clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Marsala

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2-4 servings 1x


The best recipe I’ve found for “chicken marsala” — and it’s yours to enjoy in just 30 minutes! Detailed recipe and photographs included.


  • 4 boneless, skinless chicken breasts (about 5 ounces each)
  • 1 cup unbleached all-purpose flour
  • salt and black pepper
  • 2 Tbsp. vegetable oil
  • 2 1/2 ounces pancetta (about 3 slices), diced into pieces 1 inch long and 1/8 inch wide
  • 8 ounces white mushrooms, sliced (about 2 cups)
  • 1 medium clove garlic , minced (about 1 teaspoon)
  • 1 tsp. tomato paste
  • 1 1/2 cups marsala wine (**see tip below**)
  • 1 1/2 Tbsp. lemon juice (from 1 small lemon)
  • 1/4 cup (4 Tbsp.) unsalted butter, cut into 4 pieces, softened
  • 3 tablespoons chopped fresh parsley leaves
  • optional: 1 lb. pasta (I used fettuccine), cooked according to package instructions


  1. Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees.
  2. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Pat chicken breasts dry. Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside. Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven.
  3. Return skillet to low heat and add pancetta; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel–lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; sauté while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley.
  4. Pour sauce over chicken and serve immediately. (Serve over pasta if you would like.)


Recipe slightly adapted from Cooks Illustrated