Chicken Marsala Recipe
My favorite classic chicken dish made quick and SO delicious!
When I was a teenager, THIS was THE chicken dish I always ordered at Italian restaurants. Of course, it’s a favorite in my house today due to its ease of preparation and yumminess.
It’s simple to make and delivers on all the flavor. Between the color of those gorgeous cutlets and the sweet and tangy sauce… incredible. The mushrooms are a MUST. They offer up an extra ‘meatiness’ to each bite. Make sure you pair it with something to scoop up all that sauce. I recommend some mashed potatoes or cheesy pasta.
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Chicken Marsala Recipe
Ingredients
- 3 chicken breasts, sliced in half lengthwise
- 1/4 cup flour
- salt + pepper to taste
- 1 tbs olive oil
- 3 tbs butter, divided
- 10 oz. Baby Bella mushrooms, sliced
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 3/4 cup low sodium chicken broth
- 3/4 cup Marsala wine
- 3/4 cup heavy cream
- 2 tsp fresh thyme, chopped
- fresh parsley, chopped for garnish
Instructions
- Cutlets should be 1/4 inch thick, so you might have to pound them with a mallet if they're too thick. Combine the flour, salt + pepper to taste in a large ziploc bag. Toss the cutlets in and shake the bag to coat them in the flour.
- Heat the oil and 2 tbs butter in a large deep skillet. When melted, add the chicken cutlets to the pan and cook on medium for 3 minutes per side – chicken should be golden brown. Remove from pan and set aside.
- Melt the remaining 1 tbs butter in the pan and add the mushrooms. Saute them for 2-3 minutes until they soften. Next add the shallot, garlic and season with salt to taste. Cook for a minute or two.
- Add the broth, Marsala wine, heavy cream and thyme and bring to a boil. Lower the heat to a simmer and cook your sauce for 10 to 15 minutes until it thickens and browns in color, stirring occasionally.
- Add the chicken back to the pan and begin to cover them with the sauce. Heat for a few more minutes and then serve with some fresh parsley.
Notes
This dish pairs perfectly with some pasta or mashed potatoes.
Nutrition
Calories: 485kcal | Carbohydrates: 19g | Protein: 23g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 127mg | Sodium: 201mg | Potassium: 797mg | Fiber: 1g | Sugar: 7g | Vitamin A: 992IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg
My husband said it was the best dinner ever!
That’s what I’m talking about! Happy husband happy life!
LOVE CHICKEN MARSALA MY FAVORITE 😋
Yesss. LOVE it too!
Any chance you’d have the nutritional values for this dish?
Thank you! It was delicious!!
Where does the Thyme go in at??
Am I the only one who can not see anywhere in this recipe where the thyme is used? I hate it when recipes have ingredients they never address. It is an important flavor in this.
step 4 has the thyme
🙄
LOL
Can you substitute almond flour? Are there any dairy substitutions that can be made?
Hi STacey, I’m not sure how that would turn out with almond flour but its worth a try. Also canned full fat coconut milk can be subbed for the heavy cream…
Wow, wife follows you on instagram, sent me the link and we tried tonight just the two of us! Fantastic!!!! Served over garlic Gouda mashed potatoes! Best meal we’ve had in a long time. Will make every few months!!!
Hi Dustin, Those garlic Gouda mashed potatoes sound unreal! Need that recipe! Thanks for trying the chicken dish and i’m glad you both enjoyed!!
I so glad I found your posts! So yummy recipes! My husband’s favorite chicken marsala. This recipe is delicious! 😋
Hi Millie, glad it was enjoyed by you both! thanks for coming back to rate the recipe too! Cheers!
nutritional information?
Hi Anita, sorry about that! I just updated the recipe to include the NI
true to ingredients and so easy. flavor is creamy and sumptuous. my new go to chicken dish. Winner winner chicken dinner!
Hi Babs, glad you loved it! thanks for the kind rating too! <3
The best Chicken Marsala recipe I’ve made thus far!!!!! Not only is it delicious but very easy to make. I prefer using Madeira wine because it is a little less sweet than Marsala. I made the mushrooms early in the day so I got that out of the way and I used chicken tenders since I had them and they did not require pounding, they were thin enough. Found you on instagram and will make more of your recipes……so so yummy! Thanks
Amazing!
Wanted to love it but for some reason my sauce didn’t thicken!?! I followed the recipe to a T! /: I’ll try it again though !
Hi Sara, I’m so sorry the recipe didnt work for you!