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Chicken Marsala

This Chicken Marsala delivers tender, golden chicken cutlets simmered in a rich, savory mushroom sauce. The deep flavor comes from a blend of beef stock and caramelized mushrooms, creating a comforting, elegant dish that feels special but is surprisingly easy to prepare at home.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4

Ingredients

  • 4 chicken breasts sliced horizontally or pounded thin (about ½-inch thick)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅓ cup + 1 tablespoon all-purpose flour divided
  • 5 tablespoons olive oil divided
  • 3 tablespoons unsalted butter divided
  • 8 oz white button mushrooms sliced
  • 8 oz cremini mushrooms sliced
  • 2 tablespoons finely minced shallots or onion
  • 2 cloves garlic minced
  • ⅔ cup beef stock
  • ⅔ cup water to replace wine while maintaining balance
  • 1 sprig fresh thyme optional
  • Fresh parsley chopped (for garnish)

Instructions

  • Season the chicken on both sides with salt and pepper, then lightly dredge in flour, shaking off excess.
  • Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  • Add the chicken in a single layer and cook for 3–4 minutes per side until golden brown. Remove and set aside.
  • In the same pan, add 2 tablespoons olive oil and 1 tablespoon butter, then add the mushrooms.
  • Cook the mushrooms for 5–8 minutes until softened and lightly browned, seasoning lightly with salt and pepper. Remove and set aside with the chicken.
  • Add the remaining 1 tablespoon olive oil to the pan, then sauté shallots and garlic for about 1 minute until fragrant.
  • Sprinkle in the remaining 1 tablespoon flour and stir for 1 minute to cook off the raw flour taste.
  • Pour in the beef stock and water, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for about 2 minutes until slightly thickened.
  • Return the chicken and mushrooms to the skillet, including any juices from the plate.
  • Add the remaining tablespoon of butter and thyme, then let everything simmer together for 2–3 minutes until the chicken is fully cooked and coated in the sauce.
  • Spoon the sauce over the chicken, garnish with parsley, and serve warm.

Notes

  • Pound chicken evenly: This ensures even cooking and a better texture.
  • Don’t overcrowd the pan: Cook in batches if needed for a proper golden sear.
  • Use fresh mushrooms: They provide the best flavor and texture.
  • Adjust consistency: Add a splash of broth if the sauce becomes too thick.
  • Serving ideas: Pair with mashed potatoes, pasta, or rice to soak up the sauce.