Easy Skillet Chicken Marsala: A Creamy, Flavorful Weeknight Classic
Indulge in the rich, comforting flavors of classic Chicken Marsala, made effortlessly in a single skillet. This delightful recipe features tender, pan-fried chicken cutlets generously coated in a luscious, creamy Marsala wine and mushroom sauce. It’s a dish that tastes incredibly gourmet, yet is surprisingly simple to prepare, making it a perfect choice for both elegant dinner parties and satisfying weeknight meals. The earthy aroma of mushrooms combined with the depth of Marsala wine creates an unforgettable culinary experience that will quickly become a family favorite.
Why This Easy Chicken Marsala Recipe Works So Well
Chicken Marsala is a beloved Italian-American staple, and for good reason! This recipe simplifies the classic approach without sacrificing any of its rich, complex flavors. We start with thinly sliced chicken breasts, lightly dusted in flour and pan-fried to a golden perfection. This creates a beautifully browned exterior that locks in juiciness and adds a crucial layer of flavor. Alongside the chicken, savory cremini mushrooms are sautéed until tender, developing deep umami notes that are essential to the dish. The real star, however, is the rich and creamy Marsala wine sauce. By reducing the Marsala wine and chicken broth, we concentrate their flavors, then enrich them with heavy cream to create a velvety, restaurant-quality sauce that coats every piece of chicken and mushroom. It’s an impressive dish that comes together quicker than you might think, proving that gourmet taste doesn’t have to mean complicated cooking.
This recipe truly shines because it masters the balance of textures and tastes. The tender chicken, the earthy mushrooms, and the luxurious sauce all play together harmoniously. Plus, cooking everything in one skillet means fewer dishes to wash, making it an ideal candidate for a stress-free weeknight dinner. The process is intuitive, even for novice cooks, and the result is a comforting, hearty meal that feels incredibly indulgent.
Key Ingredients You’ll Need for Authentic Chicken Marsala
To create this magnificent Chicken Marsala, you’ll need a selection of fresh, high-quality ingredients. While the full list with precise measurements can be found in the printable recipe card at the end of this post, here’s an overview of the stars of our show:
- Boneless, Skinless Chicken Cutlets: The lean and tender base of our dish.
- Unsalted Butter & Olive Oil: For sautéing and adding richness to both the chicken and the sauce.
- All-Purpose Flour: A light coating for the chicken, essential for browning and thickening the sauce.
- Marsala Cooking Wine: The signature ingredient for that distinctive sweet and nutty flavor.
- Chicken Broth: To build the foundation of our savory sauce.
- Cremini Mushrooms: Earthy and robust, they absorb the sauce beautifully.
- Minced Garlic: For aromatic depth and flavor.
- Fresh Thyme Sprigs: Adds a fragrant, herbaceous note.
- Heavy Whipping Cream: To achieve that wonderfully creamy and luxurious sauce texture.
- Salt and Pepper: To season and enhance all the flavors.
- Fresh Parsley: A vibrant garnish for a burst of color and freshness.
Ingredient Insights and Smart Substitution Suggestions
Understanding your ingredients and knowing how to make smart substitutions can elevate your cooking and adapt recipes to your needs.
CHICKEN: For Chicken Marsala, thinly sliced chicken is key. We recommend using boneless, skinless chicken cutlets, which are naturally thin. If you have larger chicken breasts, you can easily create cutlets by slicing them horizontally to about ½-inch thickness. For even cooking and maximum tenderness, you might need to place the sliced chicken between two sheets of plastic wrap and pound it gently with a meat mallet or rolling pin until it’s uniformly thin. This ensures that each piece cooks quickly and remains moist. While chicken breasts are traditional, you could also experiment with boneless, skinless chicken thighs for a richer flavor, though cooking times may vary slightly.
MARSALA WINE: The star of the sauce, Marsala wine brings its unique sweet, nutty, and sometimes caramelized notes. We used Marsala cooking wine for convenience, which is readily available in most grocery stores. For an even more authentic flavor, dry Marsala wine (often labeled “Secco”) is an excellent choice, offering a less sweet and more complex profile. We strongly advise against using sweet Marsala wine for this savory dish, as it can make the sauce overly sugary. If Marsala wine isn’t available, suitable substitutes include Madeira wine or dry sherry, which offer similar flavor profiles. For an alcohol-free version of this dish, simply substitute the Marsala wine with an additional 1/2 cup of robust chicken broth. You can also add a splash of balsamic vinegar or a teaspoon of brown sugar to the broth to mimic some of Marsala’s depth, though the flavor won’t be identical.
