Creamy Chicken Marsala Pasta | Creamy Homemade Marsala Sauce

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Creamy Chicken Marsala

Ingredients

For the Chicken

  • 1½ pounds chicken breasts, sliced into thin cutlets
  •  Kosher salt and coarse pepper or Saalf Life House Blend for a more flavorful seasoning
  • ½ cup all-purpose flour
  • 1 tablespoon butter
  • 1 tablespoon avocado or olive oil

For the Marsala Sauce

  • 8 ounces baby bella mushrooms, finely chopped
  • ½ medium red onion, finely diced
  • 1 tablespoon avocado oil
  • 5-6 garlic cloves, minced
  • 1 cup dry Marsala wine
  • 1 cup heavy cream
  • 2 tablespoons fresh thyme, chopped
  • Fresh parsley, chopped (for garnish)

Optional

  • 8 ounces spaghetti, fettuccine, or linguine
  • Freshly grated Parmesan cheese

Equipment

  • Large skillet or sauté pan
  • Large pot (if serving with pasta)
  • Tongs
  • Cutting board
  • Sharp knife

Instructions

1. Prepare the Chicken

Slice the chicken breasts into thin cutlets.

Season both sides generously with Saalf Life House Blend.

Lightly dredge each cutlet in flour, shaking off the excess.

2. Cook the Chicken

Heat the oil and butter in a large skillet over medium heat.

Cook the chicken for about 3-4 minutes per side until golden brown and cooked through.

Transfer the chicken to a plate and loosely cover with foil.

3. Cook the Vegetables

Add avocado oil to skillet.

Add the chopped mushrooms and diced red onion.

Cook for about 6-8 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to brown.

Stir in the garlic and thyme and cook for another minute.

4. Build the Sauce

Pour in the Marsala wine and scrape up any browned bits from the bottom of the skillet.

Simmer for about 6-8 minutes until the wine has reduced slightly.

Pour in the heavy cream and stir well.

Continue simmering for another 5-8 minutes until the sauce thickens enough to coat the back of a spoon.

5. Finish

Return the chicken to the skillet.

Spoon the sauce over the chicken and simmer for 2-3 minutes until everything is heated through.

Garnish with fresh parsley.

Serve over your favorite pasta, mashed potatoes, or rice.

Tips

  • Thin chicken cutlets cook quickly and stay incredibly tender.
  • Finely chopping the mushrooms gives the sauce an incredibly smooth texture while still delivering rich mushroom flavor.
  • Use a dry Marsala wine for the best balance of flavor.
  • Let the wine reduce before adding the cream to concentrate the Marsala flavor.
  • Fresh thyme really elevates the sauce.

What to Serve with Chicken Marsala

  • Buttered fettuccine
  • Garlic mashed potatoes
  • Jasmine rice
  • Roasted asparagus
  • Garlic bread
  • Caesar salad

Frequently Asked Questions

Can I use chicken thighs?

Yes. Boneless skinless chicken thighs work well, though they may require a few extra minutes of cooking.

Can I make this ahead of time?

Yes. The flavors become even better after a day in the refrigerator.

Can I freeze it?

You can, although cream sauces may separate slightly after thawing. Stir gently while reheating to bring the sauce back together.

What's the best Marsala wine?

A good-quality dry Marsala wine works best. Avoid cooking wine if possible for the richest flavor.

More Easy Recipes 

Thanks for stopping by Saalf Life





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