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Chicken Marsala

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Tender pan-seared chicken with golden mushrooms in a rich, glossy Marsala sauce. This easy Chicken Marsala is made in one skillet and tastes perfect over mashed potatoes, pasta, rice, or buttered noodles.
Chicken Marsala with Mushrooms close up with tender chicken cutlets, glossy Marsala sauce, golden mushrooms, and fresh parsley
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients 

For the Chicken

  • 1 1/2 lb boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup all-purpose flour for dredging
  • 2 tbsp olive oil

For the Mushroom Marsala Sauce

  • 2 tbsp unsalted butter
  • 10 oz cremini or baby bella mushrooms sliced
  • 1/2 medium yellow onion finely chopped
  • 3 garlic cloves minced
  • 1 tbsp all-purpose flour
  • 1/2 cup Marsala wine preferably dry
  • 1 cup chicken broth
  • 1/2 tsp dried thyme
  • 1 tbsp unsalted butter for finishing
  • 1 tbsp chopped fresh parsley optional

Instructions

  • Prepare the chicken. Slice the chicken breasts in half lengthwise to make thinner cutlets. Pat them dry, then season both sides with salt, black pepper, and garlic powder.
  • Dredge the chicken. Add the flour to a shallow plate. Lightly coat each piece of chicken on both sides, then shake off the extra flour.
  • Sear the chicken. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 3 to 4 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate.
  • Cook the mushrooms and onion. Add the butter to the same skillet, then add the mushrooms and onion. Cook for 6 to 8 minutes, stirring occasionally, until the onion softens and the mushrooms release their moisture, the liquid cooks off, and the mushrooms start to turn golden.
  • Add the garlic and flour. Stir in the garlic and cook for about 30 seconds, just until fragrant. Sprinkle 1 tablespoon flour over the mushrooms and stir for 30 to 45 seconds, until no dry flour remains.
  • Make the Marsala sauce. Pour in the Marsala wine first and let it bubble for about 1 minute while scraping the bottom of the skillet. Add the chicken broth and dried thyme, then simmer for 5 to 7 minutes, until the sauce is smooth, glossy, and lightly thickened.
  • Return the chicken. Add the chicken back to the skillet and spoon the mushroom Marsala sauce over the top. Simmer for 2 to 3 minutes, until the chicken is warmed through and coated in sauce.
  • Finish and serve. Stir in 1 tablespoon butter at the end for a smooth, glossy finish. Sprinkle with parsley if desired and serve warm.

Notes

  • Use dry Marsala wine for the best savory flavor. Sweet Marsala can work, but the sauce will taste a little sweeter.
  • Do not crowd the skillet when searing the chicken. Cook in batches if needed so the chicken gets golden instead of steaming.
  • The sauce will thicken more as it sits. If it gets too thick, add a small splash of chicken broth to loosen it.
  • For a creamier Chicken Marsala, stir in 1/4 cup heavy cream near the end and keep the heat low.
Chicken Marsala with Mushrooms close up with tender chicken cutlets, glossy Marsala sauce, golden mushrooms, and fresh parsley
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