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30-Minute Restaurant-Style Chicken Marsala

Close-up of golden pan-fried chicken marsala topped with rich brown mushroom sauce and fresh parsley.
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Make this classic Italian-American Chicken Marsala quickly. You get tender, pan-fried chicken cutlets covered in a rich mushroom and Marsala wine sauce, ready in about 30 minutes for an easy weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness (cutlets)
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 3/4 cup dry Marsala wine
  • 1 cup low-sodium chicken broth
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Place the flour, salt, and pepper in a shallow dish. Dredge each chicken cutlet lightly in the flour mixture, shaking off any excess.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. When the butter foams, add the chicken in a single layer, working in batches if necessary. Cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
  3. Add the sliced mushrooms to the same skillet. Cook for 5 to 7 minutes, stirring occasionally, until they release their liquid and begin to brown.
  4. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  5. Pour in the Marsala wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 3 minutes.
  6. Pour in the chicken broth. Bring the sauce to a simmer and cook for 3 to 5 minutes, allowing it to thicken slightly. Taste the sauce and adjust seasoning if needed.
  7. Return the cooked chicken cutlets to the skillet. Spoon the mushroom sauce over the chicken. Heat through for 1 minute.
  8. Remove the skillet from the heat. Sprinkle with fresh parsley before serving immediately.

Notes

  • For a Creamy Chicken Marsala Sauce: After the chicken broth has reduced (Step 5), reduce the heat to low. Stir in 1/4 cup of heavy cream. Allow it to warm through gently for 1 minute before returning the chicken to the pan. Do not boil the sauce after adding the cream.
  • Serve this dish over mashed potatoes or cooked pasta for a complete meal.

Nutrition

Find it online: https://seventhflavour.com/easy-chicken-marsala-30-minute-dinner/