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This Creamy Balsamic Mushroom Chicken Marsala makes for the best any night of the week dinner that feels extra special. Lightly breaded chicken seared until golden with nutty browned butter. The chicken is finished in a simple marsala wine pan sauce with caramelized balsamic mushrooms. It’s delicious, especially when served over creamy, herby mashed potatoes or pasta. Every bite is layered with delicious, hearty flavors and caramelized mushrooms. The perfect way to spend a relaxing night in the kitchen with family and friends.
Mondays should be all about thirty-minute skillet dinners like this, especially during these short December days. This is one of those recipes that looks and tastes like it took time to prepare, but really it’s the simplest.
This recipe started out completely different, but I’m so happy with where I landed. This is delicious guys.
When I started working on this recipe, there wasn’t any kind of marsala sauce involved. I was working on creating a creamy balsamic chicken, and while the idea sounded good, the outcome was a very dark and odd-looking dish with very little visual appeal.
Since I’m all about presentation and food that looks as delicious as it tastes, I decided to forget about the recipe, it didn’t feel that special to me. And I, of course, want everything I share with you guys to be overly delicious and pretty.
So I left it alone for a couple of days. But then, someone in my family mentioned chicken marsala. This got me thinking, what if I combined the balsamic chicken and the chicken marsala into one dish.
I could caramelize the mushrooms in balsamic vinegar, then toss the chicken in a creamy marsala wine sauce. It sounded even more delicious than my original idea, so I gave it try, and now here we are.
A balsamic and marsala chicken hybrid! It’s crazy what few tweaks in a recipe can really do to make something DELICIOUS.
I am excited about this one. I love when recipes form and develop over time, they always end up being my favorites.
The simple details.
If you love a good chicken marsala, you’ll love this slight twist even more. It’s all about those caramelized balsamic mushrooms.
Start with the chicken. If you’ve made chicken parmesan this is very similar. Just dredge the chicken through a mix of flour, then pan-sear it in a hot skillet. This allows the chicken to form a nice golden crust on the outside. Using thin chicken cutlets is key. The thin chicken cooks evenly and browns nicely in a short amount of time.
Tip: if your grocery store does not carry chicken cutlets, as a swap, try asking your butcher to pound out chicken breasts for you. This is super easy to do at home, but truthfully…it’s just not that much fun. The butcher can quickly pound out the chicken and save you the trouble…and the mess.
Also, you can easily make this chicken gluten-free by replacing the flour with almond flour. Or use your favorite gluten-free flour blend (I like cup4cup).
Pan-sear the chicken, then add in the butter. The butter browns around the chicken creating an even more delicious flavor.
Now the mushrooms, the best part! You want to thinly slice the shrooms, then let them crisp in a little olive oil. Once they’ve cooked down, just add a splash of balsamic vinegar and let the sauce caramelize over the mushrooms. It’s so simple but so delicious.
Once caramelized toss in a bit of butter, shallots, garlic, and lots of thyme. Again, allow that butter to brown, creating an even more delicious flavor.
At this point, just add in the wine, simmer until reduced, then stir in the cream. Allow everything to simmer and thicken into a delicious creamy sauce.
What to serve this creamy balsamic mushroom chicken marsala with…
Well, you guys know me, I love my carbs. I served this saucy, creamy chicken over my slow cooker mashed potatoes. Twas’ delicious.
Other sides that would be great? Definitely any kind of pasta, steamed rice, or if you are looking for something on the lighter side, spaghetti squash is always a delicious, healthy option.
You can’t go wrong either way. The sauce makes just about anything you serve alongside it great. One thing that is a must? Crusty bread for moping up the extra sauce. You just have to do it.
My mom taught me well.
