This chicken marsala recipe uses chicken thighs simmered in a savory mushroom and wine sauce. It’s simple, turns out incredibly tender, and made in one pan.
Chicken Marsala is a classic for a reason, and using chicken thighs is a fantastic way to make it. Traditionally, the dish is made with chicken breasts, but thighs stay juicier and more flavorful.
The chicken cooks in a creamy mushroom and Marsala wine sauce with garlic. It’s rich, deliciously savory, and perfect served over polenta, buttered noodles, or mashed potatoes.
Key Ingredients
- Chicken: Chicken thighs stay tender and juicy, but chicken breasts work too (tips for them are in the recipe). Use boneless, skinless chicken.
- Marsala Wine: Dry Marsala has the best flavor here. Look for ‘Fine’ or ‘Superiore’ on the bottle (they shouldn’t be expensive). The best substitute for Marsala wine is Madeira as it has a similar flavor profile.
- Flour: A light coating of flour helps the chicken brown and thickens the sauce. If you are avoiding gluten, pat the chicken dry and brown it without the flour.
- Mushrooms: Cremini mushrooms are a great everyday choice, but any variety works (even wild mushrooms!). The mushrooms and Marsala together make the sauce taste rich, savory, and delicious.
- Garlic: I love a kick from garlic in the sauce.
- Pearl Onions: Frozen pearl onions are easy to use and add a touch of sweetness. You can use sliced shallots or sweet onion instead, or leave them out.
- Broth: The sauce uses Marsala and broth together. We love vegetable broth or chicken broth.
- Cherry Tomatoes (optional): Stir these in at the end for some extra color and I love how the tomatoes pop and release their juices into the sauce.
Find the full recipe with measurements below.
How to Make Chicken Marsala
Tip 1: Pound the chicken thin. Pounding the chicken helps it cook quickly and stay tender. It also lets the chicken brown evenly when coated in flour. This is the same method used for pork milanese.
Place the chicken on your work surface, cover it with plastic wrap or parchment, and pound it with a meat mallet or a rolling pin until the pieces are even in thickness. (A great stress reliever!)
Tip 2: Cook the chicken. Cook the floured chicken in hot oil until golden brown on both sides. The light coating of flour helps create a nice crust and gives the sauce body later.
Tip 3: Make the Marsala sauce in the same pan. Transfer the chicken to a plate and use the same pan to make the sauce. Start by cooking the mushrooms. Give them a little space and let them sit for a minute before stirring so they can brown. Then add the onions, garlic, and Marsala wine.
As the wine simmers, scrape the bottom of the pan to lift the browned bits. Those bits add flavor and help the sauce thicken.
Tip 4: Finish with butter and tomatoes. Stir a small amount of butter into the sauce over low heat until it becomes silky and smooth. Return the chicken to the pan, add the tomatoes if using, and warm everything through before serving.
More Italian Chicken Recipes
- Chicken Parmesan
- Chicken Milanese
- Chicken Alfredo
- Easy Chicken Ragu
- Slow Cooker Chicken Meatballs – in tomato basil sauce
More Marsala Wine Recipes
Chicken Thigh Marsala
- PREP
- COOK
- TOTAL
Chicken Marsala is a classic for a reason. In this version, we use tender, flavorful chicken thighs instead of chicken breasts. We also add sweet pearl onions and juicy cherry tomatoes to our Marsala sauce. These simple twists make some of the tastiest Marsala chicken I’ve made at home. We know you’ll love it!
You Will Need
1 ½ pounds boneless, skinless chicken thighs (680g)
⅓ cup all-purpose flour (43g)
Salt and fresh ground black pepper
2 tablespoons extra-virgin olive oil
8 ounces cremini mushrooms, sliced, about 3 cups (226g)
1 cup frozen pearl onions, thawed, optional (150g)
1 clove garlic, minced
½ cup dry Marsala wine (120ml)
½ cup low-sodium chicken broth (120ml)
1 tablespoon butter
1 cup cherry tomatoes, halved (150g)
Directions
1Prepare the chicken: Place the chicken thighs between sheets of plastic wrap or parchment and pound to about ¼ inch thick using a meat mallet or the bottom of a small pot.
2Dredge in flour: Add the flour to a shallow dish. Dredge both sides of the chicken in the flour, shaking off any excess.
3Cook the chicken: Heat the olive oil in a large skillet over medium heat. When the oil is hot and shimmering, add the chicken. Cook until golden brown on both sides, about 10 minutes total. Transfer the chicken to a large plate in a single layer.
4Cook the mushrooms: Lower the heat to medium-low. Add the mushrooms to the same pan (add a little more oil if the pan looks dry). Cook, stirring occasionally, until the mushrooms are browned around the edges and their moisture has evaporated, about 5 minutes.
5Add the onions and garlic: Add the pearl onions and garlic, then season with a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onions begin to brown, about 5 minutes.
6Make the sauce: Pour in the Marsala wine and simmer until reduced by about half, 1 to 2 minutes. Scrape the bottom of the pan to release any browned bits. Add the chicken stock and simmer for another minute, just until the sauce reduces slightly.
7To finish: Reduce the heat to low and stir in the butter. Return the chicken to the pan and spoon some sauce over the top. Taste and adjust the seasoning with more salt and pepper if needed. Scatter the tomatoes on top and let everything simmer gently until the chicken is heated through, about 5 minutes.
Adam and Joanne's Tips
- Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium-low heat, adding a splash of broth if the pan seems dry.
- Marsala wine: Dry Marsala has the best flavor for this recipe. Look for ‘Fine’ or ‘Superiore’ on the bottle (they shouldn’t be expensive). The best substitute for Marsala wine is Madeira as it has a similar flavor profile.
- Substitute chicken breasts: Use boneless, skinless chicken breasts. If they are on the thicker side, slice them in half crosswise to make two thinner chicken cutlets, then pound each piece to an even thickness.
- The nutrition facts provided below are estimates.
Thank you for the recipe.Easy and fast. I did it and my family love it. Although, I didn’t use masala wine (I didn’t have it at home) but used white chardonnay and it was delicious.
Thanks
Can I substitute something else for the Marsala, or can I leave it out?
Hi Sherine, You could leave it out and use chicken broth instead. This will still taste great, but would not be similar in taste to the original recipe. Another alternative is dry Madeira wine — this is also a fortified wine and would work nicely in the recipe. Regular dry white wine is an option, too. Again, it won’t taste the same as the original, but still would be tasty.
Thanks!
What a comforting and hearty dish. Aren’t one pot recipes the best!
Definitely, dirty dishes are never fun!
I will definitely make this dish, love the avocado pasta.
This sounds soooo yummy! Will be on my dinner table tomorrow. Thank you for sharing your recipe. 😉
That’s great, Gina. We hope you enjoy it!
Thank you for the nice recipe.
You are welcome, we hope you love it.