Ultimate PanSeared Chicken Marsala

Ultimate Panseared Chicken Marsala

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Preparation time:20 Mins

Cooking time:25 Mins

Servings:4 servings

Ingredients:

• 4 (about 6 oz / 170g each) boneless, skinless Chicken Breasts (or 8 thin cutlets)
• ½ cup (60g) All-Purpose Flour
• 1 teaspoon (5g) Kosher Salt (plus more for seasoning)
• ½ teaspoon (2g) Freshly Ground Black Pepper
• 2 tablespoons (30ml) Extra Virgin Olive Oil
• 2 tablespoons (30g) Unsalted Butter (separated)
• 1 pound (450g) Cremini Mushrooms, thinly sliced
• 2 large Shallots (about 40g), finely minced
• 2 cloves (10g) Garlic, minced
• 1 cup (240ml) Dry Marsala Wine
• 1 cup (240ml) Low-Sodium Chicken Stock
• 1 teaspoon (5g) Dried Thyme (optional)
• 1 tablespoon (15g) Unsalted Butter (for finishing the sauce)
• 2 tablespoons (10g) Fresh Parsley, chopped (for garnish)

Instructions:

• Prepare the Chicken: Slice chicken breasts horizontally to create 8 thinner cutlets. Place cutlets between two sheets of cling film and pound them evenly to about ¼-inch (6mm) thickness. Season generously with salt and pepper.
• Dredge: Combine flour, 1 teaspoon salt, and ½ teaspoon pepper in a shallow dish. Lightly dredge each cutlet, shaking off any excess flour.
• Sear the Chicken: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in the skillet over medium-high heat. When the butter foams, add the chicken cutlets. Cook in batches for 2-3 minutes per side until deeply golden and cooked through. Remove the finished cutlets and transfer them to a platter; keep warm.
• Sauté the Mushrooms: Add the remaining 1 tablespoon of butter to the hot skillet. Add the sliced mushrooms and dried thyme. Sauté over medium heat, stirring occasionally, until the mushrooms release their liquid and then brown deeply—about 5 to 7 minutes.
• Add Aromatics: Push the mushrooms to the side and add the minced shallots and garlic. Cook for 1 minute until fragrant.
• Deglaze: Pour the 1 cup of Dry Marsala wine into the pan. Bring to a rapid simmer, using a wooden spoon to scrape up the browned bits (the fond) from the bottom of the pan.
• Reduce the Wine: Allow the wine to reduce by half. This concentrates the flavor and burns off the harsh alcohol. This takes about 3-5 minutes.
• Simmer the Sauce: Add the chicken stock. Bring to a simmer and cook until the sauce has thickened slightly and reduced to a coating consistency—about 5 to 8 minutes. Taste and adjust seasoning.
• Finish with Butter: Remove the pan from the heat. Whisk in the final tablespoon of cold butter until the sauce is smooth and slightly glossy (mounting the sauce).
• Combine and Serve: Return the seared chicken cutlets to the pan, turning them gently to coat them in the sauce. Simmer for just 1 minute to reheat. Transfer the chicken and sauce to plates and sprinkle generously with fresh parsley before serving.

Nutrition Facts

Calories	500 kcal
Protein	42 g
Fat	28 g
Carbs	18 g
Fiber	2 g
Sugar	3 g
Sodium	500 mg

Recipe Info

Category	Main Course
Cuisine	Italian-American

Ready for a proper Weeknight Showstopper?

Oh my gosh, are you totally fed up with the same old, boring weeknight grub? I totally get it. Sometimes you just need something that feels fancy, elegant, and sophisticated, but honestly, you only have about 45 minutes before you lose the will to live.

Well, hold onto your hats, because I have just the thing: my ultimate Chicken Marsala recipe. It’s a classic for a reason.

This isn't some complicated chef special. It’s actually one of the most brilliant Fast Easy Meals out there. We’re talking thin, tender Chicken Breast cutlets coated lightly, quickly pan-seared to golden perfection, and then draped in a silky, rich sauce.

The star of the show? Those earthy mushrooms swimming in that gorgeous, slightly sweet, and savoury Dry Marsala wine substitute sauce.

The Story Behind This American Dish

Now, loads of people think this is a pure Italian classic. And while it definitely has roots there, the version we all know and adore is really one of the quintessential American Dishes you find in Italian-American restaurants across the US.

It's comfort food perfected. We’re going from raw ingredients to a dinner that looks straight out of a glossy magazine in under an hour, promise.

I spent ages trying to master the perfect sear. My earlier attempts resulted in flabby chicken swimming in thin liquid.

Ugh. But trust me, once you nail the proper Pan-seared chicken cutlets technique , everything changes. It’s all about heat and not overcrowding the pan—a lesson I learned the hard way! This recipe is surprisingly Chicken Marsala Easy , but the payoff is huge.

