Creamy Chicken Marsala (Printable Version)

Tender chicken simmered in silky Marsala wine and mushroom cream sauce, served over al dente pasta for an elegant comfort meal.

# Ingredient List:

→ Chicken

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

→ Sauce

07 - 2 tbsp unsalted butter
08 - 8 oz 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 tsp dried thyme
14 - Salt and pepper to taste

→ Pasta

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

→ Garnish

17 - 2 tbsp 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.
03 - In a shallow dish, combine flour, kosher salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
04 - Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add chicken and cook 4-5 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 tbsp butter and mushrooms. Sauté 4-5 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. Simmer 2 minutes to reduce slightly.
07 - Add chicken broth, heavy cream, and thyme. Simmer 3-4 minutes until sauce thickens. Season with salt and pepper to taste.
08 - Return chicken and accumulated juices to the pan, coating with sauce. Simmer 2-3 minutes to heat through.
09 - Serve chicken and sauce over cooked pasta. Garnish with fresh parsley and Parmesan cheese if desired.

# Expert Tips:

01 -
  • The sauce comes together in the same skillet you used for the chicken, so cleanup is easier than it looks.
  • Marsala wine adds a gentle sweetness that balances the richness of the cream without tasting heavy.
  • Pounding the chicken to an even thickness means it cooks through at the same rate, no more dried edges and raw centers.
  • Mushrooms soak up all the browned bits from the pan, giving them deep, savory flavor.
02 -
  • Don't skip pounding the chicken, uneven thickness means some parts will be overcooked and dry while others are still pale and undercooked.
  • Use dry Marsala, not sweet, or the sauce will taste more like a glaze than a savory wine reduction.
  • Let the mushrooms brown without stirring them constantly, patience gives them a deep, caramelized flavor instead of a steamed texture.
  • Scrape up every bit stuck to the bottom of the pan when you add the wine, that fond is where the magic lives.
03 -
  • Use a meat thermometer to check for 165 degrees F in the thickest part of the chicken, it takes the guesswork out of doneness.
  • If the sauce gets too thick, whisk in a tablespoon or two of pasta water or broth to bring it back to a silky, pourable consistency.
  • For extra depth, add a splash of balsamic vinegar to the sauce just before serving, it adds a subtle tang that brightens the whole dish.
  • Rest the chicken on a plate while you make the sauce, the juices that collect are liquid gold and should go back into the pan.
Go Back