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Chicken and mushrooms in the pan with a shallow bowl of pasta in the background - square
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Easy Chicken Marsala

This chicken marsala recipe is so delicious and easy.  No pounding!
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

Equipment

Ingredients

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
  • 2 cloves garlic (crushed or minced)

Instructions

Chicken

  • 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 garlic, and sauté for 5 minutes.
    10 ounces portobello mushrooms, 2 cloves garlic
  • 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

Notes

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

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.

Nutrition

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