There’s something comforting about a silky, mushroom-studded sauce spooned over tender, lightly crisped chicken — that’s Chicken Marsala in a nutshell. This version keeps things simple: four thin cutlets dredged in seasoned flour, browned in butter and olive oil, then finished in a reduced Marsala-and-cream sauce with mushrooms. If you like quick, flavorful weeknight chicken recipes, you might also enjoy my crunchy take on air fryer bang bang chicken for another fast family favorite.
Why you’ll love this dish
Chicken Marsala nails the balance so many home cooks crave: rich without being heavy, elegant without fuss. The Marsala wine brings a sweet-savory depth that pairs beautifully with earthy mushrooms, while a splash of cream rounds the sauce and gives it a restaurant-quality sheen.
“A fast, weeknight-friendly classic — rich, comforting, and somehow elegant enough for guests.”
Perfect occasions: date nights, Sunday dinners, or any evening you want something a little special that still comes together in under 30–40 minutes.
How this recipe comes together
This recipe is straightforward and forgiving. First, you season and dredge the thin cutlets in flour for a light crust. The chicken is seared in a mix of olive oil and butter until golden, then removed so you can brown mushrooms in the same pan. Deglazing with Marsala lifts all the caramelized bits into the sauce; reduce slightly, add cream, then return the chicken to finish in the sauce until warmed through. The whole assembly is about layering flavor: fond from the chicken, browned mushrooms, reduced wine, and cream for silkiness.
What you’ll need
- 4 thin chicken cutlets (about 1 to 1½ pounds total) — if thicker, pound to ¼–½ inch thickness for even cooking
- 1 cup all-purpose flour, seasoned with salt and pepper (see note on gluten-free below)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter (use unsalted if you’re monitoring sodium)
- 8 ounces mushrooms, sliced (cremini or button work well; porcini or shiitake add extra umami)
- 1 cup Marsala wine (dry or semi-dry Marsala is ideal)
- 1 cup heavy cream (substitute half-and-half for lighter sauce, though it will be thinner)
- Fresh parsley, chopped, for garnish
Notes and substitutions: For a gluten-free version, substitute the flour with a 1:1 gluten-free flour or rice flour. If you don’t have Marsala, dry sherry is the closest swap; for a no-alcohol option, use low-sodium chicken stock with 1 teaspoon balsamic vinegar added.
Step-by-step instructions
- Season the flour with salt and pepper on a shallow plate. Dredge each chicken cutlet lightly, shaking off excess.
- Heat a large skillet over medium-high. Add the olive oil and butter until the butter foams. Add the chicken and cook until golden, about 4–5 minutes per side depending on thickness. Transfer to a plate and tent loosely with foil. (Tip: don’t crowd the pan — work in batches if needed.)
- In the same skillet, add the sliced mushrooms and sauté until they release liquid and then brown, about 6–8 minutes. Season lightly.
- Pour in the Marsala wine and use a wooden spoon to scrape up the browned bits from the pan bottom (the fond). Let the wine simmer for 2–3 minutes to reduce slightly and cook off most alcohol.
- Stir in the heavy cream and bring to a gentle simmer. Adjust seasoning with salt and pepper. If the sauce is too thin, simmer a minute or two longer; if it’s too thick, add a splash of chicken stock.
- Return the chicken to the skillet and spoon sauce over the cutlets. Simmer 2–4 minutes until the chicken is heated through and internal temperature reaches 165°F (74°C). Remove from heat and sprinkle with chopped parsley before serving.
- Serve immediately, spooning extra sauce and mushrooms over the chicken.
Best ways to enjoy it
Chicken Marsala is classic with mashed potatoes, creamy polenta, buttered egg noodles, or a mound of steamed rice to soak up the sauce. For a lighter plate, serve it over roasted asparagus or a simple lemony arugula salad. For a reliable weeknight rotation, pair and alternate with recipes like air fryer boneless chicken thighs so you always have a different texture and flavor profile ready to go.
Plating tip: place mashed potatoes or polenta in the center, lay a cutlet on top, and spoon mushrooms and sauce over. Finish with parsley and a grind of black pepper for contrast.
Storage and reheating tips
- Refrigerate within 2 hours of cooking in an airtight container. Consume within 3–4 days.
