Chicken Marsala
An Italian-American restaurant classic featuring golden pan-seared chicken cutlets smothered in a savory, rich Marsala wine and mushroom sauce. Perfectly balanced with garlic, herbs, and a touch of butter, this elegant dish comes together in just 30 minutes.
Servings: 4
Calories: 380kcal
Ingredients
🍖Chicken:
1.5 lbs (680g) boneless, skinless chicken breasts (sliced horizontally into 4 thin cutlets)
1/4 cup all-purpose flour (for dredging)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp garlic powder
2 tbsp olive oil
1 tbsp unsalted butter
🍖Marsala Mushroom Sauce:
8 oz (225g) cremini or button mushrooms, sliced
2 tbsp unsalted butter
2 cloves garlic, minced
3/4 cup dry Marsala wine
3/4 cup low-sodium chicken broth
1/2 cup heavy cream (optional, for a creamier sauce)
2 tbsp fresh Italian parsley, chopped (for garnish)
Instructions
🟢Prep & Dredge Chicken:
Pat the chicken cutlets dry with paper towels. In a shallow dish, whisk together the flour, salt, black pepper, and garlic powder. Lightly coat each chicken cutlet in the flour mixture, shaking off any excess.
🟢Sear the Chicken:
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cutlets in a single layer and cook for 4–5 minutes per side until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Transfer the chicken to a plate and set aside.
🟢Sauté the Mushrooms:
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for 3–5 minutes until browned and tender. Stir in the minced garlic and cook for 30 seconds until fragrant.
🟢Deglaze & Simmer Sauce:
Pour in the dry Marsala wine and chicken broth, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Bring to a simmer and let cook for 5–7 minutes until the liquid reduces by half. Stir in the heavy cream (if using) and simmer for another 1–2 minutes until the sauce slightly thickens.
🟢Combine & Serve:
Return the seared chicken cutlets and any accumulated juices back into the skillet. Spoon the mushroom sauce over the chicken and simmer for 1 minute until heated through. Garnish with fresh chopped parsley and serve warm over pasta, mashed potatoes, or steamed green beans.
Notes
- Alcohol-Free Option: Replace Marsala wine with 3/4 cup beef or chicken broth mixed with 1 tablespoon of white grape juice and 1 teaspoon of balsamic vinegar.
- Flour Alternative: Use cornstarch or almond flour for a gluten-free dredge.
- Mushroom Variety: Swap cremini mushrooms for shiitake, portobello, or wild mushroom mix for deeper earthy flavors.
