Chicken Marsala Recipe {with Creamy Marsala Sauce}

I finally perfected Chicken Marsala with pan-seared cutlets, browned mushrooms, and a richly seasoned marsala wine sauce plus one clever pantry shortcut you won’t expect.

I love how Chicken Marsala can turn plain boneless skinless chicken breasts pounded thin like cutlets into a dinner that feels fancy without trying too hard. The pan seared cutlets meet a richly seasoned Marsala wine sauce that somehow tastes grown up and comforty at once.

I first chased a version on Cooking Classy and kept tweaking it, cause nothing ever comes out perfect the first time, right? If you like dishes that make you feel clever for serving them, this one will make you curious enough to test every tweak.

Give it a shot, you might end up obsessed.

Ingredients

• Chicken breasts: Lean protein, low carb, helps keep you full, great base for sauce.
• Mushrooms: Earthy flavor, add umami, low calorie, bring meaty texture to dish.
• Marsala wine: Sweet fortified wine, gives caramel notes and mild sweetness, enriches sauce.
• Heavy cream: Creamy richness, adds silkiness and fat, makes sauce round and smooth.
• Garlic and shallot: Garlic gives bite, shallot adds gentle onion sweetness, both boost aroma.
• Butter and oil: Fat for browning and flavor, they help mushrooms and sauce shine.
• Flour: Light coating or thickener, adds body and slight toasty flavor to sauce.
• Lemon and parsley: Lemon brightens with acidity, parsley freshens, both cut richness well.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken breasts pounded thin like cutlets
• 1 cup all purpose flour for dredging
• Salt and freshly ground black pepper to taste
• 4 tablespoons olive oil or vegetable oil
• 4 tablespoons unsalted butter divided
• 8 ounces cremini or button mushrooms sliced
• 1 small shallot finely chopped or 1 small yellow onion finely chopped
• 2 cloves garlic minced
• 3/4 cup Marsala wine preferably sweet
• 3/4 cup low sodium chicken broth
• 1/4 cup heavy cream
• 1 tablespoon all purpose flour or 1 to 2 teaspoons cornstarch for thickening optional
• 2 tablespoons chopped fresh parsley
• Juice of half a lemon optional

How to Make this

1. Pat the chicken dry and pound thin like cutlets, then season both sides with salt and plenty of black pepper; lightly dredge in the 1 cup flour and shake off excess.

2. Heat a large skillet over medium high heat with 2 tablespoons oil and 2 tablespoons butter until foaming, then add chicken in a single layer (work in batches if needed) and cook about 3 minutes per side until golden and just cooked through; transfer to a plate and tent with foil.

3. Add the remaining 2 tablespoons oil and 2 tablespoons butter to the same pan, let melt and get hot, then add the sliced mushrooms and cook undisturbed a few minutes until they brown and give up moisture, about 5 to 7 minutes.

4. Stir in the finely chopped shallot or onion and cook 1 to 2 minutes until softened, then add the minced garlic and cook 30 seconds until fragrant but not burned.

5. Pour in the 3/4 cup Marsala wine to deglaze the pan, scraping up browned bits, and simmer 2 to 3 minutes so the alcohol cooks off and the wine reduces slightly.

6. Add the 3/4 cup low sodium chicken broth, bring to a simmer and reduce for 3 to 5 minutes until slightly thickened; if you want a thicker sauce mix 1 to 2 teaspoons cornstarch with a little cold water and whisk into the sauce now or whisk 1 tablespoon flour into a few tablespoons of cold broth/cream first to avoid lumps.

7. Stir in the 1/4 cup heavy cream and simmer another 1 to 2 minutes until the sauce is glossy and coats the back of a spoon; taste and adjust salt and pepper.

8. Return the chicken cutlets to the pan, spoon sauce over them and simmer 1 to 2 minutes just to reheat and meld flavors, if sauce seems too thin let it reduce a minute more.

9. Finish with the chopped parsley and a squeeze of lemon juice if using, give a quick stir and serve immediately over pasta, polenta, or mashed potatoes.

Equipment Needed

1. Chef’s knife (8 inch) — for slicing mushrooms, shallot and mincing garlic
2. Cutting board
3. Meat mallet or rolling pin plus a zip bag or plastic wrap for pounding the chicken thin
4. Shallow plate or pie dish for dredging in flour
5. Large 12 inch skillet (stainless or cast iron works best)
6. Tongs and a slotted/spatula for flipping and transferring the cutlets
7. Measuring cups and spoons and a small liquid measuring cup for the Marsala and broth
8. Small bowl and whisk or fork for a cornstarch slurry or mixing flour into cold liquid
9. Plate and foil for tenting the cooked chicken before finishing in the sauce

FAQ

Chicken Marsala Recipe {with Creamy Marsala Sauce} Substitutions and Variations

• Chicken breasts: Swap with boneless skinless chicken thighs, pounded thin like cutlets; they stay juicier and may need about 1 extra minute per side.
• Marsala wine: Use dry sherry or Madeira in the same amount (3/4 cup). For a non alcohol option use 3/4 cup white grape juice plus 1 tablespoon red or white wine vinegar to add brightness.
• Heavy cream: Replace 1/4 cup with 3 tablespoons half and half plus 1 tablespoon melted butter for similar richness, or use 1/4 cup full fat coconut milk for a dairy free version.
• All purpose flour (for dredging): Use cornstarch for a lighter, crispier crust (toss with a little salt first), or a 1 to 1 gluten free flour blend if you need gluten free.

Pro Tips

Pro tip 1: Dredge right before cooking, dont let the floured cutlets sit or the coating will get gummy. Work in small batches so the pan stays hot, that way you get a nice golden crust instead of pale soggy chicken.

Pro tip 2: For mushrooms, pat them dry and give them space in the pan, dont stir for the first few minutes so they can brown and caramelize. If theyre steaming instead of browning you either have too many in the pan or the heat is too low.

Pro tip 3: Reduce the Marsala well so the sauce isnt boozy, taste as you go and add a splash more at the end if it needs brightness. To thicken without lumps mix cornstarch with cold water first or whisk a spoon of flour into cold cream before adding, and simmer just until glossy.

Pro tip 4: Finish the sauce off the heat with a little cold butter or a splash of cream for extra shine and richness, then squeeze lemon at the very end to wake up the flavors. Let the chicken rest a couple minutes before plating so it stays juicy, and always taste for salt before serving.