Creamy Marsala Chicken
A proper restaurant-style chicken dish that’s actually simple once you break it down. Seared chicken breast, mushrooms and garlic, all pulled together with a Marsala wine and cream sauce built right in the same pan.
Don’t rush the wine and stock reduction — the full 7 minutes is what cooks off the raw alcohol and concentrates the sauce before the cream goes in. And don’t skip pouring the resting chicken juices back in at the end, they carry a lot of flavour.
Thirty-five minutes and you’ve got something that tastes like it came out of an Italian restaurant kitchen rather than your own.
Creamy Marsala Chicken
CHICKEN · DINNER · MEDIUM
One Pan, Restaurant-Level Flavour
Everything happens in the same pan the chicken was seared in, so all those browned bits and flavour go straight into the sauce instead of getting scrubbed away.
Marsala wine brings a sweetness and depth you just don't get from a plain white wine sauce, which is what makes this dish feel more special than your average creamy chicken.
It's genuinely a 35-minute meal, but it eats like something you'd order at a nice Italian restaurant rather than throw together on a weeknight.
Creamy Marsala Chicken
Ingredients
- 15 ml Olive Oil
- 35 g Unsalted Butter
- 2 Chicken Breast Butterflied
- 4 g Onion Powder
- 4 g Garlic Powder
- 200 g Swiss Brown (Cremini) Mushrooms Sliced
- 6 Garlic Cloves Minced
- 250 ml Marsala Fortified Wine Sweet or Dry
- 250 ml Chicken Stock
- 250 ml Thickened Cream
- 10 g Flat Leaf Parsley Chopped
- Salt & Pepper To Taste
- Parmigiano Reggiano To Serve
Method
- Place the butterflied chicken into a mixing bowl. Add the onion powder, garlic powder, sea salt flakes and black pepper. Rub the seasoning into the chicken and set aside while you prepare the rest of the ingredients.
- Place a large pan over high heat. Once hot, add the olive oil and unsalted butter, and allow to melt. Once melted, add the seasoned chicken breasts and sear for 3 minutes on both sides until golden brown. Remove the chicken from the pan and place onto a plate to rest.
- In the same pan, add the extra butter if using, then add the Swiss brown mushrooms and season to taste. Sauté for 3 minutes, stirring regularly. Add the minced garlic and sauté for 45 seconds, stirring regularly.
- Add the Marsala wine and chicken stock, stir well to deglaze the pan, and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 7 minutes to reduce, thicken and enhance the flavour.
- After 7 minutes, add the cream, check for seasoning, increase the heat to medium-high, and bring the sauce to a simmer. Once simmering, reduce the heat back to medium-low and allow the sauce to reduce for 4 minutes, stirring occasionally.
- Add the chopped parsley and reintroduce the seared chicken along with any juices that have accumulated on the plate. Flip the chicken in the sauce and cook for 1 minute, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F). Remove from the stovetop, serve, and dig in.
This was one of the first recipes I tried fromJack Ovens. I was completely amazed how much flavour is packed into it.
The instructions are straight forward and if you follow the video or the recipe you cant go wrong.
I thought for a very short time, that i was now a brilliant cook after making this dish.
I have made this on numerous occasions since and it only gets better and better. It gets a thumbs up from me.
Hey, Steven. It’s awesome to see you here! Thank you so much for your kind words & amazing support. I really am happy you enjoy everything, especially this recipe.