Save to Pinterest My skillet was too hot the first time I made this, and the flour coating on the chicken turned spotty and dark before the inside finished cooking. I learned that medium-high means different things on different stoves, and that a gentle sizzle is better than an angry spatter. Now I listen for that steady hiss when the chicken hits the pan, and I know the heat is just right. The MarsalaReduces into something almost sweet, mingling with cream and thyme in a way that makes the whole kitchen smell like a trattoria. It's become my go-to for nights when I want something impressive without the fuss of multiple pots and timers.
I made this for my parents on a Sunday evening when they came over unannounced. I had chicken breasts in the fridge and a bottle of Marsala I'd bought weeks earlier for another recipe. The pasta was boiling, the skillet was hissing, and my dad stood at the counter slicing mushrooms because he couldn't just watch. When we sat down, my mom said it tasted like the kind of dish you'd order at a restaurant with cloth napkins. That comment stuck with me, and now I make it whenever I want to turn a regular weeknight into something a little more special.
Ingredients
- Boneless, skinless chicken breasts: Pounding them to an even half inch thickness is the key to uniform cooking and tender bites, not rubbery edges.
- All purpose flour: A light dredge creates a golden crust that thickens the sauce slightly when you deglaze the pan.
- Kosher salt and black pepper: Season generously, the flour needs salt to bring out flavor in every bite.
- Olive oil and unsalted butter: The oil keeps the butter from burning at higher heat, and the butter adds richness you can taste.
- Cremini or white mushrooms: Cremini have a deeper, earthier flavor, but white mushrooms work beautifully if that is what you have.
- Garlic cloves: Mince them fine and add them after the mushrooms have browned, so they turn fragrant without burning.
- Dry Marsala wine: Use the dry variety, not sweet, it gives the sauce a nuanced depth that doesn't taste like dessert.
- Low sodium chicken broth: You control the salt level this way, and it keeps the sauce from tasting too intense.
- Heavy cream: This is what makes the sauce silky and luxurious, don't swap it for milk or it won't coat the pasta the same way.
- Dried thyme: A small amount goes a long way, and it adds an herbal note that complements the wine without overpowering it.
- Fettuccine or spaghetti: Wide noodles hold the sauce well, but any pasta you love will work as long as you cook it al dente.
- Fresh parsley: Chopped parsley at the end adds a pop of color and a fresh, grassy note that balances the richness.
- Parmesan cheese: Grated over the top just before serving, it adds a salty, nutty finish that ties everything together.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it still has a slight bite in the center. Drain it and set it aside, it will wait patiently while you finish the sauce.
- Pound the chicken:
- Place each breast between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound it to an even half inch thickness. This step matters more than you think, even thickness means even cooking.
- Dredge in flour:
- Combine the flour, salt, and pepper in a shallow dish, then press each chicken breast into the mixture, coating both sides and shaking off any excess. The light coating will turn golden and crispy in the pan.
- Sear the chicken:
- Heat the olive oil and butter in a large skillet over medium high heat until the butter stops foaming, then add the chicken and cook for four to five minutes per side until golden brown and cooked through. Transfer the chicken to a plate and cover it loosely with foil to keep it warm.
- Sauté the mushrooms:
- Add the remaining butter to the same skillet and toss in the sliced mushrooms, stirring occasionally until they release their moisture and turn golden brown, about four to five minutes. Add the minced garlic and cook for thirty seconds until it smells sweet and fragrant.
- Deglaze with Marsala:
- Pour the Marsala wine into the skillet and use a wooden spoon to scrape up all the browned bits stuck to the bottom, those bits are pure flavor. Let the wine simmer for two minutes to reduce slightly and concentrate its sweetness.
- Build the sauce:
- Stir in the chicken broth, heavy cream, and thyme, then let the sauce simmer gently for three to four minutes until it thickens enough to coat the back of a spoon. Taste it and season with salt and pepper as needed.
- Return the chicken:
- Nestle the chicken breasts and any juices back into the skillet, spooning the sauce over the top. Simmer for two to three minutes to heat the chicken through and let it soak up some of that creamy, wine kissed flavor.
