Chicken Marsala with Golden Cutlets and Creamy Mushroom Sauce
By Emma Collins
Dinner is on the table in 25 minutes with this one-skillet chicken Marsala, using thin cutlets and a short list of familiar ingredients. Flour-coated chicken turns golden brown before finishing in a rich Marsala mushroom sauce with cream, ready to spoon over pasta for dinner.
The cutlets are dredged in all-purpose flour seasoned with garlic powder and salt, then seared in oil. In that same skillet, white mushrooms, butter, and garlic build the base before Marsala wine, chicken broth, salt, and pepper simmer together. Heavy whipping cream whisked with flour gives the sauce its thicker, creamy finish. The dredge also contributes flour that helps the pan sauce come together as it reduces.
Look for a golden-brown crust on both sides of the chicken and mushrooms that have browned before adding the liquids. The sauce should reach a simmer, then thicken after the cream-and-flour mixture cooks for one minute. Uneven cutlets are the main trouble spot: pound them to a uniform thickness so they cook evenly and stay tender. Avoid rushing this prep, which leaves thin and thick sections cooking at different rates.
Spoon the chicken and mushrooms over pasta, or pair them with mashed potatoes, asparagus, or roasted broccoli. Store leftovers in an airtight container in the refrigerator, then warm the chicken in a pan with its sauce until the sauce is smooth. The sauce helps keep the reheated cutlets coated.
Why you'll love this recipe
- Finishes in 25 minutes because thin cutlets sear quickly while the mushroom sauce simmers briefly, keeping a full dinner within a short weeknight window.
- One skillet handles the chicken, mushrooms, and sauce, cutting cleanup while the flour left from dredging helps thicken the finished pan sauce.
- Keeps grocery shopping straightforward with chicken breast, mushrooms, broth, cream, and pantry seasonings, while Marsala wine supplies the defining sauce flavor.
- Cuts active prep by slicing and pounding two breasts into cutlets, a simple step that promotes even cooking rather than uneven, dry sections.
- Offers a workable no-wine backup because additional chicken broth and a dash of balsamic vinegar can replace Marsala when needed.
- Fits several dinner plans since the finished chicken can go over pasta or alongside mashed potatoes, asparagus, or roasted broccoli without changing the recipe.
Ingredients
- •2 chicken breasts (large, boneless, skinless)
- •0.25 cup all-purpose flour (for breading)
- •1 tsp garlic powder
- •0.5 tsp salt (for breading)
- •3 Tbsp oil (for cooking chicken)
- •12 oz white mushrooms (sliced)
- •1 tsp oil (for mushrooms)
- •2 Tbsp unsalted butter
- •4 cloves garlic (minced)
- •0.75 cup Marsala wine
- •0.67 cup chicken broth
- •0.5 tsp salt (for sauce)
- •0.25 tsp ground black pepper
- •0.33 cup heavy whipping cream
- •1 Tbsp all-purpose flour (for sauce)
- •fresh parsley, basil, or cilantro (for garnish)
Instructions
- 1
Slice the chicken breasts in half lengthwise to create thin cutlets.
- 2
Use a meat mallet to pound the cutlets to an even thickness.
- 3
Whisk together the flour, garlic powder, and salt in a bowl.
- 4
Coat the chicken in the flour mixture on both sides.
- 5
Heat 3 tablespoons of oil in a skillet.
- 6
Add the chicken once the oil is hot and sear both sides until golden brown.
- 7
Remove the chicken from the pan and cover to keep warm.
- 8
Add the sliced mushrooms and 1 teaspoon of oil to the same pan.
- 9
Cook the mushrooms until golden brown.
- 10
Add the butter and minced garlic to the pan.
- 11
Cook until the garlic is fragrant.
- 12
Pour the Marsala wine, chicken broth, salt, and black pepper into the pan.
- 13
Bring the sauce to a simmer and cook over medium-high heat for 2 minutes.
- 14
Whisk the heavy whipping cream and 1 tablespoon of flour together.
- 15
Pour the cream mixture into the pan and cook over medium-high heat for 1 minute.
- 16
Return the chicken breasts to the mushroom sauce.
- 17
Baste the chicken with the sauce and cook until reheated.
- 18
Garnish with fresh parsley, basil, or cilantro, then serve.
FAQ
Nutrition (per serving)
Calories
545
Protein
28g
Fat
31g
Carbs
21g
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