Secrets to the Silky Marsala Sauce

The real magic here is the sauce. If you’ve ever wondered How to make marsala sauce at home, it’s all about the deglazing.

You need that wine reduction to lift all the flavourful brown bits (the fond ) left behind by the chicken.

And don't forget the fungi! Learning How To Cook Mushrooms correctly—getting them browned and nutty, not soggy—is absolutely crucial for that deep, complex flavour profile.

And the best part? It feels so restorative. It’s proper soul food. This dish provides a brilliant hit of protein, thanks to that lovely tender Chicken Breast .

It’s perfect for a rainy Sunday, or when you just want to impress without stressing. Want to try something different? You can easily sub the poultry for veal, making it almost like a fabulous Veal Marsala recipe .

Serving Up Success

This recipe scales up beautifully, making it a brilliant "weeknight showstopper" or a small dinner party dish. Honestly, finding the Best side dishes for chicken marsala is simple; a little mash or creamy polenta to soak up that luscious sauce is all you really need.

We even include options if you need a Dry Marsala wine substitute later on. But for now, let’s get those ingredients ready!

The Shopping List & Essential Gear: Making Fancy Feel Easy

Oh my gosh, let’s talk ingredients. You might think making a fancy Chicken Marsala requires a long shopping trip, but honestly, it doesn't.

We are focusing on quality here, not quantity. We want this to be one of those stress-free Fast Easy Meals .

Finding the Perfect Cutlets

We start with the star: the chicken. Grab 4 boneless, skinless Tender Chicken Breast portions. Don't skip the prep step! You must pound them out to about ¼-inch (6mm) thickness.

This is key to mastering the famous pan-seared chicken cutlets technique . Pounding ensures they cook super quickly and evenly. No one wants rubbery chicken.

Season them well with 1 teaspoon (5g) Kosher Salt and ½ teaspoon (2g) pepper mixed into your flour dredge. Trust me, proper seasoning is everything.

The Magic of Mushrooms and Wine

Now for the sauce—this is where the real depth comes from. You need 1 pound (450g) of Cremini mushrooms. They are sometimes called 'baby bellas.

' They have an earthy flavour essential for the classic How to make marsala sauce . If you want a fun fact, did you know Cremini mushrooms contain more potassium than a banana? Amazing!

Okay, let's talk wine. This is critical for this traditional American Dishes . You absolutely need 1 cup (240ml) of Dry Marsala Wine .

Seriously, Dry . I made the mistake years ago of buying the sweet stuff once. The resulting dish was more like chicken swimming in treacle.

It was tragic! If you are really stuck, the best Dry Marsala wine substitute is a good dry sherry, but please, try to find the real deal.

It is worth the hunt for this truly Chicken Marsala Easy recipe.

Gear Check: Tools for the Job

Good news here! You don’t need anything fancy for this. You need a large, heavy-bottomed skillet. A 12-inch cast iron or heavy stainless steel pan is perfect.

It holds the heat beautifully, which is vital for the pan-seared chicken cutlets technique and for getting that rich brown on the mushrooms (that’s the secret to How To Cook Mushrooms well, by the way).

You’ll also need a meat mallet for pounding those Tender Chicken Breast pieces. If you don't have one, just use a heavy rolling pin.

Easy peasy. We are making restaurant-quality food with standard kitchen tools. Once you’ve got these ingredients ready, we can get cooking and talk about the Best side dishes for chicken marsala later!

Let's Get Cooking: Turning Simple Chicken into a Showstopper

I’ll be honest, I used to think making Chicken Marsala meant spending hours in the kitchen. That couldn't be more wrong.

This classic is actually one of the fastest American Dishes to master. It’s pure comfort food, refined.

Did you know that Chicken Marsala became hugely popular in the US during the 1960s? It was the ultimate fast-casual fancy plate.

We are making our own version today. This isn't just another recipe. This is the Pan-seared chicken cutlets technique that changes everything.

Prepping for Perfection: The Cutlet Corner

Before we touch the stove, we need perfect cutlets. This is key to a beautiful sear and a truly Tender Chicken Breast .

Slice your chicken breasts horizontally. Now, here's my essential mise en place: Pound them flat. I mean really flat, about one quarter-inch thick.

Use plastic wrap and a meat mallet. This guarantees fast, even cooking. No one wants one end raw and the other tough, right?

Get your dredging station ready. Flour, salt, and pepper in a shallow dish. Safety first: make sure you wipe down all your surfaces after handling the raw chicken.

We want gold standard hygiene here.

Mastering the Sear and Starting the Sauce

This is where the magic happens. We’re aiming for a deep, beautiful golden crust.

