Description
Creamy One Pan Chicken Marsala features tender chicken breasts cooked in a rich and silky mushroom Marsala wine sauce. This comforting Italian-American dish combines sautéed mushrooms, garlic, and onions with a luscious cream sauce that’s quick and simple to prepare in just one pan, making it perfect for an impressive yet easy weeknight dinner.
Ingredients
Scale
Chicken & Coating
- 4 boneless, skinless chicken breasts (or thighs if preferred)
- Salt and pepper, to taste
- 1 cup all-purpose flour (for dredging)
Cooking Fats
- 2 tbsp olive oil
- 2 tbsp butter (divided)
Aromatics & Vegetables
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 ½ cups sliced cremini mushrooms (or any preferred mushrooms)
Liquids & Flavorings
- 1 cup dry Marsala wine
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Fresh parsley, chopped (for garnish)
- Optional: A squeeze of fresh lemon juice to balance the richness
Instructions
- Prepare the chicken: Season the chicken breasts on both sides with salt and pepper. Dredge each piece in flour, shaking off any excess to ensure an even coating without clumps.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and fully cooked through (internal temperature should reach 165°F / 75°C). Remove the chicken from the skillet and set aside.
- Sauté the aromatics: In the same skillet, melt 1 tablespoon of butter. Add the sliced onions and cook for about 3 minutes until they begin to soften. Then add the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are browned and tender.
- Deglaze the pan: Pour in the Marsala wine to lift the flavorful brown bits from the bottom of the pan using a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly and concentrate its flavor.
- Make the creamy sauce: Stir in the chicken broth, thyme, and a pinch of salt and pepper. Allow the sauce to simmer for about 5 minutes to reduce slightly and let the flavors meld. Then add the heavy cream, letting the sauce thicken over another 2-3 minutes.
- Finish the dish: Return the cooked chicken to the skillet, spoon some sauce over each piece, and cook for 2-3 more minutes to heat through and allow the chicken to absorb the delicious flavors. Stir in the remaining tablespoon of butter for added richness.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish before serving. Optionally, add a squeeze of fresh lemon juice to brighten and balance the richness of the sauce.
Notes
- You can substitute dry white wine for Marsala if unavailable, though the flavor will differ slightly.
- For a lighter version, swap heavy cream with half-and-half or use coconut milk for a dairy-free alternative.
- Adding baby spinach, peas, or cherry tomatoes near the end of cooking adds color and texture.
- Serve over buttered pasta, creamy mashed potatoes, or fluffy rice for a complete meal.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
