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Chicken Marsala Recipe

Easy Chicken Marsala

This classic chicken marsala recipe features golden pan-fried chicken cutlets and mushrooms in a rich, creamy marsala wine sauce. An Italian-American favorite that's restaurant-quality yet easy to make at home in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1½ pounds boneless skinless chicken breasts pounded to ¼-inch thickness
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon salt plus additional for seasoning
  • ¼ teaspoon freshly ground black pepper plus additional for seasoning
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter divided
Sauce
  • 8 oz bella or button mushrooms pre-sliced
  • 3 tablespoons shallots finely chopped, from 1 medium shallot
  • 2 cloves garlic minced
  • ⅔ cup chicken broth
  • ⅔ cup dry marsala wine
  • ⅔ cup heavy cream
  • 2 teaspoons fresh thyme chopped
  • 2 tablespoons fresh Italian parsley chopped, for serving (optional)

Equipment

  • Large skillet
  • Meat Mallet
  • Ziplock Bag
  • Wooden spoon

Method
 

  1. Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
  2. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Use a stainless steel pan for the best browning. Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
  3. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.
  4. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more until fragrant.
  5. Add the broth, marsala wine, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper. Use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium.
  6. Gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes. You're going for a thin cream sauce; it won't start to thicken until the very end of the cooking time.
  7. Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes.
  8. Sprinkle with parsley, if using, and serve immediately over pasta, rice, or with your favorite side dish.

Notes

Chicken Preparation: If your chicken breasts are large (about ¾ lb. each), it's best to first cut them horizontally to form four flat fillets, then pound them to an even ¼-inch thickness. This ensures even cooking and prevents oversized portions.
Wine Selection: Use dry marsala wine for the best flavor. Sweet marsala can be used but will create a different taste profile. The wine will keep in a cool, dry place for months after opening.
Pan Choice: A stainless steel pan provides the best browning and fond development. Non-stick pans will work but won't give the same golden color or flavorful brown bits.
Storage: Leftovers can be refrigerated for up to 3 days. Reheat gently over low heat, adding a splash of broth if the sauce seems too thick.