Creamy Chicken Marsala Recipe - 30 Minute Dinner

Ingredients

• 8 oz Brown Mushrooms (baby bella, thickly sliced)
• 2 cloves Garlic (large, finely minced)
• 4 tbsp Fresh Parsley (flat‑leaf or Italian, finely chopped; half for sauce, half for garnish)
• 2 pieces Chicken Breast (large, cut lengthwise into 4 cutlets and pounded to 1/4‑inch thickness)
• 0.75 tsp Salt (kosher or table salt)
• 0.25 tsp Black Pepper (freshly ground)
• 0.25 cup All-Purpose Flour (for dredging the chicken)
• 2 tbsp Olive Oil (extra‑virgin)
• 1 tbsp Unsalted Butter (cut into pieces)
• 0.5 tsp Onion Powder (optional, adds depth)
• 0.75 cup Dry Marsala Wine (dry, not sweet)
• 0.75 cup Chicken Stock (low‑sodium)
• 0.5 cup Heavy Whipping Cream (35% milkfat)

Instructions

1. Prepare Ingredients

   Thinly slice the mushrooms, mince the garlic, and finely chop the parsley. Set each aside in separate bowls.

   Time: PT5M

2. Trim and Pound Chicken

   Cut each chicken breast in half lengthwise to make four cutlets. Place between two sheets of plastic wrap and pound to about 1/4‑inch thickness using a meat mallet.

   Time: PT5M

3. Season and Dredge Chicken

   Season both sides of each cutlet with 1/2 tsp salt and 1/4 tsp black pepper. Place 1/4 cup flour in a shallow bowl and lightly coat each cutlet, shaking off excess.

   Time: PT2M

4. Sauté Chicken

   Heat the large skillet over medium heat. Add 2 tbsp olive oil and 1 tbsp butter. When butter foams, add the chicken in a single layer and cook about 3 minutes per side until golden brown and just cooked through.

   Time: PT6M

   Temperature: Medium

5. Rest Chicken

   Transfer cooked chicken to a plate and loosely cover with foil to keep warm.

   Time: PT1M

6. Sauté Mushrooms

   Add a little more olive oil if the pan looks dry, then add the sliced mushrooms. Cook, stirring occasionally, for about 5 minutes until soft and golden.

   Time: PT5M

   Temperature: Medium

7. Add Aromatics

   Sprinkle 1/2 tsp onion powder over the mushrooms, add the minced garlic, and sauté for 30 seconds, stirring constantly, until fragrant.

   Time: PT0.5M

   Temperature: Medium

8. Deglaze with Marsala

   Pour in 3/4 cup dry Marsala wine, scraping up any browned bits. Boil, reducing the liquid for 4–5 minutes until most of it evaporates.

   Time: PT5M

   Temperature: Medium‑High

9. Build the Creamy Sauce

   Stir in 3/4 cup chicken stock, then slowly whisk in 1/2 cup heavy whipping cream. Bring to a gentle simmer and cook 4–5 minutes until the sauce thickens slightly.

   Time: PT5M

   Temperature: Medium

10. Finish and Re‑heat Chicken

    Season the sauce with the remaining 1/4 tsp salt (or to taste). Return the chicken cutlets to the pan, sprinkle with the remaining chopped parsley, and heat for 2 minutes until the chicken is warmed through.

    Time: PT2M

    Temperature: Medium

11. Serve

    Plate the chicken cutlets, spoon generous sauce and mushrooms over each, and garnish with extra fresh parsley.

    Time: PT1M

Nutrition Facts

Calories

430

Protein

30 g

Carbohydrates

10 g

Fat

25 g

Fiber

1 g

Ingredient Substitutions

• Instead of Brown Mushrooms: Button mushrooms, Cremini mushrooms
• Instead of Garlic: Garlic powder (1/8 tsp)
• Instead of Fresh Parsley: Dried parsley (1 tsp)
• Instead of Chicken Breast: Boneless skinless chicken thighs
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Olive Oil: Canola oil
• Instead of Unsalted Butter: Margarine
• Instead of Onion Powder: Finely minced fresh onion (1 tsp)
• Instead of Dry Marsala Wine: Dry sherry, Dry white wine
• Instead of Chicken Stock: Vegetable stock
• Instead of Heavy Whipping Cream: Half‑and‑half (will be less thick)

Equipment Needed

• Large Skillet
• Meat Mallet
• Plastic Wrap
• Shallow Bowl
• Instant‑Read Thermometer (optional)
• Tongs
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Cutting Board
• Chef Knife
• Aluminum Foil

Critical Steps — Do Not Skip

• Pounding chicken to an even thickness
• Cooking chicken to an internal temperature of 165°F
• Reducing Marsala wine until most liquid evaporates
• Adding cream slowly and simmering without boiling

Chef Tips from the Video

• Use a dry Marsala wine for authentic flavor; sweet Marsala makes the dish cloying.
• Add a splash of lemon juice at the end for a bright contrast if desired.
• For extra richness, finish the sauce with a pat of cold butter just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken and sauce separately in freezer‑safe bags for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be prepared up to a day ahead; reheat gently over low heat before adding chicken.
• Cooked chicken can be refrigerated and added back to the sauce just before serving.

Frequently Asked Questions