Save to Pinterest My neighbor brought over a bottle of Marsala one winter evening, insisting I try something beyond my usual weeknight rotation. I had chicken thawing and mushrooms wilting in the crisper, so I took the risk. The kitchen smelled like a trattoria within minutes, and I've kept a bottle in my pantry ever since.
I made this for my sister after her job interview, and she barely spoke until her plate was empty. She looked up, fork still in hand, and asked if I'd consider catering her next dinner party. I laughed, but I also wrote down the recipe for her that night because she texted me twice before breakfast asking for it.
Ingredients
- Boneless, skinless chicken breasts (4, about 1.5 lbs): Pounding them thin is the secret to quick, even cooking and tender bites that soak up the sauce.
- All-purpose flour (1/2 cup): This light dredge creates a golden crust and helps thicken the sauce later when those browned bits dissolve into the wine.
- Kosher salt (1 tsp) and ground black pepper (1/2 tsp): Season the flour generously so every surface of the chicken has flavor before it even hits the pan.
- Olive oil (2 tbsp) and unsalted butter (2 tbsp, for chicken): The oil keeps the butter from burning while the butter adds richness and color to the crust.
- Unsalted butter (2 tbsp, for sauce): Fat is where the mushrooms develop their deep, nutty flavor, so don't skimp here.
- Cremini or white mushrooms (8 oz, sliced): Cremini have a meatier taste, but white mushrooms work beautifully and brown just as well if you don't crowd the pan.
- Garlic cloves (2, minced): Add these after the mushrooms so they perfume the pan without burning and turning bitter.
- Dry Marsala wine (3/4 cup): This sweet, fortified wine is the heart of the sauce, so use one you'd actually sip, not cooking wine from a dusty shelf.
- Low-sodium chicken broth (3/4 cup): It thins the sauce just enough to coat the pasta and lets you control the salt level as it reduces.
- Heavy cream (1/2 cup): This turns the sauce silky and balances the acidity of the wine with a gentle, velvety finish.
- Dried thyme (1/2 tsp) or fresh thyme leaves (1 tsp): A whisper of thyme adds an earthy note that ties the mushrooms and wine together without overpowering them.
- Fettuccine or spaghetti (12 oz): Wide noodles catch more sauce, but use whatever pasta shape makes you happy.
- Fresh parsley (2 tbsp, chopped): A handful of green at the end brightens the whole dish and makes it look like you planned every detail.
- Freshly grated Parmesan cheese (optional): A little salty, nutty cheese on top never hurt anyone, and it melts into the warm sauce like a dream.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, following the package timing. Drain it well and set it aside while you work on the chicken and sauce.
- Flatten the Chicken:
- Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until they're an even half-inch thick. This ensures they cook quickly and stay tender instead of drying out on the edges.
- Dredge in Flour:
- Mix the flour, salt, and pepper in a shallow dish, then dredge each chicken breast through it, shaking off any excess. The light coating will turn golden and crisp when it hits the hot pan.
- Sear the Chicken:
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter foams. Add the chicken and cook for 4 to 5 minutes per side until golden brown and cooked through, then transfer to a plate and tent loosely with foil.
- Cook the Mushrooms:
- Add 2 more tablespoons of butter to the same skillet and toss in the sliced mushrooms. Sauté for 4 to 5 minutes, stirring occasionally, until they're browned and their moisture has cooked off.
- Add Garlic:
- Stir in the minced garlic and cook for about 30 seconds, just until it's fragrant and you can smell it across the kitchen. Don't let it burn or it'll turn bitter.
- Deglaze with Marsala:
- Pour in the Marsala wine and scrape up all the browned bits stuck to the bottom of the pan with a wooden spoon. Let it simmer for 2 minutes to reduce slightly and concentrate the sweetness.
- Build the Sauce:
- Add the chicken broth, heavy cream, and thyme, then let the sauce simmer gently for 3 to 4 minutes until it thickens enough to coat the back of a spoon. Taste and adjust with salt and pepper as needed.
- Return the Chicken:
- Nestle the chicken breasts and any collected juices back into the skillet, spooning sauce over the top. Simmer for 2 to 3 minutes to heat everything through and let the flavors meld.
- Serve:
- Divide the cooked pasta among four plates, top each with a chicken breast and a generous ladle of sauce. Finish with a sprinkle of fresh parsley and Parmesan if you like.
Save to Pinterest The first time I plated this, my partner paused mid-bite and asked if I'd been hiding cooking skills from him. I hadn't, but the Marsala made me look like I had, and I've never admitted how simple it actually is. Some nights, a little wine and butter are all you need to feel like you've pulled off something extraordinary.
Choosing Your Mushrooms
Cremini mushrooms have a deeper, earthier flavor than white button mushrooms, and they hold up beautifully when you sauté them until golden. If you can find baby bellas or even a mix with shiitakes, the sauce will taste even more complex. Just make sure to slice them evenly so they cook at the same rate, and don't stir them too often or they'll steam instead of browning.
Making It Ahead
You can sear the chicken and make the sauce a few hours in advance, then store them separately in the fridge. When you're ready to eat, reheat the sauce gently in the skillet, add the chicken back in, and let everything warm through while your pasta cooks. The flavors actually deepen as they sit, so leftovers the next day taste even richer than the first night.
Swaps and Adjustments
Boneless, skinless chicken thighs are more forgiving than breasts and stay juicy even if you overcook them slightly. For a gluten-free version, swap the all-purpose flour for a gluten-free blend and use your favorite gluten-free pasta. If you want a little brightness, a splash of balsamic vinegar in the sauce adds a subtle tang that cuts through the cream.
- Try penne or rigatoni if you want a pasta shape that traps more sauce in every bite.
- Fresh thyme has a brighter flavor than dried, so if you have it, use double the amount listed.
- A squeeze of lemon juice at the end can lift the whole dish if the sauce tastes too heavy.
Save to Pinterest This dish turns a regular Tuesday into something worth sitting down for, and it's become my go-to when I want to feel like I'm dining out without leaving the house. I hope it does the same for you.
Recipe FAQs
- → How do I prevent the chicken from drying out?
Pound the chicken breasts to an even 1/2-inch thickness to ensure uniform cooking. Don't overcook—remove from heat once golden and cooked through, about 4-5 minutes per side. The sauce will keep the chicken moist during the final simmering step.
- → Can I substitute the Marsala wine?
Yes. Use dry sherry, white wine, or brandy as alternatives. Each will provide a different flavor profile, but all work well in the sauce. Use equal amounts as called for in the original dish.
- → What type of mushrooms work best?
Cremini or white mushrooms are ideal for this dish. Portobello mushrooms also work well but will darken the sauce slightly. Slice them uniformly to ensure even cooking and browning.
- → How can I make this gluten-free?
Substitute gluten-free all-purpose flour for dredging the chicken and use gluten-free pasta. Ensure all other ingredients, particularly the broth and Marsala wine, are certified gluten-free.
- → Can I prepare this dish ahead of time?
Prepare the sauce up to 2 hours ahead and refrigerate. Reheat gently before adding the chicken back to combine. Cook the pasta just before serving for best texture. The dish is best enjoyed fresh.
- → What's the best pasta shape for this dish?
Fettuccine and spaghetti are ideal for catching the creamy sauce. Pappardelle or linguine also work beautifully. Avoid small pasta shapes like penne, as they don't hold the sauce as elegantly.