creamy chicken marsala

Creamy Chicken Marsala

Written by Published on in Lunch and Dinner, recipes

This Chicken Marsala was made in the Magnifique Claypot Multicooker, a healthier cookware option designed without harsh nonstick coatings or toxic chemicals. The clay and stainless steel construction provides even, gentle heat so sauces simmer smoothly, flavors develop better and nothing scorches or sticks easily. Being able to sauté, deglaze and finish everything in one pot keeps nutrients intact and cuts down on dishes, which is always a win. If you’re trying to cook more real food with less chemical exposure, this is the kind of cookware that actually supports that goal.

If you’re interested in trying one for yourself, head to Magnifique’s website and use code ALISSA10 to save 10%.

creamy chicken marsala
Alissa

Creamy Chicken Marsala

Classic comfort food with a rich Marsala sauce, tender chicken and served with creamy mashed potatoes or your favorite pasta. This version keeps it balanced by pairing protein with real carbs and fat for blood sugar stability and satiety. Cozy, filling and still very doable for a weeknight.
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Prep Time 15 minutes
Cook Time 30 minutes
45 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter divided
  • 8 oz mushrooms sliced
  • 4 cloves garlic minced
  • 3/4 cup Marsala cooking wine
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tsp fresh thyme or 1 tsp dried
  • Fresh parsley for garnish

Equipment

  • 1 Magnifique Claypot Multicooker (This can also be done in a saute pan)

Method
 

Sear the chicken
  1. Set the Magnifique Claypot to Sauté/High. Add olive oil and 1 tablespoon butter.
  2. Season chicken with salt and pepper, lightly dredge in flour.
  3. Sear 3 to 4 minutes per side until golden. Remove chicken and set aside.
Cook the mushrooms
  1. Add remaining butter and mushrooms to the pot.
  2. Sauté 4 to 5 minutes until golden and softened.
Build flavor
  1. Add garlic and thyme. Cook 30 seconds until fragrant.
  2. Pour in Marsala wine, scraping up browned bits. Simmer 3 to 4 minutes until reduced by about half.
Create the sauce
  1. Add chicken broth and simmer 2 minutes.
  2. Reduce heat to Sauté/Low. Stir in cream and Parmesan. Simmer 3 to 4 minutes until thickened.
Finish the chicken
  1. Return chicken to the pot, nestling it into the sauce.
  2. Cover and cook 8 to 10 minutes, until chicken reaches 165°F.
Rest and serve
  1. Turn off heat and let rest 2 minutes.
  2. Garnish with a sprinkle of parmesan, parsley and serve warm. Serve over mashed potatoes or pasta.

Notes

  • Don’t rush the wine reduction. This removes harsh alcohol flavor
  • Keep heat low once cream is added to prevent curdling
  • Pound thicker chicken breasts slightly for even cooking or use thinkly sliced
  • Use freshly grated Parmesan for smoother sauce texture

Macros (Approximate, Chicken Marsala Only)

Per serving:

  • Calories: 520

  • Protein: 40 g

  • Fat: 36 g

  • Carbohydrates: 10–12g

Gut Health Notes

  • Mushrooms contain beta-glucans that support immune and gut health
  • Garlic supports beneficial gut bacteria
  • Cooking wine reduces alcohol during simmering while keeping flavor
  • Keeping heat low protects dairy proteins, making the sauce easier to digest

If you want this more gut-friendly, you can:

  • Swap heavy cream for half-and-half or lactose-free cream
  • Use gluten-free flour for dredging

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