Creamy Chicken Marsala (Printable Version)

Pan-seared chicken breasts simmered in Marsala wine and mushroom cream sauce, served with 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 or 1 teaspoon fresh thyme leaves
14 - Salt and black 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

# Step-by-Step Guide:

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 from the skillet bottom. 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 to taste.
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 fresh parsley and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen but comes together in less time than delivery would take.
  • The sauce is so rich and velvety that even picky eaters go quiet and just eat.
  • You can make it look restaurant-worthy with ingredients you probably already have or can grab quickly.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip pounding the chicken, uneven breasts will cook unevenly and you'll end up with dry edges and undercooked centers.
  • Use dry Marsala, not sweet, unless you want your sauce to taste like dessert instead of dinner.
  • Let the mushrooms sit undisturbed for a minute or two before stirring so they actually brown instead of steaming in their own moisture.
  • If your sauce looks too thin, let it simmer a little longer, if it's too thick, splash in a bit more broth.
03 -
  • Reserve a cup of pasta water before draining, a splash tossed with the noodles helps the sauce cling better.
  • Let your skillet get properly hot before adding the chicken, a good sear locks in moisture and builds flavor in the pan.
  • Taste the sauce before serving and don't be shy with the salt, cream can dull flavors so it needs a confident hand.
  • If you're making this ahead, cook everything but hold off on adding the cream until you reheat, it stays silkier that way.
Go Back