Easy Chicken Marsala

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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.

Chicken and mushrooms in the pan with a shallow bowl of pasta in the backgroundPin

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.

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Helpful tips

  • 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.

Step one

Gather the ingredients – flour, tarragon, basil and salt. Mix together and set aside.

Step two

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

Flour, tarragon and basil on a small plate and chicken on a blue platterPin

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.

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.

Chicken freshly sautéed in a green cast iron pan on a tablePin

Step six

Scrape out any flour bits with a metal spatula.

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

Marsala wine, mushrooms and broth on a green tablePin

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.

Mushrooms sautéd in a cast iron skilletPin

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.

Close up of the the chicken with the marsala sauce in a skilletPin

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.

A shallow bowl of pasta with chicken and mushrooms on itPin


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 FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Chicken and mushrooms in the pan with a shallow bowl of pasta in the background - squarePin

Easy Chicken Marsala

This chicken marsala recipe is so delicious and easy.  No pounding!
5 from 6 votes
Print Pin Rate
Course: Dinner
Cuisine: Poultry
Keyword: chicken dinner, chicken marsala, easy chicken marsala
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 4 Servings
Calories: 323kcal


Chicken Marsala

  • 2 tablespoons olive oil
  • 4 chicken thighs boneless and skinless, cut in 3 pieces per chicken
  • 1/4 cup flour
  • 1 teaspoon tarragon dried
  • 1 teaspoon basil dried
  • 1/2 teaspoon salt

Mushroom and marsala sauce

  • 10 ounces portobello mushrooms package sliced baby mushrooms
  • 1 tablespoon olive oil
  • 3/4 cup chicken broth
  • 1/2 cup marsala wine



  • Heat a sauté pan on medium, add 2 tablespoons olive oil.
    2 tablespoons olive oil
  • Combine flour, tarragon, basil and salt.
    1/4 cup flour, 1 teaspoon tarragon, 1 teaspoon basil, 1/2 teaspoon salt
  • Dredge chicken in flour mixture and place in pan.  Cook for 10 minutes turning chicken every 3 minutes or so, until done.
    4 chicken thighs
  • 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.
    1 tablespoon olive oil
  • Add mushrooms and sauté for 5 minutes.
    10 ounces portobello mushrooms
  • Add chicken broth and marsala wine and let boil for 5 minutes.
    3/4 cup chicken broth, 1/2 cup marsala wine
  • Lower heat to a simmer and add chicken back to the pan and cook for 5 minutes.
  • Plate marsala
  • Eat a piece of chicken
  • Smile
  • Enjoy


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If you like a saucy marsala but want to eat it on pasta as I do, double the marsala sauce ingredients.


Serving: 1serving | Calories: 323kcal | Carbohydrates: 13g | Protein: 24g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 562mg | Potassium: 612mg | Fiber: 1g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 3.3mg | Calcium: 19mg | Iron: 1.8mg
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Recipe Rating


  1. I love easy recipes too, and this looks like one to add to the list to try. It looks delicious too.

    1. This looks so easy! And I am absolutely on Team Chicken Thigh. They’re a staple in my house!

  2. These days I prefer chicken thighs over chicken breasts too! So much more flavourful, right? And mushrooms are one of my favourite veggies. This looks like one tasty dish 🙂

  3. Mmmm Marsala sauce! I’ve always loved it, from when I was a child, must be my Italian heritage on my mother’s side!

  4. I love how easy and quick to make this chicken is. A perfect weeknight dinner!

  5. This is so good and I love good Chicken Marsala. Great idea with using thighs too. They are much more tender (and cheaper) and flavorful compare to breast.

  6. You know, I always loved chicken marsala in restaurants, and never tried to make it at home. I wonder why?

    And I agree about thighs – taste better, are moister, are easier to deal with… what’s not to like?

  7. I agree that chicken thighs are superior in many recipes! This marsala looks so good and would be a fantastic weeknight meal. I think I’ll try it over some pappardelle noodles!

  8. Hi Elaine,
    I love to eat chicken and the way described the recipe I used it and recommend to all. Its too tasty.