Oh, this Irresistible Chicken Marsala With Garlic And Cream! Trust me when I say it’s one of those dishes that just screams comfort and deliciousness the moment it hits the pan. I remember making it for the first time after a super long day, and the aroma alone had my whole family literally running to the kitchen. It’s that perfect blend of perfectly tender chicken, earthy mushrooms, that kick from the garlic, all wrapped up in a luscious, creamy Marsala sauce. It’s fancy enough for guests but honestly, so easy you can whip it up on a Tuesday night without breaking a sweat. This recipe? It’s a keeper, guaranteed.

Why You’ll Love This Irresistible Chicken Marsala With Garlic And Cream

Seriously, what’s not to love about this dish? Here’s why it’s going to become your new favorite:

Incredible Flavor: That savory mushroom and garlic combo with the rich Marsala cream sauce is just *chef’s kiss*!
Super Quick: You can have this dreamy dinner on the table in under 40 minutes, perfect for busy weeknights.
Simple Steps: No crazy techniques here, just straightforward cooking that anyone can master.
Tender Chicken: Pounding the chicken thin means it cooks perfectly and soaks up all that amazing sauce.
Versatile Genius: It’s amazing served over pasta, rice, or even creamy mashed potatoes.

Gather Your Ingredients for Irresistible Chicken Marsala With Garlic And Cream

Alright, let’s get this deliciousness going! To make this incredible Chicken Marsala, you’ll need a few things. Don’t worry, it’s all pretty standard pantry stuff mixed with a few stars.

First up, you’ll grab about 1.5 pounds of boneless, skinless chicken breasts. The trick here is to pound them nice and thin, about half an inch thick. This helps them cook super fast and evenly, plus they really soak up that sauce!

For coating the chicken, we’ve got 1/2 cup of all-purpose flour, seasoned with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Then, for all that amazing flavor, you’ll need 3 tablespoons of good olive oil for searing. Oh, and a whole pound of mushrooms, sliced – don’t be shy with the shrooms!

We’re also bringing in 4 cloves of garlic, minced really fine to get that punch of flavor. The star of the show, Marsala wine, you’ll need a cup. And for the base of our sauce, 1 cup of chicken broth. Finally, for that dreamy finish, 1/2 cup of heavy cream, and a generous 2 tablespoons of fresh parsley, all chopped up nice. See? Totally doable!

Essential Equipment for Making Irresistible Chicken Marsala With Garlic And Cream

To whip up this dreamy Irresistible Chicken Marsala With Garlic And Cream, you don’t need a whole professional kitchen, just a few trusty tools! Make sure you’ve got a good, sturdy large skillet – preferably one that can go from the stovetop right into the oven if you ever want to do that (though we’re not doing it here!).

You’ll also want a shallow dish, like a pie plate or even just a sturdy plate, for dredging that chicken smooth. A sharp knife and a cutting board are essential for slicing those mushrooms and mincing that garlic to perfection. And of course, you’ll need your measuring cups and spoons to get those ingredients just right. A whisk or a sturdy spoon for stirring the sauce will be your best friend here, too!

Step-by-Step Guide to Irresistible Chicken Marsala With Garlic And Cream

Alright, let’s get cooking! This is where the magic happens, and trust me, it’s way easier than you think. Just follow along, and you’ll have a restaurant-worthy meal in no time.

Preparing the Chicken

First things first, we need to get our chicken ready. In a shallow dish – a quick grab of a pie plate works wonders – whisk together your flour, salt, and pepper. Now, take those pounded chicken breasts one by one and give them a good dredge in that seasoned flour, making sure to shake off any extra. This coating gives us that lovely crust we want! Heat up your olive oil in a big skillet over medium-high heat. You want it hot enough that it sizzles when the chicken hits it – that’s the secret to a great sear! Click here to learn more about getting the perfect sear. Lay those floured chicken cutlets in the pan, making sure not to crowd it (cook in batches if needed). Sear them for about 3 to 4 minutes per side until they’re beautifully golden brown. Pop that gorgeous chicken out and set it aside on a plate.

Building the Flavorful Marsala Sauce

Don’t wipe out that skillet yet! Now, add your sliced mushrooms right into that same skillet with the leftover chicken drippings. Cook them, stirring occasionally, until they’re nice and browned, which usually takes about 5 to 7 minutes. This is where all that mushroom flavor really develops! Toss in your minced garlic and give it a quick stir for about a minute until you can really smell its amazing aroma – but be careful not to burn it! Now, for the fun part: pour in that cup of Marsala wine. Grab your spoon and scrape up all those tasty browned bits stuck to the bottom of the pan – that’s pure gold for flavor! Let that wine bubble and simmer for a couple of minutes to let some of the alcohol cook off. Next, pour in the chicken broth and bring it all back to a simmer.

Finishing and Serving Your Chicken Marsala

Once the broth is simmering, stir in the heavy cream. Oh, it’s starting to look so decadent now! Let that sauce gently thicken for about 3 to 5 minutes. It should coat the back of your spoon nicely. Now, carefully return those beautiful seared chicken pieces back into the skillet, nestling them right into that creamy Marsala sauce. Let everything simmer together for another 5 to 7 minutes, just until the chicken is cooked all the way through and tender. You want to make sure it’s heated through nicely. Give it a final taste and maybe a little more salt or pepper if you think it needs it. Finally, sprinkle that fresh, chopped parsley all over the top for a pop of color and freshness. Serve it hot and enjoy every single bite!

Tips for Perfect Irresistible Chicken Marsala

Okay, so you’ve got the steps down, but a few little tricks can take your Irresistible Chicken Marsala from simply delicious to absolutely unforgettable. I’ve learned a thing or two over the years about making this dish shine, and believe me, these tips make all the difference.

