Chicken Marsala Mushroom Pan

Chicken Marsala brings together juicy chicken cutlets and a deep savory sauce bursting with Marsala wine mushrooms onions and a hint of Pancetta. It is my go to when I want comfort food that still feels special and comes together quickly after work.

The first time I cooked this was for a dinner party and everyone asked for seconds. Now it is my most requested meal for family celebrations.

Ingredients

• Chicken breast cutlets: use fresh boneless skinless breasts and ask your butcher to slice them for even thickness
• All purpose flour: for dredging creates a golden crust and thickens the sauce use the freshest flour possible
• Salt and freshly ground black pepper: essential for seasoning every layer
• Extra virgin olive oil: gives richness and helps achieve that crispy exterior use a good quality oil for best results
• Pancetta: adds salty depth to the sauce and crisp texture choose a lean slab and chop just before cooking
• Onion: chopped finely to sweeten and flavor the sauce any yellow or white onion works
• Brown mushrooms: sliced for earthy meaty notes look for firm mushrooms with no damp spots
• Garlic: minced for aromatic complexity buy fresh heads and use right away
• Sweet Marsala wine: brings the sauce’s signature sweetness try to get true Italian Marsala from a reputable shop
• Chicken stock: offers umami and helps round out the sauce flavor use homemade or low sodium boxed broth
• Unsalted butter: finishes the sauce and makes it velvety choose European style for most flavor
• Flat leaf parsley: adds freshness chop just before serving for brightest color

Step-by-Step Instructions

Prepare the Chicken:

Let chicken breasts sit out of the fridge for twenty to thirty minutes to come to room temperature and season generously with salt. This helps the chicken cook evenly and draw out more flavor during frying.

Dredge and Brown the Chicken:

Pour flour onto a shallow plate and dredge each cutlet in it coating both sides but shaking off excess. Heat olive oil in a wide skillet over medium high until shimmering then lay the chicken into the hot oil in a single layer. Cook each side until richly golden about three minutes per side. Do this in batches so the pan is never crowded. Remove the cooked chicken to a warm platter.

Crisp the Pancetta:

Lower the pan heat to medium and add the chopped Pancetta. Fry until the pieces have rendered fat and are crisping up about four minutes. Scoop out the Pancetta with a slotted spoon and place onto a plate lined with paper towels.

Build the Sauce Base:

Add the chopped onions to the drippings in the pan and cook slowly for five minutes until softened scraping up the browned bits. Stir in the sliced mushrooms and increase the heat to medium high. Cook until mushrooms release moisture and it evaporates and mushrooms are a deep golden brown about seven minutes. Add the minced garlic and cook just one minute until fragrant. Sprinkle everything with a tablespoon of flour and stir well.

Deglaze and Simmer the Sauce:

Turn up the heat and pour in the Marsala wine. Let it come to a boil and scrape up all the browned bits from the bottom of the pan. Cook for one minute to reduce and mellow the raw alcohol flavor. Pour in chicken stock and let the mixture simmer three more minutes until slightly thickened.

Finish the Dish:

Lower the heat and add in unsalted butter and chopped parsley stirring until the butter melts. Nestle the cooked chicken and crisp Pancetta back into the sauce and simmer one to two minutes just to warm everything together. Taste the sauce and adjust seasoning with salt and pepper if needed. Serve immediately topped with extra parsley.

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Mushrooms are my favorite part of this recipe for their earthy bite and how they soak up the Marsala. I remember my dad always sneaking an extra spoonful of mushrooms onto his plate before anyone else could.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of chicken stock to return moisture to the sauce without overcooking the chicken. Do not freeze as the sauce texture changes when thawed.

Ingredient Substitutions

If Pancetta is unavailable use thick cut bacon for a similar flavor profile. Cremini or button mushrooms are a fine stand in for brown mushrooms. For an alcohol free sauce swap Marsala wine for extra chicken broth plus a splash of apple cider vinegar and a pinch of sugar.

Serving Suggestions

Chicken Marsala is fantastic over creamy mashed potatoes or a simple buttered pasta that soaks up every bit of the sauce. A crisp green salad with lemony vinaigrette and garlic bread round out the meal without overpowering the rich flavors.

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Cultural Context

This dish has roots in both Italy and Italian American kitchens evolving as immigrants adapted ingredients found in their new country. Marsala wine brings true Sicilian flavor and while restaurant versions often add cream the classic relies on the wine and stock to create its signature sauce.

Recipe FAQs

→ What kind of Marsala wine should I use?

Choose sweet Marsala wine for best results, as it brings more depth and complexity to the sauce than dry varieties.

→ How can I keep the chicken from drying out?

Pound the cutlets evenly and avoid overcooking—just pan-fry until golden on each side and simmer briefly in the sauce.

→ Can I substitute Pancetta?

Yes, you can use bacon or omit it if desired, but Pancetta delivers an authentic, mildly smoky flavor that's unique.

→ What other mushrooms can be used?

Brown, cremini, or even button mushrooms work well; mix varieties for deeper flavor and texture in the sauce.

→ Is it possible to make the sauce creamy?

Add a splash of heavy cream along with the chicken stock for a rich, velvety twist on the classic sauce.

→ How should I serve Chicken Marsala?

Serve over pasta, mashed potatoes, or with crusty bread to enjoy every drop of the wine-infused sauce.