Sautéed Chicken with Creamy Mushroom Marsala Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and topped with a rich, creamy mushroom and Marsala wine sauce. This italian-inspired chicken ready in about 35 minutes blends salt, black pepper, all-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 4 boneless skinless chicken breasts dry and season with 1 tsp salt and 1/2 tsp black pepper. Dredge each breast in 1/4 cup all-purpose flour, shaking off excess.
  2. Step 2: Heat 3 tbsp olive oil and 2 tbsp unsalted butter together in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  3. Step 3: In the same skillet, add 8 oz sliced cremini mushrooms, 2 minced shallots, and 3 minced garlic cloves. Sauté over medium heat for 5 minutes until mushrooms are softened and fragrant.
  4. Step 4: Pour in 3/4 cup Marsala wine, scraping the browned bits from the pan. Simmer for 4-5 minutes until the liquid reduces by half.
  5. Step 5: Stir in 1/2 cup heavy cream and 1 tsp fresh thyme leaves. Cook for 2-3 minutes until the sauce thickens and coats the back of a spoon.
  6. Step 6: Return the chicken breasts to the skillet, spoon sauce over them, and simmer for 2 minutes to reheat. Garnish with 2 tbsp chopped parsley before serving.

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Frequently asked questions

How long does Sautéed Chicken with Creamy Mushroom Marsala Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Chicken with Creamy Mushroom Marsala Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Chicken with Creamy Mushroom Marsala Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken with Creamy Mushroom Marsala Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Chicken with Creamy Mushroom Marsala Sauce?

Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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