Chicken Marsala
Golden seared chicken cutlets in a rich, savory pan sauce of mushrooms, shallots and sweet Marsala wine, finished with a splash of cream.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published August 28, 2025
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Level
- Easy
Chicken Marsala is proof that a great dinner can come from one skillet in about half an hour. Thin cutlets are dusted in flour and seared until golden, leaving behind browned bits that become the foundation for the sauce.
The mushrooms need space and time to brown properly, so do not rush them. Once they are deeply colored, dry Marsala goes in to deglaze, reducing to a syrupy, nutty glaze before chicken broth and a little cream round it out. A final knob of butter makes the sauce glossy.
Use dry Marsala rather than sweet for a more savory result. Serve over buttered egg noodles, creamy polenta or mashed potatoes, with something green on the side.
- One skillet, 45 minutes
- Deeply browned mushrooms
- Silky Marsala pan sauce
Ingredients
Directions
Pat the cutlets dry and season with 3/4 tsp of the salt and the pepper. Dredge in flour and shake off the excess.
Heat the olive oil and 1 tbsp of the butter in a 12-inch skillet over medium-high heat until the butter foams.
Cook the cutlets in batches for 2 to 3 minutes per side, until golden and just cooked through. Transfer to a plate and tent with foil.
Add 1 tbsp butter to the skillet, then the mushrooms in an even layer. Cook without stirring for 3 minutes, then stir and cook 3 to 4 minutes more, until well browned.
Add the shallot, garlic, thyme and the remaining 1/4 tsp salt and cook for 1 to 2 minutes, until the shallot softens.
Pour in the Marsala, scraping up the browned bits, and simmer for 3 to 4 minutes, until reduced by about half.
Add the broth and simmer for 4 to 5 minutes more, until the sauce has reduced by about a third.
Stir in the cream and simmer for 1 to 2 minutes, until the sauce lightly coats a spoon.
Return the chicken and any juices to the skillet and simmer for 1 to 2 minutes, spooning the sauce over, until heated through.
Take the skillet off the heat, swirl in the remaining 2 tbsp butter until glossy, sprinkle with parsley and serve.
Test-kitchen tips
- Leftovers keep 3 days refrigerated; reheat gently with a splash of broth so the sauce does not break.
- Give the mushrooms room in the pan and leave them alone at first so they brown instead of steaming.
- Skip the cream for a lighter, more traditional sauce, or use a mix of shiitake and oyster mushrooms for extra depth.