Looking for other simple dinners? Here are my favorites:
One Skillet Creamy Sun-Dried Tomato Chicken and Orzo
Herby Buttered Balsamic Mushroom Ravioli
Lastly, if you make this Creamy Balsamic Mushroom Chicken Marsala, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Balsamic Mushroom Chicken Marsala
Servings: 4
Calories Per Serving: 731 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
- kosher salt and black pepper
- 1/3 cup all-purpose flour
- 1 teaspoon garlic powder
- 3 tablespoons extra virgin olive oil
- 3 tablespoons salted butter
- 3 cups shiitake or cremini mushrooms, sliced
- 2 shallots, chopped
- 3 cloves garlic, chopped or grated
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- 3 tablespoons balsamic vinegar
- 1 cup low sodium chicken broth
- 3/4 cup dry marsala wine
- 3/4 cup heavy cream
- 1 pinch crushed red pepper flakes
Instructions
- 1. Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.2. Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet.3. To the skillet, add 2 tablespoons olive oil and the mushrooms. Cook undisturbed for 5 minutes or until golden. Add 2 tablespoons butter, the shallots, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook 4-5 minutes, until fragrant. Add the balsamic vinegar. Cook another 2-3 minutes, until the mushrooms have caramelized. Spoon half the mushrooms out of the skillet and onto the plate with the chicken. 4. Pour in the wine and broth. Cook 10-15 minutes until reduced slightly, then pour in the cream. Add the chicken to the skillet and simmer for 5-10 minutes or until warmed through and thickened slightly. Spoon the reserved mushrooms over the chicken. 5. Serve the chicken and sauce over mashed potatoes, pasta, or steamed rice. Top with fresh thyme or parsley.
This post was originally published on December 7, 2020
Would you have a suggestion for replacing the cream? As much as I love it, it doesn’t love me except in small amounts.
Hi Linda,
Whole milk will also work nicely for you! I hope you love this dish!
Happy Holidays!
I’ve made this do many times, and we love it every time! Thanks so much, Tieghan! Yet another winner from HBH!
And to make it dairy free I sub coconut cream for the cream, and it tastes great!
Hey Margaret,
Perfect! I’m so glad to hear this recipe always turns out well for you, thanks for making it so often!
Have a great week!
oops… I see it now. Apologies.
No worries:) I hope you love this dish!
Where is the marsala wine in this recipe? It’s listed in the ingredients and title, but I don’t see where you are adding it. Thanks.
Hi Lorie,
The wine is added in step 4:) Please let me know if you have any other questions!
Can this be made ahead for our dinner party and re-warmed the next day? If so, what suggestions would you make for reheating it? Thank you!
Hi Michelle,
Sure, that would be okay for you to do! I would cover with foil and reheat on low in the oven. I hope this helps!
Fantastic flavor & easy!! Winner dinner!
Hey Trudy,
Love to hear this! Thanks a bunch for making this dish and your feedback! Have a great day!
Absolutely delicious! I would like to thicken the sauce just a touch. How do you suggest doing that? Thanks again for such an amazing recipe. Its so good, I’m making it for our Christmas party!
Thanks so much, Michelle! You can add a cornstarch slurry to thicken a bit. Have a great Friday!
Thank you!
Phenomenal!!!! Never did this and loved it tonight. My kids asked for me to make it tomorrow also!
Hey Cari,
Thanks for testing this recipe out, I’m thrilled it was a success for you. Happy November!🍂🍁
I made this dish a couple hours ago and still can’t stop thinking about it and sending it to everyone I know. Best chicken Marsala I’ve ever had and best dish I’ve made in a while! Tieghan, another amazing dish as always. I served it over orzo with green beans on the side. Delish!! It did take me over an hour but well worth it!
Wow thank you sooo much Abby! Love to hear that! xT
The most DELICIOUS dinner I’ve made off HBH!
Hi Jessie,
Wonderful!! Thanks a bunch for making this recipe:) Love to hear it turned out nicely for you!🌺
WOW! So good – felt like we were in a restaurant. Thankful to have stumbled upon this recipe. Thank you!
Hi Carolyn,
Wonderful! So glad this recipe turned out nicely for you, thanks for making it! Have a great Friday! 💐
I almost skipped because I don’t have wine but I did it anyway with just the balsamic, chicken broth and added a little white wine vin and it was SOOOO good. Wow. I have to share this with everyone! Thanks Tieghan, another slay for my meal routine!
Hi Danielle,
Happy Friday!! Thank you so much for trying this recipe and your comment, love to hear it was a winner!!
This was the best chicken Marsala recipe I have ever made, and probably better than any I have had in a restaurant. Loved by everyone.
Hey Lisa,
Happy Friday!! Thanks so much for making this recipe and your comment, love to hear it was a hit! xxT
It’s delicious! The chicken is straight from heaven and tastes sooo good with rise😭❤️❤️❤️
Hey Renata,
Fantastic!! I’m so glad to hear this recipe turned out well for you, thanks a bunch for making it:)
I love this recipe and make it each week. It is the best Marsha recipe that I have ever used! Thanks for it!
Love to hear this, Michele! Thanks a lot for making this recipe and your feedback! Have a wonderful week! xxT