easy creamy chicken marsala

chicken marsala in a deliciously creamy mushroom sauce rivals any restaurant! cook a chef tasting chicken recipe right at home like a pro!

One of the most sought after dishes served in restaurants is super fast and easy to make in your very own kitchen. Flavourful Chicken Marsala with EXTRA sauce to serve with your chicken and sides, with an authentic Italian taste! Perfect for weekend OR weeknight cooking, this is one chicken recipe you will make time and time again.

chicken marsala
A variation of the traditional Italian Scaloppine, this Americanized Marsala version is completely addictive. It’s no wonder it’s one of the most ordered chicken dishes in restaurants! Made with golden, crispy, pan-fried chicken, a mushroom-filled creamy Marsala wine sauce and a good kick of garlic, this Chicken Marsala recipe is next-level!

Ingredients
Chicken:

• 1/2 cup all-purpose flour (plain flour)
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black cracked pepper
• 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets*
• 2 tablespoons olive oil, divided
• 4 tablespoons unsalted butter, divided

Marsala Sauce:

• 1 tablespoon unsalted butter as needed
• 8 ounces (250g) brown or Cremini mushrooms, sliced
• 4-5 cloves garlic, minced
• 3/4 cup dry Marsala wine
• 1 1/4 cup low-sodium chicken broth (or stock)
• 3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)**
• 2 tablespoons fresh chopped parsley

Instructions

1. Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
2. Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. 
3. Repeat the same with the remaining 2 chicken breasts.
4. In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
5. Add the garlic and cook until fragrant, about 1 minute.
6. Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
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