Creamy Chicken Marsala (Printable)

Pan-seared chicken breasts simmered in creamy Marsala wine and mushroom sauce, served over tender pasta.

# What You 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

# Directions:

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 using a meat mallet.
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 minced garlic and cook 30 seconds until fragrant.
06 - Pour in Marsala wine, scraping up browned bits from the pan bottom. Simmer 2 minutes to reduce slightly.
07 - Add chicken broth, cream, and thyme to the skillet. Simmer 3 to 4 minutes until sauce thickens. Season with salt and pepper to taste.
08 - Return chicken and accumulated juices to the pan, coating thoroughly with sauce. Simmer 2 to 3 minutes to heat through.
09 - Serve chicken and sauce over cooked pasta. Garnish with fresh parsley and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It looks and tastes like something from a white-tablecloth restaurant but comes together in under an hour on a weeknight.
  • The sauce is so silky and flavorful you'll be soaking up every last drop with bread or twirling it into your pasta.
  • Pounding the chicken flat means it cooks evenly and stays tender, no dry, rubbery bites here.
  • Marsala wine brings a sweet, nutty depth that you just can't fake with anything else.
02 -
  • Don't skip pounding the chicken, uneven thickness means part of it will be overcooked and dry while the rest is still pink.
  • Use dry Marsala, not sweet, unless you want a dessert-like sauce that doesn't belong anywhere near savory chicken.
  • Let the wine reduce before adding the cream, or the sauce will taste thin and boozy instead of rich and balanced.
  • If the sauce breaks or looks greasy, whisk in a teaspoon of cold butter off the heat to bring it back together.
03 -
  • Toast your thyme in the pan for a few seconds before adding the liquids, it wakes up the flavor and makes the whole dish smell incredible.
  • If your sauce won't thicken, whisk a teaspoon of flour into a tablespoon of cold butter and stir it in off the heat, it'll tighten up without lumps.
  • Save a cup of pasta water before draining, a few splashes will help the sauce cling to the noodles like it was meant to be there.
  • Use a stainless steel or cast iron skillet instead of nonstick, you need those browned bits on the bottom for the sauce to really sing.
Go Back