Chicken Marsala

5 from 1 vote
Finished Chicken Marsala in Skillet
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This post is sponsored by Monterey Mushrooms.

Chicken Marsala consists of chicken cutlets, mushrooms and a creamy rich sauce made with Marsala wine.

Chicken Marsala is an Italian-American inspired dish that features thin chicken cutlets and mushrooms in a thick and creamy Marsala wine sauce. Not to mention, our favorite part, it’s all made in one pan!

Garlic Marsala in pan simmering

What is a chicken cutlet?

A chicken cutlet is a thin piece of chicken breast. You can buy chicken cutlets at your local grocery store, however they are pricey as the work is done for you. However, you can slice a chicken breast in half and create your own. For this recipe, we halved two chicken breasts in half.

If you want a thinner cutlet, wrap the chicken breast in between two pieces of plastic wrap. Using a meat mallet or a rolling pin, beat the chicken cutlet flat.

Ingredients Needed to Make Chicken Marsala at Home

Ingredients needed for Chicken Marsala: Mushrooms, stock, garlic, pancetta, onion, flour, chicken, salt and pepper

 
  • High Vitamin D Sliced Baby Bella Mushrooms from Monterey Mushroom – learn more about Vitamin D mushrooms here
  • Chicken breast cutlets – skinless and boneless
  • All-Purpose flour
  • Extra-Virgin olive oil
  • Pancetta – used to add depth and flavor. Pancetta is seasoned, salt-cured meat made from pork belly
  • Onion – check out our Quick Guide To Onions (how to select and store)
  • Garlic cloves
  • Marsala wine – most commonly used in cooking to create nutty, rich caramelized sauces
  • Chicken stock – Did you know that you can make your own chicken stock in an Instant Pot?
  • Unsalted butter
  • Parsley, flat-leaf is best – learn more about cooking with herbs.
  • Salt and Pepper

How to Make Chicken Marsala at Home

Start by getting your skillet and oil hot. Ensure the bottom of the skillet has a thin coat of oil. You may need more if you are using a larger sized skillet.
flour and salt & pepper mixture
As the skillet is getting hot, mix together the flour with the salt and pepper.
flour on chicken breast
One at a time, dredge the chicken cutlet in the flour, ensuring the chicken is coated on all sides. Repeat until the chicken is all covered in the flour mixture.
3 flour covered chicken breasts in a skillet
Place the chicken cutlet in the hot skillet. Allow it to cook on one side for 3-4 minutes until golden brown. Then, flip to cook the other side for another 3-4 minutes.
Once the chicken has cooked through and golden brown, remove and set aside.
pancetta cooking in skillet
Add in the pancetta, and cook until crispy. Then, remove and set aside on a plate with a paper towel.
adding mushrooms and onion to skillet
Add in the onions and Vitamin D mushrooms, cooking until the mushrooms have released their moisture and the onions are soft and translucent, about 3-5 minutes.
garlic added to mushroom and onion mixture
Add in the garlic, and cook for approximately 1 minute.
Adding flour to mixture in skillet
Stir in the flour, this will allow the sauce to thicken. Cook for about one minute to allow the flour to cook off.
Place the skillet on medium-high heat. Add in the Marsala wine. Allow the wine to cook out the alcohol for a minute, and add in the chicken stock.
Mixture with chicken stock simmering in pan
Allow the sauce to thicken. Add in the butter and stir until melted.
Adding pancetta back in the skillet
Place the pancetta back into the pan and stir.
Chicken cutlets being added back into the skillet
Place the chicken cutlets back into the skillet.
Finished product of 4 chicken breasts in marsala sauce
Spoon the sauce over the top of the chicken and top with parsley.
 
Enjoy!
 
Chicken marsala on plate

How to Reheat Chicken Marsala

Store any leftovers in a air tight container. This recipe will keep for 2-3 days. To reheat, place in a skillet over medium heat until heated through. You can also reheat the Chicken Marsala in the microwave for 2-3 minutes.
 

Increasing Vitamin D with Mushrooms

One surprising way to increase your vitamin D intake is with Monterey Mushrooms®. Commercially grown mushrooms are typically grown in the dark, but Monterey Mushrooms has developed a process that mimics sun exposure and results in mushrooms that are high in vitamin D. Monterey Mushrooms® teamed up with the U.S Department of Agriculture to replicate vitamin D-rich sunlight indoors. Vitamin D is produced from cholesterol in the skin when it is exposed to rays from the sun, which is why it is sometimes referred to as “the sunshine vitamin.” Similar to humans, mushrooms can make vitamin D when exposed to sunshine

MontereyMushrooms high vitamin D mushrooms provide 400 IUs (10 mcg) which is 50% DV per serving. A mushroom serving is about 5 medium mushrooms – so eating just 10 mushrooms a day gives you 100% of FDA’s daily value recommendation of vitamin D.

Monterey Mushrooms® doesn’t use any additives, supplements, or chemicals to manipulate the nutrition of their mushrooms. Now, through exposure to ultraviolet (UV) light, Monterey Mushrooms can naturally increase the stable level of vitamin D within mushrooms to well above 50 percent of the FDA’s recommended daily value.

