You don’t need a flight to Rome to eat like royalty—just 30 minutes, a skillet, and this Italian chicken marsala recipe. It’s rich, silky, and wildly flavorful, yet shockingly easy to pull off. Picture golden pan-seared chicken bathing in a garlicky mushroom Marsala sauce you’ll want to drink with a straw.
This is the dish that makes guests think you trained in Tuscany and your family wonder what you’re hiding. Ready to make your stove the main character?
Why You’ll Love This Recipe
- Restaurant-quality results at home: Silky Marsala wine sauce, tender chicken, and deep mushroom flavor—no white tablecloth required.
- Fast and simple: About 30–35 minutes, minimal prep, major payoff.
- Pantry-friendly: Most ingredients are everyday staples, plus one good bottle of Marsala.
- Flexible: Works with chicken breasts or thighs, gluten-free swaps, and dairy tweaks.
- Pairs with everything: Mashed potatoes, buttered noodles, polenta, or crusty bread—your call.
Ingredients Breakdown
- 2 large boneless, skinless chicken breasts (butterflied and pounded to 1/2-inch cutlets) or 4 small cutlets
- 1/2 cup all-purpose flour (for dredging; sub gluten-free flour if needed)
- 1 tsp kosher salt and 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional, for the dredge)
- 2–3 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 10 oz cremini or baby bella mushrooms, sliced
- 3 cloves garlic, thinly sliced or minced
- 3/4 cup dry Marsala wine (look for “dry,” not sweet)
- 3/4 cup low-sodium chicken broth
- 1–2 tsp Dijon mustard (optional, for subtle tang and body)
- 1/4 cup heavy cream (optional, for extra silkiness)
- Fresh thyme or parsley, chopped, for finishing
- Lemon wedge (optional, a quick squeeze brightens everything)
How to Make It – Instructions
- Prep the chicken: Split breasts into cutlets and pound to even thickness. Pat dry.
Mix flour, salt, pepper, and garlic powder. Dredge cutlets lightly; shake off excess.
- Brown the chicken: Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Sear cutlets 3–4 minutes per side until golden and just cooked through.
Transfer to a plate; tent with foil.
- Sauté mushrooms: In the same skillet, add a drizzle of oil if needed and toss in mushrooms. Cook 5–7 minutes, stirring occasionally, until browned and their moisture evaporates. Season with a pinch of salt.
- Add garlic: Stir in garlic for 30 seconds until fragrant.
Don’t burn it—garlic gets vengeful.
- Deglaze with Marsala: Pour in Marsala, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
- Build the sauce: Add chicken broth and Dijon. Simmer 4–5 minutes until the sauce reduces by about a third and starts to thicken.
- Finish with richness: Swirl in remaining 1 tbsp butter and the heavy cream (if using).
Simmer 1 minute until glossy. Taste and adjust salt/pepper.
- Return the chicken: Nestle cutlets back into the pan with any juices. Spoon sauce over and simmer 1–2 minutes to rewarm and marry flavors.
- Garnish and serve: Sprinkle with thyme or parsley.
Add a tiny squeeze of lemon if you like contrast. Serve hot over mashed potatoes, pasta, or polenta. Chef’s kiss.
Storage Instructions
- Fridge: Store in an airtight container for 3–4 days.
Reheat gently on the stovetop with a splash of broth to loosen the sauce.
- Freezer: Up to 2 months, though cream sauces can separate. If freezing, skip the cream; add it fresh when reheating.
- Meal prep tip: Keep chicken and sauce separate if you plan to reheat multiple times. Less overcooking, more tenderness.
Nutritional Perks
- Protein-forward: Chicken cutlets pack lean protein for satiety and muscle maintenance.
- Mushroom magic: Cremini add fiber, B vitamins, and deep umami without heavy calories.
- Smart fats: Olive oil and a touch of butter deliver flavor and mouthfeel—portion-controlled, IMO.
- Adjustable richness: Skip or reduce cream to lighten it up while keeping the Marsala vibe.
Pitfalls to Watch Out For
- Overcooking the chicken: Thin cutlets cook fast; pull them when just done to keep them juicy.
- Watery mushrooms: Crowding the pan steams them.
Cook in batches for proper browning.
- Wrong wine: Use dry Marsala, not sweet, unless you want dessert chicken (you don’t).
- Skipping reduction: Let the wine and broth reduce to concentrate flavor and thicken the sauce.
Mix It Up
- Chicken thighs: Juicier and more forgiving; cook a bit longer.
- Prosciutto twist: Crisp a few slices first, then crumble on top for salty crunch.
- Herb swap: Sage or rosemary brings cozy, wintry energy.
- Dairy-free: Use olive oil only and finish with a splash of oat cream or skip cream entirely.
- Gluten-free: Dredge in rice flour or cornstarch; both brown nicely.
- Add onions or shallots: Sauté before the mushrooms for sweeter depth.
FAQ
Can I make chicken marsala without alcohol?
Yes. Use 1 cup chicken broth plus 1–2 tbsp balsamic vinegar or grape juice for sweetness, and reduce well. It won’t be identical, but it’s still delicious.
What’s the best pan for this?
A large stainless-steel skillet is ideal for browning and fond formation.
Cast iron works too; nonstick will brown less aggressively but still does the job.
How do I thicken the sauce without cream?
Reduce a bit longer, then whisk in 1 tsp cornstarch mixed with 1 tbsp cold water. Simmer 30–60 seconds until glossy.
Which mushrooms are best?
Cremini or baby bella are reliable. For extra oomph, mix in shiitake or a handful of rehydrated porcini for intense, woodsy depth.
What should I serve with it?
Buttered egg noodles, mashed potatoes, polenta, or even cauliflower mash.
Don’t forget something green—garlicky broccolini is elite, FYI.
Final Thoughts
Chicken marsala is the weeknight power move that tastes like a weekend splurge. Crisp cutlets, a velvety Marsala-mushroom sauce, and minimal fuss—that’s a win. Keep a bottle of dry Marsala in the pantry, and you’ve got a 5-star dinner on standby.
Make it once, then pretend it took hours. Your secret’s safe with me.
