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Creamy Chicken Marsala Recipe – Better Than Restaurant Style

Creamy Chicken Marsala Recipe – Better Than Restaurant Style

This creamy chicken marsala recipe takes the Italian-American classic to the next level with tender chicken cutlets, caramelized mushrooms, Marsala wine, and a velvety cream sauce. Finished with fresh herbs and a buttery gloss, it’s a restaurant-quality dish that’s easy enough to make at home. Serve it with pasta, mashed potatoes, or risotto for an elegant dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course, Poultry
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts (halved into 4 cutlets)
  • 1/2 cup all-purpose flour (for dredging)
  • 1 tsp kosher salt
  • 1/2 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)
  • 1/2 cup chicken stock (or broth)
  • 1 cup heavy cream
  • 1 tsp fresh thyme (or ½ tsp dried)
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp freshly grated parmesan (optional)

Equipment

  • 1 Skillet
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Tongs

Method
 

  1. 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.
  2. Build the flavor base
    Add 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.
  3. Deglaze & reduce
    Pour in Marsala wine, scraping up the browned bits. Reduce by half (3–5 minutes). Add chicken stock and thyme, simmer another 3 minutes.
  4. Make it creamy
    Lower 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.
  5. Finish & serve
    Swirl 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