Easy Chicken Marsala (no Marsala wine option)
Chicken Marsala is a rich and creamy dish made in one pan and ready in under 30 minutes! I've included a no-alcohol version as well as Marsala wine substitutes. So, no excuses, give it a try, you won't be sorry!
Servings: 4 servings
Calories: 457kcal
Equipment
- 1 large skillet
Ingredients
- 2 large boneless skinless chicken breasts Cut in half horizontally, or 6 boneless skinless thighs.
- ⅓ cup all-purpose flour
- Salt
- Freshly ground black pepper
- 3 tablespoons unsalted butter divided
- 1 8-oz package of pre-sliced bella or button mushrooms
- ¼ cup finely chopped onion
- 3 cloves garlic minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine or substitutions in notes
- ⅔ cup heavy cream
- 3 tablespoons fresh Italian parsley and or thyme. more for serving if desired
Instructions
- Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a shallow bowl. Coat while pressing chicken in the flour. Set aside.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Place the floured chicken in the pan and cook, turning after one side is lightly browned and barely cooked through.
- Transfer the chicken to a plate and set aside.
- Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown. Add the onions, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more.
- Add the broth, Marsala, heavy cream, parsley or thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; scrape any brown bits from the pan into the liquid.
- Bring the liquid to a low bubble, uncovered, until the sauce is reduced and just slightly thickened, About 10 minutes. If you want your sauce thicker, keep simmering until desired thickness. (see note)
- Add the chicken back to the pan and any juices accumulated on the plate. Reduce the heat to low and cook until the chicken is warmed through. Sprinkle with additional thyme or parsley if using. Taste, add more salt if needed, and serve.
Notes
- This recipe makes a lot of sauce because, quite frankly, I like a lot of sauce, especially if I'm serving the chicken over mashed potatoes or fettuccine.
- But if you'd like to start off with a thicker sauce, simply reduce the cream and stock in the Marsala to half a cup each.
- It might be worth getting a bottle of Marsala to keep on hand. Because this wine is fortified, is has a longer shelf life, making it ideal for storage and cooking. After opening, Marsala wine will usually maintain its best quality for about 4 months or longer.
- For Marsala without cream, substitute: Cream Cheese: 2–3 tablespoons whisked into the sauce or Coconut Cream (Dairy-Free) for the cream.
- Marsala wine substitutes include: Dry Sherry (Best Swap), the closest flavor match. Madeira, another fortified wine — excellent depth. Dry White Wine + Splash of Brandy, or for Chicken Marsala without wine, use Beef or Chicken Broth. For alcohol-free: Add a splash of balsamic vinegar to mimic depth.
Nutrition
Calories: 457kcal | Carbohydrates: 18g | Protein: 27g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 141mg | Sodium: 294mg | Potassium: 585mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1130IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 2mg
