Creamy Peppercorn Chicken Marsala (With Easy Steps)
Deliciously Creamy Peppercorn Chicken Marsala made with fresh farm market ingredients! This easy, family-friendly recipe is rich, flavorful, and perfect for busy weeknights. Fresh peppercorns bring a bold yummy twist to the classic dish, making it a meal your whole family will love.
Ingredients
- 4 boneless, skinless chicken breasts , pounded thin
- ½ cup all-purpose flour , for dredging
- salt and pepper, to taste, for the dredge
- 2 tbsp olive oil
- 2 tbsp unsalted butter , divided
- 8 oz button, cremini, baby bell or shiitake mushrooms , sliced
- 3-4 garlic cloves, minced
- ¾ cup Marsala wine
- 1 cup chicken stock
- ¾ cup cream
- 2 tbsp fresh peppercorns in brine, drained
- 1 tsp fresh or dried thyme leaves
- salt and pepper , to taste
- fresh parsley, chopped, for garnish
Instructions
- Prepare the chicken: Season with salt and pepper, dredge lightly in flour.
- Sear: Heat olive oil and 1 tablespoon butter in a skillet. Cook chicken until golden, about 4–5 minutes per side. Remove and set aside.
- Sauté mushrooms: Add remaining butter, cook mushrooms until browned. Stir in garlic and thyme.
- Deglaze: Pour in Marsala wine, scraping up browned bits. Simmer 2–3 minutes.
- Make the sauce: Stir in chicken stock, cream, and fresh peppercorns. Simmer until thickened.
- Finish: Return chicken to skillet, spoon sauce over, and simmer until cooked through.
- Serve: Garnish with parsley and serve over pasta, mashed potatoes, or rice.
Equipment
Nutrition
Calories: 569kcalCarbohydrates: 27gProtein: 30gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 140mgSodium: 392mgPotassium: 768mgFiber: 2gSugar: 7gVitamin A: 891IUVitamin C: 3mgCalcium: 52mgIron: 2mg