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–+ servings
image of top down mise en place boneless skinless chicken breasts flour olive oil butter sliced mushrooms dry marsala wine chicken broth heavy cream garlic shallots fresh parsley salt pepper arranged on white marble counter with clear glass bowls rustic wooden cooking utensils soft diffuse daylight ultra realistic photo studio quality high resolution

The Best 30-Minute Creamy Chicken Marsala Dinner

This easy elegant chicken dinner delivers restaurant-quality results in under 30 minutes. Perfectly seared chicken cutlets simmered in a rich, creamy Marsala wine sauce with mushrooms make this the ultimate comfort food for any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1.5 lbs boneless skinless chicken breasts sliced horizontally into thin cutlets (about 1/4 inch thick)
  • 1/2 cup all-purpose flour or arrowroot powder for GF, seasoned with salt and pepper
Fats
  • 2 tablespoons extra virgin olive oil divided
  • 3 tablespoons unsalted butter divided
Mushrooms & Aromatics
  • 1 pound cremini or baby bella mushrooms sliced
  • 2-3 cloves garlic cloves minced
  • 1 shallot finely diced
Sauce Ingredients
  • 3/4 cup dry marsala wine
  • 1 cup chicken broth or stock good quality
  • 2 tablespoons heavy whipping cream optional but recommended
Finishers
  • 1 sprig fresh thyme
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • Large skillet,
  • Wooden spoon
  • Parchment paper

Method
 

  1. Pound the chicken cutlets gently (if they are thicker than 1/4 inch) between two pieces of parchment paper. Dredge each cutlet thoroughly in the seasoned flour mixture, shaking off any excess.
  2. Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large skillet (cast iron or heavy-bottomed stainless steel works best) over medium-high heat. Once the butter foams, add half the chicken cutlets. Sear for 2-3 minutes per side, giving them enough time untouched to build a deep, golden crust. They don’t need to be fully cooked yet. Remove the finished chicken to a plate and repeat with the remaining oil, butter, and chicken. Set the pan seared chicken aside.
  3. Reduce the heat to medium. Add the remaining butter to the skillet. Toss in the sliced mushrooms and cook until they have released their liquid and are beautifully browned, about 5-7 minutes. Add the diced shallot and minced garlic, stirring for about 1 minute until fragrant.
  4. Pour in the dry marsala wine. Use a wooden spoon to scrape up all those crispy, browned bits (the ‘fond’) from the bottom of the pan. Let the wine bubble and reduce by half, about 2-3 minutes.
  5. Pour in the chicken broth and stir. Bring the mixture to a simmer.
  6. If you want a thicker sauce, whisk in the heavy cream and let the sauce simmer for 2-3 minutes until it reduces slightly. (If you prefer not to use cream, mix 1 teaspoon of flour with 2 tablespoons of water and whisk into the simmering sauce to achieve thickness).
  7. Nestle the chicken cutlets back into the simmering sauce. Let them finish cooking through, absorbing the rich flavor, for 1-2 minutes.
  8. Taste the sauce and adjust seasonings (salt and pepper) as needed. Garnish generously with fresh parsley. Serve immediately!

Nutrition

Calories: 420kcalCarbohydrates: 12gProtein: 42gFat: 22gSaturated Fat: 9gCholesterol: 135mgSodium: 480mgPotassium: 650mgFiber: 1gSugar: 4gVitamin A: 420IUVitamin C: 2mgCalcium: 45mgIron: 2.1mg

Notes

Make Ahead: This dish can be made up to 3 days in advance and reheated gently.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat in a skillet over medium-low heat, adding a splash of broth or water if needed.
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