Name: Creamy Beef Marsala-Rich & Delicious Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1.5 pounds beef sirloin, thinly sliced; 1/4 cup all-purpose flour; 1 teaspoon kosher salt; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/4 teaspoon black pepper; 3 tablespoons olive oil; 2 tablespoons salted butter; 16 ounces crimini or button mushrooms, sliced; 1/2 onion, chopped; 4 cloves garlic, minced; 1 1/2 cups non-alcoholic Marsala cooking wine; 3/4 cup beef broth; 1/4 teaspoon salt; 1/8 teaspoon pepper

Creamy Chicken Marsala. Ah, the very name conjures up images of rich, savory flavors and a comforting, elegant meal. It’s a classic for a reason, isn’t it? This beloved Italian-American dish has a way of captivating taste buds with its luxurious sauce and tender chicken, making it a go-to for everything from weeknight dinners that need a touch of sophistication to special occasions where you want to impress without spending hours in the kitchen. What is it about this particular preparation that resonates so deeply? It’s the perfect harmony of simple ingredients transformed into something truly magical. The subtle sweetness of the Marsala wine, the earthy depth of the mushrooms, and the velvety smooth cream all come together to create a sauce that is both complex and utterly satisfying. Prepare to fall in love all over again with this sensational Creamy Chicken Marsala.

Ingredients:

4 small boneless skinless chicken breasts, pounded to 1/4-inch thickness
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons salted butter
16 ounces crimini or button mushrooms, sliced
1/2 onion, chopped
4 cloves garlic, minced
1 1/2 cups Marsala wine
3/4 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper

Preparing the Chicken

First things first, let’s get our chicken ready. Take those 4 small boneless, skinless chicken breasts and pound them out to a uniform 1/4-inch thickness. This is a crucial step for even cooking and a tender result. You can use a meat mallet, the bottom of a heavy pan, or even a rolling pin. Place the chicken between two pieces of plastic wrap or inside a large zip-top bag before pounding to avoid any mess. Once pounded, we’ll season them for maximum flavor. In a shallow dish or on a plate, combine the 1/4 cup of all-purpose flour with 1 teaspoon of kosher salt, 1/2 teaspoon of garlic powder, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of black pepper. This seasoned flour mixture will not only add flavor but also help create a lovely golden crust on the chicken as it cooks. Dredge each pounded chicken breast in this flour mixture, ensuring both sides are evenly coated. Gently shake off any excess flour. Set the coated chicken aside on a clean plate while we move on to the vegetables.

Sautéing the Mushrooms and Aromatics

Now for the heart of our Creamy Chicken Marsala – the mushrooms and aromatics. In a large skillet, preferably one that’s deep enough to hold everything comfortably, heat 3 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, carefully add the sliced 16 ounces of crimini or button mushrooms. Don’t overcrowd the pan; if your skillet isn’t large enough, it’s better to cook the mushrooms in batches. Overcrowding will cause them to steam rather than sauté, and we want that beautiful caramelization. Cook the mushrooms, stirring occasionally, until they release their liquid and start to turn a rich golden brown, which should take about 5-7 minutes. Once the mushrooms are nicely browned and slightly tender, add the 2 tablespoons of salted butter to the skillet. Let the butter melt and swirl it around with the mushrooms. Next, add the chopped 1/2 onion to the skillet and cook, stirring frequently, until it softens and becomes translucent, about 3-4 minutes. Finally, stir in the 4 cloves of minced garlic and cook for just about 1 minute more, until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Cooking the Chicken

With the mushrooms and aromatics nicely cooked, it’s time to introduce our floured chicken. Push the mushroom and onion mixture to one side of the skillet or temporarily remove it to a plate if needed to make room. Add the seasoned chicken breasts to the hot skillet in a single layer. We want to get a beautiful sear on both sides. Cook the chicken for about 3-4 minutes per side, or until it’s golden brown and cooked through. The exact cooking time will depend on the thickness of your pounded chicken. You can check for doneness by inserting a thermometer into the thickest part; it should register 165 degrees Fahrenheit. Once the chicken is cooked, remove it from the skillet and set it aside on a clean plate. Tent it loosely with foil to keep it warm while we build the sauce. Don’t wipe out the skillet; those browned bits (fond) left in the pan are pure flavor gold and will be the base of our delicious Marsala sauce.

Deglazing and Building the Marsala Sauce

This is where the magic happens and our Creamy Chicken Marsala truly comes to life. Pour the 1 1/2 cups of Marsala wine into the skillet. Make sure the heat is still at medium-high. Use a wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the pan. Let the Marsala wine simmer and reduce by about half, which will take approximately 5-7 minutes. This reduction intensifies the wine’s flavor and removes some of the alcohol. As the wine reduces, it will thicken slightly. Now, pour in the 3/4 cup of chicken broth. Stir well to combine with the reduced Marsala. Bring this mixture to a gentle simmer and let it cook for another 3-5 minutes, allowing the flavors to meld. Season this simmering sauce with the 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Taste and adjust seasoning if needed. The sauce should be rich and flavorful at this point.

Finishing the Creamy Chicken Marsala

To achieve that signature creamy texture, we’re going to add a touch of richness. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon some of the mushroom and onion mixture over the chicken. Let the chicken simmer gently in the sauce for another 2-3 minutes, allowing it to heat through and absorb the incredible flavors. If you desire an even creamier sauce, you can whisk in a tablespoon or two of heavy cream at this stage, though it’s not strictly necessary for this delicious rendition. The flour coating on the chicken will also help to slightly thicken the sauce naturally. Ensure the chicken is warmed through before serving. The sauce should coat the back of a spoon nicely. Garnish generously with fresh parsley if you have some on hand for a pop of color and freshness. Serve immediately over your favorite pasta, rice, or with crusty bread to sop up every last drop of that divine Marsala sauce.

Conclusion:

And there you have it – a beautifully rich and satisfying Creamy Chicken Marsala, ready to impress! We’ve walked through each step, from searing the chicken to creating that luscious Marsala sauce, and I hope you’re feeling confident and inspired to whip up this classic dish. This recipe truly delivers on its promise of tender chicken bathed in a velvety, savory sauce, making it a fantastic option for a weeknight treat or a special occasion. Don’t be afraid to experiment with the serving suggestions – it’s incredibly versatile.

For serving, I absolutely adore this Creamy Chicken Marsala spooned over fluffy mashed potatoes or alongside a bed of al dente pasta. It’s also wonderful with steamed green beans or a simple side salad for a lighter touch. When it comes to variations, feel free to add a splash of heavy cream for an even richer sauce, or a pinch of red pepper flakes for a subtle kick. You could also incorporate some sautéed mushrooms alongside the Marsala wine for an extra layer of earthy flavor. I truly encourage you to give this recipe a try; it’s a culinary triumph that’s surprisingly straightforward to achieve.

Frequently Asked Questions:

What is the best type of mushroom to use for Creamy Chicken Marsala?

While button mushrooms are perfectly fine, cremini or even shiitake mushrooms will offer a deeper, more complex flavor that complements the Marsala wine beautifully. Sautéing them until golden brown before adding them to the sauce is key.

Can I make this Creamy Chicken Marsala ahead of time?

You can prepare the sauce base ahead of time, but it’s best to cook the chicken and combine it with the sauce just before serving for optimal texture. Reheating can sometimes make the chicken a little less tender.