Creamy Chicken Marsala

Ingredients

• 4chicken cutlets
• 24 g (3 tablespoons)plain flour
• 2.5 g (1/2 teaspoon)kosher salt
• 0.5 g (1/4 teaspoon)freshly ground black pepper
• 30 ml (2 tablespoons)olive oil
• 28 g (2 tablespoons)butter, salted or unsalted
• 227 g (8 ounces)baby bella or white button mushrooms, sliced
• 2shallots, chopped
• 2 clovesgarlic, minced
• 160 ml (2/3 cup)low-sodium chicken broth
• 160 ml (2/3 cup)Marsala wine
• 160 ml (2/3 cup)double cream, at room temperature
• To tastechopped fresh parsley or thyme

Instructions

1. 1

   Coat the chicken

   In a wide bowl, mix the flour, salt and black pepper. Dip each chicken cutlet in the mixture, coating both sides.

2. 2

   Brown the cutlets

   Warm 1 tablespoon of the olive oil and melt 1 tablespoon of the butter in a large frying pan over a medium heat. Add the chicken and cook on both sides until golden and cooked through. Transfer it to a plate.

3. 3

   Cook the mushrooms

   In the same pan over a medium heat, warm the remaining 1 tablespoon of oil and melt the remaining 1 tablespoon of butter. Add the mushrooms and shallots, and cook until the mushrooms are browned and the shallots are soft. Turn the heat to low, add the garlic and cook for 1 minute, stirring.

4. 4

   Simmer the sauce

   Pour in the chicken broth and Marsala wine, then bring the mixture to the boil. Lower the heat and simmer for 10 minutes.

5. 5

   Temper the cream

   Stir a few tablespoons of the hot sauce into the cream to warm it gradually.

6. 6

   Finish the dish

   Turn the heat to low and stir the cream into the pan. Simmer for a few minutes, then return the chicken to the pan and warm it for a few minutes. Finish with chopped fresh parsley.

What is Chicken Marsala?

Chicken Marsala is an American-Italian dish built around chicken, mushrooms and a sauce made with Marsala wine. It takes inspiration from the fortified wine produced in Sicily, adapted into a hearty skillet dinner.

This version uses cream for a smooth, rich finish. Browning the cutlets and mushrooms first gives the sauce savoury depth without adding extra steps.

Nutrition and macros by portion

The nutrition label shows one serving as written: 556 calories, 41g protein, 16g carbs, 32g fat.

The chicken provides most of the protein, while the flour and cream contribute carbohydrates and the oil, butter and cream account for much of the fat. Serve a cutlet with a moderate portion of potatoes, rice or pasta and a generous helping of vegetables for a balanced plate.

Choosing the chicken

Cutlets: Thin chicken cutlets cook quickly and are easy to coat evenly in flour. If yours vary in thickness, aim to place them in the pan in a single layer so they cook at a similar pace.

Build flavour in the pan

Mushrooms: Let the sliced mushrooms brown before moving on; this develops a deeper, savoury flavour. The shallots soften alongside them and add a gentle sweetness.

Garlic: Add it only after lowering the heat, then stir for 1 minute. This brief cooking helps it flavour the pan without letting it scorch.

Keep the sauce smooth

Marsala: The wine and chicken broth form the base of the sauce and simmer together for 10 minutes. This gives the mixture time to reduce before the cream goes in.

Cream: Tempering means stirring a little hot liquid into the cream before adding it to the pan. It brings the cream closer to the sauce's temperature, helping it blend in smoothly.

Check the finish

Texture: Once the cream is added, keep the sauce at a gentle simmer rather than a vigorous boil. It should look creamy and coat the chicken when served.

Chicken: Return the cooked cutlets to the pan only to warm them through. Finish with parsley or thyme just before serving.

What to serve with it

A soft, absorbent side such as mashed potatoes, pasta or rice works well with the creamy mushroom sauce. For contrast, add a green vegetable such as green beans or broccoli.

Recipe notes & tips

• Use a wide bowl so each cutlet is easy to coat evenly.
• Avoid crowding the pan when browning the chicken; cook in batches if needed.
• Let the mushrooms brown before adding the garlic.
• Bring the cream to room temperature while preparing the other ingredients.
• Stir the sauce gently after adding the cream and keep it at a low simmer.
• Taste the finished sauce before serving and adjust the seasoning if needed.

Variations

• Use thyme: Finish with chopped fresh thyme instead of parsley.
• Try different mushrooms: Use sliced chestnut mushrooms in place of the baby bella or white button mushrooms.
• Add extra herbs: Stir in a little more chopped parsley just before serving.
• Serve with pasta: Spoon the chicken and sauce over cooked pasta for a filling meal.

Common mistakes to avoid

• Crowding the pan: The chicken may not brown evenly; cook it in batches if necessary.
• Moving the mushrooms too soon: They need time to brown; leave them until their colour deepens.
• Burning the garlic: Add it after lowering the heat and stir for just 1 minute.
• Adding cold cream straight in: Temper it first with a few tablespoons of hot sauce.
• Boiling the cream sauce hard: Keep it at a gentle simmer so it stays smooth.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan over a low heat, stirring the sauce and adding a small splash of broth if it has thickened.

Frequently asked questions