Creamy Chicken Marsala (Print View)

Pan-seared chicken breasts simmered in a luxurious Marsala wine and mushroom cream sauce, served with al dente 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
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

# How To Make It:

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 from the pan. 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 Suggestions:

01 -
  • The sauce tastes like something from a Italian restaurant but comes together in one skillet with pantry staples.
  • Pounding the chicken thin means it cooks fast and stays tender, no dry breasts here.
  • Marsala wine adds a subtle sweetness that balances the cream and makes the whole dish feel fancy.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip pounding the chicken, uneven thickness means some parts overcook while others stay underdone.
  • Use dry Marsala, not sweet, or your sauce will taste like dessert instead of dinner.
  • Let the mushrooms cook without stirring them constantly so they brown instead of steam.
  • Scrape up every bit of browned fond from the pan when you add the wine, that's where all the flavor hides.
03 -
  • Reserve a cup of pasta water before draining, a splash helps the sauce cling to the noodles if it gets too thick.
  • Let the chicken rest for a minute after searing so the juices redistribute and every bite stays moist.
  • Taste the sauce before adding salt, the Parmesan and chicken broth can be salty enough on their own.
  • Use a wide skillet so the chicken has room to brown properly without steaming in its own moisture.
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