Italian Creamy Chicken Masala

Italian Chicken Creamy Marsala
A Delicious and Easy-to-Make Chicken Dish,

If you’re looking for a delicious and easy-to-make chicken dish, then you should try Italian Chicken Cream Masala. This dish is a fusion of Italian and Indian flavours that come together to create a mouth-watering experience.

Making the Dish

To make this dish, you’ll need skinless chicken breasts, olive oil, garlic, onion, tomatoes, heavy cream, Italian seasoning, salt, pepper, and coriander leaves. Begin by heating olive oil in a pan over medium heat. Add finely chopped garlic and onion and sauté until they turn golden brown.

Creamy Chicken Marsala

Add chopped tomatoes to the pan and cook for a few minutes until they are soft and mushy. Now, add the chicken breasts to the pan and cook them until they are fully cooked. Once the chicken is cooked, remove it from the pan and set it aside.

Next, add heavy cream to the pan and stir until it is well combined with the tomato mixture. Add Italian seasoning, salt, and pepper according to your taste, and let the sauce simmer for a few minutes until it thickens.

Now, add the cooked chicken to the pan and mix it well with the sauce. Cook for a few more minutes until the chicken is fully coated with the sauce. Finally, garnish the dish with coriander leaves and serve hot with rice or bread.

A Perfect Dish for a Cosy Dinner with Your Loved Ones

The Italian Chicken Cream Masala is a perfect dish for a cozy dinner with your loved ones. The creamy tomato sauce combined with the tender and juicy chicken breasts will leave you craving for more. The best part about this dish is that it is very easy to make and can be prepared in just under 30 minutes.

Creamy Chicken Marsala fro Italy

In conclusion, if you’re looking for a delicious and easy-to-make chicken dish, then you should definitely try Italian Chicken Cream Masala. With its unique blend of Italian and Indian flavors, this dish is sure to become a crowd-pleaser.

How to Make the Chicken Masala

1/2 cup all-purpose flour (plain flour)

1 teaspoon kosher salt

1 teaspoon garlic powder

1/2 teaspoon black cracked pepper

2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets*

2 tablespoons olive oil, divided

4 tablespoons unsalted butter, divided

Marsala Sauce:

1 tablespoon unsalted butter as needed

8 ounces (250g) brown or Cremini mushrooms, sliced

4-5 cloves garlic, minced

3/4 cup dry Marsala wine

1 1/4 cup low-sodium chicken broth (or stock)

3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)**

2 tablespoons fresh chopped parsley

  1. Mix the flour, salt, garlic powder, and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
  2. Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm.
  3. Repeat the same with the remaining 2 chicken breasts.
  4. In the same pan with the remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
  5. Add the garlic and cook until fragrant, about 1 minute.
  6. Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
  7. Pour in the cream and return the chicken into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
  8. Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

*For pounding chicken breasts method:

You will need 4 chicken breasts (skinless and boneless). Place one chicken breast in between sheets of plastic wrap (or in a ziplock bag) and use a flat side of a meat mallet or rolling pin to pound and flatten to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with the remaining breasts.

Continue on from Step 2.

**If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle.


Store leftovers in an airtight container in the refrigerator for up to 4 days.


Calories: 503kcal | Carbohydrates: 21g | Protein: 27g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 134mg | Sodium: 753mg | Potassium: 773mg | Fiber: 1g | Sugar: 4g | Vitamin A: 870IU | Vitamin C: 6.1mg | Calcium: 39mg | Iron: 1.9mg

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