Ready to boost your vitamin intake with delicious mushrooms? Get cooking: 15 Mushroom Recipes For An Extra Kick of Vitamin D

Other Mushroom Recipes We Love

5 from 1 vote

Chicken Marsala

Chicken Marsala is an Italian-American inspired dish that features thin chicken cutlets and mushrooms in a thick and creamy Marsala wine sauce. Not to mention, our favorite part, it's all made in one pan!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings4 servings

Ingredients 

  • 8 oz High Vitamin D Sliced Baby Bella Mushrooms from Monterey Mushroom
  • lbs chicken breast cutlets skinless & boneless pounded to ¼-inch thick
  • 1 C all-purpose flour
  • salt and freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil plus more as needed
  • 4 oz Pancetta medium chopped
  • 1 onion chopped
  • 3 cloves garlic minced
  • For The Sauce
  • 1 tablespoon All-purpose flour
  • ¾ cup sweet Marsala wine
  • ¾ cup chicken stock
  • 2 tablespoons unsalted butter
  • flat-leaf parsley chopped

Instructions 

  • Start by getting your skillet and oil hot. Ensure the bottom of the skillet has a thin coat of oil. You may need more if you are using a bigger sized skillet.
  • As the skillet is getting hot, mix together the flour with the salt and pepper.
  • One at a time, dredge the chicken cutlet in the flour, ensuring the chicken is coated on all sides. Repeat until the chicken is completely covered in the flour mixture.
  • Place the chicken cutlet in the hot skillet. Allow to cook on one side for 3-4 minutes until golden brown and flip to cook the other side.
  • Once the chicken has cooked through and golden brown, remove and set aside.
  • Add in the pancetta and cook until crispy, remove and set aside on a plate with a paper towel.
  • Add in the onions and mushrooms, cooking until the mushrooms have released their moisture and the onions are soft and translucent, about 3-5 minutes.
  • Add in the garlic and allow to cook for 1 minute.
  • Stir in the flour, this will allow the sauce to thicken. Allow for the flour to cook off for about a minute.
  • Place the skillet on medium high heat and add in the Marsala wine. All the wine to cook out the alcohol for a minute and add in the chicken stock. Allow the sauce to thicken.
  • Add in the butter and allow to melt, stirring until melted.
  • Place the pancetta back into the pan and stir.
  • Place the chicken cutlets back into the skillet and top with parsley.
  • Enjoy!

Video

Nutrition

Calories: 722kcal | Carbohydrates: 39g | Protein: 46g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 460mg | Potassium: 1115mg | Fiber: 2g | Sugar: 6g | Vitamin A: 239IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Main Dish, Main Dishes
Cuisine: American
Calories: 722
Keyword: chicken, marsala, mushrooms, pancetta
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Chicken Marsala Pinterest Pin

About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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2 Comments

  1. Thankyou for such a delicious recipe, we really enjoyed it. Here are my time, effort, and money saving tips for it, if anyone is interested. I substituted bone-in skinless chicken thighs. Where I live, stores frequently have chicken thighs on sale for excellent prices I buy the maximum limit allowed so I can shop less frequently, a time saver, freezing the excess. Chicken breasts are on sale less frequently and even then are never the bargain that thighs are. It takes only seconds to slip the skin off, which I usually do after cooking if I bake them in the oven. I could debone them and pound them into cutlets, but I find they are moister and have more flavour when cooked on the bone. Since I prepare food for my mom, who has arthritis in her hands, I let the thighs cool after cooking then discard the skin and take the meat off the bone. I save up the bones in the freezer to make broth in the pressure cooker. I often double or even quadruple recipes and freeze them in single portion sizes for us both (we each live on our own), using glass storage containers so they don’t pick up plastic microparticles. I put a cut circle of waxed paper on top if necessary to prevent contact with the plastic lid. This keeps our freezers full of quite a variety of delicous cooked entrees which we need only move from the freezer to the fridge the previous day to thaw, then make a salad and a vegetable side (the veg is often precooked and sitting in the fridge e.g. leftover roasted balsamic asparagus, cooked peas, corn, or spuds) for a quick and tasty meal. It may seem odd to cook enough frozen peas or corn to have leftovers in the fridge, but it saves cooking and cleanup, as we can just reheat in the microwave. Partially heat the entree, add the leftover veg and finish heating. The only real prep is the salad, at least on the days we aren’t making a fresh vegie side. For this recipe I put a a wire cooling rack on a cookie sheet and filled it with thighs to bake them in the oven. I am disabled and standing at a stove is uncomfortable, so I adapt recipes to minimize the standing and walking. Because this was the first time I made this recipe, I only made a single batch and used the rest of the cooked thighs for a different recipe and a couple for sandwiiches. We found this recipe very tasty, (we really like Marsala) and next time around it will be a bulk batch for this one! Thanks! This is the first time I have been on your site, and I will certainly be back.

    1. Thanks for sharing all of your great tips! We love to hear how people modify recipes, share hacks or how they serve it!