Creamy Chicken Marsala (Print View)

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

# Components:

→ 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 ground black pepper to taste

→ Pasta

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

→ Garnish

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

# Directions:

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.
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 skillet bottom. Simmer 2 minutes to reduce slightly.
07 - Add chicken broth, heavy cream, and thyme. 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 spoon Marsala sauce over the top. Garnish with fresh parsley and Parmesan cheese if desired.

# Expert Advice:

01 -
  • The sauce tastes like something from a candlelit restaurant, but youre standing in your own kitchen wearing pajama pants.
  • It transforms basic chicken breasts into something you actually want to eat on a weeknight.
  • Marsala wine makes everything smell like youve been cooking all day, even when you havent.
  • Leftovers reheat beautifully and taste even richer the next day.
02 -
  • If you skip pounding the chicken, the thick parts will be raw when the thin parts are overcooked, I served uneven chicken exactly once.
  • Let the mushrooms sit undisturbed for a minute or two before stirring so they develop a caramelized crust instead of steaming.
  • Deglaze the pan while it's still hot, those browned bits are pure flavor and dissolve beautifully into the wine.
  • Don't let the sauce boil hard after adding the cream or it may break and look grainy instead of silky.
03 -
  • Reserve a cup of pasta water before draining, a splash helps loosen the sauce and makes it cling to the noodles.
  • Use a stainless steel or cast iron skillet instead of nonstick so you get those flavorful browned bits to deglaze.
  • Let the chicken rest for a few minutes after cooking so the juices redistribute and every bite stays moist.
  • Taste the sauce before adding the chicken back in, this is your last chance to adjust salt, pepper, or acidity.
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