Creamy Chicken Marsala (Printable)

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

# 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 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 Steps:

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 or rolling pin.
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 to the pan. 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 freshly grated Parmesan cheese if desired.

# Expert Tips:

01 -
  • The Marsala wine creates a sauce that tastes complex and restaurant-worthy without any fancy techniques.
  • Everything cooks in one skillet except the pasta, so cleanup is mercifully quick.
  • It feels indulgent and special enough for guests but easy enough for a regular Wednesday night.
  • Leftovers reheat beautifully and sometimes taste even better the next day.
02 -
  • Don't skip pounding the chicken, uneven breasts cook unevenly and you'll end up with dry spots and undercooked centers.
  • Let the mushrooms brown without stirring them constantly, they need contact with the hot pan to develop that deep, caramelized flavor.
  • Use dry Marsala, not sweet, or your sauce will taste like it's heading toward a fruit compote.
  • If the sauce gets too thick, a splash of that reserved pasta water will bring it back to the perfect consistency.
03 -
  • Let the chicken rest for a minute after searing so the juices redistribute, it makes a bigger difference than you'd think.
  • If your sauce breaks or looks grainy, whisk in a tablespoon of cold butter off the heat to bring it back together.
  • Taste the sauce before adding the chicken back in, it's your last chance to adjust the seasoning without fishing around cooked meat.
  • Fresh thyme is worth it if you have it, but dried works beautifully and is what I usually keep on hand.
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