• Prep Time 10
  • Cook Time 22
  • Total Time 32 minutes
  • Yield 4 1x
Author Mushroom Council

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  • 2 tablespoons olive oil
  • 2 tablespoons butter, divided
  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces crimini or white button mushrooms, cleaned and sliced
  • 2 cloves garlic, minced
  • 3/4 cup Marsala wine
  • 1 cup heavy cream
  • 1 tablespoon fresh thyme leaves, plus more for garnish


  1. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season chicken breasts generously with salt and pepper on both sides and cook until golden-brown and internal temperature reaches 165°F, about 6 to 7 minutes per side. Remove chicken from skillet. Set aside and keep warm.
  2. Heat remaining butter in same skillet. Add mushrooms and sauté until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds to 1 minute.
  3. Pour in wine and simmer, scraping bottom of pan to release any browned bits. Reduce heat to medium-low and add cream. Simmer gently until slightly thickened, about 5 minutes. Add thyme and season with salt and pepper, to taste.
  4. Return chicken to skillet and top with mushroom Marsala sauce. Allow chicken to fully reheat in sauce, about 3 to 4 minutes. Garnish with additional thyme and serve.


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