Creamy chicken marsala is a fun spin on an Italian-American favorite! Try this easy one-pan chicken recipe made with pan-fried chicken cooked in a rich marsala sauce with cream, mushrooms, and garlic.
Freshly shredded parmesan for garnishing, optional
Instructions
If you purchased chicken breasts, carefully butterfly each one, creating two thin cutlets from each breast. If you purchased cutlets, skip this step.
Mix flour, oregano, garlic powder, salt, and pepper in a shallow bowl or plate. Coat both sides of each piece of chicken with flour mixture. Reserve the leftover flour mixture.
Heat a large skillet over medium-high heat. Add oil. When the oil is glistening, add chicken. If you can't do this in a single layer, do it in batches. Cook for 3 minutes or until golden brown, flip, and cook for another 3 to 4 minutes or until cooked through. Remove to a plate and tent with foil to keep warm.
Reduce heat to medium and add butter to the pan. When butter is melted, add mushrooms, toss to coat with butter, and spread into a single layer. Cook, undisturbed, for two minutes. Stir, and continue to cook until browned and tender, 2 to 3 minutes. Add garlic and reserved flour; cook for 1 minute, stirring.
Add Marsala wine and cook for 1 minute, until thickened.
Slowly add chicken broth, cream, and thyme. Bring to a simmer and keep at a low simmer. Cook until thickened, about 10 minutes. Add chicken back to the pan and cook for another 5 minutes. Taste the sauce and season with more salt and pepper as desired.
Serve with fresh parsley and parmesan.
Video
Notes
Serve with mashed potatoes, pasta, egg noodles, or polenta.
Nutrition information is for chicken and sauce, 1 cutlet per serving, and does not include sides.
Leftover chicken marsala can be refrigerated for up to 3 days.