The great thing about this easy chicken marsala recipe is that I use thigh meat and I don’t have to pound it thin. The sauce is delicious, the chicken is moist and tender and the meal is so comforting.
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 sopped up with a big piece of crusty bread.
But ladle it on pasta and you have the best meal ever.
This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.
- I prefer thigh meat over breast meat but if you prefer breast meat, go for it.
- 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.
How to make easy chicken marsala
Get a sauté pan and a deep plate for the breading.
Gather the ingredients – flour, tarragon, basil and salt. Mix together and set aside.
Cut each piece of boneless and skinless thigh in three or four pieces.
Heat a sauté pan on medium and once it heats up, add olive oil and let that heat up to a shimmer.
Dredge each piece of chicken in the flour mixture and make sure it’s completely covered.
Place the pieces of chicken into the pan and sauté each side until the chicken is browned and fully cooked.
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.
Scrape out any flour bits with a metal spatula.
Gather the rest of the ingredients – Marsala wine, sliced mushrooms and chicken broth.
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.
Add chicken broth and marsala wine to the mushrooms and let the mixture come to a boil and cook for 5 minutes.
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.
Other chicken dishes
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!
Easy Chicken Marsala
Mushroom and marsala sauce
- 10 ounces portobello mushrooms package sliced baby mushrooms
- 1 tablespoon olive oil
- ¾ cup chicken broth
- ½ cup marsala wine
- Heat a sauté pan on medium, add 2 tablespoons olive oil
- Combine flour, tarragon, basil and salt
- Dredge chicken in flour mixture and place in pan. Cook for 10 minutes turning chicken every 3 minutes or so, until done
- Take out of pan, place on a plate and set aside
- Remove any flour bits from the pan, heat again and add 1 tablespoon olive oil
- Add mushrooms and sauté for 5 minutes
- Add chicken broth and marsala wine and let boil for 5 minutes
- Lower heat to a simmer and add chicken back to the pan and cook for 5 minutes
- Plate marsala
- Eat a piece of chicken