Chicken marsala is the kind of dinner that looks like a restaurant order and cooks like a weeknight skillet. Thin chicken cutlets get a quick flour coat and a golden sear, then rest while mushrooms and shallots brown in the same pan. A splash of Marsala wine, some broth and a little cream simmer into a glossy sauce, and the chicken slides back in to warm through. This version is sized for two, with 12 ounces of chicken, one skillet and about 40 minutes from start to table. Serve it over pasta, polenta or mashed potatoes and spoon the mushroom sauce over everything.
Why you’ll like it
- Made for two: 12 ounces of chicken and 1/3 cup each of Marsala, broth and cream make a dinner for two without leftovers.
- One skillet: the browned bits from the chicken flavor the mushrooms and the sauce.
- Restaurant flavor, simple steps: pounding, dredging, browning and reducing are the only techniques you need.
- Uses a full package of mushrooms: one standard 8-ounce package goes in, so there is no half-package left in the fridge.
- Easy to adjust: make it creamier, lighter or more herby with a few small changes.
What makes it work
Even, thin cutlets. Halving the breast horizontally and pounding the pieces to an even 1/2 inch means every cutlet cooks at the same speed. Thin cutlets brown quickly before they have time to dry out.
A light flour coat. The flour helps the chicken brown and leaves a little starch behind in the pan, which gives the sauce body. Shake off the extra so the coating stays thin and does not turn gummy.
Browned mushrooms. Mushrooms hold a lot of water. Giving them room in the skillet and a few minutes of undisturbed heat lets that water cook off so they brown, rather than turning gray and rubbery.
Reducing the sauce. This is the step that matters most. The Marsala, broth and cream need to simmer until they have reduced by about half and cling to the back of a spoon. Readers of popular recipes sometimes report a thin or bland sauce, and under-reducing is the usual reason.
Butter at the end. A last tablespoon of butter swirled in off the heat makes the sauce glossy and rounds out the wine.
How it’s sized for two
Most chicken marsala recipes serve four, using about a pound and a half of chicken and two-thirds of a cup each of Marsala, broth and cream. Cutting that in half gives 12 ounces of chicken, which is one large breast or two small ones, halved horizontally into four thin cutlets. Each person gets two.
The sauce is halved the same way, to 1/3 cup each of Marsala, broth and cream. A smaller amount of liquid reduces faster, so plan on 8 to 10 minutes of simmering rather than the 10 to 15 that a full batch needs, and watch it near the end.
A 10-inch skillet is the right size. The cutlets and the mushrooms each fit in a single layer, which is what makes them brown instead of steam, and the sauce has enough surface to reduce at a steady pace.
Ingredients for chicken marsala
Exact amounts are in the recipe card below. Here is how to choose each one.
- Chicken breast: boneless and skinless. Cut the breast in half horizontally to make thinner cutlets, then pound them gently to an even thickness.
- Flour: plain all-purpose flour, seasoned with salt and pepper.
- Mushrooms: cremini or white mushrooms, sliced. Pre-sliced mushrooms save time.
- Shallot and garlic: a shallot is milder and sweeter than onion. If you do not have one, a small amount of finely diced yellow onion will do.
- Dry Marsala wine: look for a bottle labeled dry Marsala, usually near the other fortified wines. It is the signature flavor of the dish. Madeira or sherry can stand in if needed.
- Chicken broth: low-sodium lets you control the salt as the sauce reduces.
- Heavy cream: adds body and softens the wine. It is what makes this a creamy version.
- Fresh thyme: a small amount adds an earthy note that goes well with mushrooms.
- Butter and olive oil: oil raises the browning temperature and butter adds flavor.
How to make chicken marsala
- Pound the cutlets to an even thickness and dredge them in seasoned flour.
- Brown the chicken in oil and butter, then set it aside.
- Brown the mushrooms, then cook the shallot and garlic.
- Add the Marsala and scrape up the browned bits.
- Add the broth, cream and thyme and simmer until the sauce reduces by about half.
- Return the chicken to warm through, swirl in butter and serve.
Step-by-step notes
Pounding. Put the cutlets between two sheets of parchment or plastic wrap and pound from the center out with a meat mallet or a rolling pin. Aim for an even 1/2 inch; the thin edges should not become paper-thin.
Browning the chicken. Cook the cutlets for 3 minutes per side over medium-high heat, until golden. They will finish cooking in the sauce, so do not worry if the centers are not fully done yet.
Cooking the mushrooms. Spread the mushrooms in one layer and leave them alone for a minute or two between stirs. After about 5 minutes they should be deeply browned. Add the shallot and garlic for 1 minute until they smell fragrant.
Deglazing. Pour in the Marsala and let it boil for 1 minute while you scrape up the browned bits from the bottom of the pan. Those bits are concentrated flavor.
Reducing. Add the broth, cream and thyme and simmer for 8 to 10 minutes. The sauce is ready when it has reduced by about half and leaves a clear line when you drag a spoon through it.
