30 Minute Dinner: Easy Chicken Marsala

Chicken Marsala

Elegant yet easy, this Chicken Marsala recipe is an Italian-American classic you should make tonight. Savory mushroom wine sauce (no heavy cream!) coats juicy and lightly pan-fried chicken cutlets, ready to top noodles or mashed potatoes. 

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Why You’ll Love This Simple Chicken Marsala Recipe

• Based on a Reader Favorite. Lightened up, yet still with rich flavor, this is the absolute best chicken Marsala recipe: a stovetop rendition of my famous Crock Pot Chicken Marsala.
• No Heavy Cream. My chicken Marsala sauce is made with no heavy cream. Mushrooms are sautéed with butter and shallot, then reduced with Marsala wine and chicken broth, so there’s still plenty of flavor!
• Cooked to Perfection. Like Chicken Piccata, another favorite Italian dish, chicken cutlets are lightly dredged in flour then seared and sauced. Like Pan Fried Chicken Breast, this chicken Marsala recipe is quick-cooking and gives moist and mega juicy results.
• Easy to Make. This fast and flavorful chicken recipe is perfect for guests or a simple weeknight dinner. It’s ready in 30 minutes total time (like my Italian-inspired Tuscan Chicken)!

How to Make Chicken Marsala

The Ingredients

• Chicken. Boneless, skinless chicken breasts are my go-to for simple Italian dishes like Chicken Saltimbocca, Chicken Milanese, and Baked Chicken Parmesan. Chicken thighs can be used if you prefer, or make pork Marsala with thin boneless pork chops.
• Marsala Wine. Look for true Marsala wine, not the cooking wine version. If you’re in a pinch, Madeira wine has the closest flavor, or you could try another fortified wine like alcoholic sherry (not cooking sherry). To skip the alcohol in this chicken marsala recipe, use extra chicken broth.
• Flour. For dredging the chicken breasts. This makes for a crispy exterior and locks in the moisture.
• Butter. For sautéing the mushrooms and shallots and bringing the flavor.
• Shallot and Garlic. Delivers lots of savory flavor.
• Mushrooms. I like cremini mushrooms, but feel free to use your choice variety, like shiitake or mixed wild mushrooms. I do not recommend white button mushrooms as they are not very flavorful.
• Sherry Vinegar. For a needed pop of acidity to round out the flavors.
• Chicken Broth. This flavorful cooking liquid makes it saucy. Opt for low sodium to control salt level.
• Fresh Herbs. Finish the dish beautifully with fresh thyme or parsley.

The Directions

1. Prepare. Split chicken breasts, pound evenly, and then season chicken.

2. Coat. Dredge the sides of the chicken cutlets in flour.

3. Sear. Working in batches, cook chicken in hot olive oil over medium-high heat in a large skillet, then transfer to a plate.

4. Brown. Add butter, mushrooms, shallot, garlic, and salt and cook until the mushrooms are soft and brown.

5. Finish. Pour in the Marsala and sherry vinegar and reduce. Add chicken broth and simmer, then stir in the remaining butter. Add chicken back into the pan and sprinkle the chicken Marsala with fresh thyme. ENJOY!

What to Serve with This Chicken Marsala Recipe

• Potatoes. Creamy Garlic Mashed Potatoes are always a good idea, or use my very favorite Mashed Potatoes Recipe. Roasted Fingerling Potatoes are also excellent!
• Rice. Instant Pot Brown Rice makes it easy, or use regular brown rice or white rice. Instant Pot Risotto would be fantastic too!
• Salad. Keep it light with Arugula Salad or Spinach Strawberry Salad with Balsamic Poppy Seed Dressing.
• Vegetables. Roasted Green Beans, Air Fryer Asparagus, and Smashed Brussels Sprouts are some of my top choices for pairing with this chicken Marsala recipe.

Recipe Tips and Tricks

• DIY the Cutlets. You can purchase pre-sliced chicken cutlets, or cut them yourself from regular boneless, skinless chicken breasts. Carefully slice each chicken breast in half horizontally by pressing your hand flat on top of the chicken breast on a cutting board while you slide the knife through. Then, gently pound into an even thickness.
• Keep It Neat. Pounding chicken breast is an easy way to tenderize chicken. While rather satisfying to pound away at a chicken breast, it can be messy. To keep the chicken juices contained, you can put the chicken between layers of plastic wrap before pounding or in a ziptop bag.
• Use a Quality Marsala. Marsala wine is a fortified wine (like sherry, port, or vermouth) produced near the town of Marsala in Sicily, Italy. For this chicken Marsala recipe, I would opt for a dry Marsala wine to stick with the savory flavors of the dish.

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Chicken Marsala

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This simple chicken Marsala recipe cooks tender cutlets in a wine, mushroom, and shallot sauce (without heavy cream!). Ready in 30 minutes!

Course Dinner

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 302kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 medium boneless skinless chicken breasts
• 1 teaspoon kosher salt divided
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons extra-virgin olive oil divided
• 3 tablespoons softened unsalted butter divided
• 1 medium shallot finely chopped
• 3 cloves garlic minced (about 1 tablespoon)
• 8 ounces sliced cremini shiitake, or mixed wild mushrooms (increase to up to 16 ounces if you are a mushroom lover)
• 1/2 cup dry Marsala wine not cooking wine; or more chicken stock
• 1 tablespoon sherry vinegar or red wine vinegar
• 1/2 cup chicken broth
• 2 teaspoons chopped fresh thyme or 2 tablespoons chopped fresh parsley

Instructions

• Split each chicken breast in half horizontally to create two thinner pieces of chicken (called cutlets). (Carefully place your hand on top to get a feel for whether or not you are slicing the chicken evenly.) Lay a piece of plastic wrap on top of the chicken, then with the flat side of a meat mallet or a rolling pin, gently pound it into an even thickness (about 1/4-inch or so thick). Season both sides of the chicken using 1/2 teaspoon salt and the pepper. In a shallow dish (a pie dish works well), place the flour. With tongs, lightly dredge the chicken on both sides.
  
• In a large, high-sided skillet, heat 1 tablespoon of the oil over medium-high. Once the oil is hot and shimmering, add 2 of the chicken pieces in a single layer (angle the chicken away from you as you set it down). Cook the on both sides until golden brown and the chicken is cooked through, about 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm. Add the remaining 1 tablespoon oil, then repeat with the remaining 2 chicken pieces.
  
• To the skillet, add 2 tablespoons butter, shallot, garlic, mushrooms, and remaining 1/2 teaspoon salt. Cook until the mushrooms soften and begin to brown, about 6 to 8 minutes.
  
• Pour in the Marsala and vinegar. Stir, scraping along the bottom of the pan. Let cook until the Marsala is reduced by half, about 3 minutes.
  
• Add the chicken broth and let simmer 1 minute. Stir in the remaining 1 tablespoon butter. Carefully taste and add more salt or pepper as desired, then add the chicken back to the skillet. Let heat through briefly (30 seconds to 1 minute). Sprinkle all over with fresh thyme. Enjoy immediately.

Video

Notes

• TO STORE: Refrigerate chicken marsala in an airtight container for up to 3 days.
• TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1 (of 4) | Calories: 302kcal | Carbohydrates: 15g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 59mg | Potassium: 546mg | Fiber: 1g | Sugar: 4g | Vitamin A: 329IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg

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