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A classic Italian dish EVERYONE will love! Pan-fried chicken in the most amazing marsala-mushroom cream sauce! YUM!
I don’t have marsala wine on hand but when I do, this marsala chicken goodness is being made on repeat for weeks. And I mean, over and over again for weeks. I serve it over pasta, I serve it over mashed potatoes, I serve it over rice – sometimes I just serve it straight out of the pan with some crusty bread.
With the help of chicken breast fillets, the chicken gets pan-fried and cooks very quickly and evenly (thank you, fillets!). And the garlic-shallot-mushroom medley gets covered in the most heavenly, most epic marsala cream sauce. Sauce you’ll want to put on anything and everything.
Serve to friends. Serve to company. Serve to family. It will be a true hit all around guaranteed. And with 40 minutes start to finish, dinner is covered on weekends and weekdays. Win-win.
Creamy Chicken Marsala: Frequently Asked Questions
A chicken breast fillet is a trimmed, thin-sliced cut of meat taken from the breast portion of a chicken, prized for their tenderness. They are ideal for quick, weeknight recipes as they are conveniently portioned.
Marsala is a fortified wine and we recommend using dry marsala wine over sweet marsala wine as the latter can be very sweet for a savory dish like this.
Madeira, sherry, port or pinot noir are great alternatives.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
- 1 ½ pounds boneless, skinless chicken breast fillets
- Kosher salt and freshly ground black pepper, to taste
- 9 tablespoons all-purpose flour, divided
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- ½ medium shallot, diced
- 8 ounces cremini or white button mushrooms, sliced
- ¾ cup chicken stock
- ½ cup dry marsala wine
- 2 tablespoons heavy cream
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Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 8 tablespoons flour until evenly coated.
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Heat olive oil and butter in a large cast iron skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
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Add garlic, shallot and mushrooms, and cook, stirring occasionally, until mushrooms are tender and browned, about 4 minutes; season with salt and pepper, to taste.
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Whisk in remaining 1 tablespoon flour until lightly browned, about 1 minute.
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Stir in chicken stock and wine, scraping any browned bits from the bottom of the skillet. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-5 minutes.
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Stir in heavy cream; season with salt and pepper, to taste. Return chicken to the skillet.
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Serve immediately over mashed potatoes and crusty bread.