Go Back

Chicken Marsala

Chicken Marsala delivers golden pan-fried chicken cutlets in a deep Marsala wine and mushroom sauce that turns silky and glossy with butter. Fresh thyme and a quick simmer create restaurant-style flavor with tender mushrooms and a rich finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken cutlets
  • 8 boneless skinless chicken breasts Halved horizontally into 8 thin cutlets
  • 1 salt and pepper To taste
  • 1 cup all-purpose flour Dredging flour; use 1/2 cup total
  • 1 tbsp olive oil For pan-frying
  • 2 tbsp butter Divided; 2 tablespoons for the initial sear
Marsala mushroom sauce
  • 8 oz cremini mushrooms Sliced
  • 3 shallots Minced
  • 3 cloves garlic Minced
  • 3 tbsp butter Divided; remaining butter used later for gloss
  • 3.75 oz dry Marsala wine Use 3/4 cup
  • 1 cup chicken broth
  • 1 cup heavy cream Use 1/4 cup; add after wine
  • 1 tbsp fresh thyme leaves Fresh thyme for stirring in at the end
  • 1 fresh parsley For garnish

Equipment

  • 1 cast iron skillet

Method
 

Dredge and sear the chicken
  1. Season the chicken cutlets with salt and pepper. Lay them out so each cutlet is evenly coated before dredging.
  2. Dredge each cutlet in all-purpose flour, shaking off excess. You want a thin, dry coating that browns instead of clumps.
  3. Heat a cast iron skillet over medium-high heat with olive oil and 2 tablespoons butter until shimmering. Add the cutlets and cook 3-4 minutes per side until golden, then remove to a plate.
Cook the mushrooms and build the sauce
  1. Add cremini mushrooms and shallots to the same skillet and cook 5-6 minutes until golden. Stir occasionally so the mushrooms brown rather than steam.
  2. Add minced garlic and cook for 1 minute. Stop when fragrant to avoid burning.
  3. Pour in dry Marsala wine and let it bubble for 2-3 minutes. Scrape the browned bits from the pan as the liquid reduces.
  4. Add chicken broth and heavy cream, then simmer for 5 minutes. The sauce should thicken slightly and taste fully infused.
  5. Turn off the heat and swirl in the remaining 2 tablespoons cold butter until the sauce is glossy. Stir in fresh thyme leaves for a fragrant finish.
Finish and serve
  1. Return the chicken cutlets to the pan and spoon the sauce over them. Let them warm in the sauce just until coated and hot.
  2. Garnish with fresh parsley and serve immediately. Spoon sauce from the pan so every bite gets mushrooms and gloss.

Notes

For the glossiest sauce, swirl in the last butter off-heat so it emulsifies smoothly instead of breaking. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over low heat with a splash of broth. Freezing is not recommended because the cream may separate after thawing. If you want a lighter version, use half-and-half instead of heavy cream for a similar flavor with a less rich finish.