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Easy 30-Minute Chicken Marsala with Creamy Mushroom Sauce

Two golden-brown chicken breasts smothered in a rich mushroom sauce, the perfect chicken marsala.
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Make restaurant-style Chicken Marsala quickly. This recipe uses tender chicken cutlets and a rich, silky Marsala wine and mushroom sauce, perfect for a weeknight dinner.

Ingredients

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  • 4 boneless, skinless chicken breasts, pounded thin to 1/4 inch (cutlets)
  • 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 a creamier sauce)
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Place the flour, salt, and pepper on a plate. Dredge each thin chicken cutlet lightly 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, add the chicken in a single layer, 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 clean plate.
  4. 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.
  5. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  6. Pour in the Marsala wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let the wine simmer and reduce by half, about 3 minutes.
  7. Pour in the chicken broth. Bring the sauce to a simmer and cook until it thickens slightly, about 5 minutes.
  8. If using, stir in the heavy cream until the sauce is smooth and slightly coats the back of a spoon. 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. Heat through for 1 minute.
  10. Serve the Chicken Marsala immediately, garnished with fresh parsley. This pairs well with mashed potatoes or pasta.

Notes

  • To pound the chicken thin, place the breasts between two sheets of plastic wrap and use a meat mallet or the bottom of a heavy pan.
  • For a deeper flavor in the sauce, use a good quality Marsala wine; avoid cooking wines.
  • If you skip the heavy cream, the sauce will still be flavorful but thinner, closer to a classic pan sauce.

Nutrition

Find it online: https://daisyrecipe.com/easy-chicken-marsala-recipe/