Italian-American
Chicken Marsala Skillet
Thin chicken cutlets cook quickly, then mushrooms and Marsala wine make a glossy pan sauce. It is a classic dinner that still fits a weeknight clock.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
Photo: TheCulinaryGeek (CC BY). Source
Why you’ll love it
- Pounding the chicken thin keeps cook time short and even.
- Mushrooms soak up the wine and butter for a restaurant-style sauce.
- A light flour dredge thickens the pan juices without cream.
- Everything finishes in one skillet for fewer dishes.
Ingredients
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Instructions
- 1
Pound chicken pieces to about 1/2-inch thickness. Season with salt and pepper, then dredge lightly in flour and shake off excess.
- 2
Heat 2 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken in batches 3 to 4 minutes per side until golden and cooked through. Transfer to a plate.
- 3
Add remaining oil to the skillet. Cook mushrooms 5 to 6 minutes until browned and their liquid cooks off.
- 4
Stir in garlic for 30 seconds. Pour in Marsala and simmer 2 minutes, scraping the pan.
- 5
Add broth and remaining butter. Simmer 3 to 4 minutes until the sauce reduces slightly.
- 6
Return chicken to the skillet and spoon sauce over it for 1 to 2 minutes. Finish with parsley and serve.
Pro tips
- Use dry Marsala, not sweet cooking wine, for a balanced sauce.
- Do not skip browning the mushrooms; pale mushrooms make a thin sauce.
- Keep cooked cutlets loosely tented so they stay warm without steaming soft.
Easy substitutions
- Marsala wine
- dry sherry plus a pinch of sugar
- cremini mushrooms
- white button mushrooms
- chicken breasts
- boneless chicken thighs pounded thin
Storage and reheating
Storage
Refrigerate chicken and sauce together up to 3 days in a sealed container.
Reheating
Warm gently in a covered skillet over low heat with a splash of broth until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 410
- Protein
- 38 g
- Carbs
- 14 g
- Fat
- 18 g
- Fiber
- 1 g
Moderate · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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