Chicken Marsala – A Restaurant-Worthy Dish in 45 Minutes!
Golden, pan-fried chicken cutlets swimming in a lusciously rich Marsala wine sauce with mushrooms… Sounds fancy, right? But guess what? You can make this at home in under an hour!
Chicken Marsala is one of those dishes that tastes like a chef made it, but it’s surprisingly simple. A quick pan-sear, a splash of wine, a touch of cream, and BOOM—you’ve got an elevated Italian-American classic that’ll make you feel like you’re dining at a top-tier trattoria.
And the best part? One pan, minimal prep, and easy-to-find ingredients (no hunting down anything exotic!). This dish is perfect for date nights, family dinners, or when you just want to impress yourself with your kitchen skills. Serve it up with some creamy mashed potatoes or garlic butter green beans, and you’re in for a meal that’ll have everyone asking for seconds.
Let’s get cooking!
Chicken Marsala Recipe
Ingredients
- 1½ lbs boneless, skinless chicken breasts, pounded to ¼-inch thickness (or use chicken tenderloins)
- 3 tbsp all-purpose flour
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 8 oz pre-sliced bella or button mushrooms
- 3 tbsp finely chopped shallots (about 1 medium shallot)
- 2 cloves garlic, minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 tsp chopped fresh thyme
- 2 tbsp chopped fresh Italian parsley (optional, for garnish)
Instructions
- In a ziplock bag, combine flour, ¾ tsp salt, and ¼ tsp black pepper. Add chicken, seal the bag, and shake to coat evenly. Set aside.
- Heat olive oil and 2 tbsp of butter in a large skillet over medium-high heat. If using a stainless steel pan, you'll get the best browning, but nonstick works too.
- Shake off any excess flour and place the chicken in the pan. Cook for about 5-6 minutes, turning once, until golden and just cooked through. Transfer to a plate and set aside.
- Melt the remaining tablespoon of butter in the same pan. Add mushrooms and cook, stirring frequently, for about 3-4 minutes until they begin to brown.
- Stir in shallots, garlic, and ¼ tsp salt. Cook for another 1-2 minutes.
- Pour in chicken broth, Marsala wine, heavy cream, thyme, ¼ tsp salt, and ⅛ tsp black pepper. Scrape up any browned bits from the bottom of the pan using a wooden spoon.
- Bring the mixture to a boil, then reduce heat to medium and simmer uncovered for 10-15 minutes, allowing the sauce to reduce by about half and thicken slightly. The sauce will remain thin until the final minutes of cooking.
- Return the chicken (along with any juices from the plate) to the pan. Reduce heat to low and let it simmer for 2-3 minutes until warmed through and the sauce thickens a bit more.
- Garnish with fresh parsley, if desired, and serve immediately.
Notes
Pair this dish with French green beans with shallots or parmesan smashed potatoes for a complete meal.
Nutrition
