Description
This easy and flavor-packed Chicken Marsala recipe delivers tender chicken cutlets in a rich mushroom and Marsala wine sauce. Ready in just 30 minutes, it’s a perfect weeknight dinner that combines savory mushrooms, a creamy sauce, and the sweet depth of Marsala wine for an Italian-American classic that’s both simple and elegant.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
Sauce
- 8 ounces cremini mushrooms, sliced fairly thin
- 1 large clove garlic, minced
- 3/4 cup Marsala wine (semi-sweet or dry)
- 1/2 cup heavy/whipping cream
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season each piece with salt, pepper, and garlic powder. Dredge the chicken pieces lightly in flour, shaking off any excess.
- Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, add the chicken and sear for 4-5 minutes per side, until golden brown. Remove chicken from the pan and set aside. The chicken will finish cooking in the sauce.
- Cook the Mushrooms: Add the remaining 2 tablespoons of butter to the skillet along with the sliced mushrooms. Cook for 3-5 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
- Add Garlic and Marsala: Stir in the minced garlic and pour in the Marsala wine. Let the mixture bubble and reduce for 2-3 minutes to concentrate the flavors.
- Finish the Sauce and Chicken: Pour in the heavy cream and return the chicken pieces to the skillet. Simmer everything together for an additional 4-5 minutes until the chicken is cooked through (internal temperature 165°F) and the sauce has thickened slightly. Adjust seasoning with salt and pepper to taste. Optionally, garnish with chopped parsley before serving.
Notes
- If using smaller chicken breasts, you don’t need to slice them in half, but cooking time may increase slightly.
- Either semi-sweet or dry Marsala wine works best for balanced flavor.
- Chicken is safe to eat when it reaches an internal temperature of 165°F; use an instant-read thermometer to ensure doneness.
- For a richer flavor, use high-quality butter and fresh cremini mushrooms.
- Optional garnish of chopped parsley adds a fresh, herbal finish.
