Chicken Marsala Recipe {with Creamy Marsala Sauce}

I can’t wait to share my Chicken Marsala, featuring pan-seared chicken cutlets, browned mushrooms, and a richly seasoned Marsala wine sauce accented with shallots and herbs.

I still get a little thrill when I make Chicken Marsala, even after all the times I tried it. There’s something unexpectedly bold about tender boneless skinless chicken breasts paired with cremini mushrooms that makes you want to taste it before the sauce is even finished.

I won’t sugarcoat it, this one sneaks up on you — savory, a touch rich, and oddly elegant for such simple stuff. If you like food that feels a bit grown up but not fussy, this is for you.

I promise, it’s worth the tiny bit of effort and the curiosity it sparks.

Ingredients

• Chicken breasts add lean protein, filling and versatile, but they dry out if overcooked.
• Mushrooms gives earthy umami, low calorie fiber, they soak up sauce and deepen flavor.
• Marsala wine brings caramelized sweet nuttiness, acidity balances richness, it adds complex flavor overall.
• Heavy cream makes the sauce silky and rich in fat, indulgent though not light.
• Garlic and shallot give sharp aromatic bite, small calories, huge taste punch to dish.
• Chicken stock adds savory depth, low sodium option keeps it lighter while melding flavors.
• Parsley adds fresh herb brightness, lemon juice cuts richness and brightens the plate nicely.

Ingredient Quantities

• 1 1/2 lb boneless skinless chicken breasts, halved and pounded thin (about 8 cutlets)
• Salt and freshly ground black pepper to taste
• 1/2 cup all purpose flour, for dredging
• 2 tbsp olive oil
• 2 tablespoons unsalted butter, divided
• 8 oz cremini or button mushrooms, sliced
• 1 small shallot, minced (or 1 small yellow onion), minced
• 2 cloves garlic, minced
• 3/4 cup dry Marsala wine
• 3/4 cup low sodium chicken stock
• 1/2 cup heavy cream
• 1 tsp fresh lemon juice, optional
• 2 tbsp chopped fresh parsley
• 1/2 tsp dried thyme or 1 tsp fresh thyme leaves, optional

How to Make this

1. Halve the chicken breasts and pound each piece thin, pat dry with paper towels, season both sides with salt and pepper, then dredge lightly in the flour and shake off the excess.

2. Heat a large skillet over medium high heat, add the olive oil and 1 tablespoon of the butter, when hot but not smoking add chicken and pan sear until golden and cooked through about 3 to 4 minutes per side depending on thickness, don’t crowd the pan do it in batches if needed, transfer chicken to a plate and tent loosely.

3. Add the remaining 1 tablespoon butter to the same pan, add the sliced mushrooms and cook undisturbed a few minutes then stir, cook until nicely browned and most of the liquid has evaporated about 6 to 8 minutes, stir in the thyme if using.

4. Push mushrooms to the side, add the minced shallot (or onion) and garlic to the pan, cook about 30 to 45 seconds until fragrant but not brown, you don’t want burnt garlic.

5. Pour in the Marsala wine to deglaze the pan, use a wooden spoon to scrape up all the browned bits from the bottom, bring to a simmer and reduce by about half so the alcohol cooks off, this takes 2 to 3 minutes.

6. Add the chicken stock, stir and simmer another 2 to 3 minutes so the flavors come together and the liquid reduces slightly.

7. Lower the heat and stir in the heavy cream, return the chicken to the pan along with any juices on the plate, simmer gently until the sauce thickens and the chicken registers 165 F or is cooked through about 3 to 5 minutes, spoon sauce over the cutlets as they finish.

8. Remove from heat, stir in the lemon juice if using and the chopped parsley, taste and adjust salt and pepper, if the sauce is too thin simmer a minute more, if too thick add a splash of stock.

9. Serve the chicken with plenty of creamy Marsala sauce spooned over top, over pasta, mashed potatoes or with crusty bread to soak up every last bit.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Meat mallet or rolling pin (to pound cutlets thin)
4. Paper towels
5. Shallow dish or plate for dredging flour
6. Large skillet, 10 to 12 inch, stainless steel or cast iron
7. Tongs or a heatproof spatula
8. Wooden spoon for scraping and stirring
9. Measuring cups and spoons
10. Instant read thermometer and a plate to tent the cooked chicken with foil

FAQ

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

• Marsala wine: use dry sherry, Madeira, or dry vermouth (add a pinch of sugar if it tastes too dry)
• Heavy cream: use 1 cup half and half plus 2 tbsp melted butter to mimic the fat, or full fat canned coconut milk for dairy free, or crème fraîche (stir in off heat to avoid breaking)
• Cremini mushrooms: swap for white button mushrooms, sliced portobello (cut smaller), or shiitake for a deeper umami punch
• Low sodium chicken stock: use vegetable stock, mushroom stock for extra savory flavor, or water with a low sodium chicken bouillon cube dissolved (adjust salt to taste)

Pro Tips

1) Pat and pound the chicken really dry, then flour it lightly and shake off the extra flour. If the meat is wet the crust wont brown, and remember to salt right before flouring so it doesnt draw out water.

2) Dont crowd the pan, sear in batches and use a mix of oil and butter so the fat wont burn but you still get that browned flavor. Let the mushrooms cook undisturbed at first so they get a good color, stirring too soon just makes them steam.

3) Reduce the Marsala until it smells less boozy and the liquid is noticeably thicker, that step is what gives the sauce depth. If you need the sauce thicker at the end, whisk in a tiny cornstarch slurry (1 tsp cornstarch + 1 tbsp cold stock), it wont change the taste like too much cream will.

4) Use a thermometer so you dont overcook the cutlets, 165 F is the safe target, then rest them briefly so the juices settle. If the sauce breaks or looks grainy from overheating, take the pan off heat and whisk in a tablespoon of cold butter or a splash more cream to bring it back together.