easy chicken marsala

This Slow Cooker Chicken Marsala recipe is a deliciously creamy chicken and mushroom dinner!

Crockpot Chicken Marsala Recipe

3.5 lbs. boneless (skinless chicken thighs)

flour

onion

mushrooms (quartered)

dry Marsala wine

chicken broth

garlic (minced)

thyme

salt

pepper

water

cornstarch

½ cup half and half cream

Heat oil in a large skillet.  Place flour in a large ziploc bag.  Working with half of the chicken at a time, place chicken in the ziplock bag and shake to coat with flour.  Fry the coated chicken in the hot oil for 3-4 minutes per side until golden brown on the outside.   Repeat with remaining chicken.  Place browned chicken in the bottom of the crock pot.

Boil

Turn the heat down to medium and deglaze the skillet by pouring the wine into the pan and stirring to loosen the browned bits from the bottom.  Boil the wine for 4-5 minutes to reduce.

Cook

Cover chicken with onions and mushrooms. Pour reduced wine and chicken broth over the mushrooms and onions.  Add minced garlic, thyme, salt, and pepper.   Cover crock pot and set heat to low for 3 hours.

Thicken

After 3 hours remove chicken thighs from crock pot and cover with foil.  In a small bowl mix cornstarch and water and stir into the liquid in the crock pot.  Turn heat to high and leave for 30 minutes until thickened.  Stir in half and half cream and return chicken thighs to crockpot.  Serve over mashed potatoes, rice, or noodles.

A simple Chicken Marsala recipe featuring fresh tomatoes, pan-fried chicken breasts, sauteed mushrooms, and a Marsala wine sauce.

Drunken Chicken Marsala with Tomatoes

crimini mushrooms, sliced

butter, divided

garlic,

heavy cream

salt (more

– 2 lbs. boneless skinless chicken breasts

olive oil

all purpose seasoning + a pinch of salt and pepper

cherry tomatoes

parsley

Heat 1 tablespoon butter in a medium or large saucepan over medium heat. Add the mushrooms and saute for 8-10 minutes, until golden brown.

Add the garlic and wine &#8211; let the mixture simmer gently to reduce the wine, stirring occasionally. After 15-20 minutes, add the cornstarch, cream, and salt to the marsala mixture &#8211; it should start to thicken slightly.

Pound the chicken breasts until they are about 1 inch thick to help with even cooking. Cut them into smaller, single-serving pieces if necessary.

Combine the flour, seasoning, and salt and pepper in a shallow bowl. Toss the chicken in the flour mixture until coated. Shake off excess.

Heat the remaining 2 tablespoons butter and oil in a large skillet over medium high heat. Pan-fry the coated chicken for a few minutes on each side, until golden brown and cooked through.

Add sauce and mushrooms to the skillet with the chicken. Top with tomatoes and simmer until the tomatoes have softened. Serve with fresh parsley.

Lindsay actually is qualified to impart advice, as she has already made this recipe...as I'm sure Diane realized. It is beautiful and flavorful.... the exact type of meal that makes me happy! I don't believe anyone is waxing romantically about touching raw meat, by the way. My Grandma never enjoyed it either... and trust me she could have given credible advice on anything...including how not to be a troll!

Marsala is delicious but can be so...brown...I love that you livened it up (and got it drunk!)

Nice take on a classic. I order chicken marsala often when I eat out. 
Great recipe!

Chicken marsala in creamy mushroom sauce is a quick and easy 30-minute chicken dinner that is pure comfort food goals. A total crowd favourite.

Chicken Marsala

chicken breasts, boneless and skinless (about 1 lb.)

black pepper

all-purpose flour

butter, unsalted

brown mushrooms, thinly sliced

Italian seasoning

garlic, minced

dry marsala wine

fresh parsley, finely chopped (for garnish)

Slice each chicken breast carefully in half lengthwise (horizontally) and place one at a time, between 2 sheets of cling wrap or in a ziploc freezer bag. Carefully flatten the chicken breasts with a rolling pin until they are approximately 1/4 inch thick. Don’t pound the breasts too hard as it could tear apart the breast. Ideally, you want flattened chicken breasts to a uniform thickness.

