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Creamy Chicken Marsala with Mushrooms

Creamy chicken marsala with mushrooms features pan-seared cutlets simmered in a Marsala wine mushroom sauce that turns silky with heavy cream. You get browned chicken, caramelized mushrooms, and a savory, spoonable finish for pasta, rice, or mashed potatoes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 2 boneless skinless chicken breasts Slice horizontally into four thin cutlets.
flour mixture
  • 0.5 cup all-purpose flour
  • 1 tsp salt
  • 0.5 tsp black pepper
frying fat
  • 2 tbsp olive oil
  • 2 tbsp butter
mushroom sauce
  • 8 oz cremini mushrooms Slice.
  • 3 garlic Minced.
  • 0.75 cup Marsala wine
  • 1 cup chicken broth
  • 0.5 cup heavy cream
finish
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 cast iron skillet

Method
 

Prep the chicken
  1. Slice boneless skinless chicken breasts horizontally into four thin cutlets.
  2. Season all-purpose flour with salt and black pepper.
  3. Dredge the chicken lightly in the seasoned flour mixture.
Brown the cutlets
  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Cook the chicken for 4–5 minutes per side until golden brown.
  3. Remove the chicken and set it aside.
Simmer the Marsala mushroom sauce
  1. Melt butter in the same skillet.
  2. Add sliced cremini mushrooms and cook until browned, about 6 minutes.
  3. Stir in minced garlic and cook for 30 seconds.
  4. Pour in Marsala wine and scrape up browned bits from the pan.
  5. Add chicken broth and simmer for 5 minutes.
  6. Stir in heavy cream and simmer until slightly thickened.
  7. Return the chicken to the skillet and simmer for 5–7 minutes until fully cooked.
  8. Garnish with chopped fresh parsley and serve.
Serve
  1. Serve the creamy chicken marsala over mashed potatoes, pasta, or rice.

Notes

For the best browning, keep the skillet at a steady medium-high heat and avoid crowding the pan—cook in batches if needed. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop until warmed through (the sauce will thicken as it cools). Freezing is not recommended because the cream can separate when thawed. If you want a lighter option, use half-and-half in place of heavy cream, but simmer a bit longer to regain a slightly thickened sauce.