Chicken Mushroom Marsala
Chicken Mushroom Marsala is a creamy skillet chicken dinner with tender chicken, sautéed mushrooms, and a rich Marsala sauce.
Ingredients
- 1 pound chicken breast
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon thyme
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- ¾ cup marsala cooking wine
- ½ cup chicken broth
- ½ cup heavy cream
Instructions
- Season the chicken breasts with salt, pepper, and thyme.
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken breasts and cook for 5-6 minutes per side, or until browned and cooked through. Remove the chicken from the skillet and set aside.
- Add the butter to the same skillet, then add the sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are softened and browned.
- Add the minced garlic and cook for 1 minute, stirring often.
- Pour in the Marsala cooking wine and chicken broth, scraping up any browned bits from the bottom of the pan.
- Let the sauce simmer for 5-7 minutes, or until slightly reduced.
- Stir in the heavy cream and simmer for another 2-3 minutes, until the sauce is smooth and slightly thickened.
- Add the chicken back to the skillet and spoon the sauce over the top.
- Serve warm with extra sauce over the chicken.
Nutrition
Notes
- Cook the chicken breasts whole: This helps keep the chicken juicy, then you can slice it before adding it back to the sauce if desired.
- Use sliced mushrooms: Thinly sliced mushrooms cook down evenly and blend into the Marsala sauce better than larger pieces.
- Let the wine reduce: Simmering the Marsala with the broth helps the sauce develop more flavor before adding the cream.
- Keep the heat low after adding cream: Once the heavy cream is added, keep the sauce at a gentle simmer so it stays smooth.
- Use a meat thermometer: Chicken is fully cooked when it reaches 165°F in the thickest part.
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