Creamy Garlic Mushroom Chicken Marsala Step-by-step instructions

Before you start

Before you start, have all your ingredients prepped. Slice the mushrooms thick, smash the garlic, and season the chicken.

Set up a dredging station with the flour, salt, and pepper. Measure the Marsala wine and heavy cream so they're ready to go.

Have a plate ready for the cooked chicken. Heat a large skillet over medium-high heat so it's hot when you're ready to sear. This dish moves quickly, so being organized is key.

Instructions

Sear and Brown

1. 1Prep the Chicken and Mushrooms
   Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper. Place the flour in a shallow dish. Dredge each cutlet in the flour, shaking off any excess, and set aside on a plate. Slice the cremini and shiitake mushrooms into thick slices, about 1/2-inch thick. Smash the garlic cloves with the flat side of a knife and peel them.
   Look for The flour coating should be light and even, not clumpy. Mushroom slices are thick enough to hold their shape when cooked.
   Tip Pounding the cutlets to an even thickness helps them cook uniformly. Use a meat mallet or a heavy pan.
2. 2Sear the Chicken
   Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken cutlets in a single layer, working in batches if needed. Cook for 3 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and set aside. The chicken should reach an internal temperature of 165°F (74°C).
   Look for The cutlets are golden brown on both sides and feel firm to the touch. The skillet should have browned bits stuck to the bottom.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the skillet; searing in batches ensures a good crust. The chicken will finish cooking later in the sauce, so it's okay if it's just barely done.

The chicken is golden brown on both sides and cooked through. The mushrooms are deeply browned and have released their liquid, filling the kitchen with a nutty, earthy aroma. The pan is ready for deglazing, with browned bits stuck to the bottom.

Deglaze and Simmer

3. 3Brown the Mushrooms
   Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the sliced cremini and shiitake mushrooms in a single layer. Do not stir for the first 2 minutes to allow deep browning. Then stir occasionally and cook for another 3 minutes, until the mushrooms are deeply browned and have released their liquid.
   Look for The mushrooms are deeply browned with crispy edges and the pan has a rich, nutty aroma.
   Tip Resist stirring too often—letting the mushrooms sit in the pan helps them develop a deep, caramelized flavor.
4. 4Add Garlic and Marsala
   Add the smashed garlic cloves to the skillet and cook for 30 seconds until fragrant. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine bubble and reduce by half, about 2-3 minutes.
   Look for The wine has reduced and the pan is deglazed, with the browned bits dissolved into the sauce.
   Tip Use a wooden spoon or spatula to scrape the bottom of the pan—this adds flavor to the sauce.
5. 5Make the Cream Sauce
   Reduce the heat to low. Pour in the heavy cream and add the fresh thyme sprigs. Stir gently to combine. Let the sauce simmer for 2-3 minutes, until it thickens slightly and coats the back of a spoon. Season with additional salt and pepper to taste.
   Look for The sauce is velvety and slightly thickened, with a rich amber color from the Marsala.
   Tip Do not let the sauce boil vigorously once the cream is added, or it may curdle. Keep it at a gentle simmer.

The Marsala has reduced and the pan is deglazed. The garlic is fragrant, and the cream has turned the sauce a warm amber. The sauce is starting to thicken and coat the back of a spoon.

Finish and Serve

6. 6Return Chicken to the Pan
   Nestle the seared chicken cutlets back into the skillet, spooning some of the sauce and mushrooms over the top. Let them warm through in the sauce for 2-3 minutes, until the chicken is heated through and the sauce has coated it evenly. Remove the thyme sprigs before serving.
   Look for The chicken is coated in the creamy sauce and the mushrooms are nestled around it.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Warming the chicken in the sauce helps it absorb the flavors without overcooking.
7. 7Serve
   Spoon the caramelized mushrooms and rich Marsala cream sauce over the chicken cutlets. Serve immediately, with extra sauce spooned over the top. Garnish with fresh thyme leaves if desired.
   Look for The sauce is glossy and coats the chicken beautifully.
   Tip Pair with mashed potatoes, polenta, or crusty bread to soak up the extra sauce.

The chicken is back in the pan, coated in the velvety sauce. The mushrooms are caramelized and glossy. The dish is ready to serve, with the rich, earthy aroma of Marsala and thyme filling the air.

Common mistakes

One common mistake is overcrowding the pan when searing the chicken, which lowers the temperature and prevents browning. Another is stirring the mushrooms too often—they need to sit to develop color.

Be careful not to let the garlic burn; it should be fragrant, not brown. When adding the Marsala, scrape the bottom of the pan to lift the browned bits. Finally, don't boil the cream; keep the sauce at a gentle simmer to avoid curdling.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. The sauce should be thick enough to coat the back of a spoon. The mushrooms should be tender but still have a slight bite.

When you spoon the sauce over the chicken, it should cling without being watery. The finished dish should be glossy and aromatic, with the wine and cream perfectly balanced.

• Poultry: 165°F (74°C) in the thickest part