MUSHROOMS: Cremini mushrooms, also known as baby bellas, are our go-to for their firm texture and deeper, more savory flavor compared to white button mushrooms. They hold up well in the sauce and provide fantastic earthiness. If cremini aren’t available, white button mushrooms will work, but you might miss some of that rich flavor. For an extra gourmet touch, consider adding a mix of wild mushrooms like shiitake or oyster mushrooms. Always wipe your mushrooms clean with a damp cloth instead of rinsing them, as they tend to absorb water and can become soggy when cooked.
HEAVY CREAM: Heavy whipping cream is essential for creating that luxurious, velvety texture in the Marsala sauce. Its high-fat content prevents it from curdling and gives the sauce its signature richness. For a slightly lighter option, you could use half-and-half, but be aware that the sauce may not be as thick or as stable, and there’s a slightly higher risk of curdling if overheated. Whole milk can also be used in a pinch, but the sauce will be thinner and less rich. Dairy-free alternatives like cashew cream or full-fat coconut milk (without a strong coconut flavor) could be explored for dietary restrictions, but the flavor profile will significantly change.
FLOUR: The all-purpose flour dusting on the chicken serves a dual purpose: it helps the chicken brown beautifully and creates a light crust, while also acting as a thickening agent for the Marsala sauce once deglazed from the pan. For a gluten-free option, you can substitute cornstarch or a gluten-free all-purpose flour blend. If using cornstarch, ensure it’s mixed with a little cold liquid first to create a slurry before adding it to the hot sauce to prevent lumps.
Step-by-Step Guide: How to Make Restaurant-Quality Chicken Marsala at Home
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this delicious recipe. For a convenient printable version, complete with all measurements and instructions, you can Jump to Recipe at the bottom of this post.
- In a large, heavy-bottomed skillet (cast iron works wonderfully for even heat distribution), heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium-high heat until the butter is melted and slightly shimmering.
- Lightly dredge each chicken cutlet in the all-purpose flour, shaking off any excess. This thin coating helps achieve a beautiful golden crust and thickens the sauce later. Carefully add the floured chicken cutlets to the hot skillet in a single layer, ensuring not to overcrowd the pan. If necessary, cook the chicken in batches.
- Cook the chicken for 8-10 minutes in total, flipping halfway through, until each side is beautifully browned and the chicken is cooked through. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer. Once cooked, transfer the chicken to a plate and loosely cover it with foil to keep it warm and allow the juices to redistribute.
- While the chicken is resting, prepare the base of your Marsala sauce. In a separate small saucepan, combine the chicken broth and Marsala wine. Bring the mixture to a gentle simmer over medium heat and allow it to cook for about 10 minutes, reducing by about a third. This step concentrates the flavors of the wine and broth, creating a more intense sauce. Set the reduced liquid aside.
- Return to the skillet where you cooked the chicken. Add the remaining butter and olive oil. Once the butter has melted and the oil is shimmering, add the sliced cremini mushrooms to the pan. Sauté the mushrooms, stirring occasionally, until they are softened, deeply browned, and have released their moisture, typically 5-7 minutes. Then, add the minced garlic and cook for just 1 minute more until fragrant, being careful not to burn the garlic.
- Pour the reduced Marsala broth mixture into the hot skillet with the mushrooms and garlic. Add the thyme leaves (stripped from two sprigs). Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan – these bits are packed with flavor and will enrich your sauce. Bring the mixture to a simmer and let it cook for a few minutes until it slightly thickens. Finally, stir in the heavy cream and continue to simmer for another 2-3 minutes, allowing the sauce to become rich and creamy. Season generously with salt and freshly ground black pepper to taste.
- Remove the skillet from the heat. Carefully return the cooked chicken cutlets to the pan, nestling them into the creamy Marsala sauce. Garnish generously with freshly chopped parsley for a pop of color and fresh flavor. Serve immediately and enjoy this exquisite Chicken Marsala with your favorite side dishes, such as mashed potatoes, rice, or pasta.
Frequently Asked Questions & Expert Tips for Perfect Chicken Marsala
Store any leftover Chicken Marsala in an airtight container in the refrigerator for 3-4 days. When reheating, you can gently warm it on the stovetop over medium-low heat until heated through, adding a splash of chicken broth or cream if the sauce has thickened too much. You can also microwave it, but the stovetop method yields better results, preserving the sauce’s texture. We do not recommend freezing this dish, as the creamy sauce can separate upon thawing and reheating, affecting its texture.
If your sauce is too thin, continue to simmer it gently over low heat, uncovered, until it reduces and thickens to your desired consistency. Be patient, as this can take a few extra minutes. If it becomes too thick, you can easily thin it out by stirring in a tablespoon or two of additional chicken broth or heavy cream until it reaches the perfect consistency.
Absolutely! While cremini mushrooms offer a fantastic flavor and texture, you can experiment with other varieties. White button mushrooms are a common and accessible choice, though their flavor is milder. For a more sophisticated twist, consider using sliced shiitake mushrooms (remove stems first) or oyster mushrooms. A mix of wild mushrooms can also add a delightful complexity to the dish.
