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Ingredients
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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
Instructions
- 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.
- 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.
- 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.
- 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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