Description
This easy Chicken Marsala recipe is a classic Italian-American dish made with tender chicken breasts simmered in a creamy Marsala wine and mushroom sauce. Ready in just 30 minutes, it’s the perfect weeknight meal that tastes like it came straight from a restaurant kitchen.
Ingredients
Scale
- 2 large chicken breasts – sliced in half lengthwise to make 4 cutlets
- Salt and pepper – to season the chicken
- 1/4 teaspoon garlic powder – adds subtle aroma
- Flour – for dredging and thickening the sauce
- 1 tablespoon olive oil – for searing the chicken
- 3 tablespoons butter – divided for cooking and flavor
- 8 ounces cremini mushrooms – sliced thin for an earthy flavor
- 1 large clove garlic – minced for depth
- 3/4 cup Marsala wine – provides the signature nutty sweetness
- 1/2 cup heavy cream – for a rich, velvety sauce
- Chopped parsley – optional garnish for freshness
Instructions
- Cut the chicken breasts in half lengthwise to make 4 thinner cutlets. Season both sides with salt, pepper, and garlic powder, then dredge lightly in flour.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Sear chicken cutlets for 4–5 minutes per side until golden brown. Remove and set aside.
- Add the remaining butter and mushrooms to the skillet. Sauté for 3–5 minutes until the mushrooms are golden and tender.
- Stir in minced garlic and pour in Marsala wine. Allow it to bubble and reduce for 2–3 minutes to concentrate the flavor.
- Reduce the heat slightly, stir in heavy cream, and return the chicken to the pan. Simmer for 4–5 minutes until the sauce thickens and the chicken reaches an internal temperature of 165°F.
- Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
Notes
- Use dry or semi-sweet Marsala wine — avoid sweet versions as they can overpower the dish.
- Do not overcook the chicken; check with an instant-read thermometer for accuracy.
- If the sauce is too thin, simmer longer or add a small amount of cornstarch slurry.
- Leftovers can be refrigerated for 3–4 days but are not recommended for freezing due to the cream content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Sear and Simmer
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 140mg
Keywords: Chicken Marsala, creamy chicken recipe, Italian chicken, Marsala wine sauce, mushroom chicken, classic Italian dish, easy chicken dinner, restaurant-style chicken