This Chicken Marsala is a comforting, restaurant-style dish made right at home. Tender chicken cutlets are pan-seared until golden, then simmered in a rich, savory mushroom sauce with a touch of cream for balance. It’s elegant enough for guests yet simple enough for a weeknight dinner.

Why You’ll Love This Recipe

• Made in one pan for easy cleanup
• Juicy, tender chicken with a deeply flavorful sauce
• Simple ingredients with impressive results
• Easy to scale for family dinners or entertaining
• Pairs beautifully with potatoes, pasta, or vegetables

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/4 pounds chicken breast (about 2 large breasts), sliced lengthwise into 4 cutlets
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1/4 cup all-purpose flour, for dredging
2 tablespoons olive oil
1 tablespoon unsalted butter
8 ounces brown button mushrooms, halved or thickly sliced
1/2 teaspoon onion powder
2 garlic cloves, finely minced
3/4 cup dry marsala wine
3/4 cup reduced-sodium chicken stock
1/2 cup heavy whipping cream
2 tablespoons fresh parsley, finely chopped

Directions

1. Place the chicken cutlets between sheets of plastic wrap and pound gently to an even thickness of about 1/3 inch. Season both sides with salt and black pepper, then lightly dredge each piece in flour, shaking off any excess.
2. Heat a large, heavy-bottomed skillet over medium heat. Add the olive oil and butter. Once hot, add the chicken in a single layer and cook for 3 to 4 minutes per side until golden and cooked through. Remove the chicken from the pan and set aside, lightly covered to keep warm.
3. In the same skillet, add the mushrooms. Cook for about 5 minutes until their liquid evaporates and they turn golden. Stir in the onion powder and minced garlic, cooking for about 30 seconds until fragrant.
4. Pour in the marsala wine, scraping the bottom of the pan to release any browned bits. Increase the heat slightly and simmer for 4 to 5 minutes until the wine is mostly reduced.
5. Add the chicken stock, then slowly stir in the heavy cream. Reduce the heat and let the sauce simmer gently for another 4 to 5 minutes, until slightly thickened. Season with salt to taste.
6. Return the chicken to the pan, spooning the sauce over the top. Simmer for about 2 minutes until the chicken is heated through. Sprinkle with chopped parsley before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Use chicken tenders instead of cutlets to skip the pounding step.
• Omit the cream for a lighter, more traditional sauce.
• Add a splash of extra chicken stock if you prefer a thinner sauce.
• Substitute sliced onions for mushrooms if needed.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken and sauce in a skillet over low heat until warmed through. Avoid boiling to prevent the sauce from separating and the chicken from drying out.

FAQs

Can I make Chicken Marsala ahead of time?

Yes, it can be prepared a day in advance and reheated gently on the stovetop.

What type of marsala wine should I use?

Dry marsala wine is best for savory dishes like this one.

Can I make this without cream?

Yes, the cream is optional and can be omitted for a lighter sauce.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F and be opaque throughout.

Can I freeze Chicken Marsala?

Freezing is not recommended due to the cream sauce, which may separate when thawed.

What can I serve with Chicken Marsala?

Mashed potatoes, pasta, rice, or steamed vegetables all pair well.

Can I use pre-sliced mushrooms?

Yes, as long as they are thick enough to hold their texture while cooking.

Why pound the chicken cutlets?

Pounding ensures even cooking and helps keep the chicken tender.

Can I double the recipe?

Yes, just cook the chicken in batches to avoid overcrowding the pan.

How do I thicken the sauce if needed?

Simmer the sauce a little longer over low heat until it reaches your desired consistency.

Conclusion

Chicken Marsala is a timeless dish that delivers big flavor with minimal effort. With its tender chicken and rich mushroom sauce, it’s a recipe you’ll return to again and again, whether for a cozy family dinner or a special occasion at home.

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