EASY Creamy Chicken Marsala Recipe — Be Greedy Eats

An Italian-American Classic that is sure to please! It has tender pan-fried chicken cutlets smothered in a rich and creamy Marsala wine and mushroom sauce. It’s an easy 30-Minute one-pan meal that is sure to make you drool!

JUMP TO RECIPE

Simple, Rich, and Full of Flavor!

If you love Italian food as much as I do then this is the recipe for you. It doesn’t lack flavor at all! As y’all know, the flavor is something that I will never compromise on! Plus, it’s way too simple not to try.

My Easy Creamy Chicken Marsala will become one of your favorite weeknight meals! These pan-fried chicken cutlets are seasoned to perfection and basted in a rich Marsala & Mushroom Sauce. Did I mention, that it’s a one-skillet recipe! Trust me, it’s a recipe that won’t disappoint!

REASONS WHY YOU NEED THIS RECIPE!

EASY TO MAKE. This recipe is a simple season, sear, and baste in the sauce! Once you season your cutlets they immediately go into your skillet for searing. Once golden brown, you can remove the cutlets from the pan and make the sauce. Once the sauce is thickened, all you have to do is baste and serve.

IT TAKES NO TIME AT ALL! With all that I have going on, I need a few simple recipes that I can easily fix in 30 – 45 minutes. This recipe right here will take you no more than 30 minutes! The main part you have to focus on is the final cooked temperature of the chicken.

ONE-SKILLET MEAL. Now, I know many of us hate doing tons of dishes. I have never been a fan of them myself. The great thing about this meal is that you only need one skillet! The glaze is cooked right after the salmon is seared. No extra dishes for you tonight!

Easy Creamy Chicken Marsala Ingredients:

This is one of those types of meals that warm you up in those colder months. It’s a simple one-skillet meal that has so much flavor. The chicken was moist, tender, and cooked in a rich sauce. Plus, the ingredients are very easy to find.

Remember, it’s always best to use fresh ingredients. The fresher the ingredients, the better the meal. Let’s walk through them to see how we can use them!

Chicken Breasts: Chicken breasts work great for recipes like this one. Other cuts of chicken such as thighs can be used but will take longer to cook. Breasts cook in just a few minutes. The sauce will also help to keep them moist.
All-Purpose Flour: You want to coat the chicken in seasoned flour before searing the chicken. This will create a nice crust on the chicken. Plus, the added flour in the pan will help thicken the pan sauce.
Seasoning Mix: I used a basic all-purpose seasoning mix to season the chicken and make the seasoned flour. I used a mixture of kosher salt, ground black pepper, onion powder, garlic powder, and paprika
Olive Oil: To sear your chicken, use about 2 tbsp of regular olive oil. You want the chicken to have a nice, browned crust on each side. Make sure the oil is fully heated before searing the chicken. This will prevent the chicken from being too oily.

Marsala Sauce:

Unsalted Butter: To sauté the mushrooms, I added some unsalted butter to the skillet after searing the chicken and removing the excess olive oil. This will add some extra richness and flavor to your pan-sauce.
Baby Bella Mushrooms: Baby Bella Mushrooms are one of my favorite types of mushrooms! They are meaty and add great texture whatever they are in. They’re also a great meat substitute!

Yellow Onions & Garlic: You are definitely going to need these two ingredients in your sauce! They add so much extra flavor and texture to the finished product.

Dry Marsala Wine: Marsala wine is amazing to cook with! It has a nutty, brown sugar flavor and can range from lightly sweet (dry) to very sweet. I suggest using a dry Marsala wine to avoid your sauce being too sweet.
Chicken Stock: To help balance out the flavor of the Marsala wine, I added in about a cup of chicken stock. Chicken broth will work as well, but you might have to add some additional salt to the final sauce. Fresh Thyme: Thyme is a great herb for this sauce. It’s savory with a hint of sweetness and very earthy and minty.
Heavy Cream: To cut some of the acidity from the wine and thicken up the sauce, I added in some heavy cream. You want to make sure you add the cream while the sauce is on low heat and gradually increase the heat to prevent curdling.
Parmesan Cheese: This dish goes great with some freshly grated Parmesan cheese. The salt from the cheese adds a nice bite to the chicken. Plus, it adds some extra creaminess. But this is totally optional.
Fresh Parsley: You always want to have a little bit of garnish on your final plate! I used some good old chopped fresh parsley for a little razzle-dazzle at the end.

How to Make Easy Creamy Chicken Marsala:

Y’all don’t understand how easy this was to make! I’m always down for a simple and easy recipe! This recipe needs to be added to your weekly dinner rotation. You will want to make this recipe over and over again because of how simple it is.

This recipe is a perfect one-pan dish and will have you wanting more and more! The full written recipe is below, but here’s an overview.

STEP 1: Make Seasoning & Flour Mixtures. Combine kosher salt, ground black pepper, onion powder, garlic powder, and paprika in a shallow bowl. Remove half of the seasoning mixture and set aside for later use. In the same bowl, add ½ cup of all-purpose flour to ½ of the seasoning mixture. Whisk until combined. Line a baking sheet with parchment paper.
STEP 2: Cut, Pound, and Season Chicken. Slice the chicken breast in half, lengthwise. You should have six thin chicken breasts. Working with 1 piece at a time, place each chicken inside a plastic bag and pound with a mallet or rolling pin until it’s about ¼ - an inch thick. Repeat until all the chicken breasts are pounded. Take the remaining seasoning mixture and season both sides of each breast.
STEP 3: Pan-Fry the Chicken Cutlets. Heat 2 tbsp of olive oil in a large 12-inch non-stick or cast-iron skillet over medium-high heat. While the oil is heating, dredge each breast in the flour mixture and shake off any excess. Transfer to the lined baking sheet. In batches, place the coated chicken in the hot skillet and fry until golden brown (about 3 to 4 minutes per side). Transfer the browned chicken to a large plate.

STEP 4: Begin Making the Marsala Sauce. Remove any excess oil from the skillet and keep the heat on medium-high. Add 2 tbsp of butter to the pan and melt. Add the onions and mushrooms. Saute until soft and lightly browned (about 2 - 3 minutes) Add the minced garlic and cook for 1 minute. Deglaze the pan with the Marsala wine and cook for 5 minutes making sure to scrape the bottom to remove any browned pieces.

STEP 5: Finish the Sauce. Add the chicken stock and cook for another 5 minutes. Reduce the heat to medium-low. Stir in the thyme and cream and gently simmer until the sauce is slightly thickened. Taste and season with additional kosher salt and ground black pepper, if needed.

STEP 6: Finish the Chicken, Garnish, and Serve! Return the chicken to the skillet. Baste the chicken in the sauce and allow it to cook until it’s fully cooked through (about 3 to 5 minutes or until it reached 165°F internally). Garnish with parmesan cheese and chopped parsley. Serve with your favorite sides and enjoy!

What to Serve with Easy Creamy Chicken Marsala:

There is nothing like having a few good sides with your main entree! I love a good steamed lemon and butter broccoli and mashed potatoes. They never steer me wrong. This recipe can go with so many delicious sides, Here a just a few of my favorite side dishes that I recommend:

Crispy Golden Smashed Potatoes
Garlic & Parmesan Roasted Potatoes
Garlic Mashed Potatoes
Roasted or Grilled Asparagus
Steamed Mixed Vegetables
Steamed White Rice
Mixed Green Salad

I’d love to hear your feedback about this EASY Creamy Chicken Marsala Recipe. Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!