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Chicken Marsala

Chicken Marsala features tender chicken cutlets simmered in a rich Marsala wine sauce with browned mushrooms and a glossy, buttery finish. This Italian-American skillet dinner delivers restaurant-quality flavor in about 35 minutes, with a simple flour dredge for savory browning.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts Halved and pounded thin
  • 0.5 cup all-purpose flour
  • 0.375 tsp kosher salt Divided
  • 0.25 tsp black pepper Divided
Sauté and sauce
  • 3 tbsp olive oil Divided
  • 4 tbsp unsalted butter Divided
  • 8 oz cremini mushrooms Sliced
  • 3 cloves garlic Minced
  • 0.75 cup Marsala wine
  • 0.75 cup chicken broth
  • 2 tbsp fresh parsley Chopped, for serving

Equipment

  • 1 cast iron skillet

Method
 

Dredge the chicken
  1. Dredge the chicken cutlets in flour seasoned with half the kosher salt and black pepper, shaking off excess.
  2. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
Sear the cutlets
  1. Sear the chicken for 3–4 minutes per side, until golden, then remove and set aside.
Brown the mushrooms
  1. Add the remaining olive oil and mushrooms to the skillet, cooking for 5–6 minutes over medium-high heat until browned.
  2. Add the garlic and cook for 30 seconds, stirring until fragrant.
Simmer the Marsala sauce
  1. Pour in the Marsala wine, scraping up any browned bits, and simmer for 2–3 minutes until slightly reduced.
  2. Stir in the chicken broth and the remaining kosher salt and black pepper, then return the chicken to the skillet.
  3. Simmer for 8–10 minutes over medium heat until the chicken is cooked through and the sauce thickens.
Finish and serve
  1. Swirl in the remaining butter, garnish with parsley, and serve immediately.

Notes

Pro tip: pound the chicken to even thickness so it finishes cooking at the same time in the simmering sauce. Store leftovers in an airtight container in the fridge for 3–4 days; reheat gently so the cutlets stay tender. Freezing is not recommended because the flour coating and mushrooms can soften after thawing. For a lighter option, use reduced-sodium chicken broth and reduce the final butter slightly.