Creamy Garlic Mushroom Chicken Marsala Tips, FAQ & printable recipe

Tips for success

To get the most flavor from your mushrooms, avoid washing them. Instead, wipe them with a damp paper towel to remove any dirt.

Slicing them thick and letting them brown undisturbed allows the natural sugars to caramelize, creating a deep, savory flavor that is the backbone of this dish. If your skillet is not large enough, cook the mushrooms in batches to avoid steaming.

When dredging the chicken, shake off excess flour to ensure a light coating. Too much flour can make the sauce pasty. Use a splatter guard when searing to keep your stove clean.

And remember to scrape the browned bits from the bottom of the pan when adding the wine—this is where a lot of the flavor lives.

Variations

• Chicken Thighs: Use boneless, skinless chicken thighs instead of cutlets. They are more forgiving and stay juicy. Adjust cooking time to about 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C).
• Add Prosciutto: For a savory twist, crisp up a few slices of prosciutto in the skillet before cooking the chicken. Crumble it over the dish just before serving for an extra layer of saltiness.
• Make It Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend. Use gluten-free pasta or serve over rice to keep the meal gluten-free.
• Vegetarian Version: Omit the chicken and use thick slices of portobello mushrooms or tofu instead. Sear them in the same way and proceed with the sauce. Use vegetable broth instead of chicken stock if needed.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the sauce thickens.

Freezer

Freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a skillet over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or cream to restore the sauce's consistency.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled; reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen it if needed.

Let the dish cool to room temperature within 2 hours of cooking before refrigerating.

You can prepare the chicken and mushrooms ahead of time. Sear the chicken and brown the mushrooms, then store them separately in the fridge. When ready to serve, assemble the sauce and add the chicken to warm through. This works well for entertaining, as the final assembly takes only a few minutes.

Serving ideas

Serve the creamy garlic mushroom Chicken Marsala over a bed of buttery mashed potatoes, soft polenta, or wide egg noodles.

The sauce is rich and flavorful, so it pairs beautifully with something starchy to soak it up. A side of sautéed greens or a simple green salad adds a fresh contrast to the creamy dish.

For a more rustic presentation, serve the chicken directly in the skillet with a sprinkle of fresh thyme leaves. Crusty bread is another excellent option for sopping up every last bit of the sauce. This dish is hearty enough to stand alone, but it also works as part of a larger Italian-inspired spread.

Frequently asked questions

Recipe card

Creamy Garlic Mushroom Chicken Marsala

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 4 chicken cutlets (about 1 1/2 lb total)
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lb cremini mushrooms, sliced thick
• 8 oz shiitake mushrooms, stemmed and sliced thick
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 3/4 cup dry Marsala wine
• 6 cloves garlic, smashed
• 1/2 cup heavy cream
• 4 sprigs fresh thyme

Instructions

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

18 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.