This creamy chicken marsala is my all-time favorite creamy chicken recipe. A slightly less traditional version of classic chicken marsala, this incredible recipe is just as good – if not better! Thanks to the addition of heavy cream. Rich, comforting, and filling, this feel-good recipe is the perfect choice for busy weeknights and fancy enough for weekend dinner guests. Devoured by both kids and adults, the end result will be empty plates and unlikely leftovers.
Season the chicken on both sides liberally with salt and pepper, then set aside. Whisk together ½ cup of the flour, salt, pepper, and garlic powder together in a shallow bowl until combined, and dredge the seasoned chicken breasts in the flour on both sides until well coated.
In a large skillet, heat the olive oil over medium heat until it shimmers, then add the coated chicken breasts and fry on each side for 3 minutes or until golden brown, then set them aside on a plate.
To the same skillet, add the butter and melt then add the minced garlic and cook until fragrant. Whisk in the remaining flour and sauté until golden brown, stirring constantly to prevent burning. Add the wine and chicken broth and reduce over medium heat until the broth begins to change color and reduce.
Add the mushrooms and cook over medium heat until the mixture turns a deep brown color. Add the heavy cream and simmer gently for 5 minutes. Return the chicken back to the pan.
Turn off the heat and season with any additional salt and black pepper to taste. Garnish with chopped parsley, if desired.