Creamy Chicken Marsala with Mushrooms (Printable Version)

Pan-seared chicken breasts simmered in rich Marsala wine, mushroom, and cream sauce served over pasta.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 1.5 lbs
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.
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, cream, and thyme. Simmer 3 to 4 minutes until sauce reaches desired consistency. 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 - Serve chicken and sauce over cooked pasta. Garnish with fresh parsley and Parmesan cheese if desired.

# Expert Tips:

01 -
  • The sauce clings to every strand of pasta and tastes like you simmered it for hours, not minutes.
  • Pounding the chicken flat means it cooks evenly and stays juicy, no dry edges or raw centers.
  • One skillet does all the work, building flavor as you go and leaving you with less cleanup than ordering takeout.
  • Marsala wine transforms plain mushrooms into something rich and sweet, almost caramelized.
02 -
  • Pound the chicken to an even thickness or the thin edges will overcook while the thick parts stay underdone.
  • Don't skip scraping up the browned bits after adding the wine, they're pure flavor and the foundation of a rich sauce.
  • Let the sauce simmer long enough to thicken, or it'll pool at the bottom of your plate instead of clinging to the pasta.
  • Use dry Marsala, not sweet, unless you want a dessert-like sauce that tastes out of place with garlic and mushrooms.
03 -
  • Pat the chicken completely dry before dredging so the flour sticks evenly and creates a better crust.
  • Keep the heat at medium-high when you sear the chicken, hot enough to brown but not so hot that the butter burns.
  • If the sauce gets too thick, whisk in a splash of pasta water or broth to loosen it without losing flavor.
  • Taste the sauce before you return the chicken and adjust the seasoning then, because once the chicken is back in, it's harder to stir.
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