Creamy Chicken Marsala

The smell of butter and garlic hit me the moment I opened the door to my friend Maria's apartment, and I knew she was making something special. She handed me a glass of wine and said, "You're going to help me finish this sauce." That night, I learned that Chicken Marsala wasn't some fancy restaurant secret—it was just good timing, a hot pan, and knowing when to stop stirring. I've been making it ever since, usually on nights when I want something that feels indulgent but doesn't require me to leave the house.

I made this for my parents the first time they visited my new place, and my dad—who never comments on food—asked for seconds. My mom kept saying it reminded her of a little trattoria they went to on their honeymoon, which made me feel like I'd accidentally done something right. It's become my go-to whenever I want to impress someone without pretending I'm a chef.

Ingredients

• Boneless, skinless chicken breasts (about 1.5 lbs): Pounding them thin is the secret to even cooking and tender bites, plus they soak up the sauce better.
• All-purpose flour (1/2 cup): This creates a light crust that helps the chicken brown and thickens the sauce just enough without making it heavy.
• Kosher salt (1 tsp) and ground black pepper (1/2 tsp): Season the flour so every bite has flavor, not just the sauce.
• Olive oil (2 tbsp) and unsalted butter (2 tbsp): The oil keeps the butter from burning while giving you that golden, crispy exterior.
• Cremini or white mushrooms (8 oz, sliced): Cremini have more flavor, but white mushrooms work just fine if that's what you have.
• Garlic cloves (2, minced): Add these after the mushrooms so they don't burn and turn bitter.
• Dry Marsala wine (3/4 cup): Use the real stuff from the wine aisle, not the cooking wine in the vinegar section.
• Low-sodium chicken broth (3/4 cup): This balances the sweetness of the Marsala and gives the sauce body.
• Heavy cream (1/2 cup): It smooths everything out and makes the sauce cling to the pasta.
• Dried thyme (1/2 tsp or 1 tsp fresh): A little thyme adds earthiness without competing with the wine.
• Fettuccine or spaghetti (12 oz): Wide noodles hold the sauce better, but use what you love.
• Fresh parsley (2 tbsp, chopped) and Parmesan cheese (optional): The parsley brightens everything up, and the Parmesan adds a salty finish.

Instructions

Get the pasta going:

Bring a large pot of salted water to a boil and cook the pasta until al dente, then drain and set it aside. This way, everything finishes at the same time.

Pound the chicken:

Place the chicken breasts between two sheets of plastic wrap and pound them to an even half-inch thickness. This helps them cook evenly and stay tender.

Dredge the chicken:

Mix the flour, salt, and pepper in a shallow dish, then coat each chicken breast and shake off the excess. Don't skip this step, it's what makes the chicken golden.

Sear the chicken:

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat, then cook the chicken 4 to 5 minutes per side until golden and cooked through. Transfer it to a plate and cover loosely with foil.

Cook the mushrooms:

Add 2 more tablespoons of butter to the skillet along with the mushrooms, and sauté for 4 to 5 minutes until they're browned and fragrant. Toss in the garlic and cook for 30 seconds.

Deglaze with Marsala:

Pour in the Marsala wine and scrape up all the browned bits from the bottom of the pan, then let it simmer for 2 minutes to reduce slightly. This is where the magic happens.

Build the sauce:

Add the chicken broth, cream, and thyme, then simmer for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust the salt and pepper.

Finish the chicken:

Return the chicken and any accumulated juices to the pan, spooning the sauce over the top. Let it simmer for 2 to 3 minutes to heat through and marry the flavors.

Serve:

Plate the pasta, top with chicken and plenty of sauce, then garnish with parsley and Parmesan if you like. Serve it hot and watch it disappear.

Save

I once made this on a rainy Sunday with my sister while we caught up on everything we'd been too busy to talk about. We ended up sitting at the table for two hours, refilling our glasses and scraping the last bits of sauce off our plates with bread. It's funny how a simple dinner can turn into one of those nights you remember for no particular reason except that it felt easy and right.

Choosing Your Marsala

The first time I bought Marsala, I grabbed the bottle labeled "cooking wine" and wondered why my sauce tasted flat and salty. Real Marsala, the kind you find in the wine section, has a sweet, nutty depth that makes the whole dish sing. Dry Marsala is the traditional choice for savory dishes, but if you accidentally buy sweet, it still works—you'll just get a slightly richer, more caramelized flavor. Once I switched to the good stuff, I started keeping a bottle in the pantry because it lasts forever and makes me feel like I have my life together.

Making It Ahead

This reheats surprisingly well, which is rare for anything with cream. I usually make the chicken and sauce, let it cool, then store it separately from the pasta in the fridge for up to three days. When I'm ready to eat, I reheat the chicken gently in the sauce over low heat and cook fresh pasta, or toss the leftovers together if I'm feeling lazy. The sauce thickens as it sits, so add a splash of broth or cream when you reheat to bring it back to life.

Swaps and Tweaks

I've made this with boneless thighs when I wanted something richer and more forgiving, and it worked beautifully. If you're out of heavy cream, half-and-half or even whole milk with a tablespoon of butter stirred in will do the job, though the sauce won't be quite as luscious. For a little extra depth, I sometimes add a splash of balsamic vinegar at the end, which my friend Sam taught me after he came back from a trip to Modena. It's the kind of tweak that makes people ask what you did differently.

• Use chicken thighs for a more forgiving, flavorful option that's harder to overcook.
• Swap fettuccine for penne or rigatoni if you want something that catches more sauce in every bite.
• Add a handful of spinach or sun-dried tomatoes to the sauce for color and a little extra something.

Save

This is the kind of dish that makes you feel capable, like you can handle a Tuesday or impress a date without breaking a sweat. I hope it becomes one of those recipes you don't need to look up anymore, the kind you just know by heart.

Recipe FAQ

→ Can I use chicken thighs instead of breasts?

Yes, boneless thighs are an excellent substitute and offer a richer, more flavorful result. They also tend to stay more moist during cooking.

→ How do I prevent the chicken from drying out?

Pound the chicken breasts to even thickness before cooking, cook over medium-high heat without overcooking, and simmer briefly in the sauce to retain moisture and flavor.

→ What type of Marsala wine should I use?

Use dry Marsala wine for this dish. Sweet Marsala is traditionally used in desserts. Dry Marsala provides the ideal balance of flavor for a savory sauce.

→ Can I make this gluten-free?

Yes, simply substitute all-purpose flour with gluten-free flour for dredging and use gluten-free pasta. The sauce is naturally gluten-free as written.

→ How should I store leftovers?

Store chicken and sauce separately from pasta in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to refresh the sauce.

→ What pasta pairs best with this dish?

Fettuccine and spaghetti are classic choices that catch the creamy sauce beautifully. Pappardelle or egg noodles also work wonderfully.