- Don’t Overcrowd the Pan: When browning the chicken and sautéing the mushrooms, make sure not to overcrowd your skillet. Cooking in batches ensures everything gets a proper sear and browns beautifully, rather than steaming.
- Scrape the Fond: After cooking the chicken, there will be delicious browned bits (fond) stuck to the bottom of the pan. When you add the liquid (Marsala and broth), be sure to scrape these bits up with a wooden spoon. This “deglazing” step adds immense flavor to your sauce.
- Proper Wine Reduction: Don’t skip the step of reducing the Marsala wine and broth. This concentrates the flavors and cooks off the alcohol, leaving behind a rich, complex taste.
- Temperature Check: Always use an instant-read thermometer to ensure your chicken reaches an internal temperature of 165°F (74°C). This guarantees the chicken is fully cooked and safe to eat, without overcooking it and making it dry.
- Fresh Herbs Make a Difference: While dried thyme can be used in a pinch, fresh thyme and parsley add a vibrant, aromatic quality that elevates the dish significantly.
Delicious Serving Suggestions for Chicken Marsala
Chicken Marsala is a hearty and flavorful dish that pairs beautifully with a variety of sides. Here are some of our favorite recommendations to complete your meal:
- Mashed Potatoes: Creamy mashed potatoes are a classic pairing, perfect for soaking up every last drop of the rich Marsala sauce.
- Rice: Fluffy white rice, brown rice, or even a flavorful wild rice pilaf provides a wonderful complement to the chicken and sauce.
- Egg Noodles or Pasta: Toss wide egg noodles or your favorite pasta shape with a bit of butter or olive oil, then top with the Chicken Marsala for a complete and comforting meal.
- Risotto: For an elevated dining experience, serve your Chicken Marsala alongside a creamy Parmesan or mushroom risotto.
- Steamed or Roasted Vegetables: Lighten the meal with a side of steamed green beans, asparagus, broccoli, or roasted root vegetables. They add color, freshness, and essential nutrients.
- Crusty Bread: Don’t forget a warm, crusty baguette or artisanal bread for dipping into the exquisite sauce.
- Fresh Green Salad: A simple, crisp green salad with a light vinaigrette can provide a refreshing contrast to the richness of the Marsala.
More Irresistible Chicken Recipes to Try
If you loved this Chicken Marsala, you’re sure to enjoy these other fantastic chicken dishes from our kitchen:
- Garlic Chicken with Parsley
- Bright and Zesty Chicken Piccata
- Crispy Chicken Milanese
- Perfectly Roasted Spatchcock Chicken
- Hearty Chicken Cacciatore
- Slow Cooker Crockpot Sticky Chicken
- Classic Chicken Cordon Bleu
- Creamy Chicken Divan Casserole
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Skillet Chicken Marsala
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 4 chicken cutlets boneless skinless
- 3 Tbsp unsalted butter divided
- 2 Tbsp olive oil divided
- ½ cup all-purpose flour
- ¾ cup marsala cooking wine
- 1 cup chicken broth
- 8 oz cremini mushrooms sliced
- 5 cloves garlic minced
- 2 fresh thyme sprigs
- ¾ cup heavy whipping cream
- salt and pepper to taste
- 1 Tbsp fresh parsley chopped for garnish
Equipment You’ll Need
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Large skillet
Before You Begin
- Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Reheat gently on the stovetop for best results.
- We used Marsala cooking wine, but dry Marsala is an excellent choice as well. We do not recommend sweet Marsala wine for this dish. You can substitute with Madeira or dry sherry. For an alcohol-free dish, simply replace the wine with an additional 1/2 cup chicken broth.
Instructions
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Heat 1 tablespoon of butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
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Lightly coat the chicken in the flour, shake off any excess, and add into the hot skillet in a single layer.
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Cook for 8-10 minutes, flipping halfway through, until the chicken is browned and cooked through (with an internal temperature of 165°F / 74°C). Set chicken aside on a plate and cover with foil.
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Meanwhile, add the chicken broth and Marsala wine to a small saucepan over medium heat and cook for 10 minutes to reduce. Set aside.
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Add the remaining butter and oil to the skillet. Once melted, add the sliced cremini mushrooms to the pan. Sauté until the mushrooms are softened and lightly browned. Add in the minced garlic and cook for 1 minute until fragrant.
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Pour the Marsala broth mixture into the hot skillet along with the thyme leaves from two sprigs. Scrape up any browned bits from the bottom of the pan, and simmer until the mixture slightly thickens. Stir in the heavy cream and cook for 2-3 minutes, then season with salt and pepper to taste.
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Remove from heat, return the cooked chicken to the skillet, garnish with fresh chopped parsley, and serve immediately with mashed potatoes or rice. Enjoy!
Nutrition Information
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.