Save My neighbor knocked on the door one evening holding a half-empty bottle of Marsala, asking if I knew what to do with it. I'd never cooked with the stuff, but something about the label and her hopeful smile made me say yes. That night, I threw together chicken, mushrooms, and cream, and what came out of that skillet tasted like I'd been making it for years. It's been my go-to ever since.
I made this the first time my sister came over after her breakup. She sat at the counter sipping wine while I cooked, and by the time we sat down to eat, she was laughing again. The creamy sauce, the way the pasta soaked it all up, it turned into one of those nights where food does more than fill you up. Now every time I make it, I think of her twirling fettuccine and finally smiling.
Ingredients
- Boneless, skinless chicken breasts: Pounding them to an even half-inch thickness is the secret to juicy, perfectly cooked chicken that doesn't turn rubbery.
- All-purpose flour: This light dredge gives the chicken a golden crust and helps thicken the sauce as it simmers.
- Kosher salt and black pepper: Season generously here because the flour needs it, and it sets the flavor foundation for the whole dish.
- Olive oil and unsalted butter: The combo gives you high heat tolerance from the oil and rich flavor from the butter without burning.
- Cremini or white mushrooms: Cremini have a deeper, earthier taste, but white mushrooms work beautifully and brown up just as well.
- Garlic cloves: Minced fine and added at the end of the mushroom sauté so it perfumes the pan without turning bitter.
- Dry Marsala wine: This is the star, sweet Marsala will make it cloying, so stick with dry for that balanced, nuanced flavor.
- Low-sodium chicken broth: Gives body to the sauce and lets you control the salt level as it reduces.
- Heavy cream: This is what makes the sauce luscious and creamy, binding everything together into pure comfort.
- Dried thyme: A little goes a long way, fresh thyme is lovely too, but dried works perfectly and you probably have it already.
- Fettuccine or spaghetti: Wide noodles hold onto that silky sauce better, but any pasta shape you love will work.
- Fresh parsley and Parmesan: A sprinkle of parsley brightens the whole plate, and Parmesan adds a salty, nutty finish.
Instructions
- Boil the Pasta:
- Bring a big pot of salted water to a rolling boil and cook your pasta until it's just al dente, then drain and set it aside. You'll toss it with the sauce later, so don't worry if it cools a bit.
- Pound the Chicken:
- Place each chicken breast between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound them to an even half-inch thickness. This step is non-negotiable if you want tender, evenly cooked chicken.
- 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 flour will give you that gorgeous golden crust and help the sauce cling.
- 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 it warm.
- Sauté the Mushrooms:
- Add another 2 tablespoons of butter to the same skillet, toss in the sliced mushrooms, and sauté for 4 to 5 minutes until they're browned and their moisture has evaporated. Stir in the garlic and cook for just 30 seconds until fragrant.
- Deglaze with Marsala:
- Pour in the Marsala wine and use a wooden spoon to scrape up all those beautiful 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 let everything simmer together for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust with 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 top. Simmer for another 2 to 3 minutes to heat the chicken through and let it soak up the flavors.
- Serve and Garnish:
- Plate the pasta, top with a chicken breast and plenty of sauce, then scatter fresh parsley and a generous handful of Parmesan over everything. Serve immediately while it's hot and glossy.
Save One night I made this for a friend who said she didn't like mushrooms. She picked them out at first, but by the end of the meal, she was soaking up every last bit of sauce with her bread. She looked up and said, maybe I do like mushrooms after all. It's one of those dishes that changes minds quietly, without making a fuss.
Choosing Your Wine
The first time I bought Marsala, I stood in the wine aisle for ten minutes trying to figure out which bottle to grab. Dry Marsala is what you want here, it has a nutty, slightly sweet complexity that deepens as it reduces without overpowering the dish. Sweet Marsala belongs in desserts, and cooking Marsala from the grocery store works just fine, you don't need to splurge on a fancy bottle. If you can't find it, a dry sherry or even a good white wine with a splash of balsamic will get you close, though the flavor won't be quite the same.
Making It Ahead
This reheats surprisingly well, which I learned after making a double batch and living off leftovers for two days. Store the chicken and sauce together in an airtight container in the fridge for up to three days, and keep the pasta separate so it doesn't soak up all the liquid. When you're ready to eat, warm the chicken and sauce gently in a skillet over low heat, adding a splash of broth or cream to bring the sauce back to life. Toss in the pasta at the last minute and let it heat through, and you'll have a meal that tastes freshly made.
Serving Suggestions
I usually serve this with something simple so the creamy sauce can be the star. A crisp green salad with lemon vinaigrette cuts through the richness perfectly, and garlic bread is non-negotiable if you want to soak up every drop of sauce. Roasted asparagus or green beans on the side add a little color and a fresh, snappy contrast to all that cream. If you're feeding a crowd, double the sauce recipe because people will want seconds, and there's never enough left over.
- Pair it with a dry white wine like Pinot Grigio or a light red like Pinot Noir.
- Swap fettuccine for penne or rigatoni if you want the sauce to get trapped inside the pasta.
- Sprinkle red pepper flakes over the top if you like a little heat with your comfort food.
Save This dish has become my answer to long weeks and the kind of hunger that needs more than food. It's rich, it's comforting, and it makes the whole house smell like you've been cooking all day even when you haven't.
Recipe Q&A Section
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs are an excellent substitute and provide a richer, more flavorful result. Thighs are more forgiving if slightly overcooked and absorb the Marsala sauce beautifully. Adjust cooking time slightly if using thicker cuts.
- → What's the best way to pound chicken breasts evenly?
Place chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to a uniform 1/2-inch thickness. This ensures even cooking and prevents dry, overcooked edges while the center finishes cooking.
- → Can I make this dish gluten-free?
Absolutely. Substitute the all-purpose flour with gluten-free flour for dredging the chicken and use gluten-free pasta. Ensure all other ingredients, particularly broths and sauces, are certified gluten-free to avoid cross-contamination.
- → How do I prevent the sauce from breaking?
Keep the heat at medium rather than high, and always add the heavy cream after reducing the wine and broth. Stir constantly when incorporating cream to ensure a smooth, silky sauce. Never let the sauce boil vigorously once cream is added.
- → Can I prepare this ahead of time?
You can prepare all components in advance, but assemble just before serving for best results. Cook chicken and prepare the sauce separately, then reheat gently over low heat before combining. Cook pasta fresh or just before serving to maintain texture.
- → What's a good wine to use if I don't have Marsala?
Dry sherry or Madeira wine are excellent substitutes with similar flavor profiles. In a pinch, use dry white wine like Pinot Grigio, though the sauce will be lighter and less complex than with traditional Marsala.