Craving a comforting, restaurant-quality dinner that’s fast and full of flavor? My Quick Chicken Marsala recipe is a go-to favorite when I want something elegant on the table in under 30 minutes.

This classic Italian-American dish features golden pan-fried chicken cutlets smothered in a savory mushroom and Marsala wine sauce — perfect for busy weeknights or cozy weekend dinners.

With simple ingredients and a straightforward method, it’s easy to bring rich, layered flavor to your dinner table without spending hours in the kitchen.

Ingredients List

Main Ingredients

1 lb. thinly sliced boneless, skinless chicken breasts or chicken cutlets (about ¼-inch thick)
½ cup all-purpose flour (for dredging)
½ teaspoon kosher salt (plus more to taste)

¼ teaspoon ground black pepper
¼ cup extra-virgin olive oil
8 oz. fresh mushrooms, sliced

½ cup dry Marsala wine
½ cup chicken broth
1 tablespoon minced garlic (about 3 large cloves)

2 tablespoons salted butter
Optional: splash of heavy cream
Fresh parsley or fresh thyme (for garnish)

These easy-to-find ingredients create the ultimate savory sauce while keeping prep time minimal. The dry Marsala wine gives this dish its signature flavor, and the optional cream adds a velvety finish for an extra touch of luxury.

Required Kitchen Tools

To make this quick chicken marsala recipe a breeze, here are the essential tools I use:

Large Skillet or Sauté Pan: A heavy-bottomed skillet helps sear the chicken evenly and gives you plenty of space for the sauce.

Tongs or a Slotted Spatula: For turning and transferring the chicken without tearing the coating.
Mixing Bowl or Shallow Dish: Perfect for dredging the chicken in flour.
Measuring Cups and Spoons: Accuracy matters, especially with liquids like Marsala wine and broth.

Knife and Cutting Board: For slicing mushrooms and mincing garlic.

With these simple tools, you’re well-equipped to whip up this delicious dish in no time.

Preparing the Chicken

Getting the chicken just right is key to the success of this dish. Here’s how I prepare the chicken for maximum flavor and tenderness.

Dredging and Searing the Chicken

Dredge the Chicken:
I start by placing the flour in a shallow bowl and mixing in the kosher salt and black pepper. Then, I dredge each chicken cutlet through the flour mixture, making sure all sides are coated evenly. I shake off any excess flour to keep the coating light and crisp.
Sear to Golden Perfection:
I heat the olive oil in a large skillet over medium-high heat. Once hot, I lay the chicken cutlets in the pan in a single layer — usually 2 to 3 pieces at a time. I cook them for about 2–3 minutes on each side, just until they’re golden and cooked through. This step locks in the moisture and sets up the base for the Marsala sauce. Once done, I transfer the chicken to a plate and set it aside.

This simple dredging and searing process helps the chicken stay tender while adding that crave-worthy golden crust that soaks up the sauce beautifully.

Sautéing the Mushrooms

After removing the chicken, I lower the heat to medium and toss the sliced mushrooms into the same skillet. They pick up all the delicious brown bits left from the chicken — trust me, this is where the flavor magic happens!

I sauté the mushrooms for about 5 to 7 minutes, stirring occasionally, until they become tender and slightly browned. The aroma at this stage is rich and earthy — a perfect contrast to the sweet Marsala wine that comes next.

Making the Marsala Sauce

Now it’s time to build the rich, savory sauce that gives this dish its name. This step ties everything together and brings out the deep, comforting flavors that make chicken Marsala such a standout.

Deglazing and Building the Sauce

Deglaze the Pan:
Once the mushrooms are soft and golden, I take the skillet off the heat and carefully pour in the Marsala wine and chicken broth. Then, I return the skillet to medium heat. Using a wooden spoon or spatula, I scrape up all the browned bits stuck to the bottom — those bits are pure flavor gold.
Add Garlic and Butter:
Next, I stir in the minced garlic and butter, letting them melt into the sauce. The garlic adds a punch of flavor while the butter brings a silky richness.
Optional Creamy Twist:
If I’m in the mood for a creamier version, I add a splash of heavy cream here. It’s totally optional, but it gives the sauce a velvety texture and a mellow finish that pairs beautifully with the Marsala.

Simmer Until Reduced:
I let the sauce simmer for about 5 to 8 minutes, or until it thickens slightly. The goal is a glossy, flavorful sauce that clings to the chicken without being too heavy.

Return the Chicken to the Pan

Once the sauce has thickened, I return the chicken to the skillet. I spoon the sauce generously over the top and let everything simmer together for 2 to 3 more minutes. This gives the chicken a chance to soak up all those incredible flavors.

Serving and Garnishing

Now comes the best part — serving up this flavorful dish. I love how versatile chicken Marsala is when it comes to plating.

How I Serve It

This dish pairs beautifully with:

Buttery mashed potatoes
Al dente pasta (like fettuccine or linguine)

Creamy polenta
Steamed rice
Or even a bed of sautéed spinach or zucchini noodles if I’m keeping it light.

I always spoon extra sauce over the top and finish with a sprinkle of freshly chopped parsley or thyme. The herbs add a fresh pop of color and brightness that balances the richness of the sauce.

Storage Instructions

If you end up with leftovers (though it rarely happens in my house!), here’s how I store and reheat chicken Marsala.

Refrigerating Leftovers

Let the dish cool completely, then transfer it to an airtight container. It keeps well in the refrigerator for up to 3 days. I reheat it gently on the stove over low heat, adding a splash of broth or water to loosen the sauce if needed.

Can You Freeze Chicken Marsala?

Yes! I often freeze individual portions for quick lunches. Simply place cooled chicken and sauce in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.