Danielle’s Creamy Chicken with Marsala and Mushrooms

Name: Danielle’s Creamy Chicken with Marsala and Mushrooms
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 tbsp Butter; 6 oz Button Mushrooms; 4 whole Chicken Breast; 10.75 oz Cream of Chicken Soup; 10.75 oz Cream of Mushroom Soup; 0.5 tsp Fresh Rosemary; 0.25 tsp Fresh Thyme; 0.75 cup Heavy Cream; 12 oz Linguine; 0.75 cup Marsala Wine; 1 dash Salt & Pepper

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Comfort-Food

Danielle’s Creamy Chicken with Marsala and Mushrooms pairs tender sautéed chicken with a velvety blend of cream of chicken and mushroom soups, enriched by Marsala wine and herbs. The sauce clings to linguine, delivering a rich, earthy depth from mushrooms and a gentle sweetness from the wine. Serve for a cozy weeknight dinner or a relaxed weekend meal when you want comfort with a touch of elegance.

Prep15 mins
Cook1 hr 15 mins
Serves4
DifficultyMedium

1

Melt 6 tablespoons butter in a large skillet over medium-high heat. Season the chicken with salt and black pepper; add it to the skillet. Cook until halfway done and golden brown on both sides, 4 to 7 minutes per side. Transfer the chicken to a 9x13-inch baking dish. Keep the drippings in the skillet; set aside.
2

Melt the remaining 2 tablespoons butter in a separate skillet over medium-high heat. Add the mushrooms; cook, stirring, until sautéed. Stir in 1/4 cup Marsala; reduce over low heat for 5 minutes. Set the mushrooms aside and keep warm.
3

Preheat the oven to 375 degrees F (190 degrees C).
4

Stir the cream of chicken soup and cream of mushroom soup into the reserved chicken drippings, mixing well to remove any lumps. Slowly stir in the cream, stirring constantly, then add the remaining 1/2 cup Marsala (adjust the sauce thickness by adding more or less Marsala). Season with rosemary and thyme; simmer over medium heat until bubbly, then stir in the reserved mushroom mixture. Pour the soup mixture over the chicken in the baking dish and cover.
5

Bake in the preheated oven for 30 to 45 minutes.
6

Meanwhile, bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until slightly firm to the bite, 8 to 10 minutes; drain. Serve the chicken breasts and sauce over the linguine.