Chicken Smothered with Marsala, Mushrooms and Parsley. These are chicken cutlets easily sauteed in a skillet until golden brown, then smothered with mushrooms, fresh parsley, and Marsala wine; turns boring chicken cutlets into something exciting! This is a fabulous meal with savory flavors that’s easy to whip up in one skillet; and helps me make dinner, a snap!
If you know me, then you’ll know that I adore easy skillet dishes like this one. I am usually, and sometimes mostly – pressed for time, and need to make dinner in a hurry. Using thin chicken cutlets is what helps me make this dish easier and cook up so quickly.
Chicken smothered with Marsala wine, mushrooms and parsley is a simple recipe.
While the mushrooms are simmering, I get started on the chicken which takes about 10 minutes to complete. Then I assemble the two together, adding in the wine, some chicken broth, and lots of fresh parsley. Then simmer for a few minutes more, and dinner is ready is 15 minutes!
Every time I make this chicken dish, my family comes running to the table and they can’t wait to eat. It’s a very light dish, not heavy, and SO delicious!
It makes a terrific meal with a green salad on the side. But, it’s even better if you serve this chicken dish with creamy mashed potatoes and a great bottle of wine! …then it’s perfect!
You can follow along with the recipe or jump down to the bottom of this post for our full recipe card.
Chicken Smothered with Marsala, Mushrooms and Parsley
- 3 Tbsp. olive oil- divided
- 2 Tbsp. butter- divided
- 4 garlic cloves- sliced
- 1/8 tsp. crushed red pepper flakes
- 1 pound fresh cut Crimini mushrooms, or any mushrooms sliced
- 1/4 tsp. salt
- 1/4 to 1/2 cup chopped fresh parsley- divided
- 1 pound skinless thin chicken cutlets (about 4 to 5 cutlets)
- 1/4 cup all purpose flour
- 3 Tbsp. Marsala wine- divided
- 1/4 cup chicken or vegetable broth
- salt and fresh cracked pepper to taste
First, prepare the chicken cutlet by cutting each cutlet in half. Rinse. Set aside.
In a large skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter.
Heat over medium heat, until butter is melted. Add the garlic and red pepper flakes.
Sauté garlic for about 1 minute. Add mushrooms and salt and sauté for about 2 to 3 minutes, stirring occasionally. Add 1 tablespoon Marsala wine, and simmer for 1 minute. Sprinkle some chopped parsley on top, and turn off heat. Transfer mushrooms into a dish or bowl and set them aside.
Place flour into a small plate. Set aside.
In the same large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Take each chicken cutlet and place into the flour, one at a time, and gently coat both sides with flour. Transfer each one into the heated skillet.
Sauté the chicken for about 2 minutes on each side, or until chicken is fully cooked. Add salt and pepper to taste and some fresh parsley.
Transfer mushrooms into the larger skillet, over the chicken.
Add in the remaining Marsala wine, and simmer on low heat for about 1 minute. Take a wooden spoon and gently stir while scraping the bottom of the pan, to glaze the dish.
Add chicken broth and cover with a lid. Simmer for 1 to 2 minutes. Top with some fresh parsley. Remove and transfer to a serving platter. Garnish with more fresh parsley on top. Serve immediately. Time: 15 minutes.