Season both sides of each chicken breast with salt and pepper. Prepare a shallow plate with flour and dip the chicken into the flour, evenly coating on both sides. Set aside.

Heat oil in a large skillet over medium-high for 2 minutes until the hot oil sizzles. Sear the chicken for about 5 minutes per side until golden brown and fully cooked through. The internal temperature for the chicken should reach 165F. Transfer the chicken to a plate.

In the same skillet, melt butter and sauté mushrooms until golden brown on both sides, about 5 minutes. Add a little more olive oil, if needed.

Stir in flour, Italian seasoning and garlic and sauté until fragrant, about 1 minute.

Pour in marsala wine, chicken broth, and cream and whisk well until the sauce is smooth and uniform. Reduce heat to medium and bring the sauce to a simmer until thickened to a desired consistency, about 4-5 minutes.

Return the chicken to skillet and toss well to coat, allowing the chicken to cook and soak in the sauce for 1-2 minutes.

Garnish with parsley and serve immediately with pasta, rice, or over mashed potatoes.

The tenderness of the chicken breast together with the rich creaminess of the mushroom sauce is just heavenly. Tysm!

We loved this for dinner! I love that it cooks in a skillet to make things easy. Thanks for sharing this recipe!

I am making this as I type, and noticed it doesn’t say when to put the heavy cream in…. After the wine and broth have been simmering?  Going to do that haha. I’m no chef as you can tell…

The recipe doesnt say when to add the heavy cream. I just added it with the wine.
This is a delicious recipe, although I had to add a good deal of salt as there wasnt enough in the recipe, but that is a personal preference. The flavors are spot on! Next time I make it I am going to make a ton more of the sauce, as its to die for! Had it with angel hair pasta.

https://www.youtube.com/watch?v=kKeYZExIbKg

Chicken marsala in creamy mushroom sauce is a quick and easy 30-minute chicken dinner that is pure comfort food goals. Soft and tender chicken breast is dredged in flour, seared and then smothered in a delicious, garlicky, rich and creamy sauce packed with mushrooms. This Italian-American favourite is a fancy enough for a Sunday dinner but easy enough to enjoy any night of the week. Serve it with over pasta, rice, or mashed potatoes for a wholesome meal.

FULL RECIPE: https://www.aheadofthyme.com/chicken-marsala/

PIN for later: https://www.pinterest.ca/pin/150870656258117048/

C O N N E C T 

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#chickenmarsala #chickenrecipe #chickendinner

Code: RMQ0COIFAZIDUAEI

This recipe for Creamy Chicken Marsala is so easy to make and tastes like it came from a fancy restaurant! Everyone will love the tender chicken and deliciously creamy mushroom sauce that's full of authentic Italian flavor!

Creamy Chicken Marsala

chicken breast,

Kosher salt and fresh black pepper

garlic powder

flour,

butter

button mushrooms,

garlic

rosemary

marsala wine

Start by seasoning both sides of the chicken breasts generously on both sides with salt, pepper and the garlic powder.

Add the 1/2 cup of flour to a shallow plate or a resealable bag and coat the chicken completely, shaking off the excess flour.

Add the olive oil to a large skillet over medium heat then add the chicken breasts in a single layer to brown. Cook for 4-5 minutes on each side until nicely browned, then remove to a plate and cover with foil.

Add the butter to the same skillet, then add the mushrooms, seasoning with salt and pepper to taste. Stir to and cook for 7-8 minutes until nicely browned.

Add the onions, garlic and rosemary to the mushrooms, cooking for 3-4 minutes longer until the onions have softened. Sprinkle in the remaining tablespoon of flour and stir into the mushrooms for 1 minute.

Carefully pour in the marsala wine to deglaze the pan, scraping up any brown bits from the bottom of the skillet. Bring to a boil while whisking to prevent lumps from the flour, then let the marsala reduce for 1-2 minutes until it&#8217;s almost evaporated.

Pour in the chicken broth and cream then stir or whisk to combine.

Add the chicken breasts and any juices from the plate to the skillet, bring to a simmer and cook for 10 minutes.

Taste the sauce for seasonings, adjust with more salt and pepper if needed and serve with chopped parsley for garnish.

I’m making it now and the broth is really runny. Should it be thicker like gravy?

