Pin it My neighbor knocked on the door one rainy Thursday holding a bottle of Marsala she couldn't use. I had chicken thawing and mushrooms going soft in the crisper, so I figured why not. What started as pantry improvisation turned into one of those meals where everyone goes quiet for the first few bites. The wineReduces into something almost sweet, the cream smooths every sharp edge, and the mushrooms soak up all that flavor like little sponges.
I made this for my in-laws the first time they visited our new apartment. My father-in-law, who usually just nods politely at dinner, asked for seconds and then the recipe. My mother-in-law kept scraping her plate with bread long after the pasta was gone. That quiet approval meant more than any compliment, and now it's my go-to when I want to impress without spiraling into stress.
Ingredients
- Boneless, skinless chicken breasts (about 1.5 lbs): Pounding them to an even half inch is the secret to quick, even cooking and tender bites that don't dry out.
- All-purpose flour (1/2 cup): This gives the chicken a light 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 because this is your only chance to flavor the chicken from the outside in.
- Olive oil (2 tbsp) and unsalted butter (2 tbsp): The combo prevents burning while adding richness, and butter makes everything taste like it came from a trattoria.
- Cremini or white mushrooms (8 oz, sliced): Cremini have deeper flavor, but white mushrooms work beautifully and brown up just as nicely in the hot pan.
- Garlic cloves (2, minced): Add these after the mushrooms or they'll burn and turn bitter, a mistake I only made once.
- Dry Marsala wine (3/4 cup): Use the stuff from the wine aisle, not cooking Marsala, which tastes flat and salty by comparison.
- Low-sodium chicken broth (3/4 cup): This stretches the sauce and keeps it from tasting boozy while letting you control the salt level.
- Heavy cream (1/2 cup): It turns the sauce luscious and balances the acidity of the wine without making things too thick.
- Dried thyme (1/2 tsp) or fresh thyme leaves (1 tsp): A whisper of thyme adds warmth without competing with the Marsala's sweetness.
- Fettuccine or spaghetti (12 oz): Wide noodles catch more sauce, but use whatever pasta shape makes you happy.
- Fresh parsley (2 tbsp, chopped): A handful of green at the end makes the whole plate look alive and adds a fresh bite.
- Freshly grated Parmesan cheese (optional): Not traditional, but a little snowy drift of Parm never hurt anyone.
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 aside, saving a cup of pasta water in case you need to loosen the sauce later.
- 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 ensures they cook through at the same rate without drying out.
- Dredge in flour:
- Mix the flour, salt, and pepper in a shallow dish, then press each chicken breast into the mixture, coating both sides and shaking off any excess. The thin coating will crisp up beautifully 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. Add the chicken and cook for 4 to 5 minutes per side until golden and cooked through, then transfer to a plate and tent loosely with foil.
- Cook the mushrooms:
- Add the remaining 2 tablespoons of butter to the same skillet and toss in the sliced mushrooms. Sauté for 4 to 5 minutes, stirring occasionally, until they release their moisture and turn a deep golden brown.
- Add the garlic:
- Stir in the minced garlic and cook for about 30 seconds, just until it smells fragrant and toasty. Any longer and it'll burn and taste bitter.
- 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 sweetness.
- 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 and any accumulated juices back into the skillet, spooning sauce over the top. Let everything simmer together for 2 to 3 minutes so the chicken heats through and soaks up the flavors.
- Serve:
- Pile the cooked pasta onto plates, lay a chicken breast on top, and spoon the mushroom sauce generously over everything. Finish with a sprinkle of fresh parsley and Parmesan if you like.
Pin it My husband proposed we eat this every Thursday, which lasted about three weeks before we both admitted we needed variety. But on gray evenings when nothing sounds good and we're too tired to think, this is the meal that still feels like a warm hug. It's become our comfort food shorthand, the dish that says we care enough to cook something real.
Choosing Your Chicken
I've made this with breasts, thighs, and even cutlets, and each has its charm. Breasts are lean and classic, thighs stay juicier and more forgiving if you overcook them slightly, and cutlets are thin enough that you can skip the pounding step entirely. If you go with thighs, just add a minute or two to the cooking time and don't worry if they look darker, that's just the richer meat showing through.
Making It Ahead
You can sear the chicken and make the sauce a few hours early, then reheat everything gently before serving. I've even done the whole thing the night before, storing the chicken and sauce separately in the fridge, then warming it in a covered skillet with a splash of broth. The pasta is best cooked fresh, but if you must make it ahead, toss it with a little olive oil so it doesn't clump into a sad brick.
Variations and Swaps
A splash of balsamic vinegar in the sauce adds a subtle tang that makes the sweetness pop. If you can't find Marsala, a dry sherry or even a mix of white wine and a teaspoon of honey will get you close. For a lighter version, swap half the cream for more broth, though you'll lose some of that luxurious cling.
- Try adding a handful of baby spinach at the end for color and a bit of freshness.
- Sun-dried tomatoes stirred into the sauce bring a sweet-tart contrast that's really lovely.
- If you're gluten-free, use a gluten-free flour blend for dredging and your favorite GF pasta.
Pin it This recipe has earned its place in my regular rotation, not because it's complicated, but because it delivers every single time. I hope it becomes one of those meals you reach for when you want to feel like a capable, generous cook without breaking a sweat.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work wonderfully in this dish. They provide a richer, more flavorful result and tend to stay juicier during cooking. Adjust the cooking time slightly as thighs may take a few minutes longer to cook through.
- → What type of Marsala wine should I use?
Use dry Marsala wine for this savory preparation. Avoid sweet Marsala, which is typically reserved for desserts. Look for Italian Marsala in the wine section of your grocery store.
- → How do I prevent the chicken from drying out?
Pound the chicken to even thickness for uniform cooking, avoid cooking on high heat for too long, and don't skip returning the cooked chicken to the pan with sauce at the end. This gentle reheating keeps it moist.
- → Can I make this dish gluten-free?
Absolutely. Substitute all-purpose flour with a gluten-free flour blend for dredging the chicken, and use gluten-free pasta. The sauce itself is naturally gluten-free and requires no modifications.
- → How can I add more flavor to the sauce?
A splash of balsamic vinegar adds depth and complexity. Fresh thyme works better than dried if available. You can also add a squeeze of fresh lemon juice just before serving for brightness.
- → What pasta pairs best with this sauce?
Fettuccine is traditional and ideal for catching the creamy sauce. Spaghetti, pappardelle, or even egg noodles work well. Avoid thin pasta shapes that might disappear into the sauce.