Print

Classic 30-Minute Creamy Chicken Marsala

A close-up of seared chicken breasts smothered in a rich brown mushroom sauce, garnished with fresh thyme, representing delicious chicken marsala.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-style Chicken Marsala quickly. This recipe yields tender chicken cutlets in a rich, savory mushroom and Marsala wine sauce, with an option for a creamy finish, perfect for a weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 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
  • 1/4 cup heavy cream (optional, for creamy sauce)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pound the chicken breasts between two sheets of plastic wrap until they are about 1/2 inch thick. This helps you get tender chicken cutlets.
  2. In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken cutlet lightly in the flour mixture, shaking off any excess.
  3. Heat the olive oil and butter in a large skillet over medium-high heat. When the butter foams, carefully add the chicken in batches, making sure not to overcrowd the pan.
  4. Sear the chicken 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.
  5. Reduce the heat to medium. Add the sliced mushrooms to the same skillet and cook, stirring occasionally, until they release their moisture and begin to brown, about 5 to 7 minutes.
  6. Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.
  7. 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 builds the mushroom wine sauce flavor.
  8. Pour in the chicken broth and bring the sauce to a simmer. Cook for 3 minutes until the sauce thickens slightly.
  9. If using, stir in the heavy cream until the sauce is smooth and creamy. Taste the sauce and adjust salt and pepper if needed.
  10. Return the cooked chicken cutlets to the skillet. Spoon the sauce over the chicken and let it warm through for 1 minute.
  11. Garnish with fresh parsley before serving immediately over pasta or mashed potatoes for a complete homemade Italian dinner.

Notes

  • For the most tender chicken, do not overcook the cutlets in the initial searing step.
  • If you prefer a classic, non-creamy sauce, simply omit the heavy cream in step 8.
  • Use a good quality Marsala wine; the flavor concentrates significantly in the sauce.

Nutrition

Find it online: https://cookincorner.com/chicken-marsala-recipe-classic-30-minute-creamy/