- Serve over pasta:
- Divide the cooked pasta among four plates or shallow bowls, then place a chicken breast on top of each portion and ladle the mushroom cream sauce generously over everything. Sprinkle with chopped parsley and freshly grated Parmesan if you like.
Save to Pinterest One evening, I served this to a friend who said she didn't like mushrooms. She ate every last one on her plate, soaking up the sauce with a piece of bread she'd brought from home. She told me later that she'd never had mushrooms cooked this way, browned and tender and full of flavor instead of rubbery and bland. That night reminded me that technique changes everything, even for ingredients people think they don't like. Now I make this whenever someone tells me they're picky, because it's hard to resist a dish that smells this good and tastes even better.
Choosing the Right Wine
I've tried this recipe with different bottles of Marsala, and the dry variety makes all the difference. Sweet Marsala is meant for desserts like zabaglione, and it turns the sauce cloying instead of balanced. Look for a bottle labeled dry or secco, and don't worry about spending a fortune, a mid priced bottle from the grocery store works beautifully. Once you open it, store it in the fridge and use it within a few weeks for the best flavor. The wine reduces and concentrates in the pan, so even a small pour creates a rich, complex base for the cream and broth.
Making It Ahead
You can sear the chicken and make the sauce a few hours in advance, then store them separately in the fridge. When you're ready to serve, reheat the sauce gently in the skillet and add the chicken back in to warm through. The pasta is best cooked fresh, but if you need to prep it early, toss it with a little olive oil to keep it from sticking and reheat it in the sauce for a minute or two. I've done this for dinner parties when I wanted to spend more time with guests and less time at the stove. The flavors actually deepen as they sit, so the dish tastes even better the second time around.
Serving Suggestions
This dish is rich and satisfying on its own, but a simple green salad with a bright lemon vinaigrette cuts through the creaminess and adds a fresh contrast. I also love serving it with garlic bread or crusty Italian bread to soak up every drop of sauce left in the bowl. A glass of dry white wine, like Pinot Grigio or Sauvignon Blanc, complements the Marsala without competing with it. If you want to make it a full Italian spread, start with a light antipasto of olives, roasted peppers, and fresh mozzarella.
- Pair it with roasted asparagus or broccolini for a pop of green on the plate.
- Swap fettuccine for egg noodles or pappardelle if you want a wider, heartier noodle.
- Leftovers reheat beautifully in a skillet with a splash of broth to loosen the sauce.
Save to Pinterest This recipe has become one of those dishes I can make without looking at measurements, and every time I do, it feels like a small victory. I hope it becomes that kind of recipe for you too, the kind you reach for when you want something comforting, delicious, and just a little bit special.
Recipe FAQs
- → How do I prevent the chicken from drying out?
Pound the chicken breasts to an even 1/2-inch thickness before cooking—this ensures uniform cooking throughout. Cook for 4-5 minutes per side over medium-high heat until golden and cooked through, but avoid overcooking. The cream sauce will keep the chicken moist as it finishes cooking in step 8.
- → Can I use chicken thighs instead?
Yes, boneless chicken thighs are an excellent substitute. They're more forgiving than breasts and provide richer flavor. Increase cooking time slightly since thighs are thicker, and cook until internal temperature reaches 165°F.
- → What type of Marsala wine should I use?
Use dry Marsala wine for savory dishes like this one. Marsala comes in different styles—dry (secco), semi-dry (semisecco), and sweet (dolce). Dry Marsala provides the proper balance without adding excessive sweetness to the sauce.
- → How can I make this gluten-free?
Replace the all-purpose flour with gluten-free flour for dredging the chicken, using a 1:1 ratio. Use gluten-free pasta for serving. Everything else remains the same. Check that all ingredients, especially the chicken broth, are certified gluten-free.
- → Can I prepare this ahead of time?
Cook the chicken and sauce separately, then store in airtight containers in the refrigerator for up to two days. Reheat gently over low heat on the stovetop, adding a splash of broth if needed to restore the sauce consistency. Cook the pasta fresh just before serving for best texture.
- → What pasta shapes work best?
Fettuccine or spaghetti are traditional choices that catch the creamy sauce beautifully. Other options include pappardelle, tagliatelle, or even egg noodles. Avoid thin pastas like angel hair, which may break under the weight of the rich sauce.