Pin It My neighbor knocked on the door one Tuesday evening holding a bottle of Marsala she'd bought by mistake. She thought it was cooking sherry and had no idea what to do with it. I promised her dinner in exchange for the bottle, and by the time the mushrooms hit the pan, the smell had drifted across the hallway and she was back at my door with forks in hand. That's how this recipe became my go-to for turning accidents into celebrations.
I made this the night my brother announced his engagement, and we ate it straight from the skillet because no one wanted to wait for plating. The chicken was tender, the wine-soaked mushrooms were perfect, and the cream sauce made everything feel like a occasion. It's been my celebration dish ever since, even when the celebration is just making it through the week.
Ingredients
- Boneless, skinless chicken breasts (about 1.5 lbs): Pounding them to even thickness is the secret to getting them cooked perfectly without drying out, and it takes just a minute with a rolling pin.
- All-purpose flour (1/2 cup): This creates a light crust that holds onto the sauce and gives the chicken a beautiful golden color when it hits the hot pan.
- Kosher salt (1 tsp) and ground black pepper (1/2 tsp): Season the flour, not just the chicken, so every bite has flavor built in from the start.
- Olive oil (2 tbsp) and unsalted butter (2 tbsp): The oil keeps the butter from burning while the butter adds richness and helps with browning.
- Cremini or white mushrooms (8 oz, sliced): Cremini have more flavor, but white mushrooms work beautifully too, and they soak up all that Marsala goodness.
- Garlic cloves (2, minced): Add these after the mushrooms so they don't burn, and let them cook just until fragrant, about 30 seconds.
- Dry Marsala wine (3/4 cup): Use the real stuff from the wine aisle, not cooking Marsala, because the flavor is deeper and sweeter in the best way.
- Low-sodium chicken broth (3/4 cup): This loosens the sauce and lets you control the salt level without it getting too salty as it reduces.
- Heavy cream (1/2 cup): It turns the sauce silky and ties everything together, and just half a cup is all you need for that luxurious texture.
- Dried thyme (1/2 tsp) or fresh thyme leaves (1 tsp): Fresh is lovely if you have it, but dried works perfectly and adds that earthy, aromatic note.
- Fettuccine or spaghetti (12 oz): Cook it just until al dente because it's going to sit in that sauce and you want it to hold its texture.
- Fresh parsley (2 tbsp, chopped): A handful of green at the end brightens everything and makes the dish look as good as it tastes.
- Freshly grated Parmesan cheese (optional): Not traditional, but a little sprinkle adds a salty, nutty finish that's hard to resist.
Instructions
- Get the pasta going:
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain it and set it aside while you work on the chicken and sauce.
- Prep the chicken:
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even half-inch thickness using a meat mallet or rolling pin. This ensures they cook evenly and stay tender.
- Dredge and season:
- In a shallow dish, combine the flour, 1 tsp salt, and 1/2 tsp pepper, then dredge each chicken breast in the mixture and shake off any excess. The light coating will give you a perfect golden crust.
- Sear the chicken:
- Heat the olive oil and 2 tbsp butter in a large skillet over medium-high heat, then add the chicken and cook for 4 to 5 minutes per side until golden and cooked through. Transfer the chicken to a plate and tent it loosely with foil to keep warm.
- Cook the mushrooms:
- In the same skillet, add 2 tbsp butter and the sliced mushrooms, sautéing for 4 to 5 minutes until they're browned and have released their moisture. Add the minced garlic and cook for 30 seconds until fragrant.
- Deglaze with Marsala:
- Pour in the Marsala wine, scraping up all the browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly and concentrate the flavor.
- Build the sauce:
- Add the chicken broth, heavy cream, and thyme, then simmer for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon. Season with salt and pepper to taste.
- Finish the chicken:
- Return the chicken and any juices to the pan, spooning the sauce over the top. Simmer for 2 to 3 minutes to heat the chicken through and let it soak up the flavors.
- Serve and garnish:
- Plate the cooked pasta, top with the chicken and sauce, and garnish with chopped fresh parsley and a sprinkle of Parmesan if you like.
Pin It The first time I served this to my in-laws, my father-in-law went quiet for a moment after his first bite, then asked if I'd trained in Italy. I hadn't, but I didn't correct him right away. Sometimes a dish speaks for itself, and this one has a way of making people feel like they're somewhere special, even if it's just your dining room on a Thursday.
Making It Your Own
If you want a richer, more forgiving cut of meat, swap the chicken breasts for boneless thighs. They stay juicy even if you overcook them slightly, and they have a deeper flavor that holds up beautifully to the Marsala sauce. For a little extra depth, add a splash of balsamic vinegar to the sauce at the end. It adds a subtle tang that balances the cream and makes the whole dish feel more complex.
What to Serve Alongside
This dish is rich and satisfying, so keep the sides simple and fresh. A crisp green salad with lemon vinaigrette cuts through the cream, and some crusty bread is perfect for soaking up every last bit of sauce. If you want something warm, roasted asparagus or green beans with garlic work beautifully and don't compete with the flavors on the plate.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and they taste even better the next day once the flavors have had time to meld. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if it's thickened too much. The pasta will soak up some of the sauce as it sits, so don't be surprised if you need to add a little liquid to bring it back to life.
- Store the chicken and sauce separately from the pasta if you can, it reheats more evenly that way.
- Avoid the microwave if possible, it can make the chicken rubbery and the sauce grainy.
- If you're making this ahead, cook everything except the final simmer with the chicken, then finish it just before serving.
Pin It This is the kind of recipe that makes you feel capable and a little bit fancy, even on the nights when you're not sure you have it in you. It's been my rescue dinner more times than I can count, and it never lets me down.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Absolutely. Boneless chicken thighs work wonderfully and offer richer, more flavorful results. They're slightly more forgiving during cooking and absorb the Marsala sauce beautifully.
- → What if I don't have Marsala wine?
Substitute with dry sherry, dry vermouth, or a combination of dry white wine and a splash of brandy. Each will give a slightly different flavor profile but maintains the dish's elegance.
- → How do I prevent the sauce from breaking?
Keep heat at medium or medium-low when adding cream to avoid curdling. Add cream slowly and stir gently. If the sauce does break, strain it through a fine sieve and whisk in a splash of fresh cream.
- → Can this be made gluten-free?
Yes. Substitute the all-purpose flour with gluten-free flour blend for dredging the chicken, and use gluten-free pasta. Everything else in the dish is naturally gluten-free, and the results are equally delicious.
- → How far ahead can I prepare this dish?
You can prepare ingredients earlier in the day and store them separately. Cook the pasta just before serving for best texture. The complete dish is best enjoyed fresh but can be gently reheated over low heat with a splash of broth.
- → What pasta pairs best with this sauce?
Fettuccine is traditional and catches the cream sauce beautifully. Spaghetti, pappardelle, or even egg noodles work well. Avoid thin pastas like angel hair, which can get lost in the rich sauce.