Finishing. Return the chicken and its juices to the pan for 2 to 3 minutes. Check with an instant-read thermometer: the chicken is done at 165°F. Swirl in the last tablespoon of butter and serve right away.
Tips and variations
- Pound evenly. Thick and thin spots cook at different speeds, so even cutlets give the best result.
- Do not crowd the pan. Brown the mushrooms in a single layer, and the chicken too if your skillet is small.
- Keep reducing if it looks thin. A sauce that has not reduced enough tastes thin and bland; a few more minutes of simmering fixes it.
- Try a version without cream. Stir a spoonful of flour in with the shallot and use a little extra broth for a lighter sauce.
- Swap the wine. Madeira or sherry can replace Marsala when that is what you have.
- Use chicken tenderloins. They are naturally thin and need less pounding.
What to serve with it
Chicken marsala has a lot of sauce, so choose something that soaks it up.
- Buttered egg noodles or pasta: a classic base for the mushroom sauce.
- Creamy polenta or mashed potatoes: soft and comforting.
- Rice: simple and neutral.
- A green vegetable: steamed green beans or a simple arugula salad adds freshness against the rich sauce.
Storage and reheating
Refrigerate leftovers within 2 hours in an airtight container and eat them within 3 to 4 days. Reheat on the stove over medium-low heat until hot throughout, to 165°F, with a splash of water or broth to loosen the sauce, which thickens as it cools. Keep the chicken in the sauce while it reheats so it stays moist.
A glossy mushroom sauce, a pile of something soft to catch it, and a table for two: this is a very good way to end a long day.
Frequently asked questions
What is chicken marsala made of?
Chicken marsala is made of thin chicken cutlets dredged in flour and browned, then simmered in a sauce of mushrooms, Marsala wine and broth. This version adds shallot, garlic, thyme and a little cream.
What does Marsala chicken taste like?
It tastes savory and slightly sweet, with the nutty, caramel-like flavor of Marsala wine, earthy mushrooms and a rich, silky sauce.
What is the difference between chicken marsala and chicken francese?
Chicken marsala is served in a Marsala wine and mushroom sauce. Chicken francese is usually dipped in egg and served in a lemon and white wine sauce, without mushrooms.
What wine do you use for chicken marsala?
Use a dry Marsala wine, which is a fortified wine from Sicily. Madeira or sherry can stand in if you cannot find it.
What should I serve with chicken marsala?
Pasta, polenta, mashed potatoes or rice all soak up the sauce well, and a green vegetable or salad balances the richness.
Print
Chicken Marsala for Two
- Total Time: 40 minutes
- Yield: 2 servings
Description
Chicken marsala for two: thin golden chicken cutlets in a creamy Marsala mushroom pan sauce, made in one skillet.
Ingredients
- 12 ounces boneless, skinless chicken breast (1 large or 2 small), halved horizontally into thin cutlets
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 8 ounces cremini or white mushrooms, sliced
- 2 tablespoons minced shallot
- 1 garlic clove, minced
- 1/3 cup dry Marsala wine
- 1/3 cup chicken broth
- 1/3 cup heavy cream
- 1 teaspoon fresh thyme leaves
- chopped fresh parsley, to garnish (optional)
Instructions
- Place the chicken cutlets between two sheets of parchment or plastic wrap and pound them to an even 1/2 inch thick. Combine the flour, half of the salt and half of the pepper on a plate. Dredge the cutlets in the flour and shake off the excess.
- Heat the olive oil and 1 tablespoon of the butter in a 10-inch skillet over medium-high heat. Brown the chicken for 3 minutes per side, until golden. Transfer to a plate.
- Add the mushrooms to the skillet in a single layer and cook for 5 minutes, without stirring too often, until browned. Add the shallot and garlic and cook for 1 minute.
- Pour in the Marsala and boil for 1 minute, scraping up the browned bits. Add the broth, cream, thyme and the remaining salt and pepper. Simmer for 8 to 10 minutes, until the sauce has reduced by about half and coats a spoon.
- Return the chicken and any juices to the skillet and simmer for 2 to 3 minutes, until the chicken reaches 165°F. Swirl in the remaining 1 tablespoon butter, sprinkle with parsley and serve.
Notes
Equipment: 10-inch skillet (stainless steel browns best), meat mallet or rolling pin, instant-read thermometer
- Pound the cutlets to an even thickness so they cook at the same rate.
- Do not crowd the mushrooms; give them room to brown.
- If the sauce looks thin, simmer it a few minutes longer; a sauce that has not reduced enough tastes bland.
- Madeira or sherry can stand in for the Marsala.
- For a version without cream, stir in a spoonful of flour with the shallot and use a little more broth.
- Doneness: The chicken is done when an instant-read thermometer reads 165°F; the sauce is ready when it has reduced by about half and coats the back of a spoon.
- Refrigerate leftovers within 2 hours in an airtight container and eat within 3 to 4 days. Reheat on the stove over medium-low heat to 165°F, with a splash of water or broth to loosen the sauce.
- Cook chicken to an internal temperature of 165°F and refrigerate leftovers within 2 hours (USDA FSIS).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
