Chicken Marsala
Chicken Marsala brings golden chicken cutlets and browned mushrooms together in a skillet sauce made with dry Marsala wine. This creamy version has a glossy tan sauce that pools around the cutlets without hiding their seared surfaces.
Brown the chicken in batches, then let the mushrooms cook past their watery stage before adding the wine. Reducing the Marsala and stock before stirring in cream keeps the sauce from tasting diluted. The chicken returns only long enough to finish cooking.
Prep: 15 minutes | Cook: 25–30 minutes | Total: 40–45 minutes | Servings: 4, about 6 cutlets
Ingredients for Chicken Marsala
- 1 1/2 pounds boneless skinless chicken breasts (680g), about 3 breasts
- 1 teaspoon kosher salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper, divided
- 1/3 cup all-purpose flour (40g), for dredging
- 2 tablespoons olive oil, plus more if needed for searing
- 2 tablespoons unsalted butter (30g)
- 12 ounces cremini mushrooms (340g), sliced
- 1/2 small yellow onion, finely diced (about 1/2 cup or 75g)
- 1 garlic clove, minced
- 3/4 cup dry Marsala wine
- 3/4 cup low-sodium chicken stock
- 1/2 cup heavy cream
- Optional: up to 1 tablespoon chopped flat-leaf parsley
How to Make Chicken Marsala
- Prepare the cutlets: Slice each breast horizontally to make about 6 cutlets total. Pound thick spots to an even 1/2 inch, then pat the chicken dry. Season with half the salt and pepper. Dredge lightly in flour, shake off the excess, and discard unused flour.
- Sear the chicken: Heat the olive oil in a 12-inch skillet over medium-high heat before adding the chicken. Sear in uncrowded batches for about 2–3 minutes per side, adding a little more oil if the pan looks dry. Start checking after 2 minutes; turn when golden patches form and the cutlets release readily. Transfer to a plate. They will finish cooking in the sauce.
- Brown the mushrooms: Add the butter and mushrooms to the skillet. Cook uncovered over medium-high heat for about 6–8 minutes, stirring occasionally. Start checking after 6 minutes: the released liquid should have evaporated and the mushroom edges should be brown.
- Cook the onion and garlic: Reduce the heat to medium. Add the onion and cook until translucent, about 2 minutes. Stir in the garlic and cook briefly, just until fragrant.
- Reduce the sauce: Pour in the Marsala and scrape up the browned bits from the skillet. Add the stock and simmer uncovered until the liquid level falls noticeably, roughly by half, about 6–9 minutes or as needed. Add the remaining pepper. Taste before adding the remaining salt, since reduction concentrates the seasoning.
- Finish the chicken: Reduce the heat to medium-low and stir in the cream. Simmer gently until the sauce lightly coats a spoon but still flows. Return the chicken and any accumulated juices to the skillet. Spoon mushrooms and sauce over the cutlets, leaving some browned chicken exposed. Cook for about 4–6 minutes, checking the thickest part with an instant-read thermometer. Remove from the heat when the chicken reaches 165°F (75°C). Sprinkle lightly with parsley, if using, and serve promptly.
How to Brown the Chicken and Mushrooms
Evenly pounded cutlets brown without leaving thick spots that need extra time in the sauce. Keep the flour coating thin and leave space between cutlets; a crowded pan traps moisture. If the chicken sticks when you try to turn it, let the crust develop a little longer rather than pulling it free.
The mushrooms will release liquid before they brown. Keep cooking them uncovered until that liquid evaporates and the slices develop brown edges. Adding the Marsala too soon leaves extra moisture in the sauce.
When the Marsala Sauce Is Ready
The Marsala and stock should reduce visibly before the cream goes in. After adding cream, keep the sauce at a gentle simmer rather than a hard boil. It should coat a spoon lightly while still pooling around the cutlets. Reduction speed and chicken thickness can vary, so use those cues and the thermometer rather than the clock alone.
Serving and Leftovers
Serve the cutlets and sauce over pasta or alongside mashed potatoes. For a tangier skillet chicken dinner, try Chicken Piccata with Creamy Lemon-Caper Sauce.
As general food-safety guidance, refrigerate leftovers promptly in an airtight container and use within 3–4 days. Reheat gently in a skillet over low heat, adding a splash of stock if the sauce has thickened. Avoid boiling the cream sauce. Freezing is not preferred because the sauce may separate after thawing.
Nutrition
Approximate per serving (1/4 of the recipe): 530 calories, 44g protein, 28g fat, and 16g carbohydrates. Approximate per 100g of finished dish: 150 calories, 12g protein, 8g fat, and 5g carbohydrates. Values are estimates; the amount of flour retained and the final sauce reduction will affect them.
Equipment
- 12-inch skillet
- Meat mallet
- Instant-read thermometer
Ingredients
For the Chicken
- 1 1/2 pounds boneless skinless chicken breasts (680 g), about 3 breasts
- 1 teaspoon kosher salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper, divided
- 1/3 cup all-purpose flour (40 g), for dredging
- 2 tablespoons olive oil, plus more if needed for searing
For the Sauce
- 2 tablespoons unsalted butter (30 g)
- 12 ounces cremini mushrooms (340 g), sliced
- 1/2 small yellow onion, finely diced (about 1/2 cup or 75 g)
- 1 garlic clove, minced
- 3/4 cup dry Marsala wine
- 3/4 cup low-sodium chicken stock
- 1/2 cup heavy cream
- Optional: up to 1 tablespoon chopped flat-leaf parsley
Instructions
- Slice each chicken breast horizontally to make about 6 cutlets. Pound thick spots to an even 1/2 inch and pat the chicken dry.
- Season the chicken with half the salt and pepper. Dredge lightly in flour, shake off the excess, and discard unused flour.
- Heat the olive oil in a 12-inch skillet over medium-high heat. Sear the chicken in uncrowded batches for 2–3 minutes per side, adding more oil if needed. Transfer the cutlets to a plate.
- Add the butter and mushrooms to the skillet. Cook uncovered over medium-high heat for 6–8 minutes, stirring occasionally, until their liquid evaporates and the edges brown.
- Reduce the heat to medium. Add the onion and cook until translucent, about 2 minutes. Stir in the garlic and cook briefly, until fragrant.
- Pour in the Marsala and scrape up the browned bits. Add the stock and simmer uncovered until the liquid has reduced noticeably, roughly by half, about 6–9 minutes or as needed.
- Add the remaining pepper. Taste the sauce before adding the remaining salt.
- Reduce the heat to medium-low and stir in the cream. Simmer gently until the sauce lightly coats a spoon but still flows.
- Return the chicken and any accumulated juices to the skillet. Spoon the mushrooms and sauce over the cutlets, leaving some browned surfaces exposed.
- Cook for 4–6 minutes, checking the thickest part with an instant-read thermometer. Remove from the heat when the chicken reaches 165°F (75°C).
- Sprinkle with parsley, if using, and serve promptly.
Tips
- Pound the cutlets evenly so they cook at a similar rate.
- Dredge lightly and leave space between cutlets to help them brown.
- If a cutlet sticks when you try to turn it, let the crust brown longer before loosening it.
- Cook the mushrooms until their released liquid evaporates before adding the Marsala.
- Reduce the Marsala and stock before adding the cream, then keep the sauce at a gentle simmer.