BEST Chicken Marsala – Quick, Easy, Delicious! - Supergolden Bakes (2024)

Want to make the BEST Chicken Marsala ? This creamy chicken recipe only uses a handful of ingredients but is full of flavor thanks to the Marsala wine, mushrooms and cream!

This easy Chicken Marsala recipe is Keto-friendly too – a great low-carb meal when served over cauliflower mash.

You will also love my Creamy Chicken Casserole and Creamy Tarragon Chicken

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Published 2016, Updated 2021

I never had any crazy cravings while pregnant with either of my children. I waited anxiously for the pickle/ anchovy/ ice cream combos to drag me out of bed in the middle of the night but they never arrived.

All I craved was comfort food – preferably something simple, creamy and savoury. And it doesn’t get any simpler – or more delicious – than Marsala Chicken.

Skinless chicken breasts can be a bit bland, but not when cooked with wine, mushrooms, stock and a little cream.

The secret is pounding them as flat as possible first and then coating them with a little seasoned flour or oat fiber for a Keto-friendly option.

The second secret is… there isn’t one! It really is a very simple and quick recipe – serve with roasted baby potatoes, mashed potatoes, of cauliflower mash for a delicious family meal.

What’s Marsala then?

Marsalais a fortifiedwinefrom Sicily with a deliciously rich flavor. It is added to Chicken Marsala to enrich the sauce – just make sure to use a dryMarsalain this recipe and save sweet Marsala for dessert dishes!

If you don’t have any Marsala you can replace it with dry sherry (best option) or perhaps vermouth. Make sure to simmer the wine until it is reduced by about half and loses its “wine” aroma. That way the alcohol cooks off and only deliciousness remains!

HOW TO MAKE THE BEST CHICKEN MARSALA

Full measurements and instructions can be found on theprintable recipe cardat the bottom of the page. Please take a look at the steps and video before attempting this recipe!

STEP 1 Use a sharp knife to slice the side of the chicken breasts, withoutcutting all the way through. Open the chicken up like a book (this iscalled butterflying).

STEP 2 Place the chicken breasts between two large pieces of parchmentpaper and pound as flat as possible with a rolling pin or a bottle.Peel the paper off and season well with salt and pepper on bothsides.

STEP 3 Put the flour (I used oat fiber for a keto version) on a shallow plate and dip the chicken breasts into theflour to lightly coat and set aside. Shake any excess flour off.

STEP 4 Heat two tablespoons and one tablespoon of butter in a largefrying pan over medium-high heat. Fry the chicken for 2-3 minuteson each side until golden (you may need to do this in batches).Transfer to a plate and set aside.

STEP 5 Wipe the frying pan with some kitchen towel. Heat the remainingbutter and oil and sauté the shallots and garlic over low heat for fiveminutes, stirring so that they don’t stick. Add the mushrooms andcool for 2-3 minutes.

STEP 6 Add the wine and turn heat to high. Cook for 10 minutes, stirring, or until theliquid is reduced by about half.

STEP 7 Reduce the heat and stir in the chicken stock and bring to a simmer.Add the chicken breasts (you may need to slice in half to fit in the pan) and cook for 10 minutes.

STEP 8 Stir in the cream and simmer for a couple minutes over low heat. I have added quite a lot of cream here, you can reduce the amount if preferred.

STEP 9 Check the seasoning. Serve sprinkled with parsley over mashedpotatoes or mashed cauliflower for a low-carb option. Comfort food heaven!

Winning Chicken Dinners

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