Creamy Mushroom Chicken (Marsala-Style)

Creamy Mushroom Chicken (Marsala-Style)

Serves

4 | One skillet | ~35 minutes

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Ingredients

Chicken

• 4 boneless, skinless chicken breasts (or thighs)

• Salt & black pepper

• ½ cup all-purpose flour (for dredging)

• 2 tbsp olive oil

• 1 tbsp butter

Mushroom Sauce

• 8 oz (225 g) mushrooms, sliced (cremini or button)

• 3 cloves garlic, minced

• ¾ cup chicken broth

• ½ cup Marsala wine
  (sub: dry white wine or extra broth if needed)

• ¾ cup heavy cream

• 1 tsp Dijon mustard (optional but 🔥)

• ½ tsp dried thyme (or Italian seasoning)

• Salt & pepper, to taste

Finish

• Fresh parsley, chopped

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Instructions

1. Prep the chicken
   Pat chicken dry. Season generously with salt and pepper, then lightly dredge in flour (shake off excess).

2. Sear
   Heat olive oil + butter in a large skillet over medium-high heat.
   Sear chicken 4–5 minutes per side until golden brown.
   Remove and set aside (it’ll finish cooking later).

3. Mushrooms
   In the same skillet, add mushrooms. Cook 5–7 minutes until browned and their moisture cooks off.

4. Build flavor
   Add garlic and cook 30 seconds.
   Pour in Marsala wine, scraping up the browned bits. Simmer 2–3 minutes.

5. Creamy sauce
   Add chicken broth, cream, Dijon, and thyme. Stir and simmer 3–5 minutes until slightly thickened.

6. Finish cooking
   Return chicken to the skillet. Spoon sauce over it.
   Simmer gently 5–7 minutes until chicken is cooked through and sauce is silky.

7. Garnish & serve
   Sprinkle with parsley and cracked black pepper.

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Serving Ideas

• 🥔 Mashed potatoes

• 🍝 Buttered pasta or egg noodles

• 🥖 Crusty bread (non-negotiable)

• 🥦 Roasted green beans or asparagus