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Chicken Marsala

Chicken Marsala recipe with golden pan-fried chicken cutlets and a silky Marsala wine mushroom sauce. Cook mushrooms and shallots in the same pan, then simmer with Marsala and finish with cold butter for a glossy, restaurant-style sheen.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marsala
  • 4 boneless skinless chicken breasts Halve horizontally into 8 thin cutlets.
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 0.5 cup all-purpose flour For dredging.
  • 3 tbsp olive oil For pan-frying.
  • 2 tbsp butter Divided; use 2 tbsp for frying.
  • 4 oz cremini mushrooms Sliced.
  • 3 shallots Minced.
  • 3 clove garlic Minced.
  • 0.75 cup dry Marsala wine Marsala wine.
  • 1 cup chicken broth Chicken broth.
  • 0.25 cup heavy cream For the sauce.
  • 1 tbsp fresh thyme leaves Fresh thyme.
  • 1 fresh parsley For garnish.
  • 2 tbsp butter Remaining 2 tbsp; use cold to finish sauce.

Equipment

  • 1 cast iron skillet

Method
 

Prep and dredge
  1. Season the chicken cutlets with salt and black pepper, then dredge them in all-purpose flour and shake off the excess so the cutlets look lightly coated.
Pan-fry the cutlets
  1. Heat olive oil and 2 tbsp butter in a cast iron skillet over medium-high heat until shimmering, then pan-fry the cutlets for 3-4 minutes per side until golden; remove to a plate.
Cook the mushrooms and build flavor
  1. In the same pan, add the cremini mushrooms and shallots and cook for 5-6 minutes until golden.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
Simmer the Marsala sauce
  1. Pour in the dry Marsala wine and let it bubble for 2-3 minutes to reduce slightly.
  2. Add chicken broth and heavy cream, then simmer for 5 minutes to create a smooth, lightly thickened sauce.
Finish and serve
  1. Swirl in the remaining 2 tbsp cold butter until the sauce is glossy, then stir in the fresh thyme leaves.
  2. Return the cutlets to the pan and spoon the sauce over them, then garnish with fresh parsley before serving.

Notes

Pro tip: When you swirl in the remaining 2 tbsp cold butter, keep the heat gentle so the sauce turns glossy instead of breaking. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over low heat with a splash of broth. Freezing is not recommended because the cream sauce may separate after thawing. For a lighter option, use half-and-half instead of heavy cream and keep the butter finish for gloss.