Chicken Asparagus Marsala

Elevate your weeknight dinner game with this irresistibly creamy and savory Chicken Asparagus Marsala. Juicy, pan-seared chicken breasts are paired with tender-crisp asparagus and coated in a luscious Marsala wine sauce enriched with garlic, shallots, and a touch of heavy cream. This one-skillet recipe combines restaurant-worthy flavors with the comfort of home cooking, making it perfect for both elegant dinner parties and easy family meals. Ready in just 45 minutes, this dish is packed with fresh, vibrant ingredients and a sauce so delicious you'll want to savor every bite. Serve this dish with buttery mashed potatoes, creamy risotto, or crusty bread to soak up the flavorful sauce, and garnish with a sprinkle of parsley for a stunning finishing touch. Whether you're searching for a quick dinner recipe or a crowd-pleaser to impress your guests, Chicken Asparagus Marsala is sure to become a favorite in your recipe repertoire.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup All-purpose flour
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 pieces Shallots, finely chopped
• 3 pieces Garlic cloves, minced
• 1 pound Asparagus spears, trimmed and cut into 2-inch pieces
• 1 cup Dry Marsala wine
• 1 cup Low-sodium chicken broth
• 1 cup Heavy cream
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Pound the chicken breasts to an even thickness of about 1/2 inch.

Step 2

Season both sides of the chicken breasts with salt and black pepper.

Step 3

Dredge each chicken breast in flour, ensuring it is lightly coated. Shake off the excess flour.

Step 4

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Step 5

Cook the chicken breasts in the skillet for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.

Step 6

Add the remaining olive oil and butter to the skillet. Reduce heat to medium.

Step 7

Sauté the shallots in the skillet until translucent, about 2 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant.

Step 8

Add the asparagus to the skillet. Cook for 3-4 minutes, stirring occasionally, until slightly tender and bright green.

Step 9

Pour the Marsala wine into the skillet, scraping the bottom of the pan to deglaze it and dissolve any flavorful browned bits.

Step 10

Add the chicken broth to the skillet and bring to a gentle simmer. Let it reduce slightly, about 5 minutes.

Step 11

Stir in the heavy cream and simmer for another 2-3 minutes until the sauce thickens slightly.

Step 12

Return the chicken to the skillet, spooning sauce over each piece to coat. Simmer for 2 more minutes to warm the chicken through.

Step 13

Sprinkle fresh parsley over the dish and serve immediately.

Nutrition Facts

Serving size	(2128.6g)

Amount per serving	% Daily Value*
Calories	3369.3

Total Fat 159.8g	0%
Saturated Fat 73.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 893.6mg	0%
Sodium 3065.7mg	0%
Total Carbohydrate 157.7g	0%
Dietary Fiber 15.8g	0%
Total Sugars 33.8g
Protein 242.9g	0%

Vitamin D 7.0IU	0%
Calcium 291.8mg	0%
Iron 24.7mg	0%
Potassium 3406.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 32.0%

Carbs: 20.7%