Creamy Chicken Marsala (Printable)

Tender pan-seared chicken in a luxurious Marsala wine and mushroom cream sauce, served over al dente 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
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

# Step-by-Step:

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 Suggestions:

01 -
  • The sauce comes together in one pan while the pasta boils, so you're never juggling too many steps at once.
  • It tastes like you spent hours in the kitchen, but you'll be sitting down to eat in less than 45 minutes.
  • The Marsala wine adds a sweet, nutty richness that makes even a quiet Tuesday night feel like an occasion.
  • Leftovers reheat beautifully, and the sauce somehow tastes even better the next day.
02 -
  • Don't crowd the pan when searing the chicken, or it will steam instead of brown.
  • Let the Marsala reduce before adding the cream, or the sauce will taste thin and boozy.
  • If the sauce gets too thick, add a splash of pasta water or broth to loosen it up.
  • Taste the sauce before adding salt, the Parmesan and chicken both add saltiness at the end.
03 -
  • Let the chicken rest for a minute before slicing so the juices don't run all over your cutting board.
  • Use a stainless steel or cast iron skillet for the best browning and fond, nonstick pans don't develop those flavorful browned bits.
  • If you're nervous about the wine, just remember it cooks off quickly and what's left is pure flavor, not alcohol.
  • Save a cup of pasta water before draining, it's the best way to adjust the sauce consistency at the last minute.
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