214 tsp Salt
  • 214 tsp Pepper
  • 428 tbsp Olive Oil
  • 428 tbsp Butter
  • 428 clove Garlic (minced)
  • 1712 oz Mushrooms (sliced)
  • 214 cup Marsala Wine
  • 214 cup Chicken Broth
  • 214 cup Heavy Cream
  • 428 tbsp Fresh Parsley (chopped)
Servings: 856−+
Register to add ingredients to a shopping list

Cooking Instructions

  1. 1

    Prepare the Chicken

    Season the chicken breasts with salt and pepper. Dredge them in flour until evenly coated.
  2. 2

    Cook the Chicken

    In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken and cook until browned on both sides. Remove the chicken from the skillet.
  3. 3

    Sauté Garlic and Mushrooms

    In the same skillet, add garlic and mushrooms. Sauté until the mushrooms are tender.
  4. 4

    Deglaze with Marsala Wine

    Deglaze the skillet with Marsala wine, scraping up any browned bits. Add chicken broth and bring to a simmer.
  5. 5

    Simmer the Chicken

    Return the chicken to the skillet. Simmer until the chicken is cooked through.
  6. 6

    Finish with Cream

    Stir in heavy cream and simmer for a few minutes until the sauce thickens. Garnish with chopped parsley before serving.

Make dinner one less decision.

Add this recipe to an existing meal plan, or start a new one.

Create a meal plan

Creamy Chicken Marsala

Prep: 15 min · Cook: 30 min · Total: 45 min · Servings: 856

Ingredients

Creamy Chicken Marsala

  • 856 count Chicken Breasts (boneless, skinless)
  • 53.5 cup All-Purpose Flour
  • 214 tsp Salt
  • 214 tsp Pepper
  • 428 tbsp Olive Oil
  • 428 tbsp Butter
  • 428 clove Garlic (minced)
  • 1712 oz Mushrooms (sliced)
  • 214 cup Marsala Wine
  • 214 cup Chicken Broth
  • 214 cup Heavy Cream
  • 428 tbsp Fresh Parsley (chopped)

Instructions

  1. Prepare the Chicken — Season the chicken breasts with salt and pepper. Dredge them in flour until evenly coated.
  2. Cook the Chicken — In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken and cook until browned on both sides. Remove the chicken from the skillet.
  3. Sauté Garlic and Mushrooms — In the same skillet, add garlic and mushrooms. Sauté until the mushrooms are tender.
  4. Deglaze with Marsala Wine — Deglaze the skillet with Marsala wine, scraping up any browned bits. Add chicken broth and bring to a simmer.
  5. Simmer the Chicken — Return the chicken to the skillet. Simmer until the chicken is cooked through.
  6. Finish with Cream — Stir in heavy cream and simmer for a few minutes until the sauce thickens. Garnish with chopped parsley before serving.