Creamy Chicken Marsala (Printable Version)

Pan-seared chicken breasts in a luxurious Marsala wine and mushroom cream sauce, served over fettuccine.

# 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 or 1 teaspoon fresh thyme leaves
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 Prepare:

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, heavy cream, and thyme. 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 - Portion cooked pasta into serving bowls or plates. Top with chicken, sauce, and mushrooms. Garnish with fresh parsley and Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • The sauce is so silky and rich, you'll want to lick the plate, and I won't judge you if you do.
  • It tastes like you spent hours in the kitchen, but you'll be plating in under 45 minutes.
  • One skillet does most of the work, which means fewer dishes and more time enjoying the meal.
  • The Marsala wine adds a sweet, nutty depth that makes this feel restaurant-special without any fuss.
02 -
  • Don't skip pounding the chicken, uneven thickness means uneven cooking, and nobody wants a dry edge next to a raw center.
  • Let the mushrooms sit undisturbed in the pan for a minute or two before stirring, that's how you get the deep brown caramelization that makes the sauce sing.
  • Use dry Marsala, not sweet, or you'll end up with a sauce that tastes more like dessert than dinner.
  • Scrape up every bit of fond from the bottom of the pan when you add the wine, that's where all the concentrated flavor lives.
03 -
  • Reserve a cup of pasta water before draining, a splash tossed with the noodles helps the sauce cling better.
  • If your sauce breaks or looks greasy, whisk in a tablespoon of cold butter off the heat to bring it back together.
  • Add a tiny splash of balsamic vinegar at the end for a hint of sweetness and acidity that makes the flavors pop.
  • Use a meat thermometer if you're unsure, chicken is done at 165 degrees Fahrenheit and stays juicy at that temp.
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