A Marsala sauce with no mushrooms but plenty of bacon makes this Creamy Chicken Marsala recipe extra special! Perfect for your next dinner party.
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Why we love this recipe
So let me start by saying I am well aware of the fact that Chicken Marsala is usually made with chicken, Marsala wine and…mushrooms.
But….I just don’t like mushrooms…never have, never will, although I respect your right to love them of course!
So what’s a creamy chicken loving girl to do when she really wants to make a Chicken Marsala recipe with no mushrooms?
Well, she swaps in bacon for the mushrooms, of course. And that means the chicken gets to cook in the bacon drippings (swoon) which then becomes the base for the Marsala wine sauce (double swoon).
And since I was basically throwing the traditional recipe out the window I decided to make things even more decadent and add a little cream to make things even more interesting.
And to top it all off, this easy Chicken Marsala happens in one pan and in 30 minutes. Let’s make it!
Ingredients you need
Ingredient notes and substitutions
- Chicken: You want nice thin boneless chicken breasts…you can either buy them in a thin sliced variety, or you can get out the frustrations of the day by pounding them nice and thin. You’re looking for about a quarter inch thick.
- Marsala Wine: Marsala is an Italian wine with a rich, deep flavor. It comes in both sweet and dry varieties, and the dry is the version usually used for cooking. Some supermarkets carry a “cooking variety” of Marsala which is just fine, otherwise you can find it in your local liquor or wine store.
- Bacon: We like thick-cut bacon for this recipe, but regular sliced bacon will work as well.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Cook some chopped bacon in a skillet until it is done to your liking. Scoop it out and set it aside, leaving the drippings in the pan.
STEP 2: Dredge some thin sliced or pounded chicken breasts in flour.
STEP 3: Heat the bacon drippings over medium high heat and brown those floured chicken breasts until they are golden on both sides, about 5 minutes per side. Take them out and set them aside.
STEP 4: Add a cup of Marsala wine to the skillet and let it simmer for a minute. Pour in some cream and let it all simmer for another couple of minutes.
STEP 5: Put the chicken and bacon back in the pan, turn the chicken over once or twice until it is coated with sauce and reheated, and you are ready to roll.
Recipe FAQs
So many options! You can either buy chicken breasts that are already thin sliced. Or, you can buy the regular thick kind, put it in between 2 pieces of plastic wrap or in a plastic bag and pound it with a meat mallet until it is the right size (about a quarter inch thick)…put a dishtowel under the chicken to protect your counter. Or you can slice those thick chicken breasts horizontally so you have two thin pieces.
Of course you can…add a cup of scrubbed sliced fresh mushrooms to the skillet after you cook the bacon. Cook for about 5 minutes and then scoop them out, and add them back in when you add the chicken and the bacon.
Dry sherry and vermouth are both good substitutes if you don’t have Marsala.
Pop your question in the Comments section below and I will answer pronto!
Want to round out your meal?
I like to serve this with a scattering of parsley and some mashed potatoes on the side, which are perfect for scooping up every last drop of the sauce.
And if you want some veggies on the side, we love these parmesan asparagus. And for dessert, let’s have Irish Trifle!
Other creamy chicken recipes we love
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintCreamy Chicken Marsala
A Marsala sauce with no mushrooms but plenty of bacon makes this Creamy Chicken Marsala recipe extra special! Perfect for your next dinner party.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1/4 pound thick cut bacon, cut into 1/4 inch dice
- 1/2 cup flour seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper
- 4 chicken breast cutlets, pounded to 1/4 inch thickness
- 1 cup Marsala wine
- 1/2 cup heavy cream
- Chopped fresh parsley for garnish (optional)
Instructions
- Put the bacon in a heavy large skillet over medium high heat and cook until slightly crispy, about 5 minutes. Remove with slotted spoon, leaving the drippings in the skillet.
- Dredge the chicken in flour and add to the pan, adding some olive oil if the pan looks dry. Cook until golden on each side and cooked through, about 4 minutes per side. Remove and put on a plate.
- Add Marsala wine to the skillet and cook over medium high heat for one minute, stirring up any cooked on bits from the bottom of the pan. Add cream and simmer for an additional two minutes.
- Return chicken and bacon to the skillet and turn the chicken over a time or two until it is covered in sauce and reheated about a minute.
- Place chicken on plates, pour sauce over and garnish with parsley.
Notes
-
- Chicken: You want nice thin boneless chicken breasts…you can either buy them in a thin sliced variety, or you can get out the frustrations of the day by pounding them nice and thin. You’re looking for about a quarter inch thick.
-
- Marsala Wine: Marsala is an Italian wine with a rich, deep flavor. It comes in both sweet and dry varieties, and the dry is the version usually used for cooking. Some supermarkets carry a “cooking variety” of Marsala which is just fine, otherwise you can find it in your local liquor or wine store.
-
- Bacon: We like thick-cut bacon for this recipe, but regular sliced bacon will work as well.
Jeanie says
What a fabulous suggestion…bacon instead of mushrooms. The love of my life does not – repeat: DOES NOT – like mushrooms in any way or form. This will be a fabulous swap adding great salty “umaminess” to the chicken and sauce. Can’t wait to try this.
Jeanie! I hope you (and your love!) LOVE this bacon-y supper as much as we do. Bacon over mushrooms every time! :)
Kristen says
This came out so rich and just fantastic. The no mushrooms speaks to my soul 😍
My soul and your soul could be friends! :)