Easy Chicken Marsala

Discover the joys of a hassle-free chicken marsala with this simple recipe. By using succulent thigh meat that requires no pounding, you’re guaranteed a dish that’s as tender and moist as it is flavorful and satisfying. Indulge in the rich, savory sauce of this comforting meal that’s sure to become a quick favorite in your kitchen.

One of the things I love about this recipe is how easy it is. Another thing I enjoy is how the sauce is so flavorful that you can eat it on just about everything. Or even sop it up with a big piece of crusty bread.

But ladle it on pasta and you have the best meal ever.

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What is marsala wine?

Marsala Wine is a fortified wine produced exclusively in the region of Marsala, located in Sicily, Italy. It comes in both dry and sweet versions. The dry version is generally used as a cooking wine, which we use in this recipe.

It has a rich and smoky flavor, which adds depth and complexity to the dishes. Its unique flavor profile is the key ingredient to the distinctive taste in our chicken marsala recipe.

Ingredients and substitutions

• Olive oil – extra virgin, but if you don’t have it, you can use a vegetable oil or for a richer taste, butter.
• Chicken thighs – boneless and skinless, cut in 3 pieces per chicken. If you prefer, you can use boneless chicken breasts instead.
• Flour – all-purpose white flour. Gluten-free flour will also work in this recipe.
• Dried tarragon – rosemary or thyme can be substituted, if you prefer.
• Dried basil  – or parsley.
• Salt – sea salt.
• Portobello mushrooms – baby bellas
• Chicken broth
• Dry marsala wine
• Garlic – crushed or minced.

Helpful tips

• I prefer thigh meat over breast meat in this chicken recipe, but if you prefer, use breast meat.
• I don’t pound the chicken thin but if you do, it will take less time to cook through. My thigh pieces took approximately 10 minutes.
• Sometimes I sauté shallots with the mushrooms to give the dish even more depth.
• Depending on your preference, you may add a splash of heavy cream to the marsala sauce. This gives it a rich, creamy texture and enhances its flavor. Although we prefer it without in our household.
• For those who love spicy food, next time, try adding a pinch of crushed red pepper flakes to the marsala sauce to give the dish a nice kick.
• Always use a good-quality marsala wine for the best results. Remember, if it isn’t good enough to drink, it isn’t good enough to cook with, either.
• Ensure you sauté the mushrooms until they release their juices. This will prevent them from becoming too chewy in the final dish.
• If you can’t find baby portobello mushrooms, you can use white button mushrooms or cremini mushrooms.
• Using fresh herbs instead of dried ones can significantly enhance the dish’s flavor. If you have fresh tarragon or basil at hand, use them.
• You can serve this delicious marsala dish on mashed potatoes instead of pasta.
• This dish can be prepared ahead of time. Follow the steps until the chicken is added to the marsala sauce. Instead, let the sauce cool and store it separately. When ready to serve, reheat the sauce, add the cooked chicken, and allow it to simmer until heated through.

Storage

Leftovers of this delicious chicken marsala can be stored in an airtight container in the refrigerator for up to four days. Ensure the dish has cooled to room temperature before storing it to avoid condensation, which can affect the texture and flavor.

You can freeze this dish. After it has cooled completely, transfer the chicken marsala into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. To reheat, defrost overnight in the refrigerator and warm it up on the stove or in the microwave until heated through. The texture of the mushrooms might change slightly after freezing and reheating.

How to make easy chicken marsala

Pre-step

Get a sauté pan and a deep plate for the breading.

Step one

Gather the ingredients – all-purpose flour, tarragon, basil, and salt. Mix together and set aside. (A)

Step two

Cut each piece of boneless and skinless thigh in three or four pieces.

Step three

Heat a sauté pan on medium and once it heats up, add olive oil and let that heat up to a shimmer.

Step four

Dredge each piece of chicken in the flour mixture and make sure it’s completely covered.

Step five

Place the pieces of chicken into the pan and sauté each side until the chicken is browned and fully cooked. (B)

Since I didn’t pound the thighs thin, it takes about 10 minutes to cook. (The thinner meat cooks faster.)

Once cooked, remove from the pan and set aside.

Step six

Scrape out any flour bits with a metal spatula.

Gather the rest of the ingredients – Marsala wine, sliced mushrooms, and chicken broth. (C)

Step seven

Heat up the pan and add olive oil. Once it shimmers, add the sliced mushrooms and sauté for up to 5 minutes until they release some of their juices. (D)

Step eight

Add chicken broth and marsala wine to the mushrooms and let the mixture come to a boil and cook for 5 minutes.

Step nine

Add the chicken back to the pan and lower the heat to a simmer and cook for 5 minutes longer.

Time to gather the rest of the meal, some pasta and squash souffle.

If you like a really saucy chicken marsala, either eat it on some rice or by itself. Christopher and I love eating it on pasta. But just know that the pasta soaks up the marsala sauce.

I hope you enjoyed this easy chicken marsala recipe. Christopher and I loved eating it. I crack some black pepper on my food and dig right in.

Delicious!

Other chicken dishes

• Cordon bleu
• Meatballs
• Saltimbocca

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!