This is a pan-seared chicken cutlet recipe with a Marsala wine and mushroom cream sauce — the kind of dinner that looks like you put in more effort than you did. It comes together in one skillet in about 35 minutes, and the sauce is mild enough that even cautious eaters tend to go back for seconds.
The technique that matters
Two things make or break this dish. First: dry the chicken completely before dredging. Any surface moisture turns the flour coating gummy instead of golden, and you lose the crust that gives the sauce something to cling to. Pat each cutlet with paper towels until it feels almost tacky to the touch. Second: don’t rush the sear. The pan needs to be genuinely hot — butter foaming, not just melted — before the chicken goes in. If it sizzles loudly on contact, you’re in good shape. If it doesn’t, pull the chicken back out and wait another minute. Crowding the pan drops the temperature fast, which is why working in batches matters. A pale, steamed cutlet won’t hold up in the sauce the way a properly browned one does.
About the ingredients
- Marsala wine: Use dry Marsala, not sweet. Sweet Marsala is closer to a dessert wine and will make the sauce cloying. Dry Marsala is sold in most grocery stores near the cooking wines or in the wine aisle. Once opened, it keeps in the fridge for a couple of months.
- Cremini mushrooms: These have slightly more flavor than white button mushrooms, but either works. Slice them thin so they cook down quickly and don’t sit chunky in the sauce — thin slices are also easier for kids to eat without picking around them.
- Heavy cream: Labeled double cream in the UK and Australia. If you want a lighter sauce, the recipe card includes a cornstarch-and-stock swap that works well — the sauce will be thinner but still coats the chicken.
- Chicken cutlets: Slicing the breasts yourself (rather than buying pre-cut cutlets) gives you more control over thickness. Even cutlets cook evenly; uneven ones give you dry edges and an undercooked center.
Mistakes to avoid
- Skipping the fond: After searing the chicken, the pan will have dark brown bits stuck to the bottom. Don’t wipe the pan. Those bits dissolve into the Marsala when you deglaze and are where most of the sauce’s flavor comes from.
- Adding cream to a boiling pan: Pour the cream in over medium heat, not high. Adding cold cream to a screaming-hot pan can cause it to break and look grainy. Lower the heat first, then pour slowly and stir.
- Underseasoning the mushrooms: Season the mushrooms while they cook, not just at the end. Mushrooms absorb salt as they release moisture, which helps them brown rather than steam. A pinch of salt in the pan early makes a real difference.
- Cutting into the chicken too soon: Let the seared cutlets rest on the warm plate in the oven while you build the sauce. Cutting them immediately loses the juices. By the time the sauce is done, the chicken has rested enough — skip the garnish, it’s not worth the extra dish.
- Letting the sauce sit too long before serving: Cream sauces tighten up fast off the heat. Have your sides ready before you start the sauce, and serve as soon as the chicken goes back into the pan.
Keeping and reheating
Leftovers keep in an airtight container in the fridge for up to 3 days. The sauce will thicken considerably when cold — stir in a splash of chicken stock before reheating to loosen it back up. Reheat gently in a covered skillet over medium-low heat; high heat can cause the cream sauce to separate and the chicken to toughen. For freezing, store the fully assembled chicken and sauce together in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat the same way — low and slow, covered, with a little extra stock if needed. The sauce texture after freezing won’t be quite as silky, but the flavor holds well.
Creamy Chicken Marsala with Mushroom Sauce
Equipment
- 12-inch skillet (or large sauté pan)
- Shallow dish or plate (for dredging)
- Instant-read thermometer
- Sharp chef’s knife
- Tongs
- Oven-safe plate or baking sheet (for keeping chicken warm)
Ingredients
- 1 cup chicken stock
- 1 medium shallot finely chopped
- 5 tablespoons butter
- 10 ounces cremini or white button mushrooms thinly sliced
- 2 teaspoons fresh sage chopped
- ¾ teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- 1 cup all-purpose flour
- 4 medium boneless, skinless chicken breasts about 1½ to 2 lbs total
- 2 tablespoons olive oil
- ½ cup dry Marsala wine
- ⅔ cup heavy cream double cream
- 1 teaspoon lemon juice
Instructions
- Melt 3 tablespoons of butter in a 12-inch skillet over medium heat. Add the chopped shallots and cook, stirring occasionally, until softened and lightly golden, about 2 to 3 minutes.
