Creamy Chicken Marsala

My brother texted me a blurry photo from a trattoria in Florence, just a plate of chicken swimming in dark, glossy sauce. No caption, just that image. A week later I was standing in my kitchen with a bottle of Marsala I'd never opened, mushrooms browning in butter, trying to reconstruct a dish I'd never actually tasted. The smell alone told me I was onto something worth chasing.

I made this for my parents' anniversary dinner, setting the table with the good napkins and everything. My dad, who usually just nods and eats, looked up mid-bite and said it tasted like the Italy trip they took before I was born. My mom corrected him on the region, but he didn't care. He had three servings.

Ingredients

• Boneless, skinless chicken breasts (about 1.5 lbs): Pounding them thin is the secret to quick, even cooking and prevents that dreaded rubbery texture.
• All-purpose flour (1/2 cup): This light dredge gives the chicken a golden crust and helps thicken the sauce naturally as it simmers.
• Kosher salt (1 tsp) and ground black pepper (1/2 tsp): Season the flour generously, the chicken needs this flavor foundation before it even hits the pan.
• Olive oil (2 tbsp) and unsalted butter (2 tbsp): The oil keeps the butter from burning while the butter adds that nutty, rich flavor you can't get from oil alone.
• Cremini or white mushrooms (8 oz, sliced): Cremini have more depth, but white mushrooms work beautifully and brown up just as well.
• Garlic cloves (2, minced): Add these after the mushrooms or they'll burn and turn bitter, learned that one the hard way.
• Dry Marsala wine (3/4 cup): Do not use the sweet kind, dry Marsala is what gives this sauce its sophisticated, slightly nutty character.
• Low-sodium chicken broth (3/4 cup): Low-sodium lets you control the salt, especially after the wine reduces and concentrates.
• Heavy cream (1/2 cup): This is what turns a good pan sauce into a luxurious, coat-the-back-of-a-spoon masterpiece.
• Dried thyme (1/2 tsp or 1 tsp fresh): A whisper of earthiness that makes the whole dish smell like an Italian grandmother's kitchen.
• Fettuccine or spaghetti (12 oz): Wide noodles catch more sauce, but honestly any pasta you have works.
• Fresh parsley (2 tbsp, chopped): A pop of green and freshness right before serving makes everything look and taste brighter.
• Freshly grated Parmesan cheese (optional): Optional in name only, because who are we kidding, cheese makes everything better.

Instructions

Boil the Pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, following the package timing. Drain and set aside, tossing with a tiny drizzle of olive oil if it sits for a while.

Prep the Chicken:

Place each chicken breast between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin until they're an even half-inch thick. This step is non-negotiable if you want juicy, evenly cooked chicken.

Dredge in Flour:

Mix flour, salt, and pepper in a shallow dish, then dredge each chicken breast, shaking off any excess. The coating should be light and even, not clumpy.

Sear the Chicken:

Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until shimmering. Add the chicken and cook 4 to 5 minutes per side until golden brown and cooked through, then transfer to a plate and tent loosely with foil.

Sauté the Mushrooms:

Add another 2 tablespoons of butter to the same skillet and toss in the sliced mushrooms. Let them cook undisturbed for a couple minutes so they brown, then stir and cook another 4 to 5 minutes until deeply golden.

Add the Garlic:

Toss in the minced garlic and cook for just 30 seconds, stirring constantly until fragrant. Any longer and it burns, any less and you lose the punch.

Deglaze with Marsala:

Pour in the Marsala wine and scrape up all those beautiful browned bits stuck to the pan. Let it simmer for about 2 minutes to cook off the harsh alcohol and concentrate the flavor.

Build the Sauce:

Add the chicken broth, heavy cream, and thyme, stirring to combine. Simmer for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon, then taste and adjust salt and pepper.

Finish the Chicken:

Return the chicken and any accumulated juices to the skillet, spooning sauce over the top. Let everything simmer together for 2 to 3 minutes so the chicken soaks up the sauce and heats through.

Serve:

Plate the pasta, lay the chicken on top, and spoon that glorious sauce all over. Finish with a generous sprinkle of parsley and Parmesan if you're using it.

Save

The first time I nailed this dish, my roommate wandered into the kitchen, stopped mid-step, and just said, "Who are you trying to impress?" No one, I told her, just me. She grabbed a fork and ate straight from the pan anyway. We ended up sitting on the counter, sharing bites and talking until the sauce went cold. Some meals just do that.

Choosing Your Marsala

The wine aisle can be intimidating, but here's the truth: you want a bottle labeled dry Marsala, not sweet or cooking Marsala. The dry version has a nutty, complex flavor that caramelizes beautifully when it reduces. Sweet Marsala will make your sauce cloying and unbalanced. I once grabbed the wrong bottle in a rush and the whole dish tasted like I'd dumped sugar into perfectly good mushrooms. Now I double-check every time, and I keep a bottle in the pantry because this recipe has become a regular request.

Making It Your Own

Chicken thighs instead of breasts add a richer, more forgiving texture if you're nervous about overcooking. A splash of balsamic vinegar stirred in at the end adds a subtle tang that cuts through the cream. I've also used penne when I'm out of long pasta, and honestly, it's just as good. One friend swears by adding a handful of spinach in the last minute of cooking, wilting it right into the sauce. There's no wrong way to make this yours, as long as you respect the Marsala and don't rush the mushrooms.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen things up. The microwave works in a pinch, but the stovetop keeps the chicken tender and the sauce silky. I've never had leftovers last longer than two days, honestly, because someone always sneaks a late-night plate.

• Store chicken and pasta separately if you can, it keeps the noodles from getting mushy.
• Freeze the sauce alone for up to two months and make fresh chicken when you're ready.
• Reheat only what you'll eat, the sauce doesn't love being warmed twice.

Save

This is the dish I make when I want to feel like I know what I'm doing in the kitchen, even on nights when everything else feels chaotic. It's comfort and elegance in one pan, and it never lets me down.

Recipe FAQs

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless chicken thighs are an excellent substitute. They offer richer flavor and stay more moist during cooking. Use the same cooking time and technique.

→ What if I don't have Marsala wine?

You can substitute with dry sherry, cognac, or even a dry white wine combined with a splash of balsamic vinegar. Each will slightly alter the flavor profile but still create a delicious sauce.

→ How do I prevent the chicken from drying out?

Pound the chicken to even thickness so it cooks uniformly. Don't overcook—it should reach 165°F internally. Cooking it through in the initial sear, then finishing in the sauce helps retain moisture.

→ Can I make this ahead of time?

You can prepare the sauce and cooked chicken separately, then gently reheat together. Cook pasta fresh just before serving for best texture. Refrigerate components for up to 2 days.

→ How can I make this gluten-free?

Use gluten-free all-purpose flour blend for dredging the chicken and choose gluten-free pasta. Ensure your Marsala wine and chicken broth are certified gluten-free. The sauce itself is naturally gluten-free.

→ What pasta pairs best with this dish?

Fettuccine and spaghetti are traditional choices for capturing the creamy sauce. Pappardelle, linguine, or even egg noodles work wonderfully. Avoid thin pastas that may disappear under the rich sauce.