Classic Chicken Marsala
Golden pan-seared chicken in a silky mushroom-Marsala sauce — the Italian-American skillet classic, on the table in 40 minutes.
In a nutshell: This authentic italian-american classic chicken marsala comes together in just 40 mins using simple whole ingredients. The chef's secret: sweet Marsala turns the sauce syrupy and dessert-like, while dry Marsala gives the. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Classic chicken marsala: golden chicken cutlets in a silky mushroom and Marsala wine sauce. An elegant 40-minute Italian-American skillet dinner.
Key Equipment
As an Amazon Associate I earn from qualifying purchases.
- Large skillet
- Meat mallet
- Shallow dish
- Tongs
Chef's Pro-Tips
- Use dry Marsala, not sweet: sweet Marsala turns the sauce syrupy and dessert-like, while dry Marsala gives the savoury, nutty depth the dish is known for.
- Do not crowd the mushrooms: they need space and a hot pan to brown — crowded mushrooms steam, and a grey, watery sauce is the result.
- Swirl the butter in off the heat: cold butter whisked into the hot sauce emulsifies into a glossy finish, while butter boiled in the sauce can split and turn greasy.
Ingredients
4
servings
-
1 ½ lbs chicken breasts, boneless, skinless, pounded to 1/4 inch
-
½ cup all-purpose flour, for dredging
-
1 tsp kosher salt, divided
-
½ tsp black pepper
-
3 tbsp olive oil, divided
-
8 oz cremini mushrooms, sliced
-
1 shallot, finely minced
-
2 cloves garlic, minced
-
¾ cup dry Marsala wine
-
¾ cup chicken broth, low-sodium
-
3 tbsp butter, cold, cut into pieces
-
2 tbsp fresh parsley, chopped
The Smart Meal Planner & Grocery Calculator
Interactive Google Sheets & Excel system with auto-generating grocery lists, macro calculations, and 50 pre-loaded recipes.
Step-by-Step Instructions
Prep the Chicken
Pound the chicken breasts to an even 1/4 inch between sheets of plastic wrap. Season with half the salt and the pepper, then dredge lightly in flour, shaking off the excess.
Sear Until Golden
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken in a single layer for 3-4 minutes per side until deeply golden. Transfer to a plate — it will finish cooking in the sauce.
Brown the Mushrooms
Add the remaining oil to the same skillet. Cook the mushrooms undisturbed for 4-5 minutes until browned, then stir in the shallot and garlic and cook 1 minute more.
Build the Marsala Sauce
Pour in the Marsala and scrape up the browned bits. Simmer 2 minutes, then add the broth and simmer until reduced by about a third, 5-6 minutes.
Finish and Serve
Return the chicken to the skillet and simmer 3-4 minutes until cooked through. Off the heat, swirl in the cold butter until the sauce turns glossy. Shower with parsley and serve immediately.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — boneless, skinless thighs work beautifully and stay juicy. Pound them to an even thickness and add 1-2 minutes to the searing time.
Dry sherry is the closest swap. In a pinch, use 3/4 cup chicken broth with a tablespoon of balsamic vinegar, though the sauce will lack Marsala's distinctive nutty note.
Buttered noodles, mashed potatoes or creamy polenta to catch the sauce, plus a simple green vegetable like green beans or broccolini.
The sauce can be made a day ahead and refrigerated, but sear the chicken fresh and finish it in the reheated sauce so it stays golden and tender.
One-Pan Cozy Lasagna Soup
Get all the comforting flavors of homemade lasagna in a fraction of the time.
View Recipe
Crispy Prosciutto Wrapped Stuffed Pork Tenderloin
The viral Sunday dinner and holiday centerpiece taking Pinterest by storm! Lean, tender pork tenderloin...
View Recipe
Creamy Tuscan Sun-Dried Tomato Salmon
This Creamy Tuscan Sun-Dried Tomato Salmon delivers restaurant-quality elegance in under 30 minutes.
View Recipe