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Creamy Chicken Marsala Recipe with Savory Garlic Sauce Easy and Best

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A comforting yet elegant chicken marsala with a rich, velvety garlic sauce that is quick and easy to prepare, perfect for weeknights or dinner parties.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 680 grams), pounded thin
  • ½ cup (60 grams) all-purpose flour (or almond flour for gluten-free)
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 large garlic cloves, minced
  • 8 ounces (225 grams) cremini or button mushrooms, sliced
  • ¾ cup (180 ml) dry Marsala wine
  • ½ cup (120 ml) chicken broth, preferably low sodium
  • ½ cup (120 ml) heavy cream (or coconut cream for dairy-free)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound them to about ½ inch (1.3 cm) thickness. Season both sides with salt and pepper. (About 10 minutes)
  2. In a shallow bowl, mix the all-purpose flour with a pinch of salt and pepper. Coat each chicken breast lightly in the flour mixture, shaking off any excess. (5 minutes)
  3. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When hot, add the chicken breasts (do not overcrowd the pan) and cook 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Remove chicken to a warm plate and tent with foil. (8-10 minutes)
  4. In the same pan, reduce heat to medium. Add remaining butter and garlic, cooking until fragrant (about 30 seconds to 1 minute). Add sliced mushrooms and cook until golden brown, about 5-6 minutes.
  5. Pour in the Marsala wine and chicken broth, scraping the bottom of the pan to loosen browned bits. Let simmer and reduce by half, about 5-7 minutes.
  6. Stir in the heavy cream and cook for another 2-3 minutes until sauce thickens slightly. Adjust seasoning with salt and pepper as needed.
  7. Return the chicken breasts to the pan, spoon sauce over them, and warm through for 2 minutes. Sprinkle chopped parsley on top before serving.

Notes

Use dry Marsala wine for authentic flavor; avoid sweet Marsala unless you want a dessert-like sauce. Add cream off direct heat to prevent sauce from breaking. Cook mushrooms low and slow for best flavor. If sauce thickens too much, add a splash of broth. Can finish chicken in 375°F oven for 10 minutes after searing for larger batches.

Nutrition

Keywords: chicken marsala, creamy chicken marsala, garlic sauce, easy chicken recipe, weeknight dinner, mushroom sauce, marsala wine chicken

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