- Add mushrooms, sage, salt and pepper and cook until mushrooms start to brown for 6 to 8 minutes. Remove from heat.
- Put flour in a shallow dish.
- Place each chicken breast flat on a cutting board. Using a sharp knife held parallel to the board, slice each breast in half horizontally to create two thin cutlets of even thickness (about ½ inch / 1cm thick). If any pieces are still uneven, place them between two sheets of cling film and gently pound to an even thickness with a rolling pin or meat mallet.
- Heat the olive oil and remaining 2 tablespoons of butter in the same skillet over medium-high heat until the butter is foaming.
- Pat chicken dry and season with salt and pepper, then dredge in flour.
- Working in batches of 3-4 cutlets, sauté the chicken until golden brown on each side, about 2 minutes per side (4 minutes total per batch). Transfer cooked cutlets to an oven-safe plate and keep warm in an oven set to 200°F / 93°C while you finish the remaining batches.
- When done with the chicken, wipe out the skillet.
- Pour approximately 6 tablespoons of the Marsala wine into the hot skillet. It will bubble vigorously. Stir with a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pan. Let the wine reduce by about half, approximately 1 to 2 minutes.
- Add the chicken stock, heavy cream, and the reserved mushroom mixture. Stir to combine and bring to a gentle simmer. Cook until the sauce has thickened enough to coat the back of a spoon, about 6 to 8 minutes. Season with salt and pepper to taste.
- Add lemon juice and 2 tablespoons of Marsala.
- Arrange the chicken cutlets on a warmed serving platter. Pour the mushroom Marsala sauce evenly over the chicken. Serve immediately, garnished with a few fresh sage leaves if desired.
Notes
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The sauce thickens when cold — add a splash of chicken stock when reheating.
- Make-ahead: Prepare the mushroom mixture and slice the chicken up to 24 hours in advance. Store separately in the fridge. Dredge, sear, and build the sauce just before serving.
- Freezer: Freeze fully assembled chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently in a covered skillet over medium-low heat.
- Substitution: For a lighter version, replace the heavy cream with an equal amount of chicken stock thickened with 1 teaspoon of cornstarch mixed into 1 tablespoon of cold water.
- Pro tip: Do not skip drying the chicken thoroughly with paper towels before dredging — surface moisture prevents browning and causes the flour coating to turn gummy instead of golden and crisp.
Nutrition
FAQ
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless thighs work well here. They’re harder to slice into even cutlets, so pound them to an even thickness instead — about half an inch — and add a minute or two to the searing time since thighs are denser.
What can I substitute for Marsala wine if I don’t want to use alcohol?
Use an equal mix of chicken stock and a small amount of grape juice — about 6 tablespoons stock to 2 tablespoons unsweetened grape juice — plus a teaspoon of white wine vinegar for acidity. It won’t taste identical, but it gives the sauce a similar depth without the alcohol.
My sauce looks thin. How do I thicken it?
Let it simmer uncovered for an extra 2 to 3 minutes before adding the chicken back in — it will reduce and thicken on its own. If it’s still too thin, stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and cook for another minute.
Can I make this without cream to keep it lighter?
Yes — replace the heavy cream with an equal amount of chicken stock mixed with 1 teaspoon of cornstarch dissolved in 1 tablespoon of cold water. The sauce will be noticeably thinner and less rich, but it still coats the chicken and tastes good.
What should I serve this with?
Egg noodles, mashed potatoes, or plain white rice all work well because they soak up the sauce. A simple green vegetable on the side — steamed broccoli, green beans, or peas — rounds out the plate without competing with the sauce.
Can I prep any of this ahead on a busy weeknight?
Yes — slice the chicken into cutlets and slice the mushrooms up to 24 hours ahead, then store them separately in the fridge. When you’re ready to cook, dredge the chicken and build the dish from there. The actual cooking time is under 30 minutes once the prep is done.
If you liked this one
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- Creamy Fettuccine Alfredo
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- Hearty Shepherd’s Pie
