Black case iron pan with golden brown chicken filets in a thin sauce with sliced mushrooms and chopped herbs. Loaf of Italian bread, broke in half and sitting on a wooden board table.

Chicken Marsala

“Ultimate Guide to Mastering Chicken Marsala: Tips & Techniques for a Perfect Italian-American Classic”

Chicken Marsala stands out as a testament of the blend of simple ingredients and robust flavors. Golden pan-fried chicken cutlets nestled in a creamy Marsala wine sauce gets me excited every time I make this dish. As it is more than just a meal; it’s a culinary journey that promises to enchant your taste buds. Let’s embark on this journey together.

The Culinary Process

Now, onto the process itself. Initially, mix the flour, thyme, salt, and pepper in a bowl large enough to dredge the chicken. Pound out the chicken cutlet to 1/4 inch thick adding the chicken to coat it evenly. Next dredge the pounded chicken cutlet though the seasoned flour. As this ensures each cutlet is perfectly seasoned. Then, heat the olive oil and butter in a large skillet, next the chicken will be cooked to a golden perfection. This step is crucial, as it sets the stage for the flavors to come.

Golden Brown Chicken filets with herbs in a frying pan.

Subsequently, the mushrooms are sautéed in the same skillet, soaking up all the savory bits left by the chicken. Followed by the addition of shallots and garlic. This sequence of steps is not merely about cooking but about building layers of flavor that will culminate in a rich, indulgent sauce.

In addition, the chicken broth, Marsala wine, and heavy cream are introduced to the pan. Creating a sauce that will simmer and thicken, embracing each chicken cutlet with its velvety texture and deep flavors. The inclusion of fresh thyme and parsley introduces a burst of freshness, balancing the richness of the sauce.

What to serve with Chicken Marsala?

We generally serve over mashed potatoes. But have also enjoyed over pasta, side of roasted asparagus or just with a side salad with a nice Italian dressing.

How do I Store Leftovers?

Storing leftovers properly is crucial for maintaining their freshness and ensuring they’re safe to eat. Here’s a comprehensive guide to storing your leftover Chicken Marsala, but these tips can apply to a variety of dishes:

1. Cool Down

  • Allow your leftover Chicken Marsala to cool to room temperature before storing. However, don’t leave it out for more than 2 hours to prevent bacterial growth. In warmer climates or during hot weather, aim to refrigerate leftovers within 1 hour.

2. Choose the Right Container

  • Opt for airtight containers to store your leftovers. Glass containers are ideal as they don’t absorb flavors and are microwave-safe, making reheating more convenient. Ensure the container is clean and dry before use.

3. Refrigeration

  • Place the Chicken Marsala in the refrigerator as soon as it has cooled. The dish should be consumed within 3 to 4 days when stored at or below 40°F (4°C). Storing the sauce and chicken together is fine, as the sauce can help keep the chicken moist.

Can I Freeze Left Over Chicken Marsala?

You can, but the cream will separate and could become grainy. I would suggest to store in the refrigerator and consume within 4 days for best results.

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Black case iron pan with golden brown chicken filets in a thin sauce with sliced mushrooms and chopped herbs. Loaf of Italian bread, broke in half and sitting on a wooden board table.

Chicken Marsala

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  • Author: Tammy
  • Total Time: 1 hour
  • Yield: 4 1x


Enjoy this exquisite Chicken Marsala, a dish that marries the golden, pan-fried succulence of chicken cutlets and mushrooms with the luxurious depth of a Marsala wine sauce.


Units Scale
  • 1 1/2 pounds of boneless, skinless chicken breasts, pounded to 1/4-inch thickness (see tip below), or chicken tenderloins
  • 1/4 cup of all-purpose flour
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon of olive oil
  • 3 tablespoons of unsalted butter, divided
  • 1 (8-ounce) package of sliced bella or button mushrooms
  • 3 tablespoons of finely chopped shallots, from 1 medium shallot
  • 2 cloves of garlic, minced
  • 2/3 cup of chicken broth
  • 2/3 cup of dry Marsala wine
  • 2/3 cup of heavy cream
  • 2 teaspoons of chopped fresh thyme
  • 2 tablespoons of chopped fresh Italian parsley, for garnish (optional)


Combine the flour, thyme, ¾ teaspoon of salt, and ¼ teaspoon of pepper in a bowl large enough to dredge the chicken in. Pat the chicken dry with a paper towel. Pound out the chicken filets to 1/4 inch  thickness.  Do a light dredge of the chicken though the seasoned flour. As the chicken is coated place on a large plate or cookie sheet. As you do not want to stack the flour coated chicken filets.

Heat the oil and 2 tablespoons of butter in a large skillet over a medium-high flame. Heat for a few minutes you want the fats hot. I find using a case iron skillet to achieve optimal browning; nonstick is a viable alternative, though it might not yield as rich a golden hue. Shake off any excess flour from the chicken before placing it in the skillet. Cook, turning once, until the chicken is golden and cooked just through, about 5 to 6 minutes in total. Transfer the chicken to a plate and keep it aside.

In the same skillet, add the remaining tablespoon of butter. Toss in the mushrooms and stir frequently until they start to brown, about 3 to 4 minutes. Stir in the shallots, garlic, and ¼ teaspoon of salt, cooking for an additional 1 to 2 minutes. Next pour in the broth, Marsala wine, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon pepper. Use a wooden spoon to dislodge any browned bits from the pan into the sauce. Bring to a boil, then lower the heat to medium. Let it low boil gently, uncovered, until the sauce is reduced by half, thickens slightly, and darkens in color, about 20 minutes. Give the sauce a stir every few minutes. The sauce will thin out towards the end of the cooking time.

Return the chicken and any accumulated juices to the pan. Reduce the heat to low and simmer until the chicken is thoroughly heated and the sauce thickens a bit more, about 2 to 3 minutes. If desired, sprinkle with parsley before serving.

Tip: For really large chicken breasts, it’s advisable to slice them horizontally into four flat fillets before pounding them to an even ¼-inch thickness. This ensures they don’t become overly large. Alternatively, you can pound them thin and then cut each piece in half vertically, though this may alter their natural shape slightly, which is not a significant concern.

  • Prep Time: 15
  • Cook Time: 45
  • Category: Dinner
  • Method: Stove Tio
  • Cuisine: Italian


  • Serving Size: 1/4 Recipe

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