Why You’ll Love This Recipe

It transforms a restaurant favorite into a home‑friendly meal
Requires just one skillet (aside from pounding the chicken)
Balances savory chicken, earthy mushrooms, and a slightly sweet wine sauce
Ready in about 45 minutes — elegant enough for guests, not too fussy for weeknights
Serves well over pasta, rice, polenta, or mashed potatoes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless skinless chicken breasts (pounded to ¼‑inch thickness) or chicken tenderloins
All‑purpose flour
Salt
Freshly ground black pepper
Olive oil
Unsalted butter, divided
Sliced mushrooms (bella or button)
Shallots, finely chopped
Garlic cloves, minced
Chicken broth
Dry Marsala wine
Heavy cream
Fresh thyme, chopped
Fresh Italian parsley, chopped (for serving, optional)

Directions

In a bag or shallow bowl, combine the flour, salt, and pepper. Add the chicken and toss (or shake) to coat evenly; shake off excess.
In a large skillet over medium‑high heat, heat olive oil and 2 tablespoons of butter. Add the flour‑dusted chicken (shaking off excess) and cook until golden and just cooked through (about 5–6 minutes total, turning once). Transfer chicken to a plate and set aside.
Melt the remaining tablespoon of butter in the pan. Add mushrooms and cook, stirring, until they begin to brown (3–4 minutes). Add shallots, garlic, and a pinch of salt; cook 1–2 minutes more.
Add the chicken broth, Marsala wine, heavy cream, thyme, additional salt and pepper. Use a wooden spoon to scrape browned bits off the bottom of the pan. Bring to a boil, then reduce heat and gently simmer (uncovered) until sauce reduces by about half and slightly thickens (10–15 minutes).
Return the chicken (and any accumulated juices) to the pan. Reduce heat to low and simmer until chicken is heated through and sauce thickens a bit more (2–3 minutes).
Sprinkle with parsley (if using) and serve immediately.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Use chicken thighs (boneless, skinless) instead of breast for more flavor (adjust cook time).
Substitute half‑and‑half or milk + a bit of flour for heavy cream to lighten the sauce (though texture will differ).
Add cracked pepper or red pepper flakes for a subtle punch.
Use cremini or shiitake mushrooms for a deeper mushroom flavor.
For a gluten‑free version, use gluten‑free flour or cornstarch slurry to thicken.
Add a splash of lemon juice right at the end to brighten the sauce.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: You may freeze the cooked chicken and sauce in a freezer‑safe container for up to 2 months (sauce may separate slightly; reblend when reheating).
Reheating: Gently warm in a skillet over low heat, stirring occasionally. Add a splash of chicken broth or cream if sauce becomes too thick. Avoid high heat to prevent the cream from curdling.

FAQs

What kind of wine should I use for Marsala sauce?

Use a dry (not sweet) Marsala wine. Sweet Marsala will make the sauce overly sweet.

Can I skip the cream?

Yes—but omitting cream will yield a lighter, less silky sauce. You may need to reduce more to thicken.

How thin should I pound the chicken?

Aim for about ¼‑inch thickness so the chicken cooks quickly and evenly.

Can I use pre‑sliced chicken cutlets instead of pounding?

Yes. Just be mindful of thickness and adjust cook time (they may cook more quickly).

What should I serve this with?

It’s excellent over pasta, rice, polenta, or mashed potatoes. Add a green vegetable or salad on the side.

Can I make this dairy‑free?

You can substitute the butter with a neutral oil and omit or replace heavy cream with a nondairy option; however, texture and flavor will differ.

Why did my sauce stay thin?

You may not have reduced it enough, or your heat was too low. Increase the simmer and allow more time for reduction.

Why did my sauce curdle?

Likely reheated too quickly or at too high heat. Reheat gently over low heat, stirring, and avoid boiling.

Can I double this recipe?

Yes—you may double all ingredients, but be careful not to overcrowd the pan (cook in batches).

Is Marsala wine necessary?

It is a central flavor. If you absolutely can’t find Marsala, a dry Madeira or dry sherry can substitute in a pinch, but flavor will change.

Conclusion

This Chicken Marsala recipe brings restaurant flair to your own kitchen without excessive fuss. With tender chicken, flavorful mushrooms, and a silky wine‑cream sauce, it’s a satisfying showpiece for a weeknight or special dinner alike.