Pin It My neighbor brought over a bottle of Marsala one evening after a trip to her family's place in Palermo, and I had no idea what to do with it. I'd seen Chicken Marsala on menus but never attempted it at home. The first batch turned out better than I expected, the wine reducing into something sweet and savory at once, clinging to mushrooms like velvet. Now it's the dish I make when I want to feel capable in the kitchen without spending all night there.
I made this for my brother's birthday last spring, and he scraped his plate so clean I thought he might lick it. He's not one to give compliments in the kitchen, so when he asked for seconds, I knew I'd nailed it. The mushrooms had soaked up all that winey, garlicky sauce, and the chicken stayed tender instead of turning rubbery. It became the meal I default to whenever someone I care about needs feeding.
Ingredients
- Boneless, skinless chicken breasts: Pounding them to an even thickness is the secret to keeping them juicy and cooking them evenly without drying out the edges.
- All purpose flour: The light dredge creates a golden crust that helps the sauce cling to the chicken and adds body to the pan drippings.
- Kosher salt and black pepper: Season generously here because the flour needs flavor, and it sets the foundation for the whole dish.
- Olive oil and unsalted butter: The combination gives you a higher smoke point from the oil and a rich, nutty flavor from the butter as it browns.
- Cremini or white mushrooms: Cremini have a deeper, earthier flavor, but white mushrooms work just fine and soak up the sauce like little sponges.
- Garlic cloves: Fresh garlic is non negotiable, it blooms in the hot pan and perfumes the entire sauce with warmth.
- Dry Marsala wine: This is the heart of the dish, sweet Marsala will make it too sugary, so stick with dry for that balanced, complex flavor.
- Low sodium chicken broth: It thins the sauce just enough and lets you control the salt level without turning everything too salty.
- Heavy cream: This is what makes the sauce luscious and coats the back of a spoon, turning a simple pan sauce into something luxurious.
- Dried thyme: A little goes a long way, and it adds an herbal note that cuts through the richness without overpowering the wine.
- Fettuccine or spaghetti: Wide noodles catch more sauce, but any pasta you love will work as a soft, starchy base for all that flavor.
- Fresh parsley: A handful of chopped parsley at the end brightens everything and adds a pop of color to the plate.
- Parmesan cheese: Optional, but a few shavings on top bring a salty, nutty finish that ties the whole dish together.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's al dente, with just a little bite left in the center. Drain it and set it aside, it'll be waiting for that silky sauce.
- Pound the chicken:
- Place each chicken breast between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound them to an even half inch thickness. This ensures they cook at the same rate and stay tender all the way through.
- Dredge in flour:
- Mix the flour, salt, and pepper in a shallow dish, then dredge each chicken breast, shaking off any excess so you get a thin, even coat. Too much flour will make the sauce gummy, so keep it light.
- Sear the chicken:
- Heat the olive oil and butter in a large skillet over medium high heat until the butter stops foaming, then add the chicken and cook for four to five minutes per side until golden and cooked through. Transfer the chicken to a plate and tent it loosely with foil to keep it warm.
- Sauté the mushrooms:
- Add the remaining butter to the same skillet and toss in the sliced mushrooms, letting them cook undisturbed for a minute or two before stirring so they get a nice golden brown edge. Once they're tender and caramelized, add the minced garlic and cook for just thirty seconds until fragrant.
- Deglaze with Marsala:
- Pour in the Marsala wine and use a wooden spoon to scrape up all those browned bits stuck to the bottom of the pan. Let it simmer for about two minutes so the alcohol cooks off and the wine reduces slightly.
- Build the sauce:
- Stir in the chicken broth, heavy cream, and thyme, then let the sauce simmer gently for three to four minutes until it thickens enough to coat the back of a spoon. Taste it and adjust the salt and pepper as needed.
- Finish the chicken:
- Return the chicken and any accumulated juices to the skillet, spooning the sauce over the top and letting everything simmer together for two to three minutes. This step melds the flavors and ensures the chicken is piping hot.
- Serve and garnish:
- Plate the cooked pasta, lay the chicken on top, and spoon plenty of that creamy mushroom sauce over everything. Finish with a sprinkle of fresh parsley and grated Parmesan if you like.
Pin It 
One rainy Tuesday, I made this for myself after a long day and ate it straight from the skillet with a glass of cold white wine. The kitchen smelled like garlic and thyme, the pasta was perfectly slippery with sauce, and I realized I didn't need a special occasion to cook something this good. Sometimes the best meals are the ones you make just because you deserve them.
Choosing Your Pasta
Fettuccine is traditional because its flat, wide shape catches the sauce in every bite, but I've also used spaghetti, linguine, and even penne when that's what I had in the cupboard. The key is cooking it just until al dente so it has enough structure to hold up under all that creamy, winey goodness. If you're going gluten free, use a sturdy rice or chickpea pasta and add a splash of pasta water to the sauce to help it cling. Whatever you choose, toss it in the sauce for a minute before plating so the noodles absorb some of that flavor instead of just sitting underneath it.
Make Ahead and Storage
You can sear the chicken and make the sauce a few hours ahead, then just reheat everything gently on the stovetop before serving. The cream sauce will thicken as it cools, so add a splash of chicken broth or cream when you warm it back up. Leftovers keep in an airtight container in the fridge for up to three days, and I actually love reheating this in a skillet over low heat with a little extra butter. The pasta soaks up more sauce overnight, so it tastes even richer the next day, almost like a completely different dish.
Swaps and Variations
If you want a deeper flavor, swap the chicken breasts for boneless thighs, they stay juicier and have a richer taste that stands up to the sauce. A splash of balsamic vinegar stirred in at the end adds a subtle tang that cuts through the cream beautifully. You can also throw in a handful of baby spinach or sun dried tomatoes during the last minute of cooking for extra color and texture.
- Try using pork medallions instead of chicken for a slightly sweeter, more delicate flavor.
- Add a pinch of red pepper flakes to the garlic if you like a little heat in the background.
- Finish with a squeeze of lemon juice to brighten the sauce and balance the richness.
Pin It This dish has a way of making any night feel a little more special, even if you're just eating it in your pajamas with a fork in one hand and a book in the other. I hope it becomes one of those recipes you reach for when you want to feel like you've got everything under control, even if the rest of the day didn't go quite as planned.
Recipe Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are an excellent substitute. They offer richer flavor and stay more moist during cooking. Use the same cooking time, though thighs may require an extra minute or two to reach full doneness.
- → What type of Marsala wine should I use?
Use dry Marsala wine for this dish, which provides a balanced, slightly sweet finish without overwhelming the sauce. Sweet Marsala can make the sauce overly sugary. Look for it in the wine section of most grocery stores.
- → How do I prevent the cream from curdling?
Keep the heat at a moderate simmer rather than a rolling boil. Add cream gradually and stir constantly. Ensure the Marsala has reduced for at least 2 minutes before adding cream, as this helps stabilize the sauce.
- → Can I make this gluten-free?
Absolutely. 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. Always verify product labels for cross-contamination warnings.
- → How can I add more depth to the flavor?
Add a splash of balsamic vinegar to the finished sauce for subtle complexity, or finish with fresh lemon juice for brightness. A pinch of nutmeg or white pepper also enhances the mushroom and cream flavors beautifully.
- → Can I prepare this ahead of time?
Cook the chicken and sauce up to one day ahead and refrigerate separately. Reheat gently over low heat with a splash of broth to restore the sauce's silky texture. Cook fresh pasta just before serving for best results.