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A plate of savory Chicken Marsala, topped with fresh parsley

Quick way to grow your best Chicken Marsala

This recipe offers a fast and delicious way to prepare classic Chicken Marsala, perfect for a weeknight meal. Tender chicken cutlets are pan-fried and then simmered in a rich mushroom and Marsala wine sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 boneless, skinless chicken breasts halved horizontally
  • 0.5 cup all-purpose flour for dredging
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 0.5 cup Marsala wine
  • 0.5 cup chicken broth
  • 2 tbsp butter
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • Tongs

Method
 

Preparation
  1. Prepare chicken by halving breasts horizontally, then season with salt and pepper.
  2. Dredge the chicken cutlets in flour, shaking off any excess.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Sear chicken for 3-4 minutes per side until golden brown and cooked through, then remove and set aside.
  3. Add mushrooms to the skillet and cook until softened, then stir in garlic for 1 minute.
  4. Deglaze the pan with Marsala wine, scraping up any browned bits, and let it reduce slightly.
  5. Stir in chicken broth and bring to a simmer, then return the chicken to the skillet.
  6. Stir in butter until melted, ensuring the chicken is coated in the sauce.
  7. Garnish with fresh parsley before serving.

Notes

For extra flavor, use homemade chicken broth. This dish pairs well with pasta or mashed potatoes.