Save My neighbor handed me a half-empty bottle of Marsala one October evening, insisting I couldn't let it go to waste. I had chicken thawing and mushrooms wilting in the crisper, so I winged it. The smell that filled my kitchen that night—earthy mushrooms, sweet wine reducing to syrup, butter browning at the edges—made me understand why people fall in love with cooking. I've been making this dish ever since, tweaking it each time but never straying too far from that first happy accident.
I made this for my sister's birthday last spring, and she scraped her plate clean before anyone else had finished their first helping. She's the type who usually pushes cream sauces aside, but she kept murmuring about the balance of the wine and the way the mushrooms soaked up all that flavor. Watching her enjoy it made me realize this dish has a way of winning over even the pickiest eaters.
Ingredients
- Boneless, skinless chicken breasts (about 1.5 lbs): Pounding them to an even thickness is the secret to getting them cooked through without drying out, and it takes less than a minute.
- All-purpose flour (1/2 cup): This creates a light crust that helps the sauce cling and adds a subtle golden color you can't get any other way.
- 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 the chicken brown beautifully.
- Cremini or white mushrooms (8 oz, sliced): Cremini have a deeper, earthier flavor, but white mushrooms work perfectly if that's what you have on hand.
- Garlic cloves (2, minced): Add these after the mushrooms so they don't burn, just 30 seconds is enough to release that sharp, sweet aroma.
- Dry Marsala wine (3/4 cup): This is the heart of the dish, make sure it's dry, not sweet, or the sauce will taste more like dessert than dinner.
- Low-sodium chicken broth (3/4 cup): It stretches the sauce and keeps the Marsala from being too intense, plus you control the salt level.
- Heavy cream (1/2 cup): This is what turns the pan sauce into something velvety and luxurious, don't skimp or substitute with milk.
- Dried thyme (1/2 tsp) or fresh thyme leaves (1 tsp): A whisper of thyme ties everything together without competing with the wine.
- Fettuccine or spaghetti (12 oz): Wide noodles like fettuccine hold the sauce better, but spaghetti works in a pinch.
- Fresh parsley (2 tbsp, chopped): A handful of this at the end brightens the whole dish and makes it look like you know what you're doing.
- Freshly grated Parmesan cheese (optional): Not traditional, but a little sprinkle adds a salty, nutty finish that I can't resist.
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 it and set it aside, it'll wait patiently while you finish the sauce.
- 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 makes all the difference for even cooking.
- Dredge in flour:
- Mix the flour, salt, and pepper in a shallow dish, then press each chicken breast into it, coating both sides and shaking off any excess. The light dusting will give you a beautiful golden crust.
- 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 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 it warm.
- Sauté the mushrooms:
- Add 2 more tablespoons of butter to the same skillet and toss in the sliced mushrooms, stirring occasionally until they're browned and starting to release their moisture, about 4 to 5 minutes. Add the minced garlic and cook for just 30 seconds until it smells incredible.
- 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:
- Stir in the chicken broth, heavy cream, and thyme, then let it simmer for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon. Taste it and adjust the salt and pepper as needed.
- Return the chicken:
- Nestle the chicken breasts back into the skillet along with any juices that collected on the plate, spooning the sauce over the top. Let everything simmer together for 2 to 3 minutes so the chicken soaks up the flavors.
- Serve and garnish:
- Plate the pasta, lay the chicken on top, and spoon the mushroom sauce generously over everything. Finish with a sprinkle of fresh parsley and Parmesan if you like.
Save The first time I plated this for guests, I drizzled the sauce over the pasta and watched their faces light up before they even took a bite. One friend later texted me asking for the recipe, and another admitted she licked her plate when she thought no one was looking. That's when I knew this wasn't just dinner, it was the kind of meal people remember.
Choosing Your Marsala
The wine aisle can be intimidating, but all you need to know is that dry Marsala is usually labeled as such and sits near the sherries. I once grabbed a sweet bottle by mistake and the sauce tasted like dessert gone wrong, so double-check the label. A decent bottle costs around ten dollars and will last you through several batches, stored in a cool, dark spot.
Make-Ahead and Storage
You can sear the chicken and make the sauce a day ahead, then store them separately in the fridge. When you're ready to serve, reheat the sauce gently and add the chicken back in to warm through, it tastes just as good and saves you the dinner-time scramble. Leftovers keep for three days and reheat beautifully in a covered skillet with a splash of broth.
Swaps and Shortcuts
If you don't have Marsala, a dry sherry or even a good white wine with a teaspoon of balsamic vinegar will get you close. Boneless thighs are richer and more forgiving if you're nervous about overcooking, and they hold up even better in the sauce. For a gluten-free version, swap in your favorite GF flour blend and use rice or chickpea pasta.
- Try adding a splash of balsamic vinegar at the end for a subtle tang that deepens the whole sauce.
- If your cream breaks or looks grainy, pull the pan off the heat and whisk in a tablespoon of cold butter to bring it back together.
- Fresh thyme is worth it if you can find it, the flavor is brighter and more aromatic than dried.
Save This dish has become my go-to when I want to feel like I'm treating myself without spending hours in the kitchen. It's rich, comforting, and just fancy enough to make any night feel a little special.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs are an excellent substitute and will provide a richer, more flavorful result. They're also more forgiving if slightly overcooked. Use the same cooking time, though thighs may take an extra minute or two to cook through.
- → What if I don't have Marsala wine?
Dry sherry, brandy, or even a dry white wine can replace Marsala wine. The flavor profile will differ slightly, but the sauce will still be delicious. Avoid cooking wines, which contain added salt and preservatives.
- → How do I prevent the chicken from drying out?
Pound the chicken to an even thickness for uniform cooking. Don't skip the simmering step in the sauce at the end—this allows the chicken to absorb moisture and become tender. Avoid cooking beyond an internal temperature of 165°F (74°C).
- → Can I make this dish gluten-free?
Absolutely. Simply substitute all-purpose flour with a certified gluten-free flour blend for dredging the chicken, and use gluten-free pasta. The sauce is naturally gluten-free as written, making this an easy adaptation.
- → What pasta pairs best with this dish?
Fettuccine or spaghetti are traditional choices that capture the creamy sauce beautifully. Pappardelle, tagliatelle, or even egg noodles work well. Avoid very thin pasta that may become mushy; aim for sturdy shapes that hold the sauce.
- → Can I prepare this ahead of time?
You can prep ingredients in advance—pound the chicken, slice mushrooms, and mince garlic ahead. However, cook the dish fresh for best results. If reheating, do so gently over low heat with a splash of broth or cream to restore the sauce's silky texture.