Go Back

Chicken Marsala

Chicken Marsala features golden pan-fried chicken cutlets topped with a silky Marsala wine and mushroom sauce. This Italian-American skillet method uses butter and cream for a glossy, restaurant-style finish with fresh thyme.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marsala
  • 8 boneless skinless chicken breasts Halved horizontally into 8 thin cutlets.
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 1 cup all-purpose flour Dredging, measured as 1/2 cup.
  • 3 tbsp olive oil
  • 4 tbsp butter Divided, with 2 tbsp for frying and 2 tbsp cold for finishing.
  • 8 oz cremini mushrooms Sliced.
  • 3 shallots Minced.
  • 3 garlic Minced.
  • 0.75 cup dry Marsala wine
  • 1 cup chicken broth
  • 0.25 cup heavy cream
  • 1 tbsp fresh thyme leaves
  • 1 fresh parsley For garnish.

Equipment

  • 1 Cast iron skillet

Method
 

Prep and dredge
  1. Season the chicken cutlets with salt and pepper to taste.
  2. Dredge the cutlets in all-purpose flour, shaking off excess so they cook up golden.
Pan-fry the chicken
  1. Heat olive oil and 2 tablespoons butter in a cast iron skillet over medium-high heat.
  2. Pan-fry the cutlets for 3-4 minutes per side until golden, then remove to a plate.
Cook the mushrooms and build the sauce
  1. Add mushrooms and shallots to the same pan and cook 5-6 minutes until golden.
  2. Add garlic and cook for 1 minute, stirring to prevent burning.
  3. Pour in dry Marsala wine and let it bubble for 2-3 minutes to reduce slightly.
  4. Add chicken broth and heavy cream, then simmer for 5 minutes to thicken.
  5. Turn off the heat and swirl in the remaining 2 tablespoons cold butter until the sauce is glossy, then stir in fresh thyme leaves.
Finish and serve
  1. Return the chicken cutlets to the pan and spoon the sauce over the top.
  2. Garnish with fresh parsley and serve hot.

Notes

Pro tip: Use thin cutlets and don’t crowd the pan so they brown instead of steaming. Store leftovers in an airtight container in the fridge for 3-4 days; reheat gently in a skillet with a splash of broth. Freezing is not recommended for best texture, but you can freeze the sauce separately. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less rich).