Chicken Marsala is one of those classic Italian-American comfort dishes that feels restaurant-quality but is totally doable at home. The key is in the sauce — a rich, velvety blend of Marsala wine, mushrooms, cream, and herbs that clings perfectly to tender chicken cutlets.
In this elevated version, I’ve added a few chef-style tweaks: shallots for extra aromatic depth, a double reduction for bold wine flavor, and a butter finish for that silky, glossy texture you’d expect from a fine Italian restaurant. This isn’t your average weeknight chicken dinner — it’s the kind of meal you’d be proud to serve to friends with a nice bottle of wine.
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Why You’ll Love This Recipe
- Restaurant-quality flavor right in your own kitchen
- Creamy, indulgent sauce that pairs beautifully with pasta, potatoes, or risotto
- Elevated but approachable — no fancy techniques required, just a few smart tweaks
- Perfect for date night or entertaining — it feels special without hours of prep
Ingredients
- 2 large boneless, skinless chicken breasts (halved into 4 cutlets)
- ½ cup all-purpose flour (for dredging)
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter (divided)
- 8 oz cremini mushrooms, sliced thick
- 2 shallots, finely minced
- 3 cloves garlic, minced
- 1 cup Marsala wine (dry preferred, but sweet works for richer flavor)
- ½ cup chicken stock (or broth)
- 1 cup heavy cream
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tbsp fresh parsley, chopped
- Optional: 2 tbsp freshly grated parmesan
Instructions
- Dredge & sear the chicken
- Mix flour, salt, and pepper. Dredge chicken cutlets lightly, shaking off excess.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Cook chicken 3–4 minutes per side until golden brown. Remove and tent with foil.
- Build the flavor base
- Add mushrooms to the skillet and sauté until golden and caramelized (about 6–7 minutes).
- Stir in the shallots and cook until softened, then add the garlic and cook for an additional 30 seconds.
- Deglaze & reduce
- Pour in Marsala wine, scraping up the browned bits. Reduce by half (3–5 minutes).
- Add chicken stock and thyme, and simmer another 3 minutes.
- Make it creamy
- Lower the heat to medium. Stir in heavy cream and simmer until slightly thickened (5 minutes).
- Return chicken to the skillet and spoon sauce over top. Simmer gently for 3–4 minutes.
- Optional: fold in parmesan for extra umami depth.
- Finish & serve
- Swirl in the remaining 1 tbsp butter for that glossy restaurant finish.
- Garnish with parsley and serve over pasta, mashed potatoes, or risotto.
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Pro Tips for Success
- Use dry Marsala for a balanced sauce (sweet Marsala works, but it makes the dish richer)
- Don’t rush the mushrooms — let them caramelize; that’s where the flavor is
- Add the butter at the end for a silky, luxurious finish
- Pair it smartly — a crisp white wine (like Pinot Grigio) or a light red (like Chianti) balances the richness
Suggested Side Dish
Creamy chicken marsala pairs beautifully with a light green veggie. I recommend Air Fryer Roasted Asparagus with Garlic & Lemon — the freshness of lemon and crisp-tender asparagus cuts through the richness of the sauce perfectly.
Creamy Chicken Marsala Recipe – Better Than Restaurant Style
Ingredients
Equipment
Method
- Dredge & sear the chickenMix flour, salt, and pepper. Dredge chicken cutlets lightly, shaking off excess. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden brown. Remove and tent with foil.
- Build the flavor baseAdd mushrooms to the skillet and sauté until golden and caramelized (about 6–7 minutes). Stir in shallots and cook until softened, then add garlic for 30 seconds.
- Deglaze & reducePour in Marsala wine, scraping up the browned bits. Reduce by half (3–5 minutes). Add chicken stock and thyme, simmer another 3 minutes.
- Make it creamyLower heat to medium. Stir in heavy cream and simmer until slightly thickened (5 minutes). Return chicken to skillet and spoon sauce over top. Simmer gently for 3–4 minutes. Optional: fold in parmesan for extra umami depth.
- Finish & serveSwirl in remaining 1 tbsp butter for that glossy restaurant finish. Garnish with parsley and serve over pasta, mashed potatoes, or risotto.
Notes
Pro Tips for Success
- Use dry Marsala for a balanced sauce (sweet Marsala works, but it makes the dish richer)
- Don’t rush the mushrooms — let them caramelize; that’s where the flavor is
- Add the butter at the end for a silky, luxurious finish
- Pair it smartly — a crisp white wine (like Pinot Grigio) or a light red (like Chianti) balances the richness
Final Thoughts
Creamy Chicken Marsala is one of those timeless recipes that never goes out of style. With just a few simple tweaks, you can turn an already delicious dish into something truly special. The rich, velvety sauce paired with tender chicken and earthy mushrooms makes this meal perfect for date night, entertaining guests, or just treating yourself to a restaurant-quality dinner at home.
If you give this recipe a try, let me know how it turned out. Whether you’re cooking for two or feeding a crowd, this dish is sure to impress.
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