Creamy Garlic Chicken Marsala
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Creamy Garlic Chicken Marsala is a rich and savory skillet meal that is delicious from start to finish. Bursting with delicious robust flavor, your family is going to love it.
Creamy Garlic Chicken Marsala
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Creamy Garlic Chicken Marsala is such a great way to switch things up in the kitchen. It has such a creamy texture and goes so well with mashed potatoes or pasta. It will be a meal the whole family can enjoy.
Chicken is such a staple in my house so coming up with different way to prepare and cook it is always on the top of my agenda.
Chicken Marsala is a great meal that only sounds complicated, but is really simple and worth the 25 short minutes in the kitchen.
What kind of wine is best for chicken marsala?
- A dry marsala is best when making savory chicken dishes.
How do you make chicken marsala?
- In a gallon sized zip lock back combine flour, pepper, garlic salt, and oregano. Add chicken to bag and shake to coat.
- In a large skillet on medium high heat, melt butter and cook chicken until golden brown on both sides, about 3-5 minutes a side. Set aside and cover to keep warm.
- In the same skillet add, garlic, sliced mushrooms, sliced onions, marsala wine, chicken broth, and heavy cream. Whisk to combine. Reserve 1/4 cup of sauce and add 1 Tablespoon of cornstarch. Mix to combine and add back into the skillet.
- Whisk again and cook on medium heat until thickened and heated through, about 10 minutes.
- Add chicken to sauce and garnish with sage, parsley, and lemon slices.
- Serve over mashed potatoes or pasta.
This Creamy Garlic Chicken Marsala is super easy and it tastes so good over mashed potatoes. The sauce makes the potatoes so nice and creamy and really balances out all the robust flavors mixed throughout.
If you are thinking this recipe is impossible or will require a long time in the kitchen, I promise you it won’t.
Is chicken marsala Indian or Italian?
- Chicken marsala is traditionally made from chicken cutlets, but I have chosen to use chicken breast.
- It is an Italian-American dish consisting of chicken, mushrooms, and marsala wine.
Tips for making the Best Creamy Garlic Chicken Marsala:
- If you are going to be using boneless, skinless chicken breast, tenderize them first. Some chicken breast are very thick and if you pound them out a bit they will cook faster and more evenly.
- When you add the chicken to the flour mixture, give each piece a little shake before cooking them. You want them coated, but if you get too much of the flour mixture it tends to burn a bit in the pan.
- I like to thicken my marsala sauce, so I reserve 1/4 cup of it and mix it with cornstarch and add it back to the sauce to make it a bit thicker. You don’t have to do that if you like the consistency it is once it has cooked and simmered.
- You could also add asparagus to the sauce if you don’t like mushrooms or are looking for more vegetables. This Creamy Parmesan Asparagus and Mushroom Chicken skillet is amazing too.
Don’t be afraid to switch things up in the kitchen when it comes to cooking chicken. This Creamy Garlic Chicken Marsala will be just what you need to turn your chicken up a notch.
- 4 boneless skinless chicken breast
- 2 Tablespoons unsalted butter
- 1/2 cup flour
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon oregano
- 2 Tablespoons minced garlic
- 1-1/2 cups sliced mushrooms
- 1 cup sliced onions
- 3/4 cup marsala wine
- 3/4 cup chicken broth
- 1 cup heavy cream
- 1 Tablespoon cornstarch
- sage parsley, and lemon slices for garnishing
- Preheat oven to 300 degrees F
- Mix flour pepper, garlic salt, and oregano in a gallon size zip lock bag and add chicken breast, 2 at a time. Shake to coat well.
- In a large skillet, melt butter over medium high heat. Add chicken and cook until brown on each side, about 5-6 minutes per side. Once cooked transfer to a rimmed baking sheet and cover with foil to keep warm while making sauce.
- In the same skillet over medium heat add: garlic, mushrooms, onions, marsala wine, chicken broth, and heavy creamy. Whisk to combine.
- Remove 1/4 cup of sauce and mix it with cornstarch. Add it back into the skillet and whisk again to combine and thicken the sauce. Allow sauce to simmer for 10 minutes until heated through and thickened.
- Add the chicken to the sauce and garnish with sage, parsley, and lemon slices. Serve hot over mashed potatoes or pasta.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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