Creamy Chicken Marsala (Printable Version)

Tender chicken breasts in Marsala and mushroom cream sauce served over pasta, a comforting Italian main.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 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)

# Step-by-Step Guide:

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.
03 - In a shallow dish, combine flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Coat each chicken breast evenly, shaking off excess flour.
04 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook chicken 4 to 5 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
05 - In the same skillet, melt 2 tablespoons butter. Add mushrooms and sauté 4 to 5 minutes until browned. Add minced garlic and cook 30 seconds until fragrant.
06 - Pour in Marsala wine, scraping the skillet to loosen browned bits. Simmer for 2 minutes to reduce slightly.
07 - Add chicken broth, heavy cream, and thyme. Simmer for 3 to 4 minutes until the sauce thickens. Season with salt and pepper to taste.
08 - Return chicken breasts and accumulated juices to the skillet. Spoon sauce over and simmer 2 to 3 minutes to heat through.
09 - Plate chicken with sauce over cooked pasta. Garnish with chopped parsley and, if desired, freshly grated Parmesan cheese.

# Additional Tips::

01 -
  • The sauce comes together in about 15 minutes while the chicken rests, so timing feels manageable even on busy nights.
  • Marsala wine adds a subtle sweetness and sophistication that makes people think you've done something far more complicated than you actually have.
  • It's one of those meals that tastes impressive enough for guests but easy enough to make on a Tuesday without fuss.
02 -
  • If your sauce breaks or looks greasy, it usually means the heat was too high when you added the cream—simmer gently after that point, and if it happens, whisk in a tablespoon of cold water or broth and lower the heat.
  • Dry Marsala is essential here; sweet Marsala will make the sauce taste dessert-like and throw off the balance.
  • Don't skip pounding the chicken—uneven thickness means some parts dry out while others stay barely cooked.
03 -
  • Use a meat mallet with the flat side rather than the spiky side for pounding chicken—it creates even thickness without tearing the meat.
  • If you don't have heavy cream, a combination of half-and-half and a bit of butter will work in a pinch, though the sauce won't be quite as luxurious.
Go Back