Chicken Marsala Recipe {with Creamy Marsala Sauce}

I present Chicken Marsala: thin chicken breasts, cremini mushrooms, garlic, dry Marsala wine, chicken stock and heavy cream, finished with parsley and lemon. This classic Italian American recipe pairs browned mushrooms with a seasoned Marsala sauce and makes a versatile weeknight option that relies on straightforward pantry staples.

I never expected a weeknight dinner to feel this restaurant level. Thin pounded 1 1/2 to 2 lb boneless skinless chicken breasts meet a sauce built from 3/4 cup dry Marsala wine, 3/4 cup low sodium chicken stock and 1/2 cup heavy cream, with 8 oz cremini or button mushrooms and salt and freshly ground black pepper to taste.

I keep 1/2 cup all purpose flour, 2 tbsp olive oil and 3 tbsp unsalted butter, divided, on hand because they actually change everything. Ive tried Chicken Marsala No Mushrooms and other Marsala Chicken Recipes and each version still surprises me.

You gonna try it?

Why I Like this Recipe

* I love how rich and cozy it tastes like a warm hug on a cold night, it just comforts me.
* The flavors are deep and a little sweet but still bright, so every bite feels layered not flat.
* It feels fancy enough for guests but not so uptight that I wont make it on a weeknight.
* Leftovers actually taste better the next day, which makes my life easier and my lunches nicer.

Ingredients

• Chicken breasts: Lean protein, low carbs, helps build muscle, can be high sodium if brined.
• Mushrooms: Low calorie, provide fiber and B vitamins, earthy flavor that soaks up sauce.
• Marsala wine: Adds sweet, nutty depth, some sugar, alcohol cooks off leaving rich flavor.
• Heavy cream: Rich source of fat and calories, makes sauce silky and indulgent, not light.
• Olive oil: Healthy monounsaturated fats, boosts flavor, helps brown chicken, use sparingly.
• Shallot and garlic: Aromatics that add sweetness and pungency, small carbs, big flavor punch.
• Lemon juice and parsley: Brightens sauce with acid and freshness, low calories, adds herbal lift.
• Chicken stock: Low calorie, adds savory depth, choose low sodium for healthier sauce.

Ingredient Quantities

• 1 1/2 to 2 lb boneless skinless chicken breasts (about 4), pounded thin or sliced into cutlets
• Salt and freshly ground black pepper, to taste
• 1/2 cup all purpose flour for dredging
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 8 oz cremini or button mushrooms, sliced
• 1 small shallot, minced
• 2 garlic cloves, minced
• 3/4 cup dry Marsala wine
• 3/4 cup low sodium chicken stock
• 1/2 cup heavy cream
• 2 tbsp chopped fresh parsley
• 1 tsp fresh lemon juice (optional, brightens the sauce)

How to Make this

1. Pat 1 1/2 to 2 lb boneless skinless chicken breasts dry, slice or pound thin, season both sides with salt and pepper, then dredge in 1/2 cup all purpose flour and shake off excess.

2. Heat a large skillet over medium-high heat, add 2 tbsp olive oil and 1 tbsp of the 3 tbsp unsalted butter; when hot sear the chicken cutlets 2 to 3 minutes per side until golden, work in batches so you dont crowd the pan, transfer cooked cutlets to a plate and tent to keep warm.

3. Add the remaining 2 tbsp butter to the same pan, add 8 oz sliced cremini or button mushrooms and cook until well browned, about 5 to 7 minutes, stirring so they dont steam.

4. Stir in 1 small minced shallot and 2 minced garlic cloves, cook about 30 to 60 seconds until fragrant but not burned.

5. Pour in 3/4 cup dry Marsala wine to deglaze the pan, scrape up the browned bits with a wooden spoon, let the wine simmer and reduce for 1 to 2 minutes until slightly syrupy.

6. Add 3/4 cup low sodium chicken stock, bring to a simmer and reduce the sauce for 3 to 5 minutes until it thickens a bit and concentrates.

7. Stir in 1/2 cup heavy cream, lower the heat to a gentle simmer and cook 2 to 3 minutes until sauce coats the back of a spoon; taste and adjust salt and pepper, if the sauce gets too thick add a splash more stock.

8. Return the chicken cutlets to the pan, spoon sauce and mushrooms over them, warm through for 2 to 3 minutes so chicken finishes cooking and absorbs flavor.

9. Remove from heat, stir in 2 tbsp chopped fresh parsley and 1 tsp fresh lemon juice if using to brighten the sauce, then serve the chicken marsala over pasta, rice or mashed potatoes and spoon extra creamy marsala sauce on top.

Equipment Needed

1. Large skillet (10–12 in) stainless steel or cast iron, for searing and making the sauce
2. Cutting board and chef’s knife, to trim and slice the breasts
3. Meat mallet or rolling pin plus a zip top bag, to pound chicken thin
4. Shallow dish or wide plate for dredging in flour
5. Tongs, for flipping and moving cutlets without tearing them
6. Wooden spoon, to scrape browned bits when deglazing with Marsala
7. Measuring cups and spoons, for wine, stock, cream and seasonings
8. Plate and foil or paper towels, to rest and tent cooked chicken
9. Small bowl or spare plate, to hold minced shallot and garlic or used flour before cooking

FAQ

Chicken Marsala Recipe {with Creamy Marsala Sauce} Substitutions and Variations

• Marsala wine → dry sherry or Madeira, use same amount (3/4 cup). Dry sherry is the closest match, Madeira is richer; if you only have tawny port use about half the amount and add a splash of water because it’s sweeter.
• Heavy cream → crème fraîche or sour cream, swap 1:1 and stir in off the heat to avoid curdling. For a lighter but still rich result use half and half plus 1 tbsp butter per 1/2 cup.
• Cremini mushrooms → shiitake or dried porcini (rehydrated). Shiitake gives a meatier bite, porcini adds deep earthy flavor; if using porcini save and strain the soaking liquid to boost the sauce.
• All purpose flour for dredging → cornstarch or rice flour for a gluten free option. Cornstarch gives a lighter, crisper crust (use about the same amount), rice flour works too but may need a tad more.

Pro Tips

– Let the cutlets sit at room temp for 20 minutes and pat them REALLY dry. If they go in cold or damp the pan temp drops and you steam them instead of getting a nice crust. Pull the chicken at about 160°F and tent to rest 5 minutes, it will finish to 165°F while resting.

– Don’t crowd the pan, cook in batches. You want space so the flour gets golden and not soggy. Use a combo of oil and butter so the butter browns for flavor but the oil keeps the pan from smoking too fast.

– Dry the mushrooms well and give them time on high heat to brown, don’t stir every 30 seconds or they’ll just sweat. Salt toward the end so they dont release all their water early.

– When you deglaze with Marsala, let it reduce until slightly syrupy before adding stock and cream. Keep the cream on a gentle simmer so it doesnt break, and if the sauce looks separated at the end whisk in a small cold pat of butter or a teaspoon of cornstarch mixed with cold water to bring it back together. A splash of lemon at the end brightens everything up.