The most delicious, creamy chicken marsala you’ll ever make. An amazing recipe to have on hand when you’re in a hurry. It only takes 30 minutes to throw it all together and the whole family will absolutely love it. Just serve this chicken marsala with your choice of rice or your favorite pasta.
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When preparing the chicken you can either cut the large breast in half (lengthwise) and use it like that. If you find that the breast after cutting is still too thick, you have the option of pounding it thinner. This will add another step to this recipe but the choice is yours. I suggest cutting the breast lengthwise first then pounding it out. Cover with cling film first then use a tenderizer or a rolling pin if you don’t have a tenderizer.
Heat the oil in a large nonstick skillet over medium-high heat. Place the flour-dusted chicken in the pan, shaking off any excess first. Cook, turning once, until the chicken is golden and just barely cooked through, about 5 minutes total. Transfer the chicken to a plate and set aside.
In the same skillet add the red onion until soft. Then add the thinly sliced mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes then add garlic. At this point you can do a taste test and check whether you need to add salt. If you do then add about ¼ tsp salt.
Add the low sodium broth /stock, marsala wine, heavy cream, half the thyme, and more seasoning if needed (pepper, garlic powder). Scrape any brown bits from the skillet into the liquid. Bring the liquid to a boil, then reduce the heat to medium.
Gently simmer, uncovered, until the sauce is reduced by about half, slightly thickened for about 10 to 15 minutes.
Add the chicken back to the pan. Reduce the heat to low and simmer until the chicken is covered with the sauce and warmed through. At this point the sauce will continue to thicken.
Sprinkle with the remaining thyme and serve. For dessert check out my delicious orange cake recipe here.
Creamy Chicken Marsala
Ingredients
For the chicken
- 4 large chicken breasts cut lengthwise to make 8 pieces
- 1/2 cup all purpose flour (plain flour)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 cup olive oil
For the marsala sauce
- 230 g mushrooms cut thinly
- 1 1/2 tbsp minced garlic or 4-5 cloves minced
- 3/4 cup marsala wine
- 1 1/4 cup low sodium chicken broth or chicken stock
- 1 cup heavy cream
- 1/2 red onion diced
- 2 tbsp fresh thyme coriander or parsley can be used
Instructions
Chicken
- 1. Combine flour, salt, pepper, paprika and garlic powder in a shallow bowl. 2. Cover the chicken breasts and tap the excess flour. 3. Heat up 1/4 cup of olive oil on medium high heat in a skillet and fry chicken breasts for about 4-5 minutes on both sides. 4. Set chicken breasts aside.
Marsala Sauce
- 5. In the same skillet with the remaining grease (you can add more olive oil if needed) add red onion and cook until soft. 6. Add mushrooms and cook for about 3-4 minutes until brown. 7. Add garlic and continue to cook for 1 minute. 8. Pour the marsala wine, chicken broth and simmer for about 10- 12 minutes until reduced by half. 9. Add the cream, half the thyme and place chicken back to the skillet. Cook until the sauce thickens. 10. Garnish with the other half of the thyme and serve immediately.
