Chicken Marsala

Golden chicken thighs simmered in a buttery mushroom Marsala sauce. A one-pan dish, ready in under an hour.

Why You'll Love Chicken Marsala

The chicken gets dredged in flour and seared, then the pan gets deglazed with Marsala wine and reduced by half, then reduced again with chicken broth before butter is whisked in. That reduction is what gives the sauce its body, not cream.

Tips and Tricks

• Dredging chicken in flour gives it a golden crust and thickens the sauce naturally.
• Use dry Marsala wine, not sweet.
• Don't rush the reduction-it's where all the flavor comes from.

Variations

• Use boneless pork chops or chicken breasts instead of thighs.
• Stir in a splash of cream for a creamier version.
• Swap mushrooms for wild or cremini mushrooms for deeper flavor.

Substitutions

• Dry sherry or white wine + 1 teaspoon brown sugar for Marsala wine.
• Avocado oil or ghee for olive oil.
• Chicken breasts, pounded thin, for chicken thighs.

Best Served With

• Buttery mashed potatoes
• Fresh pappardelle pasta
• Garlic green beans
• Warm, crusty bread

How to Store Leftovers

• Store in an airtight container in the fridge up to 3 days. Reheat gently in a skillet over low heat to preserve the sauce texture.

Common Questions

Chicken Marsala

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Golden chicken thighs simmered in a rich, buttery mushroom Marsala sauce. A one-pan comfort dish with restaurant-level flavor in under an hour.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 2

Course: Dinner

Cuisine: Italian-American

Calories: 1977

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 chicken thighs
• Salt and black pepper to taste
• 1 cup all-purpose flour
• ¼ cup olive oil
• 8 oz mushrooms sliced
• ¾ cup Marsala wine
• ¾ cup chicken broth
• 2 tablespoon unsalted butter
• 2 tablespoon chopped parsley

Equipment

• Large Skillet
• Measuring cups and spoons
• Wooden Spoon
• Tongs

Method

 

1. Season chicken with salt and pepper. Dredge in flour and shake off excess.
2. Heat 2 tablespoon olive oil in large skillet over medium-high heat. Sear chicken 5-6 minutes per side until golden and cooked through. Remove and set aside.
3. Lower heat to medium, add remaining 2 tablespoon olive oil, and sauté mushrooms until golden brown, about 4-5 minutes.
4. Deglaze with Marsala wine, scraping up browned bits. Simmer until reduced by half.
5. Add chicken broth and simmer again until reduced by half.
6. Lower heat to low. Stir in 2 tablespoon butter until emulsified.
7. Return chicken to the skillet and simmer for 5 more minutes to absorb flavor.
8. Season with salt and pepper to taste, garnish with chopped parsley, and serve.

Nutrition

Calories: 1977kcalCarbohydrates: 129gProtein: 58gFat: 117gSaturated Fat: 32gPolyunsaturated Fat: 15gMonounsaturated Fat: 61gTrans Fat: 1gCholesterol: 285mgSodium: 862mgPotassium: 1523mgFiber: 6gSugar: 20gVitamin A: 880IUVitamin C: 5mgCalcium: 72mgIron: 9mg

Notes

Storage: Keeps in an airtight container in the fridge for 3-4 days, the sauce actually gets better as the flavors settle. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much.

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