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Chicken Marsala is a beloved Italian-American dish that has captured the hearts and taste buds of many. This savory dish combines tender chicken breasts with a rich, flavorful sauce made from Marsala wine and mushrooms, creating a culinary experience that is both comforting and indulgent. The origins of Chicken Marsala trace back to the Sicilian town of Marsala, known for its sweet fortified wine, which plays a crucial role in the dish's flavor profile. Over the years, this classic recipe has evolved, and now it graces dinner tables not just on special occasions but also as a delightful weeknight dinner option.

Creamy Chicken Marsala Skillet

Discover a delicious twist on a classic favorite with this Savory Creamy Chicken Marsala Skillet. This mouthwatering dish features tender chicken breasts simmered in a rich sauce made from Marsala wine, mushrooms, and a touch of heavy cream. Ideal for weeknight dinners or special occasions, it combines comfort and elegance in one easy recipe. Learn how to create this indulgent meal that’s sure to impress your family and friends. Enjoy a taste of Italian-American culinary tradition with every bite!
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Ingredients
  

1 pound boneless, skinless chicken breasts, sliced into thin cutlets

1 cup mushrooms, sliced (cremini or button mushrooms work well)

1 shallot, finely chopped

3 cloves garlic, minced

1 cup Marsala wine

1 cup heavy cream

2 tablespoons olive oil

1 tablespoon unsalted butter

1 teaspoon dried thyme

1 teaspoon Italian seasoning

Salt and pepper to taste

Chopped fresh parsley for garnish

Cooked pasta or rice, for serving (optional)

Instructions
 

Prepare the Chicken: Season the chicken cutlets generously with salt and pepper on both sides.

    Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken cutlets to the skillet in a single layer (you may need to do this in batches). Sear for about 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.

      Sauté the Aromatics: In the same skillet, add the butter, followed by the chopped shallots and sliced mushrooms. Sauté for about 5-7 minutes, or until the mushrooms are golden and the shallots are translucent. Add the minced garlic and cook for an additional minute until fragrant.

        Deglaze with Marsala: Carefully pour in the Marsala wine, scraping the bottom of the skillet to release all those delicious brown bits. Allow the wine to simmer for about 3-4 minutes until it’s reduced by half.

          Create the Cream Sauce: Lower the heat to medium, then stir in the heavy cream, dried thyme, and Italian seasoning. Bring the sauce to a gentle simmer, cooking until it thickens slightly (about 3-5 minutes). Taste the sauce and adjust seasoning with salt and pepper.

            Combine and Heat Through: Return the seared chicken cutlets to the skillet, nestling them into the creamy sauce. Cook for an additional 2-3 minutes, allowing the chicken to soak up the flavors of the sauce.

              Serve: Remove the skillet from heat, and garnish with chopped fresh parsley. Serve the creamy chicken Marsala hot over a bed of cooked pasta or rice if desired. Enjoy!

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings