Chicken Marsala

Chicken Marsala is a classic Italian-American favorite that balances crisp, golden chicken with the deep, earthy richness of sautéed mushrooms and Marsala wine. By searing thin cutlets quickly in butter and olive oil, you create a delicious browned fond in the pan that serves as the foundation for a velvety cream sauce.

Cooking the mushrooms down with garlic, shallots, and fresh thyme lifts all those rich flavors into the wine reduction. As the sauce simmers, it turns into a silky glaze that coats every cutlet. Serve it hot alongside garlic mashed potatoes, buttered egg noodles, or crusty bread to mop up every drop of extra sauce.

Ingredients

Chicken & Dredge

• 1½ lbs boneless, skinless chicken breasts (or tenders), pounded ¼-inch thick
• 3 tbsp all-purpose flour
• 1 tbsp olive oil
• 3 tbsp unsalted butter, divided
• Salt and freshly ground black pepper, to taste

Mushroom Sauce

• 8 oz cremini or button mushrooms, sliced
• 1 medium shallot, finely chopped
• 2 cloves garlic, minced
• ⅔ cup chicken broth
• ⅔ cup dry Marsala wine
• ⅔ cup heavy cream
• 2 tsp fresh thyme, chopped

For Serving (Optional)

• 2 tbsp fresh Italian parsley, chopped (for garnish)
• Pasta, Mashed potatoes, or rice

Note on Chicken Prep: If working with large chicken breasts, slice them in half horizontally to create four thin fillets before pounding them evenly to ¼-inch thickness.

Instructions

1. Dredge Chicken: Combine the flour with a pinch of salt and pepper in a sealable bag. Add the chicken cutlets, seal, and shake until each piece is lightly and evenly coated.
2. Sear Cutlets: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Shake off any excess flour from the chicken and sear for 2 to 3 minutes per side until golden brown and cooked through. Transfer to a plate.
3. Sauté Mushrooms & Aromatics: Melt the remaining 1 tablespoon of butter in the same pan over medium heat. Add the sliced mushrooms and cook for 3 to 4 minutes until browned. Stir in the chopped shallot, minced garlic, and a pinch of salt, cooking for 1 to 2 minutes until fragrant.
4. Simmer Sauce: Pour in the chicken broth, dry Marsala wine, heavy cream, and fresh thyme. Use a wooden spoon to scrape up any flavorful browned bits stuck to the bottom of the pan. Bring to a gentle boil, then simmer uncovered for 10 to 15 minutes until reduced by half and slightly thickened.
5. Combine & Finish: Return the seared chicken and any accumulated juices back to the skillet. Simmer on low heat for 2 to 3 minutes so the chicken warms through and the sauce coats the meat.
6. Garnish & Serve: Sprinkle with fresh chopped parsley and serve hot over mashed potatoes or pasta.