Marsala is one of my all-time favorite sauces and is so easy to make! This is a restaurant-quality meal you can throw together in no time at all on a busy weeknight. Braised chicken marsala is fabulous served with some whole-wheat noodles and a green veggie side such as zucchini or asparagus. This is a perfect example of how tasty, real food does not have to be complicated. :)
Braised Chicken Marsala
My tasty Braised Chicken Marsala recipe is restaurant-quality, yet you can throw it together in no time at all on a busy weeknight!
Ingredients
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 pounds chicken thighs, boneless, skinless
- 1/2 cup whole-wheat flour
- 5 tablespoons butter, divided
- 12 ounces baby bella mushrooms, stems removed and sliced in half
- 1 cup marsala wine
Instructions
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Mix together the Italian seasoning, salt and pepper in a small bowl and sprinkle on top of the chicken until evenly coated. It helps to push on it with your fingers to make sure it really sticks. Sprinkle the flour on top of the seasonings, turn the chicken over, and coat all sides.
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In a large sauté pan over medium-high heat melt 4 tablespoons of the butter. Add the chicken and mushrooms to the pan and sear the chicken until golden brown on both sides, 4 to 5 minutes per side. Remove chicken and mushrooms from pan and set aside.
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Turn the heat up to high, pour the Marsala wine into the sauté pan, and boil until reduced by half, about 3 to 4 minutes. Turn the heat down to low, put the chicken and mushrooms back in the pan, cover with a tight-fitting lid and simmer until chicken is cooked all the way through, about 8 to 10 minutes.
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Remove the lid from the pan, add the remaining tablespoon of butter, turn the heat up to medium, and cook for just a minute or two to thicken the sauce. Remove from heat and serve warm over whole-grain noodles with a green veggie or salad on the side.
Recipe Notes
Nutrition Facts
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I will try definitely this recipe! I have your book! love your website so easy!!!
Hi! What type of Marsala wine do you use, sweet or dry? Or is there a specific brand you like best?
Thanks!
I would like to know the brand marsala wine that you use too. I look at marsala wine at a store and most contain. Preservatives.
All wine contains preservatives
For cooking, you use a dry Marsala. If you were making a dessert, such as Tiramisu, you would use a sweet Marsala. I didn’t know either, so I looked on the internet, and then not trusting the internet, asked a chef!
Hello. Dry and no particular brand.
I have a recipe that is very similar. It’s definitely a family favorite!! I use rice flour instead of regular flour, to make it gluten free. I think the better the wine, the better the recipe. What brand Marsala did you use, if I can ask that? :)
Thank you!
Looks delicious!
Could you make this ahead and freeze? How could change this into a crockpot meal?
Hi there. We’ve not frozen this meal nor tried it as a crock pot meal but this might help: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
What can you replace for Masala wine? Chicken broth???
Hi. Apple cider vinegar is a good sub for cooking wines but the chicken will lack the unique marsala flavor.
Last time I checked there were several types of Marcela wine. Some were dry like vermouth.
Recipe makes no mention which wine is best to use.
Would it work with breasts? Don’t really care for dark meat.
Hello. You can use white meat.
Would someone please make a recommendation for the wine. Does it have to be real expensive or can it be the cheapest, or what? TY
It should be a dry marsala but does not need to cost much.
My seven year old helped me make this. It was very easy. We ate it over fettuccine noodles. He said it was the best thing he has ever eaten! He even devoured the mushrooms, which he normally will not touch. We will definitely make this again.
I made this for dinner last night and the taste was fantastic. I used a dry dessert Masala wine and served it with rice. I made this recipe for 6 servings and the time it took to brush clean the mushrooms was a lot longer than anticipated. To speed this recipe up I’d strongly suggest preparing the mushrooms before hand. I will definitely make this again. Thanks for the wonderful recipe.
Loved it! Misread the amount of flour as tsps off my phone and it still came out really well.
Had to dice the mushrooms to make the not obvious for one of my picky eaters. He will eat items, knowingly, just prefers to not see the mushrooms.
Served it with roasted veggies and roasted potatoes since I was out of pasta. Big hit.
Is this a good meal to double and then freeze leftovers?
Hi there. Sure. I’ve tripled this and frozen. :)
This is one of the few meals that everyone in my family loves! My husband is a red meat/grease/cheese lover. He normally doesn’t prefer chicken. He has asked me to make this several times. My seven year old calls this five star recipe chicken and he LOVES IT! He has never liked mushrooms until I made this. He said the mushrooms were the best part. I usually serve it over fettuccine noodles. I just wish there was a bit more sauce so I could put it on the noodles.