Creamy Chicken Marsala
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This Creamy Chicken Marsala recipe is a new way to enjoy an old Italian classic! The silky marsala sauce coats every strand of pasta and is a perfect complement to a perfectly crisp and tender chicken cutlet.
Table of Contents
Easy Chicken Marsala Recipe
I can’t help but think of my mom every time I make chicken marsala. At the Italian restaurant where I worked while in college, either chicken or veal marsala was her go-to order.
The great thing about Chicken Marsala is how incredibly easy it is to make; truly remarkable since it is SO delicious. Chicken is lightly pan fried and topped with buttery sautéed mushrooms, and topped with a simple marsala sauce that is nothing more than reduced marsala wine and a few pats of butter for creaminess.
Love the pan-sauce technique in Marsala? Our Chicken Lazone uses the same skillet method with a bold cream sauce that makes it an impressive dish when you have guests over!
I decided to take the classic and remix it by making a creamy sauce that would coat the chicken and a nice helping of fettuccine noodles. It only adds one extra ingredient, but creates a dish that feels entirely new!
Helpful Tips to Make Creamy Chicken Marsala:
- Don’t overcrowd your mushrooms in the pan. Feel free to do this in two batches if your skillet isn’t big enough. When they are crowded, they don’t brown. Thanks, Julia Child.
- Sprinkling mushrooms with a small amount of salt is another good way to help them brown, not to mention seasoning them. The salt draws out moisture, similar to how you should be prepping eggplant and zucchini.
- Time it (if possible) so your cooked pasta doesn’t sit idle in a colander. It will get stick and dry and be a mess.
What You Will Need to Make Creamy Chicken Marsala:
- A large skillet– most of the work gets done in one large skillet.
- A large saucepan or pot– for cooking the pasta
- Kitchen tongs– great for adding things to hot skillets, as well as picking up cooked pasta out of water.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite chicken recipes:
Tuscan Garlic Chicken and Linguine
Copycat Olive Garden Chicken Parmesano Vino Bianco
One-Skillet Chicken Pot Pie
Creamy Chicken Marsala
Ingredients
- 1 pound fettuccine pasta
- 2 chicken cutlets, (about 1 pound total)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon fresh ground black pepper
- 3/4 teaspoon garlic powder
- 3/4 cup all-purpose flour, (about 3 ¼ ounces)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 8 ounces sliced baby bella mushrooms, (also called cremini)
- 3/4 cup marsala wine
- 2 cups heavy cream
Instructions
- COOK PASTA: Bring a large pot of salted water to a boil. Add 1 pound fettuccine pasta and cook until al dente according to package directions. Drain and set aside.
- SEASON CHICKEN: While the pasta cooks, pat 2 chicken cutlets dry with paper towels. Sprinkle both sides with ½ teaspoon kosher salt, ½ teaspoon fresh ground black pepper, and ¾ teaspoon garlic powder.
- COAT IN FLOUR: Spread ¾ cup all-purpose flour on a dinner plate and lightly coat both sides of the seasoned chicken, shaking off any excess.
- BROWN CHICKEN: Heat a large skillet (about 12 inches) over medium-high heat. Add 2 tablespoons extra virgin olive oil. When hot, sauté the floured chicken for about 3 minutes per side, until golden brown. Transfer to a plate and tent with foil to keep warm.
- COOK MUSHROOMS: Reduce heat to medium. Add 2 tablespoons unsalted butter to the same skillet. Once melted, add 8 ounces sliced baby bella mushrooms and sprinkle with ½ teaspoon kosher salt. Sauté about 5 minutes, stirring occasionally, until golden and tender.
- MAKE SAUCE: Pour in ¾ cup marsala wine to deglaze the pan, scraping up any browned bits. Simmer 2 to 3 minutes until reduced by half. Add 2 cups heavy cream and stir. Bring to a gentle simmer and cook 5 to 6 minutes, until slightly thickened and glossy.
- FINISH CHICKEN: Return the browned chicken to the pan. Spoon sauce over the top and simmer 2 to 3 minutes, until the chicken is cooked through (internal temperature should reach 165°F).
- SERVE: Arrange cooked fettuccine on plates or a serving platter. Top with chicken and creamy mushroom marsala sauce. Serve warm.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Two chicken cutlets serves 4?
Recipe looks great but I think there may be a typo. It says it serves four but it calls for using only 2 chicken cutlets. Do you mean 2 lbs?
I made this for a dinner party (doubled the recipe) and WOW! What a Hit! Thank you TSRI! My kitchen isn't just for breakfast anymore!
It says add 2 cups of heavy cream along with 2 chicken cutlets won't this be too watery and creamy?
Wow this turned out amazing. Restaurant quality chicken marsala at home!