Creamy Chicken Marsala

Ingredients

• 680 g (1½ lb)boneless, skinless chicken breast cutlets, pounded to 6 mm (¼ inch) thick
• 32 g (4 tablespoons)plain flour, for dredging
• to tastesalt and freshly ground black pepper
• 60 ml (4 tablespoons), plus more as neededextra-virgin olive oil
• 113 g (4 oz)pancetta, chopped
• 1 mediumonion, finely chopped
• 227 g (8 oz)brown mushrooms, sliced
• 3 clovesgarlic, minced
• 8 g (1 tablespoon)plain flour
• 180 ml (¾ cup)dry Marsala wine
• 180 ml (¾ cup)chicken stock
• 60 ml (¼ cup)double cream (or single cream for a lighter sauce)
• 28 g (2 tablespoons)unsalted butter
• 8 g (2 tablespoons)fresh flat-leaf parsley, chopped

Instructions

1. 1

   Season the chicken

   Take the chicken out of the fridge 20–30 minutes before cooking. Season both sides generously with salt and pepper.

2. 2

   Coat in flour

   Dredge each cutlet in the 32 g of flour, then shake off any excess.

3. 3

   Heat the oil

   Warm 30 ml (2 tablespoons) of olive oil in a large skillet over medium-high heat.

4. 4

   Brown the cutlets

   Sear the chicken in batches for 3–4 minutes per side, until golden and just cooked through.

5. 5

   Keep chicken warm

   Transfer the cutlets to a plate and loosely cover with foil.

6. 6

   Crisp the pancetta

   Add the pancetta to the same skillet and cook until browned and crisp. Lift it out with a slotted spoon and set aside.

7. 7

   Soften the onion

   Add a little more oil if needed. Cook the onion over medium heat for about 3–4 minutes, until soft.

8. 8

   Brown the mushrooms

   Add the mushrooms and cook for 6–8 minutes, until browned and their liquid has evaporated.

9. 9

   Add garlic

   Stir in the garlic and cook for 1 minute. Season with salt and pepper.

10. 10

    Coat with flour

    Sprinkle in 8 g (1 tablespoon) of flour and stir until it coats the ingredients evenly.

11. 11

    Reduce the Marsala

    Turn the heat to high, pour in the Marsala and boil for 1–2 minutes to reduce the wine and cook off the alcohol.

12. 12

    Simmer the stock

    Add the chicken stock and simmer for 3 minutes, until the sauce thickens slightly.

13. 13

    Stir in cream

    Reduce the heat to medium, stir in the cream and simmer for about 2–3 minutes, until the sauce coats the back of a spoon.

14. 14

    Finish the sauce

    Stir in the butter and parsley gently to combine.

15. 15

    Warm through

    Return the chicken and pancetta to the skillet. Spoon sauce over the chicken and simmer for 1–2 minutes, until everything is warmed through.

16. 16

    Adjust seasoning

    Taste the sauce and add salt and pepper as needed.

What is Chicken Marsala?

Chicken Marsala is an Italian-American skillet dish built around chicken and Marsala, a fortified wine from Sicily. The wine gives the sauce a distinctive sweet, nutty depth, while mushrooms are a familiar savoury partner.

This version adds pancetta for a smoky, salty note and cream for a fuller sauce. Cooking the chicken and sauce in the same pan also lets the browned bits from the cutlets flavour the finished dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 493 calories, 8g protein, 22g carbs, 37g fat.

Chicken provides most of the protein, while the flour and Marsala contribute carbohydrates. Olive oil, pancetta, cream and butter bring much of the fat; serve with green vegetables or salad to balance the rich sauce.

Choose and prepare the chicken

Even cutlets: Pounding the chicken to about 6 mm (¼ inch) helps it cook quickly and evenly. If the cutlets vary in thickness, the thinner pieces may finish first, so keep an eye on them as they sear.

Light flour coating: Dredge just before cooking and shake off the excess. The coating helps the chicken brown and gives the sauce a little body when the cutlets return to the skillet.

Build flavour in the skillet

Pancetta first: Crisp it in the skillet, then set it aside so it stays distinct when added back at the end. Its savoury drippings help season the vegetables.

Browned mushrooms: Give the sliced mushrooms time to colour and let their liquid evaporate before adding the wine. Crowding or rushing this stage can leave them pale and watery.

Get the sauce consistency right

Reduce the wine: Boil the Marsala for 1–2 minutes, then add the stock and simmer for 3 minutes. These stages concentrate the wine’s flavour and begin to thicken the sauce.

Add cream gently: Once the heat is reduced to medium, simmer for 2–3 minutes, stopping when the sauce coats the back of a spoon. Stir in the butter and parsley at the end for a smooth finish.

Cook the chicken just through

Sear in batches for 3–4 minutes per side over medium-high heat, until the cutlets are golden and just cooked through. Avoid crowding the skillet, which can make the chicken steam instead of brown.

The final 1–2 minute simmer is for warming the chicken and pancetta in the sauce. Keep it brief so the thin cutlets do not become overcooked.

Serve it while the sauce is silky

Spoon the sauce generously over the chicken and serve straight from the skillet. Mashed potatoes, pasta or crusty bread can catch the creamy Marsala sauce.

For a fresher contrast, add a simple green salad or steamed green vegetables. Taste the sauce just before serving and adjust the salt and pepper to suit.

Recipe notes & tips

• Let the chicken sit out for 20–30 minutes before cooking, as directed, so it is not fridge-cold when it hits the pan.
• Sear the cutlets in batches, adding a little more oil if the skillet becomes dry.
• Let the mushrooms brown and their liquid evaporate before adding the Marsala.
• Use dry Marsala for the savoury-sweet flavour intended in the sauce.
• Simmer the cream only until the sauce coats a spoon, then finish with butter and parsley.
• Return the chicken to the skillet only for the final 1–2 minutes of warming.

Variations

• Use half-and-half: Swap it for the double cream for a lighter, less rich sauce.
• Add extra mushrooms: Increase the mushrooms for a more pronounced earthy flavour.
• Swap the pancetta: Use chopped bacon for a similar smoky, savoury note.
• Serve with pasta: Spoon the chicken and sauce over cooked pasta for a heartier meal.
• Add fresh thyme: Stir a little in with the mushrooms for an extra herbal note.

Common mistakes to avoid

• Crowding the skillet: The chicken can steam instead of browning; sear it in batches.
• Leaving excess flour on: Too much coating can turn pasty; shake each cutlet well after dredging.
• Rushing the mushrooms: Their liquid needs time to evaporate; cook until they are browned before adding the wine.
• Skipping the wine reduction: The sauce will be less concentrated; boil the Marsala for the full 1–2 minutes.
• Over-simmering the cream: The sauce can become too thick; stop when it coats the back of a spoon.
• Cooking the chicken too long: Thin cutlets can dry out; keep the final warm-through to 1–2 minutes.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of stock or water if the sauce has thickened; avoid boiling it.

Frequently asked questions