Can I use a different type of mushroom?

Yes, while cremini mushrooms are classic, you can certainly use white button mushrooms, shiitake, or a mix of wild mushrooms for a different depth of flavor in your creamy mushroom sauce.

How do I know the chicken is cooked through?

For accuracy, an internal temperature of 165°F (74°C) is ideal. The chicken cutlets should be golden brown on the outside and opaque white throughout.

Can I make this Chicken Marsala with Mushrooms (Weeknight) ahead of time?

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

30 minutes Chicken Marsala with Mushrooms you will Love

Name: Chicken Marsala with Mushrooms (Weeknight) simple recipe you will love
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb boneless, skinless chicken breasts, cutlets, or tenders; ½ cup all-purpose flour; ½ tsp salt; ¼ tsp black pepper; 2 tbsp olive oil; 2 tbsp unsalted butter; 8 oz cremini mushrooms, sliced; 2 cloves garlic, minced; ¾ cup Marsala wine (dry or sweet, according to preference); ¾ cup chicken broth; 2 tbsp heavy cream (optional, for a creamier sauce); 2 tbsp fresh parsley, chopped (for garnish)

Description

This Chicken Marsala with Mushrooms (Weeknight) recipe brings the classic Italian chicken dish to your dinner table in under 30 minutes!

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cutlets, or tenders
½ cup all-purpose flour
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
¾ cup Marsala wine (dry or sweet, according to preference)
¾ cup chicken broth
2 tbsp heavy cream (optional, for a creamier sauce)
2 tbsp fresh parsley, chopped (for garnish)

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Instructions

If using whole chicken breasts, slice them horizontally to create thinner cutlets. Pat the chicken dry with paper towels.
In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and foamy, add the chicken cutlets to the skillet in a single layer (cook in batches if necessary to avoid overcrowding).
Cook the chicken for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Add the sliced mushrooms to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms are softened and have released their liquid.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Pour in the Marsala wine and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Continue to simmer for 5-7 minutes, or until the sauce has reduced by about one-third and slightly thickened.
Stir in the heavy cream, if using, and return the cooked chicken to the skillet. Spoon the sauce over the chicken and let it simmer for another 1-2 minutes to heat through.
Garnish with fresh chopped parsley and serve immediately with pasta, rice, or mashed potatoes.

Notes

For extra flavor, you can add a pinch of dried thyme or oregano to the flour mixture.
If you prefer a thicker sauce, you can make a slurry with 1 tsp cornstarch and 1 tbsp cold water, then whisk it into the simmering sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-Frying, Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 5g
Sodium: 580mg
Fat: 25g
Saturated Fat: 9g
Carbohydrates: 18g
Fiber: 2g
Protein: 30g