Chicken Marsala

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Chicken Marsala has to be one of those dishes that epitomizes comfort food. It’s hearty, creamy, savory, and best of all for you and me: it’s so simple to make! This recipe makes 4 good-sized servings that come in at about 330 calories. Jon Boy opted to have a little more chicken than I did, but that’s totally fine when the meal is already pretty healthy. The flavors in this dish make you think it’s completely luxurious and definitely not under 500 calories!

chicken marsala

Here are a few of the players in this Marsala Game. Marsala wine can be found at your regular grocery store. I usually find it near the oils + vinegars. I really love to make this dish with shiitake mushrooms, but our local store doesn’t have them. I went with Baby Bella mushrooms and it worked out just dandy anyways.

chicken marsala

I’ve heard a dozen times on the millions of cooking shows that I watch that you should NEVER wash your mushrooms in water. It makes them get ‘spongy’ according to all those fancy chef-y people. I just use a dry paper towel to wipe off the caps, then I wiggle out the stems, and we’re good to go! I’ve done this for years, and I’m still standing.

chicken marsala

Here’s how you make this one:

First, melt EVOO (olive oil) + unsalted butter in a biggo Dutch oven or skillet over medium-high heat.

chicken marsala

Liberally* season both sides of your chicken with Kosher salt + black pepper.

* This is the only time I season this dish, so I tend to make it rain at this point.

chicken marsala

Once the EVOO + butter are warm, toss in your sliced mushrooms and thyme sprigs.

chicken marsala

Meanwhile, whisk together some flour + chicken broth to make a slurry that will thicken our yummy sauce.

chicken marsala

Sauté the mushrooms + thyme until the mushrooms are tender (about 5 minutes). Then, make a ‘well’ in the middle of the mushrooms.

chicken marsala

Nestle in your little chickens. Let them cook on each side until they’re browned (about 3 minutes per side).

chicken marsala

Once the chicken is browned on both sides, pour in the Marsala wine to deglaze the pan.

chicken marsala

Make sure to scrape the bottom of the pan with a wooden (or plastic) spoon to get up all of the fond (yummy brown stuff at the bottom of the pot).

chicken marsala

Pour in the flour + chicken broth mixture, lower the heat to medium-low, cover, and cook until sauce has thickened and chicken is cooked through (about 15 minutes).

chicken marsala

We had our Chicken Marsala with some Cauliflower Mash leftover from the night before. I always make a double batch of the Mash because it’s so yummy + it freezes perfectly. Work smarter, not harder, ‘m I right?

chicken marsala

You could also serve this with buttered egg noodles, zucchini noodles (zoodles), or pasta. Garnish with extra thyme.


 Chicken Marsala

2 tbs. unsalted butter
2 tbs. EVOO
16 oz. mushrooms, stems removed, sliced (shiitake, baby bella, or white button)
5 sprigs fresh thyme
1 lb. boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
3/4 cup Marsala wine
2 tbs. flour
1 cup unsalted chicken broth

In a large skillet or Dutch oven over medium-high heat, melt 2 tbs. butter and 2 tbs. EVOO. Add mushrooms and thyme sprigs; sauté until mushrooms are softened (about 5 minutes).

Meanwhile, season both sides of chicken liberally with salt and pepper. Make a well in the middle of the Dutch oven, add the chicken, and brown on both sides (about 3 minutes per side). Pour in the Marsala wine to deglaze the pan. Scrape the bottom with a wooden spoon to get all of the fond (brown stuff) off the bottom.

In a separate bowl, whisk flour and chicken broth until combined. Add mixture to pot, lower the heat to medium-low, cover, and cook until sauce has thickened and chicken is cooked through (about 15 minutes).

Discard thyme sprigs. Garnish with fresh flat-leaf parsley or more thyme. Serve with mashed potatoes, cauliflower mash, or egg noodles.

Click Here for Printable Recipe: Chicken Marsala

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