Creamy Chicken Marsala with Mushrooms (One-Pan)

Chicken breasts cooked in a creamy mushroom sauce, garnished with chopped parsley.

Creamy Chicken Marsala with Mushrooms (One-Pan)

This creamy chicken marsala features thin, golden chicken cutlets, earthy cremini mushrooms, and a silky Marsala wine sauce. It's a classic restaurant-style Italian-American dinner that comes together in one skillet.

Course Main Course

Cuisine American, Italian

Keyword chicken marsala

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 310kcal

Author Julia

Equipment

Large (12-inch) skillet
Meat mallet
Aluminum foil

Ingredients

1 head garlic
1 teaspoon olive oil
3 medium boneless skinless chicken breasts
1 teaspoon Italian seasoning
Salt to taste
black pepper to taste
⅓ cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter divided
8 ounces cremini mushrooms sliced
2 medium shallots finely chopped
¾ cup dry Marsala wine
½ cup chicken broth
½ cup heavy cream
1 teaspoon fresh thyme finely chopped
2 tablespoons fresh parsley finely chopped, for garnish

US Customary - Metric

Instructions

Roast the garlic: Preheat the oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves. Drizzle with 1 teaspoon olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. Let cool slightly, then squeeze out the cloves and mash into a paste. Set aside.
Prep the chicken: Pat the chicken breasts dry with a paper towel. Slice each breast in half lengthwise to make 6 thin cutlets, then lightly pound to an even thickness. Season with Italian seasoning, salt, and pepper. Lightly dredge each piece in flour, shaking off the excess.
Sear the chicken: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden and cooked through, working in batches if needed. Remove from the skillet and set aside.
Make the Marsala sauce: In the same skillet, melt the remaining 1 tablespoon butter. Add the mushrooms and cook, stirring frequently, for 3-4 minutes until softened and browned.
Add the shallots and cook until softened. Stir in the roasted garlic paste and cook for 30 seconds until fragrant.
Pour in the Marsala wine to deglaze the skillet, scraping up the browned bits from the bottom. Simmer briefly until reduced by half.
Stir in the chicken broth, heavy cream, and thyme. Simmer for 4-5 minutes until the sauce thickens. Taste and season with salt and pepper, if needed.
Assemble and serve: Return the chicken to the skillet and spoon the sauce over the top. Simmer gently for 2-3 minutes until heated through. Turn off the heat, garnish with parsley, and serve immediately.

Notes

Marsala: Use dry Marsala wine, not sweet Marsala. For an alcohol-free version, use chicken broth plus 1 tablespoon balsamic vinegar.
Thin Cutlets: Thin, evenly pounded cutlets (thin, skinless, boneless chicken breasts) cook faster and stay juicy. Store-bought cutlets or chicken tenderloins work too.
Make the roasted garlic ahead: Roasted garlic keeps in an airtight container in the fridge for up to 3 days. In a hurry? Sauté 3 minced fresh garlic cloves for 30 seconds instead.
Sauce Consistency: If the sauce gets too thick, add a splash of chicken broth. If it's too thin, simmer for another minute or two.
Make it gluten-free: Use a 1:1 gluten-free flour blend for dredging.
You will need these supplies: cutting board, knife, meat mallet, shallow dish, large skillet, aluminum foil, small bowl, tongs.
Serving Ideas: Mashed potatoes, egg noodles, rice, garlic butter dinner rolls, or cheesy baked asparagus with bacon. More serving suggestions are listed above the recipe card.

Storage and Make-Ahead Tips

To make ahead, roast the garlic up to 3 days in advance. Mash it, cover, and refrigerate until you're ready to cook.
Fridge: Leftover chicken marsala keeps in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat with a splash of broth or cream. I don't recommend freezing because the cream sauce can separate.

Nutrition