The great thing about this super easy chicken marsala recipe is that I use thigh meat and I don’t have to pound it thin.
I love easy like the next person does. But, what about easy peasy? I love easy peasy! And this chicken marsala recipe fits the bill.
If you’ve been reading my blog for a little bit, you will know that I prefer chicken thigh meat over breast meat.
When you use breast meat, you have to pound the crap out of it until it’s 1/4 inch thick.
No need here. I just cut boneless chicken thighs in three pieces and that’s it. No pounding like I’m a crazy lady.
It seems to me that I have had a lot of my firsts with my friend Devon. On one of our many jaunts, I ordered this dish on the waiter’s recommendation. And boy, am I glad I did. So yummy.
I tried to replicate the dish at home and it was a huge fail. I freely admit it. Why did it fail? Because I used way too much marsala wine. And yes, you can use too much. I’m here to tell you!
I’ve learned a lot since then. Now I’ve figured out the correct balance of wine and chicken broth! Oh, and mushrooms! So yummy.
How to make easy chicken marsala
I start by putting 1/4 cup flour on a little plate. I add some dried basil, tarragon and salt. Mix them together and set aside.
Next, I get 4 chicken thighs and cut them each into 3 pieces. I put my heavy sauté pan on the stove and heat it on medium. Also, I add 2 tablespoons of olive oil and let that heat up.
I dredge each piece of chicken in the flour mixture and make sure it’s completely covered. After that, I place each piece of chicken into the pan and sauté each side until the chicken is browned and fully cooked.
It takes about 10 minutes since I didn’t pound the chicken thighs. (The thinner meat cooks faster.)
I remove the chicken from the pan, place it on a plate and set it aside.
I use a metal spatula to remove any flour bits. Now I gather the rest of the ingredients.
We have marsala wine, chicken broth and mushrooms.
Time to sauté the mushrooms
I use the same pan and add 1 tablespoon olive oil. The mushrooms take around 5 minutes to release their juices.
Now, I add 3/4 cup of chicken broth and 1/2 cup marsala wine to the mushrooms and let the mixture bubble for 5 minutes.
I add the chicken back to the pan and lower the heat to a simmer. I let it cook for 5 minutes longer.
Time to gather the rest of the meal, some pasta and squash souffle.
Let’s take a closer look at the easy chicken marsala.
If you like a really saucy easy chicken marsala, either eat it on some rice or by itself. Christopher and I love eating it on pasta. Warning: the pasta soaks up the marsala sauce.
Above the chicken marsala is my cousin Renee’s squash souffle.
I hope you enjoyed this easy chicken marsala recipe. Christopher and I loved eating it.
Please feel free to leave me a comment. Do you remember your first time eating chicken marsala? I’d love to know.
And as always, may all your dishes be delish!
If you’ve tried this easy chicken marsala 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!
- 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
- 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
If you like a saucy marsala but want to eat it on pasta as I do, double the marsala sauce ingredients.