Chicken Marsala

Season chicken breasts generously on both sides with salt and pepper. If they’re really thick (over 1 inch), pound them to an even thickness so they cook evenly.

Place flour in a shallow dish. Dredge each chicken breast in the flour, coating both sides and shaking off any excess. You want a light coating, not a thick crust.

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add chicken breasts without crowding the pan and cook undisturbed until golden brown, about 5 minutes per side. They should reach 165°F internally. Remove chicken from the skillet and set aside on a plate.

In the same skillet (don’t wipe it out—those browned bits are pure flavor), add the sliced mushrooms. Cook until they’re tender and starting to brown, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Pour in the chicken broth and bring to a simmer, scraping up all those delicious browned bits from the bottom of the pan with a wooden spoon. This is where the magic happens.

Stir in the heavy cream and let the sauce bubble gently for about 5 minutes until it thickens slightly and coats the back of a spoon.

Return the chicken breasts to the skillet, nestling them into the sauce. Simmer for an additional 5-10 minutes until the chicken is heated through and the sauce has thickened to your liking.

Sprinkle with chopped fresh parsley before serving. Serve hot with your favorite sides!

425

15g

42g

21g

1g

380mg

15% DV (from mushrooms)

45% DV (from chicken)

Don’t move the chicken around once it hits the pan—let it develop that golden crust undisturbed.

A meat thermometer is your best friend here. Pull the chicken at exactly 165°F to avoid overcooking.

Every stove runs differently, so adjust heat as needed to get browning without burning.

If your sauce seems thin, let it simmer uncovered for a few extra minutes to reduce and thicken.

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat.

Freezer: Freeze chicken without the cream sauce for up to 2 months. Add fresh cream sauce when reheating.

Reheat on the stovetop with a splash of broth or cream to loosen the sauce—don’t microwave at full power or it’ll dry out.

The sauce may thicken in the fridge. Just add a little broth or cream when reheating.

Serve with fettuccine or linguine to soak up all that creamy sauce

Creamy garlic mashed potatoes are perfect for catching every drop of sauce

Serve over white or brown rice for an easy, filling meal

Pair with roasted asparagus or green beans for a complete dinner

Add 1 teaspoon each of fresh thyme and rosemary to the sauce for extra Italian flavor

Cook 4 slices chopped bacon first, use the fat to cook chicken, then sprinkle crispy bacon on top before serving

Add 1/3 cup chopped sun-dried tomatoes to the sauce for tangy sweetness and color

Use half-and-half or whole milk instead of heavy cream to reduce calories while keeping flavor