My Creamy Chicken Marsala can be enjoyed alone, with a side of vegetables, or on a bed of rice — which is my go-to so I can drizzle on tons of that creamy sauce!
This particular recipe was inspired by having Chicken Marsala while out at a restaurant and enjoying the dish enough to create a recipe so I could prepare it at home — it seems a lot of my recipes are inspired in that way. 🙂 And the fact that I love fresh mushrooms gave me all of the justification needed to give this recipe the green light.
Did you know? Chicken Marsala dates back to the 19th century and was likely originated with English families who lived in western Sicily, where Marsala wine is produced.
Dry Marsala is an Italian fortified wine with a nutty, smoky, and deep flavor that is the perfect complement to savory dishes like this one. It also aids in the caramelization of the chicken which adds even more flavor. My creamy version of Chicken Marsala is what I want to share with you today.
This Chicken Marsala can be served with rice (as pictured), but you can optionally use pasta or mashed potatoes with this meal as well if you want to add a different spin.
Dry Marsala cooking wine blended with chicken stock and heavy whipping cream come together in this dish to create a very tasty sauce. The well-seasoned chicken breast brings every ingredient into harmony so make sure you don’t overcook it or the juicy texture will fall a little short.
When you want to put together something easy but delicious give this Creamy Chicken Marsala a spot on the dinner table.
Here are a few more chicken recipes to check out:
- Creamed Spinach Stuffed Chicken Breast
- Simply Fried Chicken Wings
- Grilled Chicken & Vegetable Shish Kebabs
- Boneless Teriyaki Chicken Bites
- Juicy Chicken Parmesan
- Creamy Cast Iron Tuscan Chicken
- Indian Butter Chicken
- Sicilian Chicken & Spinach Saute
- Curry Chicken & Mushroom Risotto
- General Tso’s Chicken & Broccoli
- Roasted Cast Iron Chicken