This skillet-fried chicken marsala is full of rich-bodied flavor with earthy mushrooms and tender chicken smothered in a creamy marsala wine reduction.
Why this recipe works
Chicken marsala is a hearty dish consisting of thinly sliced chicken that’s lightly coated in flour and pan-fried to perfection alongside savory mushrooms. Douse it all in a creamy and flavorful marsala wine sauce for a mouth-watering chicken dinner that tastes expensive but is really quite easy to make!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – Typically chicken marsala uses thinly sliced chicken like you’d see in chicken parmesan. You can use cutlets as we did or slice a breast in half horizontally to make it thin. You may need to pound it a bit if you have large chicken breasts.
WINE – We used marsala cooking wine, but dry marsala is an excellent choice as well. I would 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.
How to Make Chicken Marsala
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat 1 tablespoon of butter and 1 tablespoon olive oil in a large skillet over medium high heat.
- Lightly coat the chicken in the flour, shake off any excess, and add into the hot skillet.
- Cook for 8-10 minutes, flipping halfway through, until the chicken is browned and cooked through (or until it reaches an internal temperature of 165F on an instant read thermometer). Set chicken aside on a plate and cover with foil.
- Meanwhile, add the broth and marsala wine to a small saucepan over medium heat and cook for 10 minutes to reduce. Set aside.
- Add the remaining butter and oil to the skillet. Once the butter has melted add the mushrooms to the pan. Saute until the mushrooms are softened and lightly browned. Add in the minced garlic and cook for 1 minute.
- Pour the marsala broth mixture into the hot skillet along with the thyme leaves from two sprigs. Scrape up any browned bits, and simmer until the mixture slightly thickens. Stir in the heavy cream and cook for 2-3 minutes, season with salt and pepper to taste.
- Remove from heat, garnish with fresh chopped parsley and serve immediately with mashed potatoes or rice. Enjoy!
Frequently Asked Questions & Expert Tips
Store leftover chicken marsala in an air-tight container kept in the refrigerator for 3-4 days.
Serving Suggestions
Chicken marsala can be served with rice, mashed potatoes, egg noodles, risotto, or steamed veggies along with some freshly chopped parsley for garnish.
More Chicken Recipes
- Garlic Chicken
- Chicken Piccata
- Chicken Milanese
- Spatchcock Chicken
- Chicken Cacciatore
- Crockpot Sticky Chicken
- Chicken Cordon Blue
- Chicken Divan
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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!
Print It Rate ItIngredients
- 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 cream
- salt and pepper to taste
- 1 Tbsp fresh parsley chopped for garnish
Things You’ll Need
Before You Begin
- Store leftovers in an airtight container for up to 3-4 days.
- We used marsala cooking wine, but dry marsala is an excellent choice as well. I would 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
- Heat 1 tablespoon of butter and 1 tablespoon olive oil in a large skillet pan over medium high heat.
- Lightly coat the chicken in the flour, shake off any excess and add into the hot skillet.
- Cook for 8-10 minutes, flipping halfway through, until the chicken is browned and cooked through (with an internal temperature of 165F). Set chicken aside on a plate and cover with foil.
- Meanwhile, add the broth and marsala wine to a small saucepan over medium heat and cook for 10 minutes to reduce. Set aside.
- Add the remaining butter and oil to the skillet. Once the butter has melted add the mushrooms to the pan. Saute until the mushrooms are softened and lightly browned. Add in the minced garlic and cook for 1 minute.
- Pour the marsala broth mixture into the hot skillet along with the thyme leaves from two sprigs. Scrape up any browned bits, and simmer until the mixture slightly thickens. Stir in the heavy cream and cook for 2-3 minutes, season with salt and pepper to taste.
- Remove from heat, garnish with fresh chopped parsley and serve immediately with mashed potatoes or rice. Enjoy!
Nutrition
Amanda Davis
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Dora says
Making this now …So do you add chicken to pan with the sauce or serve it over the chicken????????
Amanda Formaro says
Either way! Once the sauce s done, you can serve
Kathi says
Hi Amanda – Thanks for posting this recipe. Chicken Marsala is one of my favorites when I go to Olive Garden – now I can just make it at home. Thanks again.
Kenneth Baker says
Outstanding..dry wine is better Guests loved it