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Chicken Marsala

Chicken Marsala is Italian-American comfort food made with golden pan-fried chicken cutlets and a deep, dark Marsala wine mushroom sauce. You’ll simmer mushrooms, aromatics, and Marsala until silky, then finish with cold butter for a glossy, restaurant-quality sheen.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marsala
  • 1 boneless skinless chicken breasts Halved horizontally into 8 thin cutlets.
  • 0.5 tsp salt Use to taste.
  • 0.5 tsp black pepper Use to taste.
  • 0.5 cup all-purpose flour For dredging.
  • 3 tbsp olive oil For pan-frying.
  • 4 tbsp butter Divided; 2 tbsp for frying and 2 tbsp cold to finish the sauce.
  • 8 oz cremini mushrooms Sliced.
  • 3 shallots Minced.
  • 3 garlic Minced.
  • 0.75 cup dry Marsala wine Measure as dry Marsala.
  • 1 cup chicken broth For the sauce base.
  • 0.25 cup heavy cream For silkiness.
  • 1 tbsp fresh thyme leaves Stir in at the end.
  • 0.25 fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Dredge and season the cutlets
  1. Season the chicken cutlets with salt and pepper to taste, spreading them into an even layer so they cook uniformly.
  2. Dredge the cutlets in all-purpose flour, shaking off excess so the coating browns instead of clumps.
Pan-fry the chicken
  1. Heat olive oil and 2 tablespoons butter in a cast iron skillet over medium-high heat until hot and shimmering.
  2. Pan-fry the cutlets for 3-4 minutes per side until deep golden, then remove to a plate.
Cook the mushrooms and aromatics
  1. In the same pan, cook sliced cremini mushrooms and minced shallots for 5-6 minutes until golden and their moisture cooks off.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant.
Build 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 thicken into a silky sauce.
  3. 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 cutlets to the pan and spoon the sauce over them to coat.
  2. Garnish with fresh parsley and serve hot, with the glossy mushroom Marsala sauce piled on top.

Notes

For the glossiest sauce, use cold butter right at the end so it emulsifies smoothly—then spoon immediately over the chicken. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat. Freezing is not recommended due to cream separation. For a lighter option, use half-and-half instead of heavy cream (sauce will be slightly less rich but still flavorful).