This recipe is absolutely amazing and we used it for our wedding reception. We made 16 batches of this ahead of time, let cool then vacuum sealed each bag and froze them. Followed the reheating directions to defrost in refrigerator and then reheat in an oven. Everyone LOVED it!!! Even my mother who doesn't like mushrooms. We did switch out the flour for gluten free 1:1 flour because we did a gluten free menu. Also we cut the chicken into smaller pieces to serve more people.

I made this recipe last night - my first time of making Chicken Marsala.  IT was a huge success and declared the most delicious chicken they had ever had.

Wow this was amazing! I didn’t think It was going to be perfect but It sure was. I did add a little bit more butter in with my mushrooms. But overall wow this was AMAZING

We made this last night for dinner and it was delicious! We will be making this one again.

Wonderful recipe! Super easy. Side was over roasted asparagus with garlic and sprinkled fresh parmigiana

Oh my! This was to die for! I have to say, I so appreciate the tip on making this beforehand and heating right before dinner! I had the rest of the day to do other things! Thanks Dan! Great recipe!!

Amazing! Wouldn’t change a thing. We had it with baguette and roasted sesame asparagus. The whole family loved it. Thank you for sharing this!!

Updating my review with this note from hubby: “this chicken is superb, better than restaurant”.

Thanks!! Only thing I did different was I added Prosciutto to the mix, I just rendered it down then add the mushrooms! Awesome recipe!

You need to check out Just A Pinch and add the recipe box app to your site makes it so easy to find the recipes again!

Added a little cornstarch to thicken the sauce! Yummy. My 2 grown sons were eating/slurping the left over sauce in the pan as they were cleaning up!

yummy and delicious recipe thank you for sharing your recipe

Excellent used milk instead of heavy cream everyone loved it

I’ve made this a half dozen times for us, and with guests. When just the two of us I halve the chicken and broth but not the onion or mushrooms or Marsala...it’s perfect. You really do need plenty of salt and pepper on the chicken and though my wife scolds me every time she still eats every bite. Definitely a staple in our house!

Excellent recipe.  I made two "mistakes" (minor, but I'm picky).  I should have pounded the chicken thinner and cooked it at something less than "medium" on my electric (yeah, I know) stove.  My chicken was a bit tougher than I believe it should have been.  Next time I'll marinate in baking soda (velvet) for 30 minutes before the season and flour dredge and cook a little more gently.  My second mistake was thinking the sauce was going to be too thin after I added the chicken broth and cream so I added another tablespoon of flour.  Too thick after it reduced. I should have not added the extra flour.  Chicken Marsala should have a relatively thin sauce (like thin maple syrup maybe) but I over did it.  Other than my screw-ups, it was otherwise great and my wife loved it.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1594034620/rw998ulomrhjqko0tlj3.mp4

This Chicken Marsala recipe is one of our favorite dinner recipes! This super creamy, marsala flavored sauce is what makes this recipe better than the rest!

Easy Creamy Chicken Marsala

Mushrooms and chicken served in a sweet Marsala wine sauce

Easy Chicken Marsala

chicken tenders

olive oil (divided)

unsalted butter (divided)

button mushrooms (sliced)

sweet onion

chicken stock

Sprinkle salt and pepper over chicken tenders.

Put one-third cup gluten free flour in a flat dish and dredge the tenders through it, coating on both sides.

Heat 1 tablespoon oil and 1 tablespoon butter in a skillet over medium-high heat.

Add chicken, and sauté until golden brown on both sides (turning once), about 5-6 minutes.

Transfer chicken to a plate and set aside.

Add 2 tablespoons oil and 2 tablespoons butter to the pan, then add sliced mushrooms (make sure they are dry) in a single layer and cook over medium-high heat until golden brown, about 6-8 minutes.

Transfer mushrooms to the plate with the chicken, and again set aside.

Add remaining 1 tablespoon of oil and 1 tablespoon of butter to skillet and when hot, add minced onion, cooking until soft, about 1 minute.

Add the minced garlic to the pan; stir.

Stir in remaining 1 tablespoon flour and cook for about a minute.

Add Marsala and chicken stock; continue to cook, stirring and scraping bottom of pan until slightly thick, about 2-3 minutes. Add remaining butter and stir to combine.

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The most viewed easy chicken marsala recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine