Creamy Chicken Marsala Recipe
About this recipe
Creamy Chicken Marsala is a classic dish that brings restaurant-quality flavors right to your kitchen. This version, shared by Natasha from Natashas Kitchen, is designed to be quick and easy, perfect for a weeknight dinner in just 30 minutes.
The key to this recipe is the combination of pan-fried chicken cutlets topped with a rich, creamy Marsala sauce, which is enhanced by the earthy flavors of mushrooms and garlic. It's a comforting dish that's sure to impress without the fuss.
Ingredient notes
- Use chicken tenders as an alternative to chicken breasts if desired.
- For dredging, you can use all-purpose flour or a gluten-free flour blend if needed.
Tips from Natashas Kitchen’s video
- Pounding the chicken to about 1/3 to 1/4 inch thick ensures even cooking and tenderness.
- Dredging the chicken in flour not only gives it a golden crust but also helps thicken the sauce later on.
- Make sure to use dry Marsala wine, as sweet Marsala will alter the flavor of the sauce.
Good to know
- How long does it take to make Creamy Chicken Marsala?
- This recipe takes about 30 minutes to prepare and cook.
- What can I serve with Chicken Marsala?
- This dish is delicious served over pasta, buttery white rice, or creamy mashed potatoes.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Thickly slice the brown mushrooms and set them aside.
- 2
Finely mince the garlic cloves and chop the parsley, reserving some for garnish.
- 3
Cut the chicken breasts in half lengthwise to create four even cutlets.
- 4
Pound the chicken between plastic wrap to about 1/3 to 1/4 inch thick for even cooking.
- 5
Season the chicken with salt and black pepper.
- 6
Dredge each chicken cutlet in flour, shaking off the excess flour.
- 7
Heat olive oil and butter in a large skillet over medium heat.
- 8
Add the chicken to the skillet in a single layer and sauté for about 3 minutes per side until golden brown and cooked through.
- 9
Remove the chicken from the skillet and cover with foil to keep warm.
- 10
Add the sliced mushrooms to the skillet and sauté for about 5 minutes until soft and golden.
- 11
Sprinkle the mushrooms with onion powder and minced garlic, sautéing for another 30 seconds until fragrant.
- 12
Pour in the dry Marsala wine and boil down for about 4 to 5 minutes until most of the liquid evaporates.
- 13
Add the chicken stock and slowly pour in the heavy whipping cream while stirring the sauce.
- 14
Bring the sauce to a simmer and cook for another 4 to 5 minutes until slightly thickened.
- 15
Season the sauce with additional salt to taste.
- 16
Add the chicken cutlets back to the pan and sprinkle with chopped parsley.
- 17
Spoon the sauce over the chicken and heat through before serving.
Heads up — we had to guess a little:
- The quantity of mushrooms was inferred from the description of '8 oz' in the caption, converted to grams.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
Are you Natashas Kitchen? Claim this page or ask us to take it down. Your call, always.
