This Is My Favorite 30 Minute Meal of All Time - Chicken Marsala Recipe

Ingredients

• 1.25 lb Boneless Skinless Chicken Breasts (trimmed, butterflied and flattened into cutlets)
• 1 cup All-Purpose Flour (lightly seasoned with Italian seasoning, cayenne, and low‑sodium all‑purpose seasoning)
• 1 tbsp Italian Seasoning (for seasoning chicken and flour)
• 1 pinch Cayenne Pepper (adds subtle heat)
• 1 tbsp Low‑Sodium All‑Purpose Seasoning (seasoned flour and chicken)
• 0.25 cup Olive Oil (good quality extra‑virgin)
• 3 tbsp Unsalted Butter (divided; 2‑3 tbsp for frying, 1 tbsp for finishing sauce)
• 8 oz Mushrooms (cleaned with a damp paper towel, sliced)
• 0.5 Shallot (roughly diced; can substitute with 1/4 cup diced onion)
• 1 tsp Chicken Bouillon Powder (or Better Than Bouillon paste)
• 1 tbsp Garlic (minced)
• 3 sprigs Fresh Thyme (leaves stripped; optional)
• 0.5 cup Marsala Wine (dry Marsala preferred)
• 1 cup Chicken Broth (low‑sodium)
• 0.25 cup Heavy Cream (for a rich sauce; can substitute half‑and‑half or whole milk (thinner))
• 1 tbsp Fresh Parsley (chopped, for garnish)
• to taste Black Pepper (freshly cracked)

Instructions

1. Butterfly and Flatten Chicken

   Place each chicken breast on a cutting board, slice horizontally through the middle without cutting all the way through, then open like a book. Cover with parchment paper and gently pound with a meat mallet until about 1/4‑inch thick and uniform.

   Time: PT5M

2. Season and Lightly Dredge

   Season both sides of each cutlet with a light dusting of Italian seasoning, a pinch of cayenne, and a sprinkle of low‑sodium all‑purpose seasoning. Place 1 cup of flour in a shallow dish, mix in the same seasonings, then lightly coat each cutlet, shaking off excess.

   Time: PT5M

3. Prep Mushrooms and Shallot

   Wipe mushrooms with a damp paper towel, trim stems if needed, and slice. Roughly dice half a large shallot. Set both aside.

   Time: PT3M

4. Shallow‑Fry Chicken Cutlets

   Heat 1/4 cup olive oil and 2‑3 tbsp butter in a large skillet over medium‑high heat. When foamy, add the cutlets in a single layer, giving each piece room to breathe. Cook 3‑4 minutes per side until golden brown but not fully cooked through. Transfer to a plate and keep warm.

   Time: PT8M

   Temperature: Medium‑high

5. Sauté Mushrooms and Shallot

   Reduce heat to medium. Add the sliced mushrooms and diced shallot to the same skillet, stirring occasionally until mushrooms release moisture, turn golden, and shallot softens, about 5 minutes.

   Time: PT5M

   Temperature: Medium

6. Build the Marsala Sauce

   Season the mushroom mixture with 1 tsp chicken bouillon, 1 tbsp Italian seasoning, 1 tbsp minced garlic, and the thyme sprigs. Stir for 1 minute. Pour in 1/2 cup Marsala wine, increase heat to high, and reduce by half (about 2 minutes). Add 1 cup chicken broth, bring to a gentle boil, then stir in 1/4 cup heavy cream. Reduce heat to low and let the sauce simmer, thickening for 10‑12 minutes.

   Time: PT12M

   Temperature: High then low

7. Finish Cooking Chicken in Sauce

   Return the partially cooked chicken cutlets to the skillet, spoon some sauce over them, and simmer for another 5 minutes until the chicken reaches an internal temperature of 165°F (74°C). Stir in the remaining 1 tbsp butter for shine, add chopped parsley, and season with fresh black pepper and a pinch of salt if needed.

   Time: PT5M

   Temperature: Medium

8. Plate and Serve

   Transfer the chicken cutlets to a serving platter, drizzle generously with the marsala sauce, and garnish with extra parsley. Serve immediately with pasta, rice, or mashed potatoes.

   Time: PT1M

Nutrition Facts

Calories

540

Protein

30 g

Carbohydrates

15 g

Fat

30 g

Fiber

2 g