Chicken Marsala Recipe
Golden chicken cutlets and browned mushrooms in a savory Marsala wine pan sauce finished with butter and parsley.
Contains: Milk · Wheat
The recipe contains milk and wheat. Marsala wine commonly contains sulfites, and packaged chicken broth formulations vary, so check the labels of the products you use if relevant to your allergy needs.
WHY IT WORKS
Why This Recipe Works
01
Use Even Chicken Cutlets
Thin, evenly sized cutlets brown quickly and finish gently in the sauce without leaving thick centers undercooked.
02
Brown the Mushrooms
Cooking the mushrooms until they release their moisture and begin to brown builds deeper flavor before the Marsala goes into the pan.
03
Reduce the Marsala
A brief reduction concentrates the wine and pan juices, giving the finished sauce a richer flavor without adding cream.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Pat the chicken dry. If any cutlet is thicker than 1/2 inch, place it between sheets of plastic wrap or parchment paper and pound it gently to an even thickness.
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Combine the flour, salt and black pepper in a shallow dish. Coat each chicken cutlet lightly on both sides and shake off the excess flour.
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Heat 1 tablespoon (tbsp) olive oil and 1 tablespoon (tbsp) butter in a 12-inch skillet over medium-high heat. Add half the chicken and cook for about 3 minutes per side, until golden. Transfer to a plate. Repeat with the remaining 1 tablespoon (tbsp) olive oil, 1 tablespoon (tbsp) butter and chicken.
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Reduce the heat to medium. Add the mushrooms and cook for about 5 to 7 minutes, stirring occasionally, until they release their moisture and begin to brown.
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Add the shallot and cook for about 2 minutes, until softened. Add the garlic and cook for about 30 seconds, just until fragrant.
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Pour in the Marsala wine and scrape up the browned bits from the bottom of the skillet. Simmer for about 3 to 4 minutes, until the wine has reduced by roughly half.
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Add the chicken broth and simmer for about 2 minutes. Return the chicken and any accumulated juices to the skillet. Simmer gently for about 3 to 5 minutes, turning once, until the thickest part of the chicken reaches 165°F and the sauce lightly coats a spoon.
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Remove the skillet from the heat. Swirl in the remaining 1 tablespoon (tbsp) butter, then stir in the parsley. Spoon the mushrooms and Marsala sauce over the chicken and serve immediately.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
165°F / 74°C
Check the thickest part of the chicken with a food thermometer and cook until it reaches the stated temperature. Thin cutlets can dry out quickly, so remove the pan from the heat as soon as they are cooked through.
Make Ahead
Slice or pound the chicken, slice the mushrooms and chop the shallot and parsley up to 24 hours ahead. Refrigerate them separately in covered containers. Flour the chicken only just before cooking so the coating stays dry and browns properly.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredient:
Replace3 tablespoons (tbsp) unsalted butter, divided
With3 tablespoons (tbsp) unsalted plant-based butter, divided
Replace45 grams (g) unsalted butter, divided
With45 grams (g) unsalted plant-based butter, divided
Use the same quantity of a plant-based butter suited to cooking or baking as required.
Make It Gluten-Free
Change the following ingredient:
Replace1/3 US cup all-purpose flour
With1/3 US cup gluten-free all-purpose flour blend
Replace40 grams (g) plain flour
With40 grams (g) gluten-free all-purpose flour blend
For a coating, roux or modest thickening amount, use a one-for-one gluten-free all-purpose flour blend intended for cooking.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use dry Marsala wine rather than sweet Marsala for a savory pan sauce. Cremini mushrooms give a deeper flavor than white mushrooms, while a light flour coating helps the chicken brown and gives the sauce a little body.
Useful Substitutions
White button mushrooms can replace cremini mushrooms. Regular chicken broth can replace low-sodium broth, but reduce the added salt and season the finished sauce to taste. Boneless chicken thighs also work, although they will usually need a little longer to cook through.
INGREDIENT QUALITY
Quality Note
Use dry Marsala wine from the wine aisle rather than sweet Marsala. Brown the chicken and mushrooms in batches as needed so they sear instead of steaming, then reduce the wine before adding the broth for a more concentrated sauce.
SPEND LESS
Cost-Saving Tip
Whole boneless chicken breasts are often less expensive than packaged cutlets. Slice them horizontally into thinner pieces and pound them to an even thickness before cooking.
COOKING TIPS
Tips
Shake Off Extra Flour
A thin coating browns better than a heavy one. Excess flour can turn pasty in the pan and make the sauce overly thick.
Do Not Crowd the Pan
Brown the chicken in two batches so the cutlets sear rather than steam. Let the pan come back up to heat between batches if needed.
Let the Mushrooms Brown
Give the mushrooms time to release their moisture before adding the shallot. Browning them adds more depth to the finished pan sauce.
Finish Gently
Once the chicken goes back into the sauce, simmer only until it reaches 165°F. Longer cooking can dry out thin cutlets.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate the chicken and sauce within 2 hours in a covered container and use within 3 to 4 days.
Freezing
Freeze cooled chicken with enough sauce to cover it in an airtight container for up to about 2 months. Thaw overnight in the refrigerator; the mushrooms will be a little softer after freezing.
Reheat on the Stovetop
Warm gently in a covered skillet over medium-low heat with a small splash of chicken broth if the sauce has thickened. Heat until the chicken reaches 165°F.
Reheat in the Microwave
Cover a portion and heat at reduced power in short intervals, turning the chicken once if practical, until it reaches 165°F. Add a spoonful of broth if the sauce needs loosening.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Chicken Marsala FAQs
What kind of Marsala wine should I use?
Use dry Marsala wine for this savory chicken dish. Sweet Marsala is better suited to desserts and can make the finished pan sauce noticeably sweeter.
Can I use Marsala cooking wine?
You can, but bottled cooking wine is often saltier and less complex than dry Marsala from the wine aisle. If you use it, taste the sauce before adding any extra salt.
How do I keep the chicken from drying out?
Use cutlets of even thickness, brown them quickly in batches and finish them gently in the sauce. Stop cooking once the thickest part reaches 165°F.
Can I make Chicken Marsala without alcohol?
The Marsala wine provides the defining flavor, so replacing it completely produces a different mushroom chicken pan sauce rather than true Chicken Marsala. For an alcohol-free dish, it is better to use a recipe designed around broth and other flavorings from the start.
Can I prepare Chicken Marsala ahead of time?
You can slice or pound the chicken, slice the mushrooms and chop the shallot and parsley up to a day ahead. Refrigerate everything separately and flour the chicken only just before cooking for the best browning.
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