1. Heat High: Get your skillet hot over medium-high heat. Add your oil and butter blend. It should sizzle immediately.

2. Sear Fast: Lightly dredge the cutlets. Shake off any excess flour. Add them to the pan. Do not crowd the pan .

   Seriously, this is vital. If you overcrowd it, the temperature drops, and the chicken steams. Cook in batches, 2 to 3 minutes per side.

3. Check Temp: They are done when they are deeply golden and reach an internal temp of 165° F ( 74° C) . Transfer them out and keep them warm.

4. Sauté the Shrooms: Now, we tackle How To Cook Mushrooms . Add the remaining butter to the pan. Dump in those sliced Cremini mushrooms.

   Don't salt them yet! Let them sweat and then brown beautifully—this takes about 5 to 7 minutes. That deep browning builds amazing depth for the How to make marsala sauce .

5. Deglaze: Push the cooked mushrooms aside. Add the minced shallots and garlic briefly. Now, pour in the 1 cup of Dry Marsala wine substitute (the real dry stuff!).

   Scrape up all those tasty brown bits stuck to the bottom. That is pure flavour. Reduce the wine by half rapidly.

Pro Tips for a Fast Easy Meal

Honestly, this part turns the dish from okay to restaurant quality. This makes the Chicken Marsala Easy to execute perfectly.

If you can't find dry Marsala, a good dry sherry works. But if you want the real deal, skip the sweet stuff.

The wine reduction is the flavour backbone. If you let it reduce fully, you avoid any sharp, boozy notes.

For those looking for a different spin, this exact process works perfectly for a rich Veal Marsala recipe . Same pounding, same pan. It's truly a versatile technique.

My final shortcut? Once the sauce is simmering and thick enough—perfect for soaking up with those Best side dishes for chicken marsala like creamy polenta—remove it from the heat.

Whisk in a tablespoon of cold butter. That knob of cold butter gives the sauce that luxurious, silky finish. It looks expensive, but it’s a Fast Easy Meals hack.

Bob’s your uncle, dinner is served!

🔪 Recipe Notes: The Little Details That Matter

Right then, you’ve absolutely nailed the Pan-seared chicken cutlets technique and your kitchen smells absolutely divine. Seriously, this Chicken Marsala is one of the best, most elegant American Dishes you can master quickly.

Now for the crucial bits: making sure the presentation is top-notch and knowing how to save those spectacular leftovers.

Plating Up: Making Your Meal Look Top Tier

This dish is all about that gorgeous, glossy sauce. The secret to a perfect plate is making sure you have something brilliant to soak up all that flavour.

My absolute favourite pairing—the best side dishes for chicken marsala really—is simple, creamy polenta or maybe even some saffron rice.

I mean, they’re basically sponges for that rich, dark liquid. You want to present the tender chicken breast cutlets slightly overlapped.

Then, spoon that rich sauce, studded with those perfectly cooked mushrooms, right over the top. A generous sprinkling of fresh parsley seals the deal.

It makes it instantly look fancy.

Storage & The Leftovers Lottery

Honestly, this is one of those fantastic Fast Easy Meals that I reckon tastes even better the next day. If you happen to have any leftovers (which is super rare in my house!), pop the chicken and sauce in an airtight container.

They’re fine in the fridge for up to 3 days .

When reheating, avoid the microwave if you can help it! That can make the chicken a bit rubbery. Instead, gently reheat the sauce and cutlets in a skillet on low heat.

If the sauce looks too thick after chilling, just add a tiny splash of extra chicken stock to loosen it up.

That method keeps the sauce silky.

Swaps and Adaptations (If You're Feeling Adventurous)

Sometimes you just need a change, you know? If you want to go super traditional, substitute the chicken for similarly pounded veal.

Hello, genuine Veal Marsala recipe ! I tried making this vegetarian once, mainly focusing on how to cook mushrooms perfectly, and serving them over egg noodles.

It was actually brilliant!

For my gluten-free friends, swap the plain flour for a GF cup-for-cup blend when dredging the chicken. It works perfectly.

And if you’ve run out of the proper stuff? If you need a Dry Marsala wine substitute , a quality dry sherry or even a robust, non-oaky Pinot Noir works in a pinch for the sauce base.

What's In It For Me?

When you look at the basics of this Chicken Marsala Easy recipe, it’s a winner. Because we’re using lean protein and lots of sautéed fungi, this meal is packed with protein, keeping you feeling full for ages.

Plus, those mushrooms are absolutely loaded with B vitamins and antioxidants. It's comfort food that doesn't feel heavy, which is a total bonus.

Honestly, once you nail the How to make marsala sauce technique—that whole deglazing step with the wine—you’ve completely cracked the code on restaurant-quality home cooking.

Go on, give it a whirl. You deserve this fantastic dinner!