Season both sides of the chicken breasts with salt and pepper.
Lightly dredge each chicken breast in flour, shaking off any excess.
2. Brown the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for about 4–5 minutes per side, or until golden brown and cooked through (the internal temperature should reach 165°F or 74°C).
Remove the chicken from the skillet and set aside on a plate.
3. Cook the Mushrooms:
In the same skillet, add the remaining tablespoon of olive oil and the butter. Once the butter melts, add the sliced mushrooms and cook for about 5–7 minutes, stirring occasionally, until the mushrooms are tender and browned.
Add the minced garlic and cook for another 1–2 minutes until fragrant.
4. Make the Marsala Sauce:
Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan (this adds flavor to the sauce). Bring the wine to a simmer and let it cook for about 3–4 minutes, reducing slightly.
Add the chicken broth and thyme, continuing to simmer for another 5 minutes, or until the sauce is slightly reduced.
5. Finish the Sauce:
Stir in the heavy cream, then return the chicken breasts to the skillet, spooning some of the sauce and mushrooms over the top.
Simmer for 5-7 minutes, allowing the chicken to heat through and the sauce to thicken. Taste the sauce and adjust the seasoning with salt and pepper if needed.
6. Serve:
Garnish with fresh parsley before serving. Serve the creamy chicken Marsala with mashed potatoes, pasta, or a side of vegetables to soak up the rich sauce.
For a bit of extra brightness, add a wedge of lemon for squeezing over the chicken.
