Go Back

Chicken Marsala

Chicken Marsala is golden pan-fried chicken cutlets simmered in a deep, dark Marsala wine and mushroom sauce. The silky sauce gets a glossy, restaurant-style finish from fresh thyme and butter swirl.
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: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marsala
  • 8 boneless skinless chicken breasts Halve horizontally into 8 thin cutlets.
  • 0.5 tsp salt To taste (season cutlets).
  • 0.25 tsp black pepper To taste (season cutlets).
  • 0.5 cup all-purpose flour For dredging; shake off excess.
  • 3 tbsp olive oil For pan-frying.
  • 4 tbsp butter Divided; 2 tbsp for frying and 2 tbsp cold for glossing sauce.
  • 8 oz cremini mushrooms Sliced.
  • 3 shallots Minced.
  • 3 cloves garlic Minced.
  • 0.75 cup dry Marsala wine De-glaze and build sauce flavor.
  • 1 cup chicken broth Added after Marsala to simmer.
  • 0.25 cup heavy cream For a silky sauce texture.
  • 1 tbsp fresh thyme leaves Stir in for aroma and flavor.
  • fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Prep and dredge
  1. Season the chicken cutlets with salt and pepper to taste, coating both sides evenly.
  2. Dredge each cutlet in all-purpose flour and shake off excess so the surface is lightly coated.
Pan-fry the chicken
  1. Heat olive oil and 2 tablespoons butter in a skillet over medium-high heat until shimmering.
  2. Cook the cutlets for 3-4 minutes per side, until golden, then transfer them to a plate.
Cook the mushrooms and build the sauce
  1. Cook mushrooms and minced shallots in the same pan for 5-6 minutes, stirring occasionally, until golden.
  2. Add the minced garlic and cook for 1 minute, just until fragrant.
  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 the sauce.
Finish and serve
  1. Swirl in the remaining 2 tablespoons cold butter until the sauce looks glossy, then stir in fresh thyme leaves.
  2. Return the cutlets to the pan and spoon the sauce over the top, then garnish with fresh parsley.

Notes

Pro tip: keep the last 2 tablespoons of butter cold when you swirl it in so the Marsala sauce turns glossy instead of greasy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet or microwave until warm. Freezing is not recommended because cream-based sauce texture can break. For a lighter version, use half-and-half instead of heavy cream.