Save to Pinterest My neighbor Rosa knocked on my door one Thursday evening holding a bottle of Marsala and asked if I knew what to do with it. Her daughter had brought it back from a trip, and it sat unopened for months. I invited her in, pulled out chicken breasts and mushrooms, and we figured it out together over too much wine and laughter. That night, something clicked—the way the wine reduced into something sweet and deep, the mushrooms soaking up every bit of flavor, the cream pulling it all into silk. We ate standing at the stove, twirling pasta on forks, and she said it tasted like the kind of meal you'd remember forever.
I made this for my brother's birthday last spring, and he scraped his plate so clean I thought he might lick it. He's the kind of person who usually says everything is fine, so when he asked for seconds and then the recipe, I knew it landed. My sister-in-law later told me he tried making it himself twice that month. There's something about watching someone you love enjoy food this much that makes all the prep worth it.
Ingredients
- Boneless, skinless chicken breasts: Pounding them to even thickness is the secret to getting them golden and juicy without drying out, and it takes less than a minute.
- All-purpose flour: This light dredge creates a delicate crust that helps the sauce cling and adds body when it simmers into the liquid.
- Kosher salt and black pepper: Season boldly here because the flour needs flavor, and it sets the foundation for the whole dish.
- Olive oil and unsalted butter: The combination gives you a higher smoke point and richer flavor than butter alone, perfect for searing.
- Cremini or white mushrooms: Cremini have more depth, but either works beautifully as long as you let them brown properly without crowding the pan.
- Garlic cloves: Add these after the mushrooms so they bloom in the butter without burning and turning bitter.
- Dry Marsala wine: Use the real thing, not cooking Marsala, because the flavor difference is night and day.
- Low-sodium chicken broth: This lets you control the salt and keeps the sauce from tasting too heavy or one-note.
- Heavy cream: It turns the broth and wine into something luxurious and ties all the flavors together with a silky finish.
- Dried or fresh thyme: A small amount goes a long way and adds an herbal note that feels classic and comforting.
- Fettuccine or spaghetti: Any long pasta works, but fettuccine holds the sauce especially well in every twirl.
- Fresh parsley and Parmesan: A handful of green and a little shaved cheese at the end brighten everything and make it look like you tried harder than you did.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's just al dente, with a slight bite. Drain it and set it aside while you work on the chicken and sauce.
- Pound the chicken:
- Place each breast between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound them to an even half-inch thickness. This ensures they cook evenly and stay tender.
- Dredge in seasoned flour:
- Mix the flour, salt, and pepper in a shallow dish, then coat each chicken breast lightly, shaking off any excess. The thin coating will crisp up beautifully and thicken the sauce later.
- Sear the chicken:
- Heat olive oil and butter in a large skillet over medium-high heat until shimmering, then add the chicken and cook without moving it for four to five minutes per side until golden. Transfer to a plate and cover loosely with foil.
- Sauté the mushrooms:
- Add another two tablespoons of butter to the same skillet and toss in the sliced mushrooms, letting them sit undisturbed for a minute before stirring so they brown deeply. Add the garlic in the last thirty seconds and let it sizzle until fragrant.
- Deglaze with Marsala:
- Pour in the Marsala wine and use a wooden spoon to scrape up all those caramelized bits stuck to the pan. Let it simmer for about two minutes until it reduces slightly and smells sweet and concentrated.
- Build the sauce:
- Stir in the chicken broth, heavy cream, and thyme, then let everything simmer gently for three to four minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust with salt and pepper.
- Return the chicken:
- Nestle the seared chicken back into the skillet along with any juices from the plate, spooning sauce over the top. Let it simmer together for two to three minutes so the flavors meld and the chicken heats through.
- Plate and garnish:
- Serve the chicken and mushroom sauce over the cooked pasta, then scatter fresh parsley and grated Parmesan on top. The green and the cheese make it look as good as it tastes.
Save to Pinterest The first time I served this to my in-laws, my father-in-law asked if I'd taken a cooking class. I laughed and told him it was just chicken, wine, and a little attention. But I think what he really meant was that it tasted like care, like someone had thought about every step. Food has a way of saying things we don't always know how to put into words.
Choosing Your Marsala
The first time I grabbed a bottle labeled cooking Marsala, I learned a hard lesson when the sauce tasted flat and overly salty. Real dry Marsala from the wine aisle has complexity, a slight sweetness, and a nutty richness that transforms as it reduces. You do not need an expensive bottle, but it should be something you would actually drink. If the label says cooking wine or has added salt, put it back and walk to the wine section instead.
Getting the Chicken Just Right
Chicken breasts can be tricky because they are rarely the same thickness from end to end, and that means uneven cooking. Pounding them flat is not just about speed, it is about creating a level surface so every part finishes at the same time. I use a heavy skillet if I cannot find my mallet, and it works just as well. Do not be shy with the pressure, but do not smash them into oblivion either, you want uniform thickness, not chicken pancakes.
Make-Ahead and Storage Tips
This dish reheats surprisingly well, which makes it perfect for meal prep or planned leftovers. I often make the chicken and sauce a day ahead, then store them together in the fridge so the flavors deepen overnight. When I am ready to serve, I reheat everything gently on the stovetop with a splash of broth or cream to loosen the sauce, and it tastes just as good, sometimes even better. Cooked pasta does not hold as well, so I always make that fresh and toss it with the reheated sauce just before serving.
- Store leftovers in an airtight container in the fridge for up to three days.
- Reheat on low heat with a little extra broth or cream to bring the sauce back to life.
- Freeze the chicken and sauce separately from the pasta for up to two months, thaw overnight in the fridge before reheating.
Save to Pinterest This is the kind of recipe that makes you feel like a better cook than you probably are, and I mean that in the best way. It is comforting, a little indulgent, and always worth the extra five minutes it takes to get the sauce just right.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless thighs work beautifully and provide richer, more flavorful results. They're slightly more forgiving if overcooked and absorb the Marsala cream sauce wonderfully.
- → What type of Marsala wine should I use?
Use dry Marsala wine for this dish, which has a less sweet profile than sweet Marsala. It balances the cream sauce and complements the mushrooms without adding excessive sweetness.
- → How do I keep the chicken moist?
Pound the chicken to even thickness for consistent cooking, avoid overcooking beyond internal temperature of 165°F, and keep it warm in foil while preparing the sauce. Returning the chicken to the sauce at the end ensures it stays moist.
- → Can I make this gluten-free?
Absolutely. Substitute all-purpose flour with gluten-free flour for dredging and use gluten-free pasta. The rest of the ingredients are naturally gluten-free. Always check product labels for cross-contamination.
- → What pasta pairs best with this sauce?
Fettuccine or spaghetti work wonderfully as their flat or thin surfaces catch the creamy sauce. Tagliatelle or pappardelle are equally excellent choices for capturing the luxurious coating.
- → How can I add more depth to the flavor?
A splash of balsamic vinegar adds complexity and slight acidity that balances the cream. Fresh thyme elevates the earthy mushroom notes, and mincing garlic finely ensures it distributes evenly throughout the sauce.