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Chef Ava

Chicken Marsala with Creamy Mushroom Sauce

This Chicken Marsala with Creamy Mushroom Sauce is a deeply satisfying Italian-American dinner featuring golden pan-seared chicken in a rich, velvety sauce made with dry Marsala wine, cremini mushrooms, garlic, chicken broth, and cream. Everything comes together in one skillet in just 32 minutes for an effortlessly impressive restaurant-style meal at home.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1 1/2 lbs total)
  • 1 cup all-purpose flour
  • 1 tsp kosher salt
  • 3 tbsp olive oil
  • 4 tbsp unsalted butter, divided
  • 8 oz cremini mushrooms, quartered
  • 2 cloves garlic, minced
  • 3/4 cup dry Marsala wine
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • cooked angel hair pasta, for serving
  • fresh flat-leaf parsley, chopped, for garnish
  • lemon wedges, for serving

Equipment

  • large skillet
  • shallow bowl For the seasoned flour.
  • zip-top bag For pounding the chicken.
  • baking dish For keeping the cooked chicken warm in the oven.
  • meat thermometer Optional for verifying the chicken is cooked through.

Method
 

  1. Preheat oven to 200°F. In a shallow bowl, whisk together the flour and kosher salt.
  2. Place the chicken breasts in a zip-top bag and pound gently to an even 1/4-inch thickness. Dredge each piece lightly in the seasoned flour, shaking off any excess.
  3. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat until melted and hot. Cook the chicken for 4–5 minutes per side until deeply golden and cooked through. Transfer to a baking dish and keep warm in the oven.
  4. In the same skillet, add another tablespoon of butter if needed. Add the quartered mushrooms and cook until they release their juices and begin to brown. Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Pour in the Marsala wine and chicken broth. Bring to a gentle simmer and cook until the liquid is reduced by about half, stirring occasionally.
  6. Stir in the heavy cream and return the chicken to the skillet. Simmer gently until the sauce thickens slightly and coats the chicken and spoon beautifully.
  7. Serve the chicken and sauce over cooked angel hair pasta. Garnish with fresh chopped parsley and serve with lemon wedges alongside if desired.

Notes

Use dry Marsala wine rather than sweet Marsala for a savory, complex sauce. Pound the chicken to an even 1/4-inch thickness and shake off excess flour before searing. Cook the mushrooms until they genuinely brown, then reduce the Marsala and chicken broth until the liquid has halved before adding the cream. This reduction is essential for a deeply flavored sauce rather than a thin, wine-forward result.