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the best chicken marsala recipe in a pan

Chicken Marsala

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This simple chicken Marsala recipe cooks tender cutlets in a wine, mushroom, and shallot sauce (without heavy cream!). Ready in 30 minutes!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings
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Ingredients
  

  • 2 medium boneless skinless chicken breasts
  • 1 teaspoon kosher salt divided
  • ¼ teaspoon ground black pepper
  • ¼ cup all-purpose flour
  • 2 tablespoons extra-virgin olive oil divided
  • 3 tablespoons softened unsalted butter divided
  • 1 medium shallot finely chopped
  • 3 cloves garlic minced (about 1 tablespoon)
  • 8 ounces sliced cremini shiitake, or mixed wild mushrooms (increase to up to 16 ounces if you are a mushroom lover)
  • ½ cup dry Marsala wine not cooking wine; or more chicken stock
  • 1 tablespoon sherry vinegar or red wine vinegar
  • ½ cup chicken broth
  • 2 teaspoons chopped fresh thyme or 2 tablespoons chopped fresh parsley

Instructions
 

  • Split each chicken breast in half horizontally to create two thinner pieces of chicken (called cutlets). (Carefully place your hand on top to get a feel for whether or not you are slicing the chicken evenly.) Lay a piece of plastic wrap on top of the chicken, then with the flat side of a meat mallet or a rolling pin, gently pound it into an even thickness (about 1/4-inch or so thick). Season both sides of the chicken using 1/2 teaspoon salt and the pepper. In a shallow dish (a pie dish works well), place the flour. With tongs, lightly dredge the chicken on both sides.
    mallet and chicken for chicken marsala
  • In a large, high-sided skillet, heat 1 tablespoon of the oil over medium-high. Once the oil is hot and shimmering, add 2 of the chicken pieces in a single layer (angle the chicken away from you as you set it down). Cook the on both sides until golden brown and the chicken is cooked through, about 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm. Add the remaining 1 tablespoon oil, then repeat with the remaining 2 chicken pieces.
    browning chicken for chicken marsala
  • To the skillet, add 2 tablespoons butter, shallot, garlic, mushrooms, and remaining 1/2 teaspoon salt. Cook until the mushrooms soften and begin to brown, about 6 to 8 minutes.
    sauteeing mushrooms for chicken marsala
  • Pour in the Marsala and vinegar. Stir, scraping along the bottom of the pan. Let cook until the Marsala is reduced by half, about 3 minutes.
    mushrooms and wine for chicken marsala
  • Add the chicken broth and let simmer 1 minute. Stir in the remaining 1 tablespoon butter. Carefully taste and add more salt or pepper as desired, then add the chicken back to the skillet. Let heat through briefly (30 seconds to 1 minute). Sprinkle all over with fresh thyme. Enjoy immediately.

Notes

  • TO STORE: Refrigerate chicken marsala in an airtight container for up to 3 days.
  • TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1 (of 4)Calories: 302kcalCarbohydrates: 15gProtein: 15gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 59mgPotassium: 546mgFiber: 1gSugar: 4gVitamin A: 329IUVitamin C: 4mgCalcium: 32mgIron: 1mg
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