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Air Fryer Chicken Marsala

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Golden, tender air-fried chicken cutlets served with a rich Marsala mushroom sauce made on the stovetop. A full Italian-American dinner ready in under 30 minutes.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each), pounded to ½-inch thickness
  • ½ cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 2 tablespoons olive oil (for misting or brushing)
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • ¾ cup dry Marsala wine
  • ½ cup chicken broth
  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pound each chicken breast between two sheets of plastic wrap until about ½ inch thick for even cooking.
  2. In a shallow dish, mix flour, garlic powder, onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Dredge each chicken breast in the flour mixture, shaking off the excess for a light, even coat.
  3. Brush or spray both sides of each floured cutlet lightly with olive oil.
  4. Preheat the air fryer to 390°F for 3 minutes. Arrange chicken cutlets in a single layer in the basket without overlapping.
  5. Cook for 10 minutes, flipping once at the 5-minute mark, until the internal temperature reads 165°F and the outside is golden brown. Work in batches if needed. Rest cooked chicken on a plate tented loosely with foil.
  6. Heat a skillet over medium-high heat. Add 1 tablespoon butter and sauté the mushrooms for 5 minutes until golden. Add the minced garlic and cook another 30 seconds.
  7. Pour in the Marsala wine and let it bubble and reduce for 2 minutes, scraping up any pan bits. Add the chicken broth and simmer for 3 more minutes until the sauce thickens slightly.
  8. Remove the pan from heat and stir in the remaining 1 tablespoon of butter until the sauce is glossy. Taste and adjust salt and pepper.
  9. Pour the sauce over the rested chicken, sprinkle with parsley, and serve immediately.

Notes

Use dry Marsala wine only. Sweet Marsala will make the sauce cloying.

Don’t skip pounding. Uniform ½-inch thickness ensures even cooking in the air fryer.

Rest the chicken at least 5 minutes before saucing to keep the juices inside.

Use fresh mushrooms. Canned mushrooms release too much water and thin out the sauce.

Sauce too thin? Whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in — it thickens quickly.

Butter tip: Always add the final butter off the heat to prevent the sauce from separating.

Find it online: https://airfrycentral.com/air-fryer-chicken-marsala-italian-american-classic-made-easy/