Creamy Chicken Marsala
This Chicken Marsala is pure comfort in a skillet—tender golden chicken cutlets nestled in a creamy sauce with smoky pancetta, earthy mushrooms, and that signature nutty-sweet flavor from Marsala wine.
Servings 4
Calories 493
Ingredients
- 1½ lbs boneless skinless chicken breast cutlets pounded to ¼-inch thick
- 4 tablespoons all-purpose flour for dredging
- Salt and freshly ground black pepper
- 4 tablespoons extra-virgin olive oil plus more as needed
For the Sauce:
- 4 oz pancetta chopped
- 1 medium onion finely chopped
- 8 oz brown mushrooms sliced
- 3 cloves garlic minced
- 1 tablespoon all-purpose flour
- ¾ cup dry Marsala wine
- ¾ cup chicken stock
- ¼ cup heavy cream or half-and-half for lighter
- 2 tablespoons unsalted butter
- 2 tablespoons fresh flat-leaf parsley chopped
Instructions
Prep the Chicken
- Remove chicken from the fridge 20–30 minutes before cooking. Season both sides generously with salt and pepper.
- Dredge each cutlet in flour, shaking off excess.
Brown the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Sear chicken in batches, 3–4 minutes per side, until golden and just cooked through.
- Transfer to a plate and tent loosely with foil to keep warm.
Build the Sauce
- Add pancetta to the same skillet. Cook until browned and crisp. Remove with a slotted spoon and set aside.
- Add a bit more oil if needed. Sauté the onion over medium heat until soft, about 3–4 minutes.
- Add mushrooms; cook until browned and liquid evaporates, 6–8 minutes.
- Stir in garlic and cook for 1 more minute. Season with salt and pepper.
- Sprinkle in 1 tablespoon flour and stir to coat everything evenly.
Deglaze & Simmer
- Raise heat to high. Pour in Marsala wine and boil 1–2 minutes to reduce and cook off alcohol.
- Add chicken stock and simmer another 3 minutes to slightly thicken.
- Lower heat to medium. Stir in the cream and simmer until the sauce coats the back of a spoon, about 2–3 minutes.
- Finish with butter and fresh parsley, stirring gently to combine.
Bring It Together
- Return chicken and pancetta to the skillet. Spoon sauce over the top and simmer for 1–2 minutes until everything is warmed through.
- Taste and adjust seasoning with salt and pepper as needed.
Notes
Erren’s Top Tips
- Pound your chicken evenly. Thinner cutlets mean faster, more even cooking and no dry spots.
- Don’t skip the flour dredge. It creates a golden crust and helps the sauce cling beautifully to the chicken.
- Cook mushrooms until they’re dry. If you stop too soon, the sauce will taste watery. Wait until they’re browned and caramelized.
- Use real Marsala wine. Skip the grocery-store “cooking wine”—it’s salty and flat. A dry Marsala makes all the difference.
- Finish with butter off the heat. Stirring in cold butter at the end gives the sauce a glossy, silky finish.
Variations & Add-Ins
- Creamier Sauce: Add up to ½ cup more cream for a richer, more indulgent finish.
- Lighter Version: Use half-and-half and skip the butter for a lighter but still flavorful sauce.
- Mushroom Lovers: Mix in wild mushrooms like shiitake or oyster for extra depth.
- Herby Twist: Swap parsley for fresh thyme or rosemary for a more aromatic sauce.
- Gluten-Free: Use a gluten-free flour blend for dredging and thickening.
Storage & Freezing
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken stock or cream if the sauce thickens too much.
- Freezing: Chicken Marsala freezes surprisingly well! Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw in the fridge overnight, then reheat slowly on the stovetop to bring the sauce back to life.
Nutrition
Calories: 493 | Carbohydrates: 22g | Protein: 8g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 267mg | Potassium: 485mg | Fiber: 1g | Sugar: 7g | Vitamin A: 575IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg