Our Favorite Chicken Marsala
- PREP 20min
- COOK 30min
- TOTAL 50min
Chicken Marsala is a classic for a reason, and our version offers a few delicious twists! We use tender, flavorful chicken thighs instead of chicken breasts (though our recipe works perfectly with breasts, too!). We also add sweet pearl onions and juicy cherry tomatoes to our Marsala sauce. These simple twists make the best chicken Marsala I’ve made at home. We know you’ll love it!
You Will Need
1 ½ pounds (680g) boneless, skinless chicken thighs or chicken breasts
1/3 cup (43g) all-purpose flour
Salt and fresh ground black pepper
2 tablespoons extra-virgin olive oil
8 ounces (226g) cremini mushrooms, sliced, about 3 cups
1 cup (150g) frozen pearl onions, thawed, optional
1 clove garlic, minced
1/2 cup (120ml) dry Marsala wine
1/2 cup (120ml) low-sodium chicken broth
1 tablespoon butter
1 cup (150g) cherry tomatoes, halved
Directions
Place the chicken pieces side-by-side on a cutting board and cover with a piece of plastic wrap. Gently pound the chicken with a meat mallet or rolling pin until they are about 1/4-inch thick. Season with salt and pepper.
Heat the olive oil in a large skillet over medium heat.
While the oil is heating up, add the flour to a shallow dish, then dredge both sides of the pounded chicken pieces in the flour, shaking off the excess.
When the oil is hot and shimmering, slide the chicken into the pan and cook until golden brown on both sides, about 10 minutes. Transfer the cooked chicken to a large plate in a single layer.
Lower the heat to medium-low and then add the mushrooms to the pan used to cook the chicken (add a little more oil if the pan is dry). Cook them, stirring occasionally, until browned and their moisture has evaporated, about 5 minutes.
Add the pearl onions and garlic. Season with a pinch of salt and a few grinds of pepper, then cook, stirring occasionally, until the onions begin to brown, about 5 minutes.
Pour the wine into the pan and simmer until reduced by half, about 1 minute. Scrape the bottom of the pan to release any bits stuck from cooking the chicken and mushrooms, and then add the chicken stock. Stir, then simmer for another minute until the sauce has reduced slightly.
Lower the heat to low, stir in the butter, then return the chicken to the pan. Taste the sauce for seasoning, then add salt and pepper as necessary.
Scatter the tomatoes on top and simmer gently until the chicken has heated through, about 5 minutes.
Adam and Joanne's Tips
- Marsala wine: You may see two varieties of Marsala wine in the store: dry and sweet. We prefer to use dry Marsala in this recipe, but if sweet is all you have, it should also work since the rest of the dish is so savory. Regardless of your choice, go for something you would consider drinking – we usually go for a mid-range bottle instead of the under $5 options.
- The nutrition facts provided below are estimates.