Creamy Chicken Marsala with Mushrooms (Printable)

Pan-seared chicken in creamy Marsala mushroom sauce over fettuccine. Italian-inspired comfort food ready in 40 minutes.

# 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 ground black 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

# Directions:

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. Simmer 2 minutes to reduce slightly.
07 - Add chicken broth, 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 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 Advice:

01 -
  • The sauce tastes like you simmered it for hours, but it comes together in under ten minutes once the chicken is done.
  • Pounding the chicken flat means it cooks evenly and stays tender, no dry edges or raw middles.
  • That wine and cream combination turns into something silky and rich without any fancy technique required.
  • Leftovers reheat beautifully, and the flavors actually deepen overnight in the fridge.
02 -
  • If your skillet isn't big enough for all four chicken breasts at once, cook them in two batches so they brown instead of steam.
  • Don't skip the pounding step, uneven chicken means some parts overcook while others stay undercooked, and nobody wants that.
  • Use dry Marsala, not sweet, or the sauce will taste like dessert instead of dinner.
  • Let the wine reduce before adding the cream, or the sauce will be too thin and won't cling to the pasta properly.
03 -
  • Reserve a cup of pasta water before draining, it's liquid gold for adjusting sauce consistency and helping everything cling together.
  • Let your skillet get properly hot before adding the chicken, a good sear locks in moisture and creates flavor you can't get any other way.
  • Taste the sauce before adding the chicken back in, it's your last chance to adjust salt, pepper, or acidity without guessing.
  • If you're doubling the recipe, use two skillets so the chicken has room to brown, crowding guarantees pale, rubbery results.
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