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Creamy Marsala Chicken Over Rice

A creamy variation of chicken marsala switched up and served over rice.
Keyword: broth, Chicken, cream, garlic, marsala, mushroom, onion, Rice, wine

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.