Chicken Marsala Recipe (Easy & Creamy)

Cut the chicken breasts in half lengthwise, making 4 pieces total. Pat the chicken dry with paper towels. Season both sides of the chicken breast with salt and pepper.

Heat the olive oil in a large, heavy-bottomed skillet (I recommend cast iron like this one) over medium-high heat. Add the chicken in a single layer and sear for 4-7 minutes per side, until golden and cooked through. Transfer to a plate and cover to keep warm.

Without wiping the pan, add the butter and melt over medium-high heat. Add the mushrooms, and saute for about 5 minutes, stirring occasionally, until the mushrooms are golden brown and their liquid has evaporated. (You can turn the heat up to medium-high as needed to evaporate the liquid.)

Add the minced garlic. Saute for about 1 minute, until fragrant.

Add the Marsala wine to the pan. Bring to a boil, turning up the heat to do so if necessary. Scrape the bottom of the pan to release any browned bits (this is called deglazing). Simmer for 3-5 minutes, until the volume of the liquid is reduced by half.

Whisk the arrowroot powder and chicken broth in a small bowl. Add the chicken broth mixture and heavy cream to the pan. Simmer, stirring and scraping any browned bits from the bottom, for 3-4 more minutes, until the sauce thickens.

Add the chicken back to the pan. Heat for a minute or two until the chicken is warm. Adjust salt and pepper to taste if needed. Garnish with fresh parsley.