Chicken Marsala
Tender chicken cutlets, browned mushrooms, and a glossy Marsala wine sauce make this Italian-American classic feel special without being fussy. It cooks in one skillet and is ready in about 50 minutes.
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- Medium
Prep 20mCook 30mItalian-AmericanMain Course
Chicken Marsala is the kind of dinner that looks restaurant-ready but uses simple stovetop steps. Thin chicken cutlets cook quickly, then the browned bits in the pan help build a rich mushroom and wine sauce.
Marsala is a fortified wine from Sicily. For this dish, use dry Marsala, not sweet, so the sauce tastes savory and balanced. A small splash of cream rounds out the pan sauce without making it heavy.
Serve it with pasta, mashed potatoes, rice, or crusty bread to catch the sauce. A green salad or steamed broccolini on the side keeps the plate fresh.
01What you'll need
Ingredients
13 items · 4 servings
- 1 1/4 pounds boneless, skinless chicken breast cutlets, about 4 cutlets
- 1/3 cup all-purpose flour
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 8 ounces cremini mushrooms, sliced
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 3/4 cup dry Marsala wine
- 3/4 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
02How to make it
Step-by-step
Season the flour
In a shallow dish, stir together the flour, salt, and black pepper. Pat the chicken dry with paper towels. Dry chicken browns better and splatters less in the skillet.
Dredge the chicken
Coat each chicken cutlet lightly in the seasoned flour. Dredge means to cover food in a thin coating of flour. Shake off extra flour so it does not burn in the pan.
Brown the cutlets
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for 3 to 4 minutes per side, until golden and just cooked through. Transfer the chicken to a plate.
Cook the mushrooms
Add the remaining 1 tablespoon butter to the skillet. Add the sliced mushrooms and spread them out. Cook for 6 to 8 minutes, stirring now and then, until they release their liquid and turn browned at the edges.
Soften the aromatics
Add the shallot and cook for 2 minutes, stirring often. Add the garlic and cook for 30 seconds, just until fragrant. Do not let the garlic brown too much, or it can taste bitter.
Reduce the Marsala
Pour in the Marsala wine. Use a wooden spoon to scrape up the browned bits stuck to the bottom of the pan. Simmer for 4 to 5 minutes, until the wine is reduced by about half and the sharp alcohol smell has softened.
Build the sauce
Stir in the chicken broth and bring the sauce back to a simmer. Cook for 4 to 6 minutes, until slightly thickened. Stir in the heavy cream and simmer for 1 minute more.
Return the chicken
Place the chicken and any juices from the plate back into the skillet. Spoon sauce over the cutlets and simmer gently for 2 to 3 minutes, until hot. The thickest part of the chicken should reach 165°F on an instant-read thermometer.
Finish and serve
Taste the sauce and adjust seasoning if needed. Sprinkle with parsley and serve hot, with extra mushrooms and sauce spooned over each cutlet.
03From our kitchen
Cook's tips
- Make-ahead: You can slice the mushrooms, mince the garlic, and chop the shallot up to 1 day ahead. Store them covered in the refrigerator. For the best texture, cook the chicken fresh.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth or water to loosen the sauce.
- Freezing: Chicken Marsala can be frozen, but the cream sauce may separate a little when thawed. For better results, freeze before adding cream, then add the cream while reheating.
- Marsala swap: Dry Marsala gives the most classic flavor. If you cannot use wine, replace it with more low-sodium chicken broth plus 1 tablespoon balsamic vinegar. The flavor will be different but still savory.
- Mushroom options: Cremini mushrooms add a deep, earthy flavor. White button mushrooms also work. Slice them evenly so they cook at the same speed.
- If the sauce is too thin: Simmer it for a few extra minutes before returning the chicken to the pan. If it is too thick, add broth 1 tablespoon at a time.
Cook's note
Use dry Marsala wine for this recipe. Sweet Marsala can make the sauce taste dessert-like, especially once it reduces in the skillet.
04Frequently asked
Questions & answers
Can I use regular chicken breasts instead of cutlets?
Yes. Slice each chicken breast horizontally into thinner pieces, or pound them to about 1/2 inch thick. Even thickness helps the chicken cook quickly without drying out.
What should I serve with chicken Marsala?
It is great with buttered noodles, mashed potatoes, rice, polenta, or roasted potatoes. Add a green vegetable or simple salad to balance the rich sauce.
Can I make chicken Marsala without cream?
Yes. Leave out the cream for a lighter, more traditional-style sauce. Simmer the broth a little longer so the sauce reduces and lightly coats the chicken.
Why did my mushrooms turn watery?
Mushrooms release liquid as they cook. Keep cooking them until that liquid evaporates and the mushrooms brown. A crowded pan can slow this down, so use a large skillet.
Is Marsala cooking wine okay to use?
Bottled cooking wine is usually salty and flat-tasting. A drinkable dry Marsala from the wine aisle will give the sauce a cleaner, richer flavor.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat22 g
- 28%
- Saturated Fat8.9 g
- 45%
- Cholesterol136 mg
- 45%
- Sodium764 mg
- 33%
- Total Carbohydrate14 g
- 5%
- Dietary Fiber1.1 g
- 4%
- Total Sugars3 g
- Protein35 g
- 70%
- Vitamin D0.3 mcg
- 2%
- Calcium37 mg
- 3%
- Iron1.8 mg
- 10%
- Potassium856 mg
- 18%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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