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Close up of pan-seared chicken breasts in a light brown Marsala cream sauce with sautéed mushrooms. (Chicken Marsala Recipe)

Chicken Marsala Recipe: The Ultimate Creamy Mushroom Skillet

This Chicken Marsala Recipe features golden-brown pan-seared chicken breasts submerged in a thick, glossy Marsala wine cream sauce with sauteed cremini mushrooms. A restaurant-quality, one-pan dinner perfect for weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1.5 lbs Chicken Breasts Boneless, skinless, pounded thin (680g)
  • 10 oz Cremini Mushrooms Sliced (285g)
  • 1/2 cup All-Purpose Flour For dredging (60g)
  • 3/4 cup Dry Marsala Wine 180ml
  • 1/2 cup Heavy Cream 120ml
  • 1/2 cup Chicken Stock 120ml
  • 2 tbsp Butter Unsalted (28g)
  • 2 tbsp Olive Oil 30ml
  • 2 cloves Garlic Milled
  • 1 Shallot Small, minced
  • 1/4 cup Fresh Parsley Flat-leaf, chopped

Equipment

  • 1 Stainless Steel Skillet Large 12-inch skillet preferred.
  • 1 Meat Mallet For pounding chicken to even thickness.

Method
 

Prepare the Chicken
  1. Season chicken with salt and pepper. Dredge in flour, shaking off excess.
  2. In a large skillet, heat olive oil. Sear chicken until golden-brown, about 3-5 minutes per side. Remove and set aside.
Create the Sauce
  1. Add butter and mushrooms to the same pan. Sauté until dark brown edges appear. Add garlic and shallots for 1 minute.
  2. Pour in Marsala wine, scraping the bottom of the pan. Reduce by half.
  3. Add stock and cream. Return chicken to pan and simmer until sauce is thick and glossy. Garnish with parsley.

Notes

Use Dry Marsala, not Sweet, for this recipe.
Ensure chicken is pounded to even thickness for uniform cooking.