- To freeze: cool, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: gently warm in a skillet over low heat with a splash of stock or cream to loosen the sauce and prevent separation. Avoid high heat or vigorous boiling, which can break the sauce. Microwaving is acceptable for single portions—cover loosely, short intervals, and stir halfway through.
Food safety: always ensure chicken reaches 165°F (74°C) and cool leftovers promptly.
Pro chef tips
- Use thin cutlets for fast, even cooking. If yours are thick, pound them evenly to ¼–½ inch.
- Don’t skip browning the mushrooms well — their caramelized flavor is central to the dish.
- Deglaze the pan thoroughly with Marsala; the scraped fond is where much of the sauce’s depth comes from.
- If the sauce breaks (separates), whisk in a small knob of cold butter off heat to bring it back together.
- For a brighter finish, a squeeze of lemon or a teaspoon of Dijon mustard added at the end can lift the sauce.
Creative twists
- Prosciutto-wrapped: wrap each cutlet in prosciutto before dredging and sear for a salty, prosciutto-forward version.
- Mushroom-forward: use a mix of wild mushrooms (morel, chanterelle, shiitake) for deeper umami.
- Dairy-free: swap cream for full-fat coconut milk (flavor changes) or use a cashew cream for richness.
- Vegetarian: replace chicken with thick slices of roasted cauliflower steaks or seared gnocchi and follow the same sauce method.
- Herbed Marsala: finish with chopped thyme or tarragon instead of parsley for a different aroma.
Common questions
Q: How long does this recipe take from start to finish?
A: Plan on 25–35 minutes: 5–10 minutes prep (pounding and dredging), about 10 minutes to brown chicken and mushrooms, and 5–10 minutes to reduce the wine and finish the sauce.
Q: Can I use regular white wine instead of Marsala?
A: Regular dry white wine will work, but Marsala gives a unique, slightly sweet depth. If using white wine, consider adding a pinch of sugar or a splash of madeira or sherry to mimic Marsala’s profile.
Q: Can I make Chicken Marsala ahead of time?
A: Yes — you can prepare the sauce and mushrooms ahead and reheat with freshly seared chicken to keep the crust crisp. Fully assembled leftovers reheat well, but the fried crust will soften.
Q: Is it safe to cook with Marsala if I don’t want alcohol?
A: Most alcohol cooks off during reduction, but trace amounts can remain. For a completely alcohol-free version, substitute low-sodium chicken stock plus a teaspoon of balsamic vinegar or a splash of pomegranate juice for depth.
Q: Can I use bone-in chicken or thighs?
A: You can, but cooking times will be longer and the cooking method changes slightly (start in the oven or cover and finish in the skillet). For quick dinners, thin boneless cutlets are best.
If you have other questions about timing, ingredient swaps, or plating, ask and I’ll help you adapt this recipe to fit your pantry and schedule.
Chicken Marsala
Ingredients
For the chicken
- 4 pieces thin chicken cutlets (about 1 to 1½ pounds total) If thicker, pound to ¼–½ inch thickness for even cooking.
- 1 cup all-purpose flour, seasoned with salt and pepper
- Salt to taste freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter Use unsalted if monitoring sodium.
For the sauce
- 8 ounces mushrooms, sliced Cremini or button work well; porcini or shiitake add extra umami.
- 1 cup Marsala wine Dry or semi-dry Marsala is ideal.
- 1 cup heavy cream Substitute half-and-half for a lighter sauce, though it will be thinner.
- Fresh parsley for garnish chopped
Instructions
Preparation
- Season the flour with salt and pepper on a shallow plate. Dredge each chicken cutlet lightly, shaking off excess.
- Heat a large skillet over medium-high. Add the olive oil and butter until the butter foams.
Cooking
- Add the chicken and cook until golden, about 4–5 minutes per side depending on thickness. Transfer to a plate and tent loosely with foil.
- In the same skillet, add the sliced mushrooms and sauté until they release liquid and then brown, about 6–8 minutes. Season lightly.
- Pour in the Marsala wine and use a wooden spoon to scrape up the browned bits from the pan bottom. Let the wine simmer for 2–3 minutes to reduce slightly and cook off most alcohol.
- Stir in the heavy cream and bring to a gentle simmer. Adjust seasoning with salt and pepper.
- Return the chicken to the skillet and spoon sauce over the cutlets. Simmer 2–4 minutes until the chicken is heated through and internal temperature reaches 165°F (74°C).
- Remove from heat and sprinkle with chopped parsley before serving.