How do I keep the chicken from drying out?

Pound to an even ¼-inch thickness and avoid overcooking. The 3-4 minutes per side is enough; the final 2-minute simmer is only to reheat.

Can I make Chicken Marsala ahead of time?

Yes, though it's best fresh. Cool completely, refrigerate in an airtight container for up to 2 days, and reheat gently over low heat with a splash of water or broth.

What can I substitute for Marsala wine?

For a similar depth, use a dry sherry mixed with a teaspoon of brown sugar, or a combination of Madeira and a splash of brandy.

Should I use sweet or dry Marsala for this recipe?

Sweet Marsala is traditional for this Italian-American dish because its natural sugars create the characteristic rich, slightly sweet sauce that balances the savory mushrooms and chicken.

Do I have to pound the chicken?

Pounding ensures even thickness for quick, even cooking. If you skip this, the thicker parts may be undercooked while the edges dry out.

Can I serve this without mushrooms?

Mushrooms add umami and texture, but you can omit them and still have a flavorful Marsala sauce. Consider adding a few sliced shallots for extra savoriness.

Home / Recipes / italian_american / Chicken Marsala

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Chicken Marsala

RATING

4.6/5(185)

TASTE SCORE

9/10

Golden pan-seared chicken cutlets in a rich, savory-sweet Marsala wine sauce with tender mushrooms. This Italian-American classic comes together in one skillet in under 30 minutes, delivering a restaurant-quality meal that's perfect for weeknights yet impressive enough for company.

PREP

10m

COOK

20m

SERVES

1 PIECE

493 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Prepare the chicken cutlets.
1.Slice each chicken breast horizontally into 2 thin, even cutlets.
2.Place cutlets between two sheets of plastic wrap and pound gently to an even ¼-inch thickness.
3.Season both sides of each cutlet with salt and freshly ground black pepper.
TIPEven thickness is key — it ensures all cutlets cook at the same rate and prevents dry, overcooked edges.
fry · ~10 min
Dredge and pan-fry the chicken.
1.Spread the flour in a shallow dish and lightly coat each seasoned cutlet, shaking off excess.
2.Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until shimmering.
3.Lay the cutlets in a single layer and cook until golden brown, about 3-4 minutes per side.
4.Transfer the cooked cutlets to a plate and set aside.
TIPDon't crowd the pan — work in batches if needed. Crowding steams the chicken instead of browning it.
saute · ~9 min
Sauté the mushrooms and aromatics.
1.Add the remaining 1 tablespoon of butter to the same skillet and melt over medium heat.
2.Add the sliced mushrooms and cook until they release their liquid and turn golden, about 5 minutes.
3.Add the chopped onion and cook until softened and translucent, about 3 minutes.
4.Add the minced garlic and sauté until fragrant, about 30 seconds.
TIPLet the mushrooms sit undisturbed for the first 2 minutes — this gives them a chance to brown before releasing moisture.
simmer · ~5 min
Build the Marsala sauce.
1.Pour the Marsala wine into the skillet and scrape up any browned bits from the bottom with a wooden spoon.
2.Bring the wine to a gentle simmer and let it reduce by half, about 3-4 minutes.
3.Stir in the water if the sauce thickens too quickly or you prefer a looser consistency.
4.Taste and adjust seasoning with salt and pepper as needed.
TIPUse a good-quality Marsala wine — the flavor concentrates as it reduces, so poor quality wine will give a poor quality sauce.
simmer · ~3 min
Return the chicken to the sauce.
1.Nestle the cooked chicken cutlets back into the skillet with the mushroom sauce.
2.Spoon some sauce and mushrooms over the top of each cutlet.
3.Simmer gently for 2-3 minutes to reheat the chicken and let it absorb the sauce flavors.
garnish · ~1 min
Garnish with fresh parsley and serve.
Sprinkle chopped parsley over the finished dish. Serve immediately with the sauce and mushrooms spooned generously over each cutlet.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pound the chicken to an even ¼-inch thickness for uniform cooking and tenderness.
2
Let the mushrooms sit in the pan undisturbed for 2 minutes before stirring to achieve deep browning.
3
Use a wooden spoon to scrape up the browned bits (fond) after adding Marsala — that's flavor gold.
4
If the sauce becomes too thick after reducing, loosen it with a splash of water or chicken broth.
5
Cook the cutlets in a single layer; overcrowding will steam rather than brown them.
6
Taste and season the sauce just before returning the chicken — reduction concentrates saltiness.
7
For a restaurant-style finish, swirl in a cold pat of butter at the very end off heat.