Save My neighbor knocked on the door one Thursday evening holding a bottle of Marsala wine she'd bought by mistake. She thought it was cooking sherry and had no idea what to do with it. I invited her in, pulled out chicken breasts and mushrooms, and we figured it out together over glasses of actual wine. The kitchen smelled like a trattoria by the time we plated everything over fettuccine. She still brings me bottles of Marsala, no longer by mistake.
I made this for my brother's birthday dinner after he complained that I only ever served him tacos. He scraped his plate clean and asked if I'd opened a secret Italian restaurant in my kitchen. The mushrooms had caramelized just right, and the cream balanced the acidity of the wine in a way that felt almost accidental but wasn't. He still asks for it every year now, and I pretend it's a huge hassle even though it takes less than an hour.
Ingredients
- Boneless, skinless chicken breasts: Pounding them to even thickness is the single most important step for juicy, evenly cooked meat.
- All-purpose flour: Creates a light coating that helps the chicken brown beautifully and thickens the sauce as it simmers.
- Olive oil and unsalted butter: The combination gives you a higher smoke point from the oil and rich flavor from the butter without burning.
- Cremini or white mushrooms: Cremini have a deeper, earthier flavor, but white mushrooms work perfectly if that is what you have.
- Garlic cloves: Fresh garlic is essential here, it blooms in the butter and perfumes the entire sauce.
- Dry Marsala wine: Do not use sweet Marsala, the dry version is what gives this dish its signature savory complexity.
- Low-sodium chicken broth: Lets you control the salt level, especially important since the sauce reduces and concentrates.
- Heavy cream: Adds luscious body and mellows the acidity of the wine and broth.
- Dried thyme: A small amount goes a long way, fresh thyme is lovely but dried works beautifully and is easier to keep on hand.
- Fettuccine or spaghetti: Wide noodles catch the sauce better, but any pasta you love will work.
- Fresh parsley and Parmesan: Bright parsley cuts through the richness, and Parmesan adds a salty, nutty finish.
Instructions
- Boil the pasta:
- Bring a large pot of well-salted water to a rolling boil and cook your pasta until al dente, with a slight bite in the center. Drain and set aside, no need to rinse.
- 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 ensures they cook at the same rate and stay tender.
- Dredge in flour:
- Combine flour, salt, and pepper in a shallow dish, then coat each chicken breast lightly, shaking off any excess. The thin layer will give you a golden crust and help thicken the sauce later.
- Sear the chicken:
- Heat olive oil and butter in a large skillet over medium-high heat until shimmering, then add the chicken and cook four to five minutes per side until deeply golden. Transfer to a plate and tent loosely with foil to keep warm.
- Sauté the mushrooms:
- Add butter to the same skillet and toss in the sliced mushrooms, letting them cook undisturbed for a few minutes to develop a rich brown color. Stir in the garlic and cook just until fragrant, about thirty seconds.
- 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 two minutes to reduce slightly and concentrate the flavor.
- Build the sauce:
- Add chicken broth, cream, and thyme, then let the mixture simmer gently for three to four minutes until it thickens enough to coat the back of a spoon. Taste and adjust seasoning with salt and pepper.
- Finish the chicken:
- Return the chicken and any accumulated juices to the skillet, spooning sauce over the top. Simmer for two to three minutes until the chicken is heated through and the sauce clings beautifully.
- Serve:
- Plate the pasta, top with chicken and a generous ladle of sauce, then garnish with fresh parsley and grated Parmesan. Serve immediately while everything is hot and glossy.
Save The first time I served this to my in-laws, my mother-in-law asked if I'd taken cooking classes in Italy. I hadn't, but I let her believe I had secret training for a moment before confessing it was just patience and a good bottle of Marsala. She hugged me anyway and asked for the recipe on a handwritten card. It is still pinned to her fridge, smudged with fingerprints and sauce splatters.
Choosing Your Chicken
Chicken breasts are traditional, but boneless thighs bring a richer, more forgiving texture that stays juicy even if you overcook them slightly. I have used both depending on my mood and what is on sale, and honestly, thighs make this feel even more luxurious. If you go with thighs, you might need an extra minute or two of cooking time. Either way, pounding to even thickness is non-negotiable.
Wine Matters More Than You Think
I once grabbed sweet Marsala by accident and the sauce tasted like I'd dumped sugar into it. Dry Marsala has a nutty, slightly tangy flavor that balances the cream and complements the mushrooms perfectly. You can find it in the wine aisle or sometimes near the cooking wines, just make sure the label says dry. If you cannot find it, a dry sherry works in a pinch, though the flavor will be a bit different.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days and taste incredible reheated gently in a skillet with a splash of broth or cream. The sauce thickens as it sits, so thinning it out a bit while reheating brings it back to life. I usually store the pasta separately so it does not absorb all the sauce, but if you forget, it still tastes wonderful, just a bit more saucy-pasta than pasta-with-sauce.
- Reheat on the stovetop over low heat, stirring gently to avoid breaking up the chicken.
- Add a tablespoon or two of broth, cream, or even pasta water to loosen the sauce.
- Microwave reheating works but can make the chicken rubbery, so stovetop is always better if you have the time.
Save This dish has become my go-to when I want to feel like I have my life together, even when I do not. It is elegant enough to impress and comforting enough to eat in sweatpants on a Tuesday.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work beautifully in this dish. They offer a richer, more flavorful result and tend to stay juicier during cooking. Use the same cooking time, adjusting as needed based on thickness.
- → What type of Marsala wine should I use?
Use dry Marsala wine for this dish, not sweet. Dry Marsala has subtle vanilla and caramel notes that complement the mushroom sauce without adding unwanted sweetness. Most liquor stores carry it in the Italian wine section.
- → How do I prevent the chicken from drying out?
Pound the chicken to even thickness, which ensures uniform cooking. Don't overcook—remove it when it reaches 165°F internally. Returning the cooked chicken to the creamy sauce also helps keep it moist and tender.
- → Can I make this ahead of time?
Yes, prepare the sauce up to 2 days in advance and refrigerate. Cook the chicken and pasta fresh when ready to serve, then combine them with the reheated sauce. This saves time without compromising flavor or texture.
- → What pasta pairs best with this sauce?
Fettuccine or spaghetti are traditional choices as their flat or thin shapes catch the creamy sauce beautifully. Pappardelle or tagliatelle also work well. Avoid very thin pasta like angel hair, which can get lost in the rich sauce.
- → How can I make this gluten-free?
Substitute the all-purpose flour with certified gluten-free flour when dredging the chicken. Use gluten-free pasta for the base. The sauce itself is naturally gluten-free, making this adaptation simple and delicious.