Easy Creamy Chicken Marsala | Italian Family Dinner

1. Prepare the Chicken 

Trim any excess fat from the three chicken breasts. Cut each breast crosswise into approximately 5–6 smaller pieces. Place the flour in a shallow dish and season generously with salt and black pepper. Lightly coat each piece of chicken in the seasoned flour.

2. Gently Pound and Tenderize the Chicken

Place a few flour-coated chicken pieces inside a quart-size plastic bag, leaving enough space between them. Using the flat side of a meat mallet, gently pound each piece just enough to tenderize the chicken and create a more even thickness. Do not flatten the chicken into thin cutlets. The pieces should retain some thickness so they stay tender and juicy when cooked. Repeat with the remaining chicken. Using kitchen scissors, cut the tenderized chicken into 2–3 smaller serving pieces as needed.

Busy Parent Tip: Gently pounding the chicken helps tenderize the meat and promotes even cooking without making the pieces too thin.

3.Brown the Chicken

Heat 1–2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Working in batches, add the chicken in a single layer without overcrowding the pan. Cook approximately 3–4 minutes per side, depending on thickness, until lightly golden brown. Transfer the chicken to a clean plate. The chicken will finish cooking in the Marsala mushroom sauce.

Important: When the chicken is returned to the sauce, continue cooking until the thickest pieces reach an internal temperature of 165°F.

4. Sauté the Mushrooms
Reduce the heat to medium. Add the remaining 2 tablespoons of unsalted butter to the same skillet.
Add the sliced Portobello mushrooms and cook approximately 5–7 minutes, stirring occasionally, until they soften and begin to brown.
If Portobello mushrooms aren’t available, substitute white button mushrooms.

5. Add the Shallot and Garlic

Add the finely chopped shallot to the mushrooms and cook approximately 2 minutes until softened. Stir in the minced garlic and cook for another 30–60 seconds, until fragrant.

6. Make the Marsala Sauce 

Slowly pour ¾ cup dry Marsala wine into the skillet, scraping the bottom with a wooden spoon to release the browned chicken and mushroom bits. I personally use Opici Dry Marsala Wine for its rich flavor, which pairs beautifully with the chicken and mushrooms. Allow the wine to simmer for approximately 3–5 minutes to reduce slightly. Add ¾ cup chicken broth and 1 teaspoon dried thyme.Simmer for another 3–4 minutes to develop the flavor.

7. Add the Heavy Cream
Reduce the heat to medium-low. Slowly stir in ¾ cup heavy cream. Let the sauce simmer gently for approximately 3–5 minutes until it begins to thicken. Avoid a vigorous boil, which can cause the cream sauce to separate.

8. Return the Chicken to the Skillet
Place the browned chicken pieces back into the mushroom Marsala sauce, along with any juices collected on the plate.
Spoon the sauce over the chicken and simmer gently for approximately 3–5 minutes, or until the chicken reaches an internal temperature of 165°F.
If the sauce becomes too thick, add a small splash of chicken broth.

9. Finish with Fresh Parsley
Sprinkle 3 tablespoons chopped fresh Italian parsley over the chicken and sauce. Taste and adjust salt and black pepper as needed.
Serve warm with extra mushroom Marsala sauce spooned over the chicken.