- Prepare the Ingredients
Gather all ingredients: 4 chicken cutlets, ½ cup all-purpose flour, 1½ tsp fine sea salt, ¾ tsp black pepper, 2 tbsp olive oil, 3 tbsp unsalted butter, 10 oz sliced cremini mushrooms, 1 large chopped shallot, 3 minced garlic cloves, 1 tsp fresh thyme leaves, ¾ cup dry marsala wine, ¾ cup low-sodium chicken broth, and ¼ cup chopped parsley. Pat the chicken cutlets completely dry with paper towels. On a plate, whisk together the flour, 1 tsp of the salt, and ½ tsp of the pepper.
- Sear the Chicken
Dredge each chicken cutlet in the seasoned flour, shaking off any excess. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the butter foams, add the chicken (work in batches if needed) and cook until deeply golden brown, about 3-4 minutes per side. Transfer to a clean plate. The chicken will finish cooking later.
- Build the Sauce
Reduce heat to medium. Add the remaining 2 tbsp of butter to the skillet. Once melted, add the mushrooms and shallot with the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have released their liquid and are browned, about 8 minutes. Add the garlic and thyme, cooking until fragrant, about 1 minute.
- Deglaze and Simmer
Pour in the marsala wine, scraping up all the browned bits from the bottom of the pan. Let it simmer vigorously until reduced by half, about 4 minutes. Stir in the chicken broth and bring to a gentle simmer. Return the chicken and any accumulated juices to the skillet, nestling them into the sauce. Simmer for 5-7 minutes, until the chicken is cooked through and the sauce has thickened slightly.
- Finish and Serve
Turn off the heat. Stir in half of the chopped parsley. Taste the sauce and adjust seasoning with salt and pepper if needed. Serve the chicken and mushrooms immediately, spooning the rich sauce over the top, and garnish with the remaining fresh parsley.
- Calories:420 kcal
- Protein:36 g
- Carbohydrates:18 g
- Sugar:4 g
- Salt:1.2 g
- Energy:1760 kJ
- Fat:20 g
I’ll admit it—I’m a sucker for a restaurant dish that I can recreate at home with less fuss and more flavor. For me, that dish has always been chicken marsala. The moment you catch the rich, woodsy aroma of mushrooms simmering in that sweet, fortified wine, you know you’re in for something special. It’s one of those classic comfort foods that feels elevated, yet it’s deceptively simple to make. This chicken marsala recipe is my weeknight warrior, ready in under an hour but tasting like you spent all afternoon at the stove.
The Quick & Dirty History of Chicken Marsala
While its name hints at the marsala wine from Sicily, the dish we know and love is a true Italian-American creation. Think 20th century, think robust flavors for a hearty appetite. Tender chicken, earthy mushrooms, and that glossy, savory-sweet sauce came together in immigrant kitchens, a beautiful fusion of Old World ingredients and New World sensibility. It was an instant classic for good reason.
Why This Chicken Marsala Recipe Works
The magic here is all in the sauce. We’re not just making a gravy; we’re building layers. A proper sear on the chicken creates fond—those delicious browned bits at the bottom of the pan—which becomes the flavor foundation. Deglazing with the wine not only lifts those bits but reduces to a syrup, concentrating its caramel notes. A splash of stock and a finish of cold butter, swirled in off the heat, creates an emulsion that’s velvety and clings perfectly to every bite. The result is a sauce with body and a silky-smooth finish that coats the mushrooms and chicken beautifully.
A Non-Negotiable Pro-Tip
Your chicken must be dry. Pat those cutlets aggressively with paper towels until the surface feels almost matte. Any moisture will steam the meat instead of letting it achieve that glorious golden sear we need for flavor. This is the single most important step for perfect texture.
Serving Your Masterpiece
While mashed potatoes or buttered noodles are traditional (and wonderful), I love this with a heap of creamy polenta or over a bed of wilted garlicky spinach for a lighter touch. For a drink, skip the heavy reds. A glass of the marsala wine you cooked with or a crisp Italian white like Verdicchio cuts through the richness perfectly.
Smart Variations & Substitutions
This recipe is wonderfully adaptable. For a gluten-free version, use a 1:1 gluten-free flour blend for dredging. No marsala wine? A dry sherry or even a combination of half sweet vermouth and half chicken stock makes a great stand-in. Vegetarians can swap in thick slices of portobello or cauliflower steaks—the savory sauce does all the heavy lifting. Want to try a different take? A popular variation of the classic chicken marsala recipe uses a creamier sauce; just stir in a few tablespoons of heavy cream or crème fraîche at the very end.
Make-Ahead & Storage Wisdom
The cooked dish keeps beautifully. Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. The flavors actually meld and improve! Reheat gently in a covered skillet over low heat, adding a splash of broth or water to loosen the sauce. I don’t recommend freezing, as the creaminess of the sauce can break upon thawing.
Your Chicken Marsala Questions, Answered
Can I use chicken breasts instead of cutlets? Absolutely. Just pound them to an even ½-inch thickness so they cook quickly and evenly. A rolling pin or the bottom of a heavy pan works perfectly.
What’s the best mushroom for this? Cremini (baby bellas) are my go-to for their meaty texture and deep flavor. A mix with some wild mushrooms like shiitake adds fantastic complexity. For more great technique deep-dives, check out Serious Eats.
My sauce is too thin. How do I thicken it? Let it simmer a bit longer to reduce. If you’re in a hurry, make a quick slurry with a teaspoon of flour and a tablespoon of cold water, whisk it in, and simmer for a minute.
There you have it—your new go-to for an impressive, flavor-packed dinner that’s anything but ordinary. I promise, once you master that silky pan sauce, you’ll be making this on repeat. Now, tie on that apron and get searing. I’d love to hear how yours turns out in the comments, or browse our recipe collection for your next culinary adventure!