Choosing the Right Marsala Wine

This is HUGE! Your Marsala wine really sets the flavor stage here. For this recipe, you want a good quality *dry* Marsala. It’s got that robust, nutty flavor that plays so nicely with the mushrooms and chicken. Skip the sweet stuff you might find in the baking aisle; it’s just too sugary for this savory dish. If you absolutely can’t find Marsala, don’t panic! A dry sherry or even a Madeira wine can work in a pinch, but Marsala is truly the star.

Achieving the Perfect Sauce Consistency

Nobody wants a sauce that’s either watery or gloppy, right? The trick to that perfect, luscious coating consistency is really just about patience and heat. Once you add the cream, just let it simmer gently over medium-low heat. You’re looking for it to coat the back of your spoon without running off too quickly. Don’t boil it like crazy; a gentle simmer is key. It should naturally thicken as it reduces slightly. If it ever gets *too* thick (oops!), you can always whisk in a tiny splash more chicken broth or cream to thin it out just perfectly.

Serving Suggestions for Irresistible Chicken Marsala With Garlic And Cream

Now that you’ve made this gorgeous Irresistible Chicken Marsala With Garlic And Cream, you’re probably wondering what to serve it with, right? Honestly, this dish is so rich and creamy, it sings on its own, but a few friends on the plate make it even better! My go-to is always some nice, al dente linguine or fettuccine – the pasta catches that amazing sauce perfectly. If you’re not feeling pasta, some fluffy mashed potatoes are divine; they’re like a little cloud for soaking up all that Marsala goodness. And you can’t go wrong with a simple side of steamed or sautéed green beans or even a light arugula salad with a lemon vinaigrette to cut through all that richness. Yum!

Storage and Reheating Instructions

Got some of this amazing Irresistible Chicken Marsala With Garlic And Cream leftover? Lucky you! Let it cool down a bit, then pop it into an airtight container. It’ll stay good in the fridge for about 3 to 4 days. For more info on how long things last, check out this handy guide. For reheating, the skillet is your best friend again. Gently warm it over medium-low heat, maybe adding a tiny splash of broth or water if it seems a little thick. You want to heat it through without cooking it further, keeping that chicken tender and the sauce luscious!

Frequently Asked Questions About Irresistible Chicken Marsala

Got questions about whipping up this amazing Irresistible Chicken Marsala With Garlic And Cream? I totally get it – sometimes you need a little extra nudge or a quick fix! Here are some common queries I get:

Can I use chicken thighs instead of breasts?

Oh yeah, you absolutely can! Chicken thighs are super forgiving and stay really moist. If you use them, just make sure they’re boneless and skinless, and you might need to cook them a little longer than the breasts to get them fully cooked through. They’ll still be incredibly delicious!

What can I use if I don’t have Marsala wine?

No Marsala? No problem! A dry sherry or even a Madeira wine are really good substitutes. They’ll give you a similar depth of flavor. Honestly, even a good quality dry red wine could work in a pinch, though the flavor profile will be a bit different. Just avoid anything too sweet!

How can I make the sauce thicker?

If your sauce isn’t as thick as you’d like after simmering, don’t worry! The easiest way is to just let it simmer a bit longer over low heat, giving it time to reduce and thicken naturally. Another trick is to make a quick cornstarch slurry: mix about 1 teaspoon of cornstarch with 2 teaspoons of cold water, then whisk it into the simmering sauce and let it bubble for a minute or two until it thickens up.

Nutritional Information

Just a heads-up, these numbers are estimates based on the ingredients I used, and yours might vary a bit! For one serving of this luscious Irresistible Chicken Marsala With Garlic And Cream, you’re looking at roughly 450 calories, with about 25g of fat, 35g of protein, 15g of carbs, and 600mg of sodium. Enjoy!

Share Your Irresistible Chicken Marsala Experience

Have you made my Irresistible Chicken Marsala With Garlic And Cream? I’d absolutely LOVE to hear about it! Drop a comment below and tell me how it turned out, or even better, share a pic of your delicious creation on social media and tag me! Your feedback and pictures seriously make my day and help out other home cooks too!

Irresistible Chicken Marsala With Garlic And Cream

Author: faironplay.com
Total Time: 40 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A classic Chicken Marsala recipe featuring tender chicken, savory mushrooms, garlic, and a rich cream sauce.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts, pounded to 1/2 inch thickness
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 pound mushrooms, sliced
4 cloves garlic, minced
1 cup Marsala wine
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons fresh parsley, chopped

Instructions

In a shallow dish, combine flour, salt, and pepper. Dredge chicken cutlets in the flour mixture, shaking off excess.
Heat olive oil in a large skillet over medium-high heat. Brown chicken on both sides, about 3-4 minutes per side. Remove chicken from skillet and set aside.
Add mushrooms to the skillet and cook until browned, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
Pour in Marsala wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
Add chicken broth and bring to a simmer. Stir in heavy cream and cook until the sauce thickens slightly, about 3-5 minutes.
Return chicken to the skillet and simmer in the sauce for 5-7 minutes, or until cooked through.
Garnish with fresh parsley before serving.

Notes

For a richer flavor, use a good quality Marsala wine.
If you don’t have Marsala wine, you can substitute with dry sherry or Madeira wine.
Serve with pasta, mashed potatoes, or rice.

Prep Time: 15 min
Cook Time: 25 min
Category: Dinner
Method: Pan-Frying
Cuisine: Italian-American

Nutrition

Serving Size: 1 piece chicken with sauce
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 35g
Cholesterol: 120mg

Keywords: chicken marsala, creamy chicken, mushroom chicken, garlic chicken, Italian chicken, easy chicken dinner