This recipe was a hit with everyone, including our 14 month old! This dish isn’t your typical chicken marsala! Usually it is served with wide noodles or other varieties of pasta, but this is a creamier variation that switches it up by using rice. For a more traditional chicken marsala recipe, click here for Once Upon a Chef’s 5 star recipe!
Veggies and Chicken
You start off by making rice according to the package directions, but instead of water, you’re going to use chicken broth for added flavor. Then, in another saucepan, you’ll begin melting your butter and sauteing your mushrooms. You want to ensure that the pan isn’t over crowded so that the mushrooms can brown. You then add in your onions and saute those as well.
After all of the veggies are softened, you’re going to add in your cubed chicken. In traditional chicken marsala, you typically butterfly and pound the chicken thin, so this is another change. You’ll season the cubed chicken and add garlic from here and allow the chicken to brown.
The Marsala Sauce
Now for starting the sauce, I was a dork and forgot to snap pictures. Essentially, you’re going to create a roux using flour to form the cream sauce. You’re going to do it right in the same pan as the chicken and veggies. You add some flour, let it brown a bit, and then you’ll add your liquids, starting with wine and then the cream, whisking frequently until it thickens up.
After your sauce is nice and thick, you’ll add your freshly chopped parsley, salt, pepper, and parmesan. Give it a good stir and adjust the seasonings accordingly. By this point, your rice should be done. After I fluff it, I like to add a tablespoon of butter so that it’s nice and light. Serve the sauce on top of your rice and away you go!
Creamy Marsala Chicken Over Rice
Ingredients
- 1 cup long grain rice
- 1 1/2 cup low sodium chicken broth
- 3 tbsp butter, divided
- 8 oz baby bella mushrooms, sliced
- 1/2 small yellow onion, diced
- 1 tbsp olive oil
- 2 medium large chicken breasts, cubed
- 5 cloves garlic, minced
- 1 1/2 tsp garlic salt, divided
- 1 1/2 tsp pepper, divided
- 1 tbsp italian seasoning, divided
- 2 tbsp flour
- 1 cup marsala wine or dry white wine
- 1 cup heavy cream
- 2 tbsp parsley, divided
- 1 cup parmesan cheese, divided
Instructions
- Cook rice according to package instructions using chicken broth instead of water. (Most long grain rice will use 1 1/2 cups of broth, but check your rice’s package instructions in case you need more or less)
- While rice is cooking, melt 2 tbsp butter in a large saucepan over medium high heat.
- Add your mushrooms to the pan ensuring that they fully cover the bottom of the pan with little overlap. Do not stir for 3 minutes to allow mushrooms to brown.
- Stir mushrooms and add onion and olive oil to the pan. Cook for another three minutes.
- Add chicken, garlic, 1/2 tsp garlic salt, 1/2 tsp pepper, and 1/2 tbsp Italian seasoning, stirring well to combine with mushrooms and onions. Cook until chicken is browned, approximately 5 minutes.
- Add flour and stir to coat all ingredients. Let the roux cook for 1-2 minutes without stirring.
- Add the marsala wine, scraping the bottom of the pan for any browned bits and stirring occasionally until the sauce becomes thick, approximately 2-3 minutes.
- Add the cream and reduce heat to medium low, simmering and stirring frequently to avoid burning the cream for 5 minutes.
- Add 1/2 of the parsley, 1/2 of the parmesan, and the remaining salt, pepper, Italian seasoning. Stir the sauce well to evenly distribute all of the cheese and seasonings.
- Fluff rice and mix in remaining butter.
- Serve chicken and mushroom mixture on top of the rice, garnishing with remaining parsley and parmesan.
There you have it! Let me know what you think in the comments below. Feel free to check out any of my other recipes located under my recipes page.