Save to Pinterest My neighbor once knocked on my door holding a bottle of Marsala and asked if I knew what to do with it. I didn't, but I said yes anyway. That evening turned into an accidental cooking lesson as we fumbled through browning chicken and reducing wine until the kitchen smelled like an Italian grandmother had taken over. The sauce bubbled, the mushrooms caramelized, and we both stood there amazed that something so simple could taste this elegant.
I made this for my sister after she had a rough week, and she sat at my kitchen counter twirling pasta and barely speaking, just eating. Halfway through, she looked up and said it tasted like a hug. I've never forgotten that, and now I make it whenever someone needs more than just dinner.
Ingredients
- Boneless, skinless chicken breasts: These are the lean canvas for the sauce, but pounding them to even thickness is non-negotiable or you'll end up with rubbery edges.
- All-purpose flour: A light dredge gives the chicken a golden crust and helps thicken the sauce later as it simmers.
- Kosher salt and black pepper: Season generously here because under-seasoned chicken won't be saved by even the richest sauce.
- Olive oil and unsalted butter: The oil prevents the butter from burning while the butter adds that nutty, rich flavor you can't get from oil alone.
- Cremini or white mushrooms: Cremini have a deeper, earthier flavor, but white mushrooms work just fine if that's what you have.
- Garlic cloves: Fresh is essential, the jarred stuff turns bitter when it hits the hot pan.
- Dry Marsala wine: This is the heart of the dish, sweet Marsala will make the sauce cloying so make sure the label says dry.
- Low-sodium chicken broth: It lets you control the salt level and blends smoothly with the wine and cream.
- Heavy cream: This is what turns the sauce silky and luxurious, no substitutes will give you the same texture.
- Dried thyme: A subtle herbal note that doesn't overpower the wine, fresh thyme is even better if you have it.
- Fettuccine or spaghetti: Wide noodles catch the sauce beautifully, but any pasta shape you love will work.
- Fresh parsley: A bright, grassy finish that cuts through the richness right before serving.
- Parmesan cheese: Optional but highly recommended for a salty, nutty garnish that makes everything feel more indulgent.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it still has a slight bite, then drain and set it aside. The pasta will sit while you make the sauce, so undercook it just a touch.
- Pound the chicken:
- Place each chicken breast between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to an even half-inch thickness. This step is what keeps the chicken juicy and ensures it cooks at the same rate.
- Dredge in flour:
- Mix the flour, salt, and pepper in a shallow dish, then press each chicken breast into the mixture and shake off any excess. A thin, even coating is all you need.
- Sear the chicken:
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until shimmering, 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.
- Sauté the mushrooms:
- Add 2 more tablespoons of butter to the same skillet and toss in the sliced mushrooms, cooking for 4 to 5 minutes until they release their moisture and turn golden brown. Stir in the garlic and cook for just 30 seconds until fragrant but not browned.
- Deglaze with Marsala:
- Pour in the Marsala wine and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan. Let it simmer for about 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. Taste and adjust the salt and pepper as needed.
- Finish the chicken:
- Return the chicken and any accumulated juices to the skillet, spooning the sauce over the top. Let everything simmer together for 2 to 3 minutes so the chicken heats through and soaks up the flavors.
- Plate and garnish:
- Serve the chicken and sauce over the cooked pasta, then sprinkle with fresh parsley and a generous handful of Parmesan if you like. The garnish adds brightness and a final layer of flavor.
Save to Pinterest One night I served this to a friend who swore she didn't like mushrooms, and she ate every bite without realizing what she was eating. When I told her afterward, she just shrugged and said these mushrooms were different. I think it's the wine and butter that work the magic.
Choosing Your Marsala
Dry Marsala is sold near the cooking wines but also in the regular wine aisle, and the quality matters more than you'd think. I once used a dusty bottle from the back of my pantry and the sauce tasted flat and slightly sour. A decent bottle from a wine shop or even a mid-tier grocery store brand will give you that nutty, complex sweetness that makes the sauce sing.
Making It Ahead
You can cook the chicken and sauce a day in advance and store them separately in the fridge, then reheat gently in a skillet with a splash of broth to loosen the sauce. I've found the flavors deepen overnight, and it makes weeknight serving almost effortless. Just boil fresh pasta and toss everything together when you're ready to eat.
Swaps and Variations
If you want a richer, more forgiving protein, boneless thighs are wonderful here and stay juicy even if you slightly overcook them. A splash of balsamic vinegar at the end adds a subtle tang that cuts through the cream. For a gluten-free version, swap the flour for a gluten-free blend and use your favorite gluten-free pasta, the sauce will taste exactly the same.
- Try serving this over creamy polenta instead of pasta for a different texture.
- Add a handful of baby spinach to the sauce in the last minute for a pop of green.
- If you can't find Marsala, a dry sherry or even a dry white wine with a pinch of sugar will work in a pinch.
Save to Pinterest This dish never fails to make dinner feel like an occasion, even on a Tuesday. I hope it fills your kitchen with the kind of warmth and flavor that makes everyone linger at the table a little longer.
Recipe Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, boneless thighs are an excellent substitute and offer richer, more flavorful meat. They're also more forgiving during cooking as they stay moist longer. Adjust cooking time slightly if using thicker cuts.
- → What's the best way to pound chicken breasts evenly?
Place chicken between plastic wrap sheets and use a meat mallet's flat side with gentle, even strokes toward the edges. This prevents toughness. Aim for consistent 1/2-inch thickness so they cook uniformly and don't dry out.
- → Can I make this gluten-free?
Absolutely. Replace all-purpose flour with gluten-free flour blend for dredging and use gluten-free pasta. The sauce itself is naturally gluten-free, making substitution straightforward and maintaining the same delicious results.
- → How do I prevent the sauce from being too thin?
Simmer the sauce uncovered for 3-4 minutes to allow reduction and thickening. The cream should reach a coating consistency. If needed, mix a slurry of cornstarch and water and stir in gradually while simmering.
- → Can I prepare this dish ahead of time?
Cook the chicken and sauce separately, storing in airtight containers for up to 2 days. Reheat gently over low heat, adding a splash of broth if needed. Cook pasta fresh just before serving for best texture.
- → What's the difference between cooking wine and regular Marsala?
Cooking Marsala has added salt and lower quality, while fine Marsala offers complex sweetness and depth. Use fine Marsala for superior flavor. Avoid cooking Marsala as it contains additives that affect the sauce's taste profile.