This easy chicken marsala is a classic Italian-American dish featuring tender chicken cutlets, earthy mushrooms, and a rich, flavorful marsala wine sauce. Perfect for weeknights or special occasions, this dish pairs beautifully with pasta or mashed potatoes.

Ingredients

2 large chicken breasts
Salt & pepper, to taste
1/4 teaspoon garlic powder
All-purpose flour (for dredging)
1 tablespoon olive oil
3 tablespoons butter, divided
8 ounces cremini mushrooms, sliced thin
1 large clove garlic, minced
3/4 cup marsala wine (see note below)
1/2 cup heavy cream

Instructions

Prepare the Chicken
- Slice the chicken breasts lengthwise to create 4 thin cutlets. Season each piece with salt, pepper, and garlic powder. Dredge the chicken in flour, shaking off any excess.
Sear the Chicken
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Once hot, sear the chicken for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside.
Cook the Mushrooms
- Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the mushrooms and sauté for 3-5 minutes, stirring occasionally, until golden and tender.
Deglaze the Pan
- Stir in the minced garlic and marsala wine. Let the mixture bubble for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
Make the Sauce
- Pour in the cream and stir until combined. Return the chicken to the skillet, nestling it into the sauce.
Finish Cooking
- Simmer for another 4-5 minutes, or until the chicken is cooked through and the sauce thickens slightly. Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish & Serve
- Garnish with freshly chopped parsley if desired, and serve warm with your favorite sides.

Why You’ll Love This Recipe

Easy to Make: This recipe is ready in just 30 minutes, making it perfect for busy nights.
Restaurant Quality: The rich marsala wine sauce brings a gourmet touch to your dinner table.
Versatile: Pair it with pasta, rice, or roasted vegetables for a complete meal.

Tips

Marsala Wine: Use dry marsala wine for a balanced flavor. Avoid sweet marsala unless you prefer a sweeter sauce.
Mushroom Slicing: Slice mushrooms evenly for consistent cooking.
Thickening the Sauce: If the sauce is too thin, let it simmer a bit longer or add a small cornstarch slurry.

Variations and Substitutions

No Cream: Skip the cream for a lighter sauce and add a bit more wine or chicken broth.
Gluten-Free: Substitute gluten-free flour for dredging the chicken.
Vegetarian Option: Replace the chicken with tofu or portobello mushroom slices.

FAQs

Can I use a different type of wine?
Yes, you can substitute dry sherry or chicken broth if marsala wine is unavailable.

Can I make this ahead of time?
Yes, prepare the dish and reheat gently on the stovetop over low heat to avoid overcooking.

What sides go best with chicken marsala?
Mashed potatoes, pasta, or steamed green beans are excellent choices.

Serving

Serve over linguine, fettuccine, or creamy mashed potatoes to soak up the rich sauce.
Add a side of sautéed spinach or roasted asparagus for a well-rounded meal.

Suggestions

Pairing: Serve with a crisp green salad and a glass of dry white wine for a complete dining experience.
Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Gently reheat before serving.
Meal Prep: Double the recipe and freeze portions for a quick and delicious weeknight dinner.