This pan-friendly Chicken Marsala is a weeknight hero: tender, lightly breaded chicken cutlets in a silky mushroom and Marsala wine sauce. It comes together in about 30 minutes, tastes restaurant-worthy, and uses pantry staples most home cooks already have. If you like skillet chicken with a creamy sauce, also check out the Cajun cream cheese chicken pasta bake for another cozy, saucy meal idea.
Why you’ll love this dish
Chicken Marsala balances quick cooking with deep flavor. Thin cutlets cook fast and stay juicy, while Marsala wine and reduced stock create a caramelized, slightly sweet sauce that’s brightened with garlic and parsley. This recipe is:
- Fast: Ready in ~30 minutes from start to finish.
- Impressive: Company-friendly but simple enough for weeknights.
- Flexible: Use chicken breasts or tenders and adapt the sauce thickness.
“A reliable weeknight favorite — the sauce tastes like it simmered all day, but it comes together in minutes.” — home cook review
How this recipe comes together
Start by flattening the chicken to an even 1/3" so each piece cooks evenly. Dredging in flour gives the cutlets a golden crust and helps the sauce cling. After the chicken rests, brown mushrooms in the same pan to capture fond (those browned bits) and deglaze with dry Marsala wine. Reduce the wine to concentrate flavor, add stock and cream to make a glossy sauce, then return the chicken to finish. The whole process is a simple sauté → deglaze → simmer cycle.
What you’ll need
- 1 1/4 lbs chicken breast (2 large), or chicken tenders (cut breasts in half lengthwise to make 4 cutlets)
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour (for dredging)
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 8 oz brown button mushrooms, halved or thickly sliced if large
- 1/2 tsp onion powder
- 2 garlic cloves, minced
- 3/4 cup dry Marsala wine (use dry, not sweet)
- 3/4 cup reduced-sodium chicken stock
- 1/2 cup heavy whipping cream
- 2 Tbsp parsley, finely chopped (for garnish)
Ingredient notes/substitutions:
- Marsala: Use a dry Marsala for savory sauce; sweet Marsala will make the sauce noticeably sweeter. If you must, substitute dry sherry but flavor will differ.
- Cream: Half-and-half will work but the sauce will be slightly thinner.
- Mushrooms: Cremini or baby bella are excellent alternatives.
Step-by-step instructions
- Prep the chicken: Slice breasts in half lengthwise to make four even cutlets. Place between plastic wrap and pound with a meat mallet until about 1/3" thick. Season both sides with 1/2 tsp salt and 1/4 tsp pepper. Dredge lightly in flour, shaking off excess. Set aside.
- Brown the chicken: Heat a large non-reactive, heavy-bottomed pan over medium. Add 2 Tbsp olive oil and 1 Tbsp butter. When oil shimmers and butter melts, add the chicken. Cook about 3–4 minutes per side, until golden and an instant-read thermometer reads 165°F. Transfer to a plate and tent with foil to keep warm.
- Sauté mushrooms: If needed, add a splash more oil. Add mushrooms and cook, stirring, until their liquid evaporates and they’re browned, about 5 minutes.
- Aromatics: Stir in 1/2 tsp onion powder and 2 minced garlic cloves; cook 30 seconds until fragrant.
- Deglaze with Marsala: Pour in 3/4 cup dry Marsala wine and scrape the browned bits from the bottom of the pan. Turn heat up to medium-high and reduce the wine until mostly evaporated, about 4–5 minutes.
- Build the sauce: Add 3/4 cup chicken stock. While stirring, pour in 1/2 cup heavy cream in a steady stream. Lower heat to a simmer and continue to reduce until slightly thickened, about 4–5 minutes. Taste and season with 1/4 tsp salt or to preference.
- Finish: Return chicken to the pan, spoon sauce over the tops, and sprinkle with 2 Tbsp chopped parsley. Warm through 1–2 minutes; sauce will thicken further as it cools. Serve immediately.
Best ways to enjoy it
Chicken Marsala is classic over:
- Buttered egg noodles or wide pappardelle to catch the sauce.
- Mashed potatoes or creamy polenta for a comforting plate.
- A bed of roasted vegetables for a lower-carb option.
For a casual twist, you can slice the cutlets and serve on toasted rolls with arugula for an upscale sandwich—pair inspiration with the Chick-fil-A crispy chicken sandwich copycat to play with textures and crunch. Add a simple green salad and a crisp white wine (Sauvignon Blanc or Pinot Grigio) to cut through the richness.
Storage and reheating tips
- Refrigeration: Store leftover chicken and sauce in an airtight container for up to 3–4 days. Cool to room temperature no longer than 2 hours before refrigerating.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating stovetop: Gently warm in a skillet over low heat with a splash of stock or water to loosen the sauce; cover to retain moisture. Heat until internal temperature reaches 165°F.
- Reheating oven: Place in an oven-safe dish, add a tablespoon of stock or cream, cover with foil, and reheat at 300°F until warmed through (about 15–20 minutes depending on portion).
- Microwave: Use low power in short bursts, stirring between intervals and adding a splash of liquid to prevent the sauce from breaking.
Food safety: Always reheat to 165°F and avoid leaving cooked chicken at room temperature for more than 2 hours.
Pro chef tips
- Pound evenly: Even thickness ensures the chicken cooks quickly without drying. Aim for roughly 1/3".
- Don’t overcrowd the pan: Brown chicken in one layer; overcrowding steams the meat instead of browning it.
- Save the fond: The browned bits are flavor gold — scrape them up when you deglaze with Marsala.
- Control sauce thickness: Reduce longer for a thicker sauce; add a little stock or cream to thin it. If it gets too thin, simmer uncovered.
- Taste the wine before using: If your Marsala seems too sweet, use less or balance with a splash more stock or a squeeze of lemon.
- Use an instant-read thermometer: 165°F is the safe internal temp for poultry; it prevents overcooking.
Creative twists
- Mushroom-forward: Add a mix of wild mushrooms (shiitake, chanterelle) for an earthy, complex flavor.
- Lighter version: Substitute half-and-half for cream and use skinless chicken thighs for more forgiving juiciness.
- Gluten-free: Use cornstarch or a gluten-free flour for dredging.
- Vegetarian spin: Swap chicken for thick slices of roasted cauliflower or seared seitan and follow the same sauce method.
- Herb boost: Stir in a teaspoon of fresh thyme or a splash of lemon juice at the end for brightness.
Common questions
Q: Can I use sweet Marsala instead of dry?
A: Sweet Marsala will make the sauce noticeably sweeter. If that’s what you like, use it sparingly or balance with extra stock, a squeeze of lemon, or a pinch of salt.
Q: Can I make Chicken Marsala ahead of time?
A: Yes. Cook through and cool, then refrigerate for up to 3–4 days. Reheat gently on the stovetop with a splash of stock to loosen the sauce. For best texture, reheat just until heated through.
Q: Are chicken thighs OK for this recipe?
A: Absolutely. Boneless, skinless thighs are more forgiving and stay moist. Adjust cooking time so thighs reach 165°F internally — they may need a minute or two longer per side.
Q: How do I thicken the sauce if it’s too thin?
A: Simmer uncovered to reduce and concentrate. For a quicker fix, whisk 1 tsp cornstarch with 1 Tbsp cold water and stir into the simmering sauce, cooking for 1–2 minutes until thickened.
Q: Is this safe for kids?
A: Yes — the alcohol cooks down during reduction, leaving flavor but very little alcohol. If you’re concerned, you can substitute with extra chicken stock plus a teaspoon of white wine vinegar for acidity.
If you’d like, I can format this recipe into printable card layout, create a shopping list, or convert the ingredient scaling for 6 servings — which would you prefer?
Chicken Marsala
Ingredients
Main ingredients
- 1.25 lbs 1 1/4 lbs chicken breast (or chicken tenders) Cut breasts in half lengthwise to make 4 cutlets.
- 1/2 tsp 1/2 tsp salt (plus more to taste)
- 1/4 tsp 1/4 tsp black pepper
- 1/4 cup 1/4 cup all-purpose flour (for dredging)
- 2 Tbsp 2 Tbsp olive oil
- 1 Tbsp 1 Tbsp unsalted butter
- 8 oz 8 oz brown button mushrooms, halved or thickly sliced
- 1/2 tsp 1/2 tsp onion powder
- 2 cloves 2 garlic cloves, minced
- 3/4 cup 3/4 cup dry Marsala wine Use dry, not sweet.
- 3/4 cup 3/4 cup reduced-sodium chicken stock
- 1/2 cup 1/2 cup heavy whipping cream Half-and-half can be substituted.
- 2 Tbsp 2 Tbsp parsley, finely chopped (for garnish)
Instructions
Preparation
- Slice breasts in half lengthwise to make four even cutlets. Place between plastic wrap and pound with a meat mallet until about 1/3" thick.
- Season both sides with 1/2 tsp salt and 1/4 tsp pepper. Dredge lightly in flour, shaking off excess. Set aside.
Cooking
- Heat a large non-reactive, heavy-bottomed pan over medium. Add 2 Tbsp olive oil and 1 Tbsp butter.
- When oil shimmers and butter melts, add the chicken. Cook about 3–4 minutes per side, until golden and an instant-read thermometer reads 165°F.
- Transfer to a plate and tent with foil to keep warm.
- If needed, add a splash more oil. Add mushrooms and cook, stirring, until their liquid evaporates and they’re browned, about 5 minutes.
- Stir in 1/2 tsp onion powder and 2 minced garlic cloves; cook 30 seconds until fragrant.
- Pour in 3/4 cup dry Marsala wine and scrape the browned bits from the bottom of the pan. Turn heat up to medium-high and reduce the wine until mostly evaporated, about 4–5 minutes.
- Add 3/4 cup chicken stock. While stirring, pour in 1/2 cup heavy cream in a steady stream.
- Lower heat to a simmer and continue to reduce until slightly thickened, about 4–5 minutes. Taste and season with 1/4 tsp salt or to preference.
- Return chicken to the pan, spoon sauce over the tops, and sprinkle with 2 Tbsp chopped parsley.
- Warm through 1–2 minutes; sauce will thicken further as it cools. Serve immediately.