Creamy Chicken Marsala (Printable)

Tender pan-seared chicken simmered in Marsala wine and mushroom cream sauce, served over fettuccine pasta.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 cup all-purpose flour
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon ground black pepper
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter

→ Sauce

07 - 2 tablespoons unsalted butter
08 - 8 ounces cremini or white mushrooms, sliced
09 - 2 garlic cloves, minced
10 - 3/4 cup dry Marsala wine
11 - 3/4 cup low-sodium chicken broth
12 - 1/2 cup heavy cream
13 - 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
14 - Salt and pepper to taste

→ Pasta

15 - 12 ounces fettuccine or spaghetti
16 - Salt for pasta water

→ Garnish

17 - 2 tablespoons chopped fresh parsley
18 - Freshly grated Parmesan cheese, optional

# Method:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
02 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness.
03 - In a shallow dish, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
04 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side, until golden and cooked through. Transfer chicken to a plate and tent loosely with foil.
05 - In the same skillet, add 2 tablespoons butter and mushrooms. Sauté 4 to 5 minutes until mushrooms are browned. Add garlic and cook 30 seconds until fragrant.
06 - Pour in Marsala wine, scraping up browned bits. Simmer 2 minutes to reduce slightly.
07 - Add chicken broth, cream, and thyme. Simmer 3 to 4 minutes until sauce thickens. Season with salt and pepper.
08 - Return chicken and juices to the pan, coating with sauce. Simmer 2 to 3 minutes to heat through.
09 - Serve chicken and sauce over cooked pasta. Garnish with parsley and Parmesan cheese if desired.

# Expert Advice:

01 -
  • The sauce clings to every strand of pasta like it was meant to be there, rich enough to feel indulgent but balanced enough you'll want seconds.
  • It looks and tastes like restaurant food but comes together in one skillet with ingredients you probably already know.
  • Marsala wine does something magical to mushrooms, turning them sweet and glossy in a way regular white wine just can't match.
  • Leftovers reheat beautifully, and somehow the flavors get even deeper the next day.
02 -
  • Don't skip pounding the chicken, uneven thickness means part of it will be overcooked and dry while the rest is still undercooked, and no sauce can fix that.
  • Let the mushrooms sit undisturbed for a minute or two before stirring so they actually brown instead of steaming, that caramelization is where all the flavor lives.
  • Use dry Marsala, not sweet, or your sauce will taste like dessert instead of dinner.
  • If your sauce looks too thin, just let it simmer another minute or two, the cream and natural starches will thicken it up perfectly.
03 -
  • Reserve a cup of pasta water before draining, a splash stirred into the sauce helps it cling to the noodles like they were made for each other.
  • Don't crowd the pan when searing the chicken, if the pieces touch, they'll steam instead of browning and you'll lose that gorgeous golden crust.
  • Taste the sauce before adding salt, the Parmesan and reduced broth can make it salty enough on their own.
  • If you're cooking for a crowd, sear the chicken ahead of time and finish it in the sauce just before serving so you're not stuck at the stove while everyone else eats.
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