Chicken Marsala Recipe: Pan-Seared Cutlets in Mushroom Wine Sauce

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Chicken marsala is an Italian-American skillet dinner built on thin, floured chicken cutlets, browned mushrooms and a sauce made from Marsala wine and chicken broth. The whole dish comes together in about 40 minutes in a single large pan, and the sauce is made from the browned bits left behind after searing the chicken. This version walks through the cutlet prep, the sear, the sauce and the finishing steps so the coating stays on the chicken and the sauce reduces to a glossy consistency.

Ingredients

This makes four servings.

For the chicken

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the sauce

• 10 ounces cremini mushrooms, sliced 1/4 inch thick
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 tablespoons finely chopped shallot
• 3/4 cup dry Marsala wine
• 3/4 cup low-sodium chicken broth
• 1/4 cup heavy cream (optional)
• 2 teaspoons fresh thyme leaves
• 2 tablespoons chopped fresh parsley

Instructions

1. Slice each chicken breast horizontally into two thinner cutlets, or pound whole breasts between sheets of plastic wrap to an even 1/2-inch thickness. Even thickness matters more than the exact number because it lets every piece finish at the same time.
2. Whisk the flour, 1 teaspoon salt, pepper and garlic powder together in a shallow dish. Pat the cutlets dry with paper towels, then press each one into the flour mixture and shake off the excess.
3. Heat the olive oil and 2 tablespoons butter in a 12-inch skillet over medium-high heat until the butter foams and the foam begins to subside, about 2 minutes.
4. Add half the cutlets and cook without moving them for 3 to 4 minutes, until deep golden on the bottom. Flip and cook 3 minutes more, until the internal temperature reaches 165°F. Transfer to a plate and repeat with the remaining cutlets.
5. Reduce the heat to medium. Add 2 tablespoons butter to the same pan, then add the mushrooms in a single layer. Leave them undisturbed for 3 minutes so they brown, then stir and cook another 4 to 5 minutes until the liquid they release has evaporated.
6. Stir in the shallot, garlic and thyme and cook for 1 minute, until fragrant.
7. Pour in the Marsala and scrape up the browned bits from the bottom of the pan with a wooden spoon. Simmer for 3 to 4 minutes until the wine reduces by about half.
8. Add the chicken broth and simmer 5 to 6 minutes more, until the sauce coats the back of a spoon. Stir in the cream if using and simmer 1 minute.
9. Return the chicken and any juices from the plate to the skillet. Spoon sauce over the top and warm for 2 minutes. Taste, adjust the salt, and finish with parsley.

Tips for Better Chicken Marsala

Choose the right wine

Marsala comes in dry and sweet styles. For a savory main course, dry Marsala is the standard choice. Sweet Marsala is traditionally used in desserts like zabaglione, and using it here produces a noticeably sugary sauce. Look for bottles labeled for drinking rather than the small-print cooking wines that contain added salt, which can make the finished sauce too salty once it reduces.

Brown the mushrooms properly

Mushrooms release water as they heat. If the pan is crowded, that water pools and the mushrooms steam instead of browning. Use a wide skillet, keep the heat at medium, and wait until the liquid disappears before stirring too much. Browned mushrooms contribute much of the sauce’s savory depth.

Keep the flour coating thin

A thick coating turns pasty in the sauce. After dredging, tap each cutlet against the side of the dish so only a light dusting remains. Cook the chicken right after flouring; if floured cutlets sit for 15 minutes, the flour absorbs moisture and gets gummy in the pan.

Control the reduction

If the sauce looks thin after the broth reduces, keep simmering. If it becomes too thick, whisk in a splash of broth. A small amount of cold butter swirled in at the very end adds shine, though the sauce is complete without it.

Variations

What to Serve With It

The sauce is meant to be spooned over something that absorbs it. Buttered egg noodles, creamy polenta, mashed potatoes and plain white rice all work. For a vegetable side, steamed green beans, sautéed spinach with garlic or roasted broccolini add contrast without competing with the sauce. Crusty bread helps with any sauce left on the plate.

Storage and Make-Ahead

• Refrigerate: Cool leftovers within two hours and store the chicken and sauce together in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over medium-low heat with a splash of broth, covered, for 6 to 8 minutes. High heat toughens the chicken.
• Freeze: The dish freezes for up to 2 months, though the sauce may separate slightly if cream was added. Stir it as it thaws and reheats.
• Make ahead: Slice, pound and refrigerate the cutlets up to a day in advance. The mushroom-and-wine sauce base can also be cooked a day ahead without the cream, then reheated while the chicken is seared fresh.

FAQ

Can I make chicken marsala without wine?

You can replace the Marsala with an equal amount of chicken broth plus 1 tablespoon of balsamic vinegar and 1 teaspoon of brown sugar to approximate the slightly sweet, nutty flavor. The result is milder than the original but still works as a skillet sauce.

What can I substitute for Marsala wine?

Dry sherry is the closest swap and works at a one-to-one ratio. Madeira and dry white wine with a pinch of sugar can also fill in. Avoid cream sherry, which is much sweeter.

Why is my sauce too thin?

It usually just needs more time. Simmer the sauce uncovered over medium heat until it reduces and coats a spoon. A teaspoon of cornstarch mixed with a tablespoon of cold broth, stirred in and simmered for a minute, will also thicken it quickly.

How do I keep the chicken from drying out?

Pound the cutlets to an even thickness, sear them over medium-high heat for a short time, and take them out of the pan before building the sauce. Returning them just long enough to warm through prevents overcooking. Use a thermometer and pull the chicken at 165°F.

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