Creamy Chicken Marsala (Print Version)

Tender chicken breasts simmered in Marsala wine and mushroom cream sauce, served over pasta for an elegant Italian-American dinner.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 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
14 - Salt and ground 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

# How To Make:

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 bottom of the skillet. Simmer 2 minutes to reduce slightly.
07 - Add chicken broth, heavy cream, and thyme to the skillet. 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 - Serve chicken and Marsala sauce over cooked pasta. Garnish with fresh parsley and Parmesan cheese if desired.

# Expert Tips:

01 -
  • It tastes like a special occasion but uses ingredients you probably already have in your pantry.
  • The sauce clings to every strand of pasta and keeps the chicken unbelievably tender.
  • You can make it on a weeknight and still feel like you accomplished something impressive.
  • Leftovers reheat beautifully and somehow taste even richer the next day.
02 -
  • If you skip pounding the chicken, the thick parts will still be raw when the thin parts are overcooked and rubbery.
  • Always deglaze the pan with the Marsala first because those caramelized bits are where all the flavor lives.
  • Let the sauce simmer long enough to thicken naturally, rushing it will leave you with a thin, watery result.
03 -
  • Use a stainless steel or cast iron skillet instead of nonstick so you get better browning and more fond to deglaze.
  • Taste the sauce before adding the chicken back in, because once it is in the pan it is harder to adjust the seasoning.
  • If the sauce breaks or looks grainy, whisk in a tablespoon of cold butter off the heat to bring it back together.
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