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Chicken Marsala is a classic Italian-American favorite that combines tender, golden pan-fried chicken cutlets with earthy mushrooms simmered in a luscious Marsala wine and cream sauce.
What makes this dish truly special is its balance of rich, comforting flavors without feeling overly heavy.
Packed with 43 grams of protein per serving, it supports muscle health and satiety, making it an excellent choice for a wholesome meal.
While the dish has moderate fats from butter and cream, these provide satisfying, good-quality fats that pair well with the lean chicken breast.
The mushrooms add fiber and valuable antioxidants, contributing to overall nutrition.
This recipe is perfect for everyday cooking because it comes together in under an hour, making it both approachable and impressive for weeknight dinners or casual entertaining.
Plus, it reheats well, making it ideal for meal prepping.
Must-Have Tools for Perfect Results
Stainless Steel Skillet
Essential for achieving the perfect golden-brown sear on the chicken. Stainless steel distributes heat evenly and allows natural fond development for rich sauce flavor, making it a versatile pan for sautéing and browning in any home kitchen.
Meat Mallet
Ideal for pounding chicken breasts to an even ¼-inch thickness, ensuring quick, uniform cooking. This tool also tenderizes meat, which enhances texture and tenderness across countless recipes.
Wooden Spoon
Perfect for scraping up flavorful browned bits from the pan while stirring the sauce. Gentle on cookware surfaces, a wooden spoon is a kitchen staple for mixing and sautéing without scratching.
Measuring Cups and Spoons
Accurate measurement of ingredients like flour, broth, and Marsala wine ensures consistent results and flavor balance. Reliable measuring tools are indispensable for both novice and experienced cooks.
Sharp Chef’s Knife
For slicing mushrooms, shallots, and herbs efficiently and safely. A sharp, well-balanced knife improves prep speed and precision, benefiting all kitchen tasks.
Chicken Marsala
Equipment
- 1 Stainless steel skillet or large nonstick pan
- 1 Meat mallet or rolling pin (for pounding chicken)
- 1 Wooden Spoon
- Measuring cups (1 cup, ½ cup)
- Measuring spoons (tablespoon, teaspoon)
- Sharp chef’s knife and cutting board
Ingredients
- 1½ pounds boneless skinless chicken breasts, pounded evenly to about ¼-inch thickness (or chicken tenderloins)
- 3 tablespoons all-purpose flour
- ¾ teaspoon salt divided
- ⅜ teaspoon freshly ground black pepper divided
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter divided
- 8 ounces sliced button or cremini mushrooms
- 3 tablespoons finely minced shallots about one medium shallot
- 2 cloves garlic minced
- ⅔ cup low-sodium chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 teaspoons fresh thyme leaves chopped
- 2 tablespoons fresh Italian parsley chopped (optional, for garnish)
Instructions
- Prepare the Chicken Coating: In a large resealable plastic bag, combine the flour with half of the salt (about ⅜ teaspoon) and half of the pepper (about ⅛ teaspoon). Add the chicken pieces, seal the bag tightly, and shake well to coat each piece thoroughly with the seasoned flour. Set aside while you heat the pan.
- Sear the Chicken Cutlets: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the floured chicken cutlets in a single layer, being careful not to crowd the pan. Cook for about 2.5 to 3 minutes per side, until the chicken is beautifully golden brown and just cooked through. Remove the chicken to a plate and cover loosely with foil to keep warm.
- Sauté the Mushrooms and Aromatics: Lower the heat to medium and add the remaining tablespoon of butter to the skillet. Add the sliced mushrooms and cook, stirring often, until they begin to brown and release their moisture, about 3 to 4 minutes. Stir in the minced shallots, garlic, and the remaining salt and pepper. Cook for an additional 1 to 2 minutes until fragrant.
- Deglaze and Simmer the Sauce: Pour in the chicken broth, Marsala wine, and heavy cream. Add the chopped thyme. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan — these will add fantastic depth to the sauce. Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered for about 10 to 15 minutes. The sauce should reduce by half, becoming slightly thicker and darker, but still pourable.
- Finish and Serve: Return the cooked chicken cutlets and any juices that collected on the plate back to the pan. Simmer gently on low heat for 2 to 3 minutes, allowing the chicken to warm through and the sauce to thicken a bit more. Taste and adjust seasoning if needed. Sprinkle with fresh parsley if desired and serve immediately.
Notes
- Chicken Preparation: For large chicken breasts, slice them horizontally to create thinner cutlets before pounding. This helps the chicken cook quickly and evenly while maintaining a nice shape.
- Pan Choice: A stainless steel skillet works best to get that signature golden crust on the chicken, but a nonstick pan can be used if necessary (though the browning may be less intense).
- Marsala Wine: Use a dry Marsala wine to avoid overly sweet sauce; it adds a unique, nutty flavor essential to this dish.
- Sauce Consistency: The sauce should be creamy but slightly runny — it thickens further when plated, coating the chicken perfectly without being gloopy.
- Make Ahead: You can prepare the sauce ahead and gently reheat it with the chicken just before serving to save time on busy evenings.
Chef’s Secrets for Ultimate Flavor
To elevate your Chicken Marsala to restaurant quality, focus on layering flavors carefully.
Using a stainless steel skillet is key, as it allows the chicken to develop a rich, golden crust that imparts depth to the sauce through fond—the flavorful browned bits stuck to the pan.
Don’t skip the step of shaking the chicken in seasoned flour, which not only helps achieve that beautiful sear but also slightly thickens the sauce.
When simmering the sauce, gently boiling rather than rapidly boiling ensures the cream doesn’t curdle and the flavors concentrate perfectly.
Fresh herbs like thyme and parsley add bright, aromatic notes that balance the richness.
Finally, pounding the chicken to an even thinness guarantees quick and even cooking, preventing dryness and ensuring tenderness in every bite.
Serving Suggestions to Impress Guests
Chicken Marsala pairs beautifully with a variety of classic and comforting sides.
For a fresh, green accompaniment, serve it alongside sautéed or steamed French green beans tossed with shallots and a squeeze of lemon.
Creamy Parmesan smashed potatoes or garlic mashed potatoes complement the sauce’s velvety texture perfectly, soaking up every bit of flavor.
For a lighter option, consider a simple mixed greens salad with a tangy vinaigrette to cut through the richness.
Don’t forget a crusty loaf of Italian bread to mop up the sauce, turning every bite into a satisfying experience.
This dish also works wonderfully for elegant dinners or casual family meals, adapting easily to both occasions.
Storage Tips to Maintain Freshness
Leftovers of Chicken Marsala can be stored in an airtight container in the refrigerator for up to 3 days.
When reheating, warm gently over low heat on the stovetop or in the microwave to avoid overcooking the chicken or curdling the sauce.
Adding a splash of chicken broth or cream during reheating helps maintain the sauce’s silky texture.
This recipe also freezes well — freeze portions in suitable containers for up to 2 months.
To thaw, move to the refrigerator overnight before reheating slowly.
Avoid reheating multiple times to preserve the best flavor and texture.
For best results, reheat just enough for immediate consumption.
Frequently Asked Questions About Chicken Marsala
Q1: Can I use other types of mushrooms?
Yes! While button or cremini mushrooms are classic, shiitake, portobello, or even oyster mushrooms work wonderfully, adding unique textures and deeper earthiness to the sauce.
Q2: What can I substitute for Marsala wine?
If Marsala isn’t available, a dry sherry or a sweet white wine mixed with a bit of brandy can mimic its flavor. Avoid cooking wines, as they tend to be too salty or artificial.
Q3: How do I keep the chicken moist and tender?
Pounding the chicken thin ensures quick cooking, preventing dryness. Also, avoid overcooking during the searing stage; chicken should just be cooked through before simmering in the sauce.
Q4: Is there a dairy-free version of this recipe?
Absolutely! Substitute the butter with olive oil or dairy-free margarine and swap heavy cream with full-fat coconut milk or cashew cream for a creamy, dairy-free sauce.
Q5: Can I prepare Chicken Marsala ahead of time?
Yes, you can prepare the sauce in advance and refrigerate it separately. When ready to serve, reheat the sauce gently and add freshly cooked chicken cutlets to maintain freshness and texture.
This recipe is inspired by onceuponachef and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
