Creamy Chicken Marsala with Mushrooms (Printable)

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

# What You'll 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 Make It:

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 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 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 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 Suggestions:

01 -
  • The sauce is so rich and savory that even picky eaters ask for seconds.
  • It tastes like a fancy restaurant dish but comes together in about 40 minutes on a weeknight.
  • The Marsala wine adds a sweet, complex depth you just can't get from regular cooking wine.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • If your sauce looks too thin, let it simmer a bit longer, if it's too thick, add a splash of broth or pasta water.
  • Don't skip pounding the chicken, uneven thickness means some parts will be dry while others are undercooked.
  • Use a stainless steel or cast iron skillet, nonstick won't give you the browned bits that make the sauce incredible.
  • Let the chicken rest for a minute after searing, it helps the juices redistribute and keeps it moist.
03 -
  • Reserve a cup of pasta water before draining, a splash added to the sauce helps it cling to the noodles perfectly.
  • If your sauce breaks or looks grainy, whisk in a tablespoon of cold butter off the heat to bring it back together.
  • Always taste and adjust seasoning at the end, the saltiness of the broth and Parmesan can vary wildly between brands.
  • Let the chicken rest on the plate while you make the sauce, it stays warmer longer and won't overcook when you return it to the pan.
Go Back