Chicken Marsala Recipe

Prepare chicken

Slice each chicken breast horizontally to make 2 thinner cutlets (about 1/2-inch thick). If breasts are small, leave whole. Pat dry with paper towels.

Season both sides of each cutlet with 1 tsp kosher salt and 1 tsp black pepper (total). Place flour in a shallow dish and dredge each cutlet, shaking off excess.

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When butter foams, add chicken cutlets in a single layer (work in batches if needed). Cook 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer cooked chicken to a warm plate and tent with foil.

Reduce heat to medium. In the same skillet, add remaining 1 tbsp butter. Add sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 5-6 minutes.

Add chopped shallot and minced garlic; cook 1-2 minutes until fragrant and shallot is translucent, taking care not to burn the garlic.

Pour in 3 tbsp dry Marsala wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half (1-2 minutes).

Add 3 tbsp chicken broth and scrape again. Simmer 1-2 minutes.

Stir in 2 tbsp heavy cream and 1 tsp fresh thyme. Simmer gently until sauce thickens slightly, about 1-2 minutes. Taste and season with up to 1 tsp salt and 1 tsp black pepper as needed.

Return the cooked chicken (and any accumulated juices) to the skillet, spoon sauce and mushrooms over the cutlets, and warm through 1-2 minutes. Sprinkle 1 tbsp chopped fresh parsley over the chicken before serving.

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Cook 8 oz spaghetti or linguine according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta.

While pasta cooks, heat a medium skillet over medium heat and add 3 tbsp extra-virgin olive oil. Add 4 cloves thinly sliced garlic and 1 tsp red pepper flakes. Cook gently, stirring, until garlic is golden but not burned, about 1-2 minutes.

Add drained pasta to the garlic oil along with 2-3 tbsp reserved pasta water and 1 tbsp chopped parsley. Toss to combine, adding more pasta water as needed to create a glossy coating. Taste and adjust seasoning with salt if necessary. Stir in 1 tbsp grated Parmesan if using.

Divide pasta among plates, place Chicken Marsala cutlets on top or alongside, and spoon extra Marsala sauce and mushrooms over the chicken. Garnish with additional parsley and serve immediately.