What Makes this Recipe so Easy?

This chicken marsala recipe is so easy because it is made with sliced chicken thighs instead of traditional whole chicken breast. By using chicken thighs, the extra step of having to pound the breast is avoided. Not to mention, chicken thighs cook faster than the breast and are so much more tender.

Easy Chicken Marsala Recipe {30-Minute Meal}

Description

Chicken Marsala recipe made with chicken thighs instead of traditional chicken breast. This easy and flavorful chicken dish comes together in about 30-minutes!

Ingredients

Units Scale

1 1/2 lbs. boneless, skinless, chicken thighs, cut into strips
2 Tbsp. all-purpose flour
3 Tbsp. butter
3 Tbsp. olive oil
8 oz. bella/cremini mushrooms, sliced
1/4 cup minced shallots
2 garlic cloves, minced
2 tsp. fresh thyme
1/2 cup dry Marsala wine
1/2 cup chicken broth
1/2 cup half and half
2 Tbsp. fresh chopped parsley

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Instructions

In a bowl, toss the chicken thigh strips with flour, salt, and pepper until coated all over. Make sure to pat dry the chicken thighs with a few sheets of paper towels before tossing with the flour so they brown nicely.
Heat 2 tablespoons butter and 1 tablespoon of oil over medium heat in a 12-inch or bigger skillet. For best results, use a stainless steel or cast-iron skillet. Add chicken and cook until golden on the outside, about 8-10 minutes, flipping halfway. Avoid crowding the pan and cook the chicken in batches. Remove to a plate.
Heat remaining butter and olive oil. Add mushrooms and cook until the water has evaporated and mushrooms begin to brown, about 7-10 minutes. When mushrooms begin to brown, season them with salt and pepper.
Stir in shallots, garlic, and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Add marsala wine and bring to a boil while stirring and scraping to loosen browned bits from the bottom of the skillet. Simmer the wine for about 2 minutes to cook off the alcohol.
Add chicken broth and chicken. Simmer for about 2 minutes or until the liquid is slightly reduced and chicken is cooked through.
Add half and half. Bring to a simmer and cook for a few minutes longer until further reduced and thickened. Don’t reduce the sauce too much or you won’t have any sauce left. Stir in parsley and serve.

Notes

Marsala wine: Marