Creamy Mushroom Marsala Chicken

$- 4 boneless, skinless chicken breasts - 2 cups sliced cremini or button mushrooms - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup chicken broth - 1 cup heavy cream - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap chicken breasts for thighs if you prefer dark meat. Use any mushrooms you like, such as shiitake or portobello. If you want a lighter sauce, replace heavy cream with half-and-half or coconut cream. You can also use vegetable broth for a vegetarian option. This dish serves four people. Each serving contains about 450 calories. It has 25 grams of fat, mostly healthy fats from olive oil and cream. The protein content is around 40 grams, making it a great choice for a filling meal. The mushrooms add fiber and nutrients, while herbs boost flavor without extra calories. {{ingredient_image_2}} 1. Start by seasoning the chicken breasts. Use salt and pepper on both sides. This step boosts the flavor. 2. Chop the onion finely and mince the garlic. Slice the mushrooms, too. This makes cooking easier later. 1. Heat olive oil in a large skillet over medium-high heat. Wait until the oil shimmers. 2. Add the chicken breasts to the skillet. Sear each side for about 5-7 minutes. They should look golden brown. Once done, take them out and set them on a plate. 3. In the same skillet, add the chopped onion and minced garlic. Stir for 2-3 minutes. The onion should be soft and fragrant. 4. Next, add the sliced mushrooms. Cook for 5 minutes, stirring often. The mushrooms will soften and release their juices. 5. Pour in the chicken broth and balsamic vinegar. Scrape the bottom of the skillet to get all the tasty bits. Let the mixture simmer for 3-5 minutes. This thickens the sauce. 6. Stir in heavy cream, dried thyme, and rosemary. Mix well and let it cook a bit longer. The sauce will thicken more. 7. Place the chicken back in the skillet. Make sure it is well-coated in the sauce. Simmer for an extra 3-4 minutes to warm the chicken through. 1. Taste the sauce and adjust the seasoning if needed. Add more salt or pepper to enhance flavors. 2. Remove the skillet from heat. Garnish with fresh parsley before serving. This adds a nice pop of color. To cook juicy chicken, start with the right heat. Use medium-high heat when searing. This method gives the chicken a nice crust. It also keeps the inside moist. Make sure to not overcrowd the pan. Cook in batches if needed. Let the chicken rest after cooking. This helps retain its juices. For a rich sauce, add heavy cream slowly. This helps control the thickness. Stir it well after adding. If the sauce is too thick, add more chicken broth. If it’s too thin, let it simmer longer. Be patient; the flavors will deepen as it cooks. Avoid skipping the seasoning. Season both sides of the chicken well with salt and pepper. Not cooking the mushrooms long enough can lead to a watery sauce. Always cook them until they soften. Lastly, don’t rush the simmering step. It’s key for a tasty sauce. Pro Tips Choose the Right Mushrooms: Opt for fresh cremini or button mushrooms for the best flavor. Avoid canned mushrooms as they can alter the dish's texture and taste. Perfectly Cooked Chicken: Ensure your chicken breasts are of uniform thickness for even cooking. Use a meat mallet to pound them to an even thickness if needed. Enhance the Sauce: For an extra layer of flavor, consider adding a splash of white wine along with the chicken broth. Let it reduce before adding the cream. Rest the Chicken: Allow the seared chicken to rest for a few minutes after cooking. This helps retain the juices, keeping the chicken moist and flavorful. {{image_4}} You can switch chicken for other proteins. Try turkey cutlets for a lean twist. Pork chops also work well with this sauce. For beef lovers, thinly sliced sirloin can add richness. Each option will soak up the creamy mushroom sauce nicely. For a vegetarian version, replace chicken with tofu or tempeh. Press and cube the tofu before cooking. This helps it absorb flavors better. For a vegan option, use coconut cream instead of heavy cream. You can also add chickpeas for extra protein. Want to boost the flavor? Add a splash of white wine during cooking. This adds depth to the sauce. Toss in some fresh herbs like basil or oregano for a fresh taste. You can also include a pinch of red pepper flakes for heat. These small changes can take your dish to the next level. To keep your creamy mushroom marsala chicken fresh, place any leftovers in an airtight container. Make sure the chicken is cooled down before sealing it up. Store it in the fridge for up to three days. This will help keep the flavors intact and prevent spoilage. If you want to keep it longer, consider freezing. When you're ready to enjoy leftovers, reheating is easy. Place the chicken in a skillet over low heat. Add a splash of chicken broth or cream to keep it moist. Cover the skillet to trap steam and heat for about 5-10 minutes. Stir occasionally until warmed through. You can also use a microwave; just heat in short bursts to avoid drying it out. If you want to freeze the dish, do it before adding the cream. Cook the chicken and mushroom sauce, then cool completely. Transfer to a freezer-safe container. Seal tightly to prevent freezer burn. It will last up to three months. When ready to eat, thaw overnight in the fridge. Reheat slowly, then stir in the cream just before serving. Yes, you can use different mushrooms. Try shiitake, portobello, or even oyster mushrooms. Each type adds a unique taste to the dish. Mix and match to find your favorite combo. This dish pairs well with several sides. Here are some tasty options: - Creamy garlic mashed potatoes - Steamed green beans - Buttered egg noodles - A fresh garden salad These sides create a full meal and enhance the flavors of the chicken. To make this dish gluten-free, check the chicken broth. Use a labeled gluten-free broth. Avoid any soy sauce or flour in the recipe. With these swaps, you can enjoy the meal without worry. This post guides you through making a great Creamy Mushroom Marsala Chicken. We covered ingredients and substitutions, along with cooking steps. I shared tips for juicy chicken and a perfect sauce. You also learned about variations, storage, and FAQs. Remember, cooking is about trying new things. Don’t fear mistakes; they teach you. Enjoy your meal, and have fun in the kitchen!$

A delicious and creamy chicken dish with mushrooms and Marsala wine, perfect for a comforting meal.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
2 cups sliced cremini or button mushrooms
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Begin by seasoning both sides of the chicken breasts with salt and pepper, ensuring they are evenly coated for enhanced flavor.
Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully add the chicken breasts. Sear them for approximately 5-7 minutes per side until they achieve a golden-brown crust and are fully cooked through. Once done, transfer the chicken to a plate and set aside to rest.
In the same skillet, introduce the chopped onion and minced garlic. Sauté for about 2-3 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
Next, add the sliced mushrooms to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the mushrooms soften and begin to release their natural moisture.
Carefully pour in the chicken broth and balsamic vinegar, using a spatula to scrape up any flavorful brown bits from the bottom of the skillet. Allow the mixture to come to a gentle simmer and let it reduce for about 3-5 minutes to intensify the flavors.
Stir in the heavy cream, dried thyme, and rosemary, mixing well. Continue to cook for a few more minutes, allowing the sauce to thicken slightly.
Return the seared chicken breasts to the skillet, ensuring they are well coated in the creamy mushroom sauce. Let it simmer for an additional 3-4 minutes until the chicken is warmed through.
Taste the sauce and adjust the seasoning as needed with additional salt and pepper to enhance the overall flavor.
Once ready, remove the skillet from the heat and garnish the dish with a generous sprinkle of freshly chopped parsley before serving.

Notes

For an appealing presentation, serve with creamy garlic mashed potatoes or steamed green beans.

Keyword chicken, creamy, Marsala, mushrooms