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- 4 boneless, skinless chicken breasts - 2 cups sliced cremini or button mushrooms - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup chicken broth - 1 cup heavy cream - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Fresh parsley for garnish - Suggested sides such as garlic mashed potatoes or steamed green beans Gathering the right ingredients is key. You want fresh chicken and mushrooms. I recommend using cremini mushrooms for a deep flavor. They pair well with the cream and herbs. A medium onion and garlic add a sweet aroma. For the sauce, chicken broth and heavy cream create a rich base. Olive oil helps cook the chicken to a golden brown. Balsamic vinegar adds a tangy touch that balances the dish. When it comes to seasoning, thyme and rosemary bring warmth and depth. Don’t forget salt and pepper to enhance all the flavors. A sprinkle of fresh parsley at the end adds a pop of color and freshness. If you're looking for sides, garlic mashed potatoes or steamed green beans work wonders. They complement the creamy sauce and make the meal feel complete. {{ingredient_image_1}} First, season the chicken breasts with salt and pepper. Make sure to coat both sides. Next, heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts to the skillet. Cook them for about 5 to 7 minutes on each side. You want them golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside. In the same skillet, add the chopped onion and minced garlic. Sauté these for about 2 to 3 minutes. You want the onion to be soft and fragrant. Then, add the sliced mushrooms to the skillet. Cook them for about 5 minutes, until they are soft and releasing their moisture. This step adds a deep, earthy flavor to your dish. Pour in the chicken broth and balsamic vinegar. Make sure to scrape up any brown bits stuck to the bottom of the skillet. This adds extra flavor. Bring the mixture to a simmer and let it reduce for about 3 to 5 minutes. After that, stir in the heavy cream, dried thyme, and rosemary. Allow the sauce to thicken slightly. This creamy sauce is what makes the dish special. Now, return the cooked chicken to the skillet. Make sure to coat it well in the creamy mushroom sauce. Let it simmer for an additional 3 to 4 minutes to warm through. Taste the sauce and adjust the seasoning with salt and pepper if needed. Finally, remove the skillet from heat and garnish with chopped fresh parsley. This adds a nice pop of color and flavor before serving. - Ensuring chicken is fully cooked: Cook the chicken until it reaches 165°F. Use a meat thermometer for precise results. This keeps your chicken safe and juicy. - Tips for achieving a creamy sauce: Stir the cream gently into the pan. Let it simmer to thicken. Avoid boiling to keep the sauce smooth and rich. - Serving suggestions for plating: Place the chicken on a large platter. Spoon sauce over the chicken for a nice look. Pair it with garlic mashed potatoes or green beans for color. - Importance of garnishing with parsley: Fresh parsley adds a pop of color. It also gives a fresh taste that brightens the dish. - Overcooking the chicken: Watch the cooking time closely. Overcooked chicken can become dry. Aim for a golden brown color on both sides. - Using too much salt: Season carefully. Taste as you cook to avoid a salty dish. You can always add more salt later, but it’s hard to fix if you add too much. Pro Tips Use Fresh Herbs: Fresh thyme and rosemary will enhance the flavor of the sauce compared to dried herbs. Deglaze the Pan: Scrape up the brown bits from the skillet after adding the chicken broth for added depth of flavor. Control the Creaminess: Adjust the amount of heavy cream to your preference for a lighter or richer sauce. Perfectly Cooked Chicken: Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safe consumption. {{image_2}} You can swap the chicken for turkey or pork, and it works well. Turkey breasts will give a leaner taste. Pork adds a nice sweetness to the dish. Both options cook similarly, so follow the same steps. If you want a vegetarian dish, use hearty mushrooms or tofu. Both can soak up the sauce well. For a tasty twist, try using tempeh or seitan as your base. Adding white wine boosts the flavor of the sauce. Choose a dry variety for best results. You can also mix in fresh herbs like basil or sage for a new twist. Experiment with veggies too! Spinach or asparagus can add color and nutrition. Just toss them in when you add the mushrooms. To make a low-fat version, use half-and-half instead of heavy cream. This keeps the dish creamy while cutting fat. For gluten-free options, ensure your broth and any added sauces are gluten-free. You can use cornstarch to thicken the sauce if needed. Adjust the cooking time as necessary to ensure a perfect dish. To keep your Creamy Mushroom Marsala Chicken fresh, place it in airtight containers. This helps prevent odors from mixing. Store it in the fridge within two hours of cooking. For best taste, eat leftovers within three days. If you want to keep it longer, freeze the chicken. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag. This method prevents freezer burn and keeps the meal tasty. When reheating, aim for gentle heat to avoid dry chicken. The best way is to use a skillet over low heat. Add a splash of chicken broth or cream to keep it moist. Heat for about 5-10 minutes, stirring often. If you use a microwave, cover the dish and set it to medium power for 2-3 minutes. Check to ensure it’s warm throughout. Creamy Mushroom Marsala Chicken lasts about three days in the fridge. After that, the quality may decline. Look for signs of spoilage, like off smells or discoloration. If you see any mold, throw it away right away. Trust your senses; they are your best guide for food safety. You can use several lighter options. Some great choices include: - Half-and-half - Coconut milk - Greek yogurt - Silken tofu These options will create a creamy texture while cutting down on fat. For half-and-half, use the same amount as heavy cream. Coconut milk gives a nice flavor. If you use Greek yogurt, mix it with a bit of broth to avoid lumps. Silken tofu can be blended until smooth for a vegan option. To add heat, try these tips: - Add crushed red pepper flakes - Use a dash of cayenne pepper - Include chopped jalapeños Start with a small amount and taste as you go. Red pepper flakes add warmth and flavor without overwhelming the dish. Cayenne pepper is strong, so use it sparingly. If you want fresh heat, add jalapeños while cooking the onions and garlic. Yes, you can make the sauce ahead. Here’s how: 1. Follow the steps to make the sauce. 2. Let it cool completely. 3. Store it in an airtight container in the fridge. You can keep it for up to three days. When you’re ready to use it, just reheat in a pan. Add a splash of broth if it thickens too much. Then, return the chicken to the skillet, and enjoy! In this blog post, we explored how to make Creamy Mushroom Marsala Chicken. We discussed key ingredients, cooking steps, and tips for a perfect dish. Remember to avoid common mistakes like overcooking the chicken. This meal is versatile; you can swap proteins or adapt it for dietary needs. With easy storage tips, you can enjoy leftovers later. Cooking this dish will impress your family and friends every time. Enjoy your culinary adventure and create delicious moments!

Creamy Mushroom Marsala Chicken

A delicious and creamy chicken dish with mushrooms and Marsala wine.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 2 cups sliced cremini or button mushrooms
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Season the chicken breasts with salt and pepper on both sides.
  • In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion is translucent and fragrant.
  • Add the sliced mushrooms to the skillet and cook for another 5 minutes, until they are soft and releasing their moisture.
  • Pour in the chicken broth and balsamic vinegar, scraping up any brown bits from the bottom of the skillet. Bring to a simmer and let it reduce for 3-5 minutes.
  • Stir in the heavy cream, dried thyme, and rosemary, allowing the sauce to thicken slightly.
  • Return the chicken to the skillet, coating it in the creamy mushroom sauce, and let it simmer for an additional 3-4 minutes to warm through.
  • Taste and adjust the seasoning with salt and pepper if needed.
  • Remove from heat and garnish with chopped fresh parsley before serving.

Notes

Serve with garlic mashed potatoes or steamed green beans for a colorful presentation.
Keyword chicken, creamy, Marsala, mushroom