30 Minute Dinner: Easy One Pot Creamy Chicken Marsala
A quick, simple, and delicious 30 Minute Dinner: Easy One Pot Creamy Chicken Marsala
Ingredients
- 2 tbsp butter
- 8 oz white button mushrooms
- 1 tsp garlic powder
- 2 tsp fresh thyme
- 1 lb boneless, skinless chicken breasts
- 3/4 cup marsala cooking wine
- 3/4 cup low sodium chicken broth
- 1/2 cup heavy cream
- 3 tbsp all purpose flour
- salt and black pepper
- fresh parsley optional
- shredded Parmesan cheese optional
Instructions
- Clean the mushrooms and cut them into thick slices. (See Tips & Tricks for mushroom cleaning ideas.) You can use the stems, but trim off the very bottom.
- Melt the butter in a large skillet over medium high heat.
- Add the mushrooms to the skillet. Sprinkle the garlic powder over the mushrooms and lightly salt.
- Stir the mushrooms occasionally and cook until soft, about 4-5 minutes.
- Add the fresh thyme leaves (remove them from the stem as much as possible) and cook until fragrant, about one minute.
- Remove the mushrooms to a small bowl and set aside.
- Heat the olive oil in the same skillet.
- Carefully add the chicken pieces to the skillet. Cook for 4-5 minutes on each side until golden brown. The chicken will finish cooking in the sauce.
- Return the mushrooms to the skillet.
- Add the chicken broth and scrape up any browned bits from the bottom of the pan.
- Carefully add the marsala cooking wine. I generally move it off the burner for a minute to avoid any flare up.
- Pour in the heavy cream in a steady stream.
- Stir everything together with wooden spoon or heat resistant spatula.
- Use a ladle to remove about 1/4 cup of liquid. You can put it in the measuring cup you used for your liquids.
- Add the all purpose flour to the liquid and whisk together (you can also combine it with a fork). Make sure it is fully incorporated.
- Return the liquid to the skillet and lower to medium heat. Spoon the sauce over the chicken.
- Allow the sauce to thicken and the chicken to cook through, about 8 minutes. The chicken is cooked when it is no longer pink inside and when an instant read thermometer reaches 165 degrees.
- When the chicken is cooked and the sauce thickened, lightly salt and pepper. You can also sprinkle with a bit of shredded parmesan and/or snip some fresh parsley over the surface.