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Chicken Marsala

Chicken Marsala recipe with golden pan-fried cutlets and a silky dark Marsala mushroom sauce. Cook chicken in a single skillet, then simmer mushrooms and Marsala into a glossy, restaurant-style finish with thyme and butter.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken cutlets
  • 8 boneless skinless chicken breasts Halved horizontally into 8 thin cutlets.
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 0.5 cup all-purpose flour For dredging.
Mushroom Marsala sauce
  • 3 tbsp olive oil
  • 2 tbsp butter Divided; used for pan-frying.
  • 8 oz cremini mushrooms Sliced.
  • 3 shallots Minced.
  • 3 cloves garlic Minced.
  • 0.75 cup dry Marsala wine
  • 1 cup chicken broth
  • 0.25 cup heavy cream
  • 1 tbsp fresh thyme leaves
  • 2 tbsp butter Divided; cold butter for gloss.
  • 1 fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Prepare the chicken
  1. Season the chicken cutlets with salt and pepper to taste. Aim for even coverage so the seasoning stays put during dredging.
  2. Dredge the cutlets in all-purpose flour, shaking off excess. Keep them lightly coated—no thick clumps.
Pan-fry the cutlets
  1. Heat olive oil and 2 tablespoons butter in a cast iron skillet over medium-high heat. Wait until the butter is melted and shimmering.
  2. Pan-fry the cutlets for 3-4 minutes per side until golden. Cook in batches if needed to avoid crowding, then remove to a plate.
Make the Marsala mushroom sauce
  1. Add sliced cremini mushrooms and minced shallots to the same pan. Cook for 5-6 minutes until golden.
  2. Add minced garlic and cook for 1 minute. Stir just until fragrant so the garlic doesn’t brown too hard.
  3. Pour in dry Marsala wine and let it bubble for 2-3 minutes. Scrape up any browned bits for extra flavor.
  4. Add chicken broth and heavy cream, then simmer for 5 minutes. Reduce slightly so the sauce coats the back of a spoon.
  5. Swirl in the remaining 2 tablespoons cold butter until the sauce is glossy, then stir in fresh thyme leaves. The sheen should look smooth and rich.
Finish and serve
  1. Return the cutlets to the pan and spoon the sauce over them. Warm through briefly so the cutlets absorb the sauce.
  2. Garnish with fresh parsley and serve immediately. Add parsley right before serving for the brightest color.

Notes

For best texture, keep cutlets thin and avoid overcooking after returning them to the pan—just spoon sauce over and warm through. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet with a splash of broth. Freezing is not recommended because cream sauces can separate. For a lighter option, use half-and-half instead of heavy cream (taste and texture will be slightly less rich).