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Skillet Night
American Classics 3 min read

Skillet Chicken Marsala

Skillet chicken Marsala sears thin chicken cutlets with mushrooms in a savory Marsala pan sauce in about 30 minutes. Classic American-Italian weeknight dinner.

Chicken Marsala sounds like a Saturday restaurant order, but the skillet version is pure weeknight: thin cutlets, browned mushrooms, and a pan sauce that comes together while the chicken rests.

Marsala and broth do the heavy lifting. About 30 minutes from fridge to plate, no fancy technique required.

Ingredients

Chicken and sauce

  • 1 1/2 lb (680 g) boneless skinless chicken breasts, sliced into 4 thin cutlets
  • 3/4 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 1/3 cup (40 g) all-purpose flour, for dredging
  • 2 Tbsp (30 ml) olive oil
  • 2 Tbsp (28 g) unsalted butter, divided
  • 8 oz (227 g) cremini mushrooms, sliced
  • 2 shallots, minced (about 1/3 cup / 50 g) or 1/2 small onion
  • 3 garlic cloves, minced
  • 3/4 cup (180 ml) dry Marsala wine (or dry sherry)
  • 3/4 cup (180 ml) low-sodium chicken broth
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • 2 Tbsp (8 g) chopped parsley
  • Cooked egg noodles, mashed potatoes, or crusty bread, for serving

Method

  1. Pat chicken dry. Season both sides with 1/2 tsp salt and 1/4 tsp pepper. Dredge lightly in flour; shake off excess.
  2. Heat oil and 1 Tbsp butter in a 12-inch skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden and nearly cooked. Transfer to a plate.
  3. Add remaining 1 Tbsp butter. Add mushrooms with remaining salt and pepper; cook 5–6 minutes until browned and liquid evaporates. Stir in shallots 2 minutes, then garlic 30 seconds.
  4. Pour in Marsala; simmer 2 minutes, scraping browned bits. Add broth and thyme; simmer 3–4 minutes until slightly reduced.
  5. Return chicken and any juices. Simmer 2–3 minutes until chicken reaches 165°F (74°C) and sauce coats a spoon.
  6. Scatter parsley. Serve over noodles, potatoes, or with bread for the sauce.

Cook's note

Thin cutlets cook evenly and stay tender. If breasts are thick, butterfly and pound to about 1/2-inch. Sweet Marsala works in a pinch — reduce the simmer by a minute so the sauce does not taste sugary.

What to serve with it

Buttered egg noodles, mashed potatoes, or a simple green salad. Extra black pepper at the table sharpens the mushroom sauce.

Make-ahead and leftovers

Slice mushrooms and shallots up to 1 day ahead. Leftovers keep 3 days; reheat gently so the chicken does not toughen. Sauce freezes well; chicken is better refrigerated only.

Troubleshooting

**Sauce thin?** Simmer uncovered 2 more minutes. **Chicken dry?** Pull as soon as it hits 165°F — residual heat finishes it. **No Marsala?** Dry sherry or white wine plus 1/2 tsp brown sugar is a fair stand-in.