Save My neighbor brought me a bottle of Marsala after her trip to Sicily, and I had no idea what to do with it until I smelled mushrooms browning in butter one rainy Tuesday. The wine bottle sat on my counter for weeks, practically daring me to open it. I panicked slightly when the first splash hit the hot pan and filled my kitchen with sweet, earthy steam. That night, I learned that some ingredients don't need a plan, just a little courage and a good skillet.
I made this for my brother's birthday dinner because he always orders chicken marsala at Italian restaurants and critiques it like a food critic. He took one bite, paused dramatically, then asked if I'd been secretly taking cooking classes. I hadn't, but I did learn that pounding chicken to an even thickness and not skipping the deglazing step makes all the difference. He went back for seconds before I even sat down.
Ingredients
- Boneless, skinless chicken breasts: Pound them thin so they cook evenly and don't turn into rubber, I learned this after serving my family chicken that required a steak knife.
- All-purpose flour: This creates a light crust that helps the sauce cling to the chicken and adds body to the pan drippings.
- Kosher salt and black pepper: Season generously, the flour dilutes some of the seasoning so don't be shy here.
- Olive oil and unsalted butter: The combination prevents burning while giving you that nutty, golden flavor butter alone can't achieve.
- Cremini or white mushrooms: Slice them evenly so they brown at the same rate, and don't crowd the pan or they'll steam instead of sear.
- Garlic cloves: Add these after the mushrooms so they perfume the oil without burning and turning bitter.
- Dry Marsala wine: Use the real stuff from the wine aisle, not cooking Marsala, the flavor difference is impossible to ignore.
- Low-sodium chicken broth: This keeps the sauce from becoming too salty once it reduces and concentrates.
- Heavy cream: Stir it in off the heat for a moment to avoid curdling, then let it simmer gently into silk.
- Dried thyme: A small amount adds earthiness without overpowering the delicate sweetness of the Marsala.
- Fettuccine or spaghetti: Cook it just until al dente, it will soak up the sauce and finish cooking slightly as it sits.
- Fresh parsley and Parmesan: These brighten and finish the dish with color and a salty, herbal punch.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente, then drain and set aside. The pasta will sit happily while you finish the chicken and sauce.
- Pound the Chicken:
- Place each chicken breast between two sheets of plastic wrap and gently pound to an even half-inch thickness using a meat mallet or rolling pin. This ensures every piece cooks at the same rate and stays tender.
- Dredge in Flour:
- Combine the flour, salt, and pepper in a shallow dish, then dredge each chicken breast and shake off the excess. A light coating is all you need for a delicate crust.
- Sear the Chicken:
- Heat olive oil and butter in a large skillet over medium-high heat, then add the chicken and cook for four to five minutes per side until golden and cooked through. Transfer to a plate and tent loosely with foil to keep warm.
- Sauté the Mushrooms:
- Add butter and mushrooms to the same skillet and cook for four to five minutes until deeply browned, then stir in the garlic and cook for thirty seconds until fragrant. The pan will smell like a forest floor in the best way.
- Deglaze with Marsala:
- Pour in the Marsala wine and scrape up all the browned bits stuck to the bottom of the pan, then simmer for two minutes to reduce slightly. This step builds the soul of the sauce.
- Add Broth and Cream:
- Stir in the chicken broth, cream, and thyme, then simmer for three to four minutes until the sauce thickens enough to coat the back of a spoon. Season with salt and pepper to taste.
- Return the Chicken:
- Nestle the chicken and any accumulated juices back into the skillet and simmer for two to three minutes, spooning sauce over the top. The chicken will soak up flavor and stay moist.
- Plate and Garnish:
- Serve the chicken and sauce over the cooked pasta, then scatter fresh parsley and grated Parmesan on top. The colors alone will make you hungry.
Save I served this to a friend who was going through a breakup and didn't feel like eating much of anything. She finished her entire plate, then sat back and said it tasted like being taken care of. I realized then that some dishes aren't just about feeding people, they're about giving them a moment to feel like everything might be okay. Food has that power if you let it.
Choosing Your Chicken
Boneless thighs are richer and more forgiving than breasts, they stay juicy even if you overcook them slightly and add a deeper flavor to the sauce. I've made this both ways, and while breasts look elegant and slice cleanly, thighs have a way of making the whole dish feel more indulgent. If you use thighs, you might need an extra minute or two of cooking time, but the trade-off in flavor and texture is worth it. Just make sure they're pounded to an even thickness so the edges don't dry out before the centers are done.
Wine Matters More Than You Think
I used cooking Marsala once because it was cheaper, and the sauce tasted flat and oddly salty, like something was missing. Real dry Marsala from the wine section has a complex sweetness and depth that transforms into something magic when it reduces with butter and broth. You don't need an expensive bottle, but you do need one you'd actually drink. If you can't find Marsala, a dry sherry or even a dry white wine with a splash of balsamic vinegar will get you close, though the flavor won't be quite the same.
Making It Your Own
This recipe is forgiving and practically begs you to experiment once you've made it the first way. I've added spinach to the sauce at the end for color and nutrition, stirred in sun-dried tomatoes for brightness, and even folded in a spoonful of Dijon mustard when I wanted a little sharpness. You can swap the pasta for mashed potatoes, polenta, or even crusty bread to soak up the sauce.
- Try adding a handful of fresh spinach in the last minute of cooking for a pop of green.
- A splash of balsamic vinegar or a squeeze of lemon juice at the end brightens the richness beautifully.
- Swap fettuccine for egg noodles, rice, or roasted vegetables if you want to change the base entirely.
Save This dish has become my go-to when I want to feel like I'm treating myself without leaving the house or spending hours in the kitchen. It's rich enough to feel special, but simple enough that I'm not exhausted by the time I sit down to eat it.
Recipe FAQ
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work wonderfully and provide a richer, more flavorful result. They may require slightly longer cooking time to ensure they're cooked through—add 2-3 minutes per side when searing.
- → What type of Marsala wine should I use?
Use dry Marsala wine for this dish, as specified in the ingredients. Sweet Marsala will make the sauce overly sugary. If Marsala is unavailable, substitute with dry sherry or white wine, though the flavor profile will differ slightly.
- → How do I prevent the cream from curdling?
Keep the heat at medium or slightly lower once you add the cream, and avoid letting the sauce boil vigorously. Add the cream after the Marsala has reduced slightly, which helps stabilize it. Stir gently and continuously until the sauce thickens.
- → Can I make this dish gluten-free?
Absolutely. Replace all-purpose flour with a gluten-free flour blend for dredging, and use gluten-free pasta. The sauce is naturally gluten-free, so no adjustments needed there. Always verify that all ingredients, including Marsala wine and broth, are certified gluten-free.
- → How should I store and reheat leftovers?
Store chicken and sauce separately in airtight containers for up to 3 days. Reheat gently over low heat in a skillet, adding a splash of broth if the sauce has thickened. Reheated pasta can be warmed separately or combined with the sauce. Avoid overheating, which can toughen the chicken.
- → What pasta pairs best with this dish?
Fettuccine or spaghetti are traditional choices that catch the creamy sauce beautifully. Pappardelle, tagliatelle, or even egg noodles work well. For a lighter option, try angel hair pasta, which cooks quickly and won't overpower the delicate sauce.