Looking for a dish that wows your guests without stressing you out? This chicken marsala recipe brings the Italian bistro right to your kitchen.
It feels special but comes together in under an hour. It is the perfect way to turn a quiet winter evening into something truly memorable.
Why You’ll Love This Recipe
This dish is the ultimate comfort food for a chilly night. The sauce is velvety and rich thanks to the dry Marsala wine. It uses simple ingredients you likely already have in your pantry.
Even though it looks fancy, it is very budget-friendly. You get restaurant-quality flavor without the high price tag. Your family will think you spent hours in the kitchen!
How It Comes Together
You start by dredging the chicken in seasoned flour. Pan-searing the cutlets gives them a beautiful golden crust. This step keeps the meat tender and juicy inside.
The mushrooms and wine create a deep, savory base. Everything happens in one pan for easy cleanup. Even beginners can master this elegant meal with ease.
Ingredients You’ll Need
Fresh mushrooms and a good dry wine are the stars here.
- 1.5 lbs boneless skinless chicken breasts, pounded to 1/4-inch thickness
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 10 oz cremini mushrooms, sliced
- 1 large shallot, finely minced
- 3 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 3/4 cup low-sodium chicken stock
- 1/2 cup heavy cream
- 2 tablespoons fresh Italian parsley, finely chopped
Step-by-Step Directions
- In a shallow dish, whisk together the all-purpose flour, salt, and black pepper.
- Dredge each chicken cutlet in the flour mixture, shaking off the excess to ensure a thin, even coating.
- In a large heavy-bottomed skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil.
- Add the chicken to the skillet in batches, searing for 3 to 4 minutes per side until golden brown and cooked through. Transfer chicken to a warm plate and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced mushrooms and sauté for 8 to 10 minutes until browned and the released moisture has evaporated.
- Stir in the minced shallot and garlic, cooking for 1 to 2 minutes until fragrant and softened.
- Pour in the dry Marsala wine, using a wooden spoon to scrape the bottom of the pan to release the browned bits (fond). Simmer until the wine has reduced by half.
- Whisk in the chicken stock and heavy cream. Bring to a gentle simmer and cook for 5 to 7 minutes until the sauce has thickened to a silky consistency.
- Return the seared chicken and any accumulated juices to the skillet. Simmer for an additional 2 to 3 minutes to allow the flavors to meld and the chicken to heat through.
- Garnish with fresh parsley and serve immediately over pasta, polenta, or mashed potatoes.
Best Ways to Enjoy It
Serve this over a bed of buttery noodles or creamy polenta. The sauce is so good you will want to soak up every delicious drop. Add a side of steamed green beans for a fresh crunch.
Set the table and light a candle for a perfect date night. This meal pairs beautifully with a glass of the remaining Marsala wine. It is a simple way to celebrate any evening.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat gently on the stove over low heat. Add a splash of broth if the sauce gets too thick.
Tips for Best Results
- Pound the chicken to an even thickness for fast, even cooking.
- Don’t crowd the pan when browning the chicken cutlets.
- Use dry Marsala wine rather than the sweet version for savory dishes.
- Let the mushrooms brown completely to develop a deep, earthy flavor.
- For a special occasion, double the sauce to extra-drench your pasta.
- Always use fresh garlic and shallots for the best aroma.
- Wipe the mushrooms with a damp cloth instead of washing them.
Easy Flavor Ideas
- Swap heavy cream for half-and-half for a slightly lighter sauce.
- Use baby bella mushrooms if cremini are not available.
- Add a handful of fresh spinach at the end for extra greens.
- Swap the chicken for thin pork cutlets for a tasty variation.
Common Questions
Can I make this ahead of time?
You can prep the chicken and mushrooms earlier in the day. However, the sauce is best when served fresh and silky. It only takes a few minutes to finish once you start.
What if I don’t have Marsala wine?
You can use a dry white wine or even sherry. The flavor will change slightly but it will still be delicious. Avoid using “cooking wine” from the grocery store aisle.
Will my kids enjoy this?
Most kids love the mild, creamy sauce and tender chicken. The alcohol in the wine cooks off during the simmering process. It is a very family-friendly meal!
I hope this cozy chicken marsala recipe brings a little extra warmth to your table. It is one of my favorite ways to make a winter night feel special. Happy cooking!
— Lidia
Irresistible Chicken Marsala
Ingredients
- 1.5 lbs boneless skinless chicken breasts, pounded to 1/4-inch thickness
- 1/2 cup all -purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, divided
- 2 tablespoons extra -virgin olive oil
- 10 oz cremini mushrooms, sliced
- 1 large shallot , finely minced
- 3 cloves garlic , minced
- 3/4 cup dry Marsala wine
- 3/4 cup low -sodium chicken stock
- 1/2 cup heavy cream
- 2 tablespoons fresh Italian parsley, finely chopped
Instructions
- In a shallow dish, whisk together the all-purpose flour, salt, and black pepper.
- Dredge each chicken cutlet in the flour mixture, shaking off the excess to ensure a thin, even coating.
- In a large heavy-bottomed skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil.
- Add the chicken to the skillet in batches, searing for 3 to 4 minutes per side until golden brown and cooked through. Transfer chicken to a warm plate and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced mushrooms and sauté for 8 to 10 minutes until browned and the released moisture has evaporated.
- Stir in the minced shallot and garlic, cooking for 1 to 2 minutes until fragrant and softened.
- Pour in the dry Marsala wine, using a wooden spoon to scrape the bottom of the pan to release the browned bits (fond). Simmer until the wine has reduced by half.
- Whisk in the chicken stock and heavy cream. Bring to a gentle simmer and cook for 5 to 7 minutes until the sauce has thickened to a silky consistency.
- Return the seared chicken and any accumulated juices to the skillet. Simmer for an additional 2 to 3 minutes to allow the flavors to meld and the chicken to heat through.
- Garnish with fresh parsley and serve immediately over pasta, polenta, or mashed potatoes.
