Creamy Chicken Marsala (Printable version)

Pan-seared chicken breasts in a luxurious Marsala wine and mushroom cream sauce, served over fettuccine for an elegant Italian-American dinner.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 cup all-purpose flour
03 - 1 tsp kosher salt
04 - 1/2 tsp ground black pepper
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter

→ Sauce

07 - 2 tbsp unsalted butter
08 - 8 oz 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 tsp dried thyme
14 - Salt and pepper to taste

→ Pasta

15 - 12 oz fettuccine or spaghetti
16 - Salt for pasta water

→ Garnish

17 - 2 tbsp chopped fresh parsley
18 - Freshly grated Parmesan cheese, optional

# How to Make It:

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 tsp salt, and 1/2 tsp pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
04 - Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add chicken and cook 4-5 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 tbsp butter and mushrooms. Sauté 4-5 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 3-4 minutes until sauce thickens. Season with salt and pepper.
08 - Return chicken and juices to the pan, coating with sauce. Simmer 2-3 minutes to heat through.
09 - Serve chicken and sauce over cooked pasta. Garnish with parsley and Parmesan if desired.

# Expert Advice:

01 -
  • The sauce is so rich and velvety it clings to every strand of pasta like a warm hug.
  • It feels fancy enough for guests but forgiving enough for a regular weeknight.
  • One skillet does all the work, and the flavor payoff is way beyond the effort.
  • Marsala wine brings a gentle sweetness that balances the earthy mushrooms perfectly.
02 -
  • Do not skip pounding the chicken, uneven pieces will cook unevenly and you will end up with dry edges and raw centers.
  • Let the mushrooms brown without stirring them constantly, patience here creates deep caramelized flavor instead of steamed blandness.
  • Use dry Marsala, not sweet, or the sauce will taste like dessert instead of dinner.
  • Simmer the sauce gently after adding the cream, high heat can cause it to break and look grainy.
03 -
  • Reserve a cup of pasta water before draining, a splash mixed into the sauce helps it coat the noodles like magic.
  • If your sauce feels too thin, let it simmer uncovered for another minute or two, the cream and flour from the chicken will thicken it naturally.
  • Use a stainless steel or cast iron skillet instead of nonstick, the browned bits that stick to the pan are pure flavor and dissolve beautifully when you deglaze.
  • For deeper flavor, add a teaspoon of tomato paste with the garlic and let it cook for thirty seconds before adding the wine.
Return