Creamy Chicken Marsala

The kitchen smelled like butter and garlic, and I was pretty sure I'd added too much wine. My sister stood at the counter, eyebrow raised, watching me tilt the bottle over the skillet with what she called dangerous confidence. That was the night I learned Marsala wasn't just for fancy restaurants—it was for Tuesday evenings when you wanted something that tasted like you tried, even if you winged half of it. The sauce bubbled up rich and golden, and suddenly I understood why this dish never left Italian-American menus.

I made this for my in-laws the first time they visited our new apartment, back when I was still nervous about cooking for people who actually knew their way around a kitchen. My father-in-law, who never says much, went back for seconds and asked if I'd share the recipe. That quiet nod of approval meant more than any five-star review ever could. It's been my go-to ever since when I want to impress without spiraling into stress.

Ingredients

• Boneless, skinless chicken breasts: Pound them flat so they cook quickly and evenly, no one wants a thick rubbery center and a dry edge.
• All-purpose flour: This creates a light coating that helps the chicken brown beautifully and thickens the sauce just a touch as it simmers.
• Kosher salt and black pepper: Season generously, both in the flour and again in the sauce, because under-seasoned Marsala is a tragedy.
• Olive oil and unsalted butter: The oil keeps the butter from burning at higher heat, and together they give you that golden, nutty crust on the chicken.
• Cremini or white mushrooms: Slice them evenly so they cook at the same rate, and don't crowd the pan or they'll steam instead of brown.
• Garlic cloves: Mince them fine and add them after the mushrooms have color, raw garlic burns fast and turns bitter.
• Dry Marsala wine: Use the real stuff from the wine aisle, not cooking Marsala from the vinegar section, the flavor difference is night and day.
• Low-sodium chicken broth: It gives you control over the salt level and adds body without overpowering the wine.
• Heavy cream: This is what makes the sauce luxurious and ties everything together into something you want to drink with a spoon.
• Dried thyme: A little goes a long way, it adds an earthy note that balances the richness without tasting like a garden.
• Fettuccine or spaghetti: Cook it just until al dente, it'll soak up the sauce better and won't turn mushy on the plate.
• Fresh parsley and Parmesan: A handful of green and a dusting of cheese make it look like you plated it with intention.

Instructions

Boil the pasta:

Get a large pot of salted water rolling at a full boil and cook your pasta until it still has a little bite. Drain it and set it aside, it'll be waiting patiently while you work the magic in the skillet.

Pound the chicken:

Lay each breast between plastic wrap and use a meat mallet or even a rolling pin to flatten it to about half an inch thick. This step is non-negotiable if you want juicy, evenly cooked chicken that doesn't take forever.

Dredge in flour:

Mix your flour, salt, and pepper in a shallow dish, then press each chicken piece into it, flipping to coat both sides and shaking off the excess. You want a thin, even layer, not a breading.

Sear the chicken:

Heat oil and butter in a large skillet over medium-high until it shimmers, then lay the chicken in without crowding. Cook 4 to 5 minutes per side until golden and just cooked through, then move it to a plate and cover loosely.

Sauté the mushrooms:

Add another knob of butter to the same skillet and toss in your sliced mushrooms, stirring occasionally until they're browned and have released their moisture. Add the garlic and let it cook just until fragrant, about 30 seconds.

Deglaze with Marsala:

Pour in the Marsala and use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom. Let it bubble and reduce for a couple of minutes, the alcohol will cook off and leave behind that sweet, complex flavor.

Build the sauce:

Stir in the chicken broth, cream, and thyme, then let it simmer gently for 3 to 4 minutes until it thickens enough to coat the back of a spoon. Taste it and adjust the salt and pepper as needed.

Finish the chicken:

Slide the chicken and any pooled juices back into the skillet, spooning sauce over the top. Let everything simmer together for 2 to 3 minutes so the flavors meld and the chicken heats through.

Plate and garnish:

Twirl pasta onto plates, lay a chicken breast on top, and ladle that glossy sauce over everything. Scatter parsley and a bit of grated Parmesan if you're feeling fancy.

Save

One rainy Saturday, I doubled this recipe for a small dinner party and ran out of Marsala halfway through. I splashed in some white wine and a tiny bit of balsamic, held my breath, and served it anyway. No one knew, and two friends asked for the recipe on their way out. Sometimes the best meals come from a little improvisation and a lot of hope.

Choosing Your Chicken

Breasts are the traditional choice here, lean and quick-cooking, but thighs bring more flavor and stay juicy even if you accidentally overcook them a bit. If you go with thighs, keep the skin on and crisp it up before you start the sauce, the rendered fat will add even more richness. Just remember to adjust your cooking time, thighs take a few extra minutes to cook through.

Wine Substitutions and Adjustments

If you don't have Marsala on hand, a dry sherry or Madeira will get you close, though the flavor won't be quite as nutty. In a pinch, you can use a dry white wine with a teaspoon of brandy stirred in, but honestly it's worth keeping a bottle of Marsala around just for this dish. Whatever you do, don't use cooking wine from the grocery store, it's loaded with salt and tastes like regret.

Serving and Storing

This is best served immediately, while the sauce is glossy and the pasta is hot, but leftovers reheat surprisingly well if you add a splash of broth or cream to loosen things up. I've packed it for lunch the next day and eaten it cold straight from the container, which I won't admit to anyone but you. If you're meal-prepping, store the chicken and sauce separately from the pasta so nothing gets soggy.

• Reheat gently on the stovetop over low heat, stirring often so the cream doesn't split.
• Pair it with a simple green salad or garlic bread to soak up every bit of that sauce.
• Freeze the cooked chicken and sauce for up to two months, but cook the pasta fresh when you're ready to serve.

Save

There's something about a pan of Marsala chicken that feels like a small celebration, even on a random Wednesday. It's the kind of dish that makes you slow down, pour a glass of wine, and remember that cooking doesn't have to be complicated to feel special.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless thighs are an excellent substitute and will provide a richer, more flavorful result. They're also more forgiving during cooking since they're less likely to dry out.

→ What can I substitute for Marsala wine?

Dry sherry, vermouth, or even a dry white wine work well as alternatives. You can also use brandy for a slightly different but delicious flavor profile. Avoid sweet Marsala varieties.

→ How do I make this dish gluten-free?

Simply use gluten-free all-purpose flour for dredging the chicken and swap regular pasta for gluten-free fettuccine or spaghetti. Everything else in the dish is naturally gluten-free.

→ Can I prepare this ahead of time?

You can prepare the sauce up to 2 days ahead and refrigerate it. Cook the chicken and pasta fresh when ready to serve, then reheat the sauce gently and combine everything together.

→ What pasta shapes pair best with this sauce?

Fettuccine and spaghetti are traditional choices that catch the creamy sauce beautifully. Pappardelle, tagliatelle, or even egg noodles work wonderfully with this rich sauce.

→ How can I add more depth to the sauce?

A splash of balsamic vinegar adds complexity and subtle sweetness. A pinch of nutmeg, fresh sage, or a teaspoon of Dijon mustard can also enhance the flavor profile.