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Creamy Chicken Marsala

Creamy chicken Marsala is made with tender chicken, mushrooms, and a rich cream sauce.
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Prep Time 10 minutes
Course Dinner
Cuisine Italian-American inspired

Ingredients
  

  • 4 boneless skinless chicken breasts, thinly sliced or cut in half
  • Salt and black pepper to season
  • 2 tablespoons olive oil
  • 1 1/2 cups sliced mushrooms
  • 1/2 cup white grape juice
  • 1 tablespoon lemon juice
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • Fresh parsley chopped, for garnish

Instructions
 

  • Place the chicken breasts between sheets of parchment paper and gently pound them to an even thickness if needed.
  • Season both sides of the chicken with salt and black pepper.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook until lightly golden and cooked through, about 4–6 minutes per side depending on thickness. Transfer the chicken to a plate.
  • Add the remaining tablespoon of olive oil to the same skillet. Add the sliced mushrooms and sauté for 1–2 minutes until they begin to soften and brown.
  • Pour in the white grape juice and lemon juice. Increase the heat to medium-high and let the mixture simmer for 2–3 minutes, stirring occasionally.
  • Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Stir well to combine.
  • Bring the sauce to a gentle boil, then reduce the heat and simmer for about 8–10 minutes, or until the sauce thickens slightly.
  • Return the cooked chicken to the skillet and spoon the creamy sauce over the top.
  • Simmer for another 1–2 minutes so the chicken can warm through and absorb some of the sauce.
  • Garnish with chopped fresh parsley and serve immediately. This creamy chicken marsala is especially delicious with pasta, mashed potatoes, or rice.

Notes

Serve this creamy chicken with fettuccine, mashed potatoes, steamed rice, roasted vegetables, or crusty bread.
For a deeper savory flavor, add a small amount of finely chopped onion or shallot when sautéing the mushrooms. You can also finish the sauce with a little freshly chopped parsley for freshness.
The white grape juice and lemon juice combination provides sweetness and acidity as a non-alcoholic alternative to Marsala wine. If using a commercial Marsala-style cooking substitute, check the ingredients carefully to ensure it contains no alcohol and is suitable for your dietary requirements.