Creamy Chicken Marsala (Printable)

Tender chicken breasts simmered in rich Marsala wine and mushroom cream sauce, served over fettuccine for an elegant Italian-American dinner.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 1.5 pounds
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 or 1 teaspoon fresh thyme leaves
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

# How-To Steps:

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 using a meat mallet or rolling pin.
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 flour.
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 minced garlic and cook 30 seconds until fragrant.
06 - Pour in Marsala wine, scraping up browned bits from the pan bottom. Simmer for 2 minutes to reduce slightly.
07 - Add chicken broth, heavy cream, and thyme to the skillet. Simmer 3 to 4 minutes until sauce thickens. Season with salt and pepper to taste.
08 - Return chicken and accumulated juices to the pan, coating thoroughly with sauce. Simmer 2 to 3 minutes to heat through.
09 - Divide cooked pasta among serving plates. Top with chicken breast and sauce. Garnish with fresh parsley and freshly grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • The sauce is rich enough to feel indulgent but comes together in under ten minutes once the chicken is done.
  • Pounding the chicken thin means it cooks fast and stays tender, no dry, rubbery texture here.
  • Marsala wine brings a gentle sweetness that balances the savory mushrooms and cream without tasting heavy.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded.
02 -
  • Do not skip pounding the chicken, uneven thickness means some parts dry out while others stay raw.
  • Let the mushrooms sit in the pan without stirring at first so they brown instead of steam.
  • Use dry Marsala, not sweet, or the sauce will taste like dessert instead of dinner.
  • Simmer the sauce gently after adding cream or it may break and look curdled.
03 -
  • Reserve a cup of pasta water before draining, a splash mixed into the sauce helps it cling to the noodles.
  • Let the chicken rest on the plate while you make the sauce, it stays juicy and the juices add flavor when you return it to the pan.
  • Taste the sauce before adding the chicken back, this is your last chance to adjust salt, pepper, or add a pinch of red pepper flakes for heat.
  • Use a stainless steel or cast iron skillet for the best fond, nonstick pans wont give you those flavorful browned bits to deglaze.
Go back