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Chicken Marsala

Chicken Marsala is a classic Italian-American dish with golden pan-fried chicken cutlets simmered in a silky deep Marsala wine and mushroom sauce. Fresh thyme and butter create a glossy, restaurant-style sheen, while mushrooms and shallots bring rich savory flavor.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken cutlets
  • 8 boneless skinless chicken breasts Halved horizontally into 8 thin cutlets.
  • salt and pepper To taste.
  • 1.5 cup all-purpose flour For dredging; shake off excess.
  • 0.25 cup olive oil For pan-frying.
  • 4 tbsp butter Divided; 2 tbsp for frying and 2 tbsp for finishing.
Mushroom Marsala sauce
  • 8 oz cremini mushrooms Sliced.
  • 3 shallots Minced.
  • 3 cloves garlic Minced.
  • 0.75 cup dry Marsala wine Measure before cooking.
  • 1 cup chicken broth Low-sodium works well if you prefer.
  • 0.25 cup heavy cream For silkiness.
  • 1 tbsp fresh thyme leaves Use fresh leaves.
  • fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Prep and dredge
  1. Season the chicken cutlets with salt and pepper, then dredge them in the all-purpose flour, shaking off excess so they stay lightly coated. Set aside while you prep the sauce ingredients.
Pan-fry the chicken
  1. Heat olive oil with 2 tablespoons butter in a cast iron skillet over medium-high heat until hot, then add cutlets and cook for 3-4 minutes per side until golden. Remove to a plate.
Cook mushrooms and build the sauce
  1. In the same skillet, cook sliced cremini mushrooms and minced shallots for 5-6 minutes until golden, stirring as needed to brown. Add minced garlic and cook for 1 minute until fragrant.
  2. Pour in the dry Marsala wine and let it bubble for 2-3 minutes to reduce slightly. Add chicken broth and heavy cream, then simmer for 5 minutes.
Finish and serve
  1. Swirl in the remaining 2 tablespoons cold butter until the sauce looks glossy, then stir in fresh thyme leaves for an aromatic finish. Turn off the heat if needed to prevent thickening too fast.
  2. Return the chicken cutlets to the pan and spoon the Marsala mushroom sauce over the top, then garnish with fresh parsley before serving.

Notes

Pro tip: keep the chicken coating thin—shaking off excess flour helps the cutlets stay crisp instead of gummy. Store leftovers in an airtight container in the fridge up to 3 days; rewarm gently in a skillet over low heat with a splash of broth. Freezing is not recommended because the cream can break after thawing. For a lower-fat option, use half-and-half instead of heavy cream and finish with 1 extra tablespoon butter instead of 2.