Print

30-Minute Creamy Restaurant-Style Chicken Marsala

Close-up of a sliced chicken marsala breast showing juicy white meat covered in rich mushroom sauce and fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make this rich, restaurant-quality Chicken Marsala in just 30 minutes. This recipe uses tender chicken cutlets and a silky mushroom and Marsala wine sauce, making it perfect for an easy weeknight dinner or when you need a quick, elegant meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 3/4 cup dry Marsala wine
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Place the flour, salt, and pepper in a shallow dish. Dredge each chicken cutlet lightly in the flour mixture, shaking off any excess.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. When the butter foams, add the chicken in a single layer (work in batches if needed). Cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
  3. Add the sliced mushrooms to the same skillet. Cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and brown slightly.
  4. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  5. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, which takes about 3 minutes. This step builds flavor for your mushroom wine sauce.
  6. Pour in the chicken broth and bring the mixture to a simmer. Cook for 2 minutes until the sauce thickens slightly.
  7. Reduce the heat to low. Stir in the heavy cream until the sauce is smooth and creamy. Taste the sauce and add more salt or pepper if needed.
  8. Return the cooked chicken cutlets to the skillet. Spoon the creamy mushroom sauce over the chicken. Heat through for 1 to 2 minutes.
  9. Garnish with fresh parsley before serving immediately over pasta or mashed potatoes for a complete skillet chicken dinner.

Notes

  • For the best results with tender chicken breasts, pound them evenly to ensure they cook quickly and uniformly.
  • If you do not have Marsala wine, you can substitute it with dry sherry or beef broth mixed with a splash of balsamic vinegar, though the flavor profile will change slightly.
  • To make this a one pan chicken dinner, serve directly from the skillet.

Nutrition

Find it online: https://kitchenican.com/chicken-marsala-recipe-easy-30-minute-dinner/