Creamy Chicken Marsala (Print View)

Pan-seared chicken breasts in a silky Marsala wine and mushroom cream sauce served over al dente pasta.

# 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

# Method:

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

# Expert Advice:

01 -
  • The Marsala wine creates a sauce so rich and glossy it clings to every strand of pasta like it was meant to be there.
  • It tastes like something from an upscale Italian restaurant but comes together in less time than delivery would take.
  • The mushrooms soak up all those pan drippings and become little flavor bombs in every bite.
  • Leftovers actually get better overnight as the sauce settles into the chicken.
02 -
  • Do not skip pounding the chicken breasts, uneven thickness means some parts will be overcooked and dry while others are still undercooked, and no amount of sauce will fix that.
  • Let the mushrooms brown undisturbed at first, if you stir them constantly they will steam instead of caramelize and you will miss out on all that deep, savory flavor.
  • Use a real bottle of dry Marsala from the wine aisle, not the cooking Marsala near the vinegar, the difference in flavor is night and day and you will actually taste it.
  • If your sauce looks too thin, let it simmer a bit longer, but if it gets too thick just splash in some of that reserved pasta water to loosen it up.
03 -
  • If you do not have Marsala on hand, a dry sherry or even a good white wine with a splash of balsamic will get you close, though the flavor will be a bit different.
  • For a lighter version, swap the heavy cream for half and half or even whole milk thickened with a teaspoon of cornstarch, it will not be quite as rich but it is still delicious.
  • Toast the thyme in the butter for a few seconds before adding the liquids to wake up its flavor, dried herbs benefit from a little heat.
  • Always taste your sauce before adding the chicken back in, it is your last chance to adjust the seasoning and get everything balanced just right.
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