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30-Minute Creamy Chicken Marsala: Restaurant-Style Flavor Made Easy

Close-up of a breaded and pan-fried chicken marsala cutlet topped with rich brown mushroom sauce.
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Make this classic Italian-American Chicken Marsala in just 30 minutes. You get tender, pan-seared chicken cutlets smothered in a rich, savory mushroom and Marsala wine sauce. This recipe delivers the restaurant-quality flavor you want for a quick weeknight dinner.

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
  • 1 cup dry Marsala wine
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Place the flour, salt, and pepper in a shallow dish. Dredge each chicken cutlet 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, carefully add the chicken cutlets, working in batches if necessary to avoid crowding the pan.
  3. 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. Cover loosely with foil to keep warm.
  4. Reduce the heat to medium. Add the sliced mushrooms to the same skillet and cook, stirring occasionally, until they release their liquid and begin to brown, about 5 minutes.
  5. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  6. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 3 to 4 minutes. This step builds deep flavor.
  7. Pour in the chicken broth and bring the mixture to a simmer. Cook for 2 minutes, allowing the sauce to thicken slightly.
  8. Stir in the heavy cream. Let the sauce heat through but do not allow it to boil rapidly. Taste the sauce and adjust salt and pepper if needed.
  9. Return the cooked chicken cutlets to the skillet. Spoon the mushroom Marsala sauce over the chicken.
  10. Simmer for 1 minute to reheat the chicken. Garnish with fresh parsley before serving immediately over pasta or mashed potatoes.

Notes

  • For the best flavor, use a good quality dry Marsala wine; cooking wine substitutes will change the final taste.
  • If you prefer a less creamy sauce, omit the heavy cream and use only chicken broth and Marsala wine for a traditional reduction sauce.
  • To pound the chicken evenly, place the cutlets between two sheets of plastic wrap and use a meat mallet or the bottom of a heavy pan.

Nutrition

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