Creamy Chicken Marsala

My neighbor handed me a bottle of Marsala one Saturday morning with a grin and said, Try this with chicken and mushrooms, you wont regret it. I had no idea what I was doing, but that evening my kitchen smelled like an Italian trattoria. The wine reduced into something sweet and earthy, the cream turned it silky, and I stood at the stove scraping up every golden bit from the pan. That first bite over fettuccine made me understand why some dishes become classics.

I made this for my parents on a weeknight when they stopped by unexpectedly. My mom watched me deglaze the pan with Marsala and said it smelled like the little restaurant they used to go to in Brooklyn. My dad ate two servings and asked for the recipe, which he never does. It became the dish I turn to when I want to impress someone without spending hours in the kitchen.

Ingredients

• Boneless, skinless chicken breasts: Pounding them to an even half inch is the secret to quick, even cooking and tender meat that soaks up the sauce.
• All purpose flour: A light dredge gives the chicken a golden crust and helps thicken the sauce as it simmers.
• Kosher salt and black pepper: Season generously here because the flour needs flavor too, not just the chicken.
• Olive oil and unsalted butter: The combo gives you a high smoke point plus that nutty, rich butter flavor that makes everything taste restaurant quality.
• Cremini or white mushrooms: Slice them thick so they hold their shape and get a real caramelized edge in the pan.
• Garlic cloves: Mince them fine and add them after the mushrooms so they perfume the pan without burning.
• Dry Marsala wine: Use the real stuff from the wine aisle, not cooking Marsala, the flavor difference is night and day.
• Low sodium chicken broth: It keeps the sauce savory without overpowering the delicate sweetness of the wine.
• Heavy cream: This is what turns the sauce luscious and coats the pasta like a dream.
• Dried thyme: A little goes a long way, it adds an earthy note that ties everything together.
• Fettuccine or spaghetti: Cook it just to al dente so it has some bite and can stand up to the creamy sauce.
• Fresh parsley and Parmesan: Bright green parsley cuts the richness, and a shower of Parmesan never hurt anyone.

Instructions

Boil the pasta:

Get a big pot of salted water going first so your pasta is ready when the sauce is. Drain it and toss with a drizzle of olive oil if it sits for a minute.

Pound the chicken:

Place each breast between plastic wrap and gently pound with a mallet or rolling pin until its a uniform half inch thick. This step makes all the difference in cooking time and texture.

Dredge in seasoned flour:

Mix flour, salt, and pepper in a shallow dish, then coat each chicken breast and shake off the excess. The thin coating will crisp up beautifully.

Sear the chicken:

Heat oil and butter over medium high until shimmering, then add chicken and let it cook undisturbed for four to five minutes per side until golden. Transfer to a plate and cover loosely with foil.

Saute the mushrooms:

Add more butter to the same skillet and toss in the mushrooms, let them brown for four to five minutes without stirring too much. Stir in the garlic for just thirty seconds until fragrant.

Deglaze with Marsala:

Pour in the wine and scrape up all those tasty browned bits stuck to the pan, then let it simmer for two minutes to cook off the alcohol and concentrate the flavor. This is where the magic starts.

Build the sauce:

Stir in the broth, cream, and thyme, then simmer for three to four minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust salt and pepper.

Finish the chicken:

Nestle the chicken back into the sauce along with any juices from the plate and simmer for two to three minutes to heat through. Spoon sauce over the top so every piece is glossy.

Serve over pasta:

Twirl pasta onto plates, top with chicken, and spoon extra sauce all over. Garnish with parsley and pass the Parmesan at the table.

Save Pin

One night I served this to friends who claimed they didnt like mushrooms. They scraped their plates clean and asked what kind of mushrooms I used, as if the variety mattered more than the fact that Marsala and butter can make anything delicious. It reminded me that good technique and a little wine can change minds at the dinner table.

Choosing Your Marsala

The first time I used cooking Marsala from the vinegar aisle, the sauce tasted flat and oddly salty. Real dry Marsala from the wine section has a nutty, caramelized complexity that blooms when you reduce it. Look for Florio or Pellegrino if you can find them. A decent bottle will last you through several batches, and honestly, its worth sipping a glass while you cook.

Making It Your Own

Sometimes I swap in boneless thighs when I want more flavor and forgiveness, they stay juicy even if I overcook them by a minute. A splash of balsamic vinegar at the end adds a subtle tang that makes people ask whats different. If youre gluten free, use a good one to one flour blend for dredging and your favorite gluten free pasta, the sauce works exactly the same way.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently in a skillet over low heat with a splash of broth or cream to bring the sauce back to life. The pasta soaks up the sauce as it sits, so it tastes even more cohesive the second time around.

• Store chicken and sauce separately from pasta if you can, it reheats more evenly that way.
• Freeze the sauce and cooked chicken for up to two months, then make fresh pasta when youre ready to serve.
• Garnish with fresh parsley again after reheating, it brightens everything up.

Save Pin

This dish has become my answer to What should I make thats special but not stressful, and it never lets me down. I hope it fills your kitchen with the same warm, winey smell that made me fall for it in the first place.

Recipe Help & FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless thighs work beautifully and offer richer flavor. Thighs have more fat content, which creates a more luxurious sauce. Increase cooking time slightly since thighs are thicker than breasts.

→ What type of Marsala wine should I use?

Use dry Marsala wine for savory dishes. Marsala comes in sweet and dry varieties; sweet versions are for desserts. Any quality dry Marsala from the wine section works well for this sauce.

→ How do I prevent the chicken from drying out?

Pound the chicken to even thickness so it cooks uniformly. Don't overcook—aim for 4-5 minutes per side until golden and cooked through. Return the chicken to the sauce at the end to keep it moist as it finishes cooking.

→ Can I make this ahead of time?

Prepare the sauce and chicken separately, then refrigerate for up to 2 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed. Cook pasta fresh just before serving.

→ What's the best pasta shape to use?

Fettuccine or spaghetti work best as their width and texture catch the creamy sauce beautifully. You can also use pappardelle for a more dramatic presentation or linguine for a lighter feel.

→ How do I make this gluten-free?

Substitute all-purpose flour with gluten-free flour for dredging the chicken, and use gluten-free pasta. The rest of the ingredients are naturally gluten-free. Verify that your Marsala wine and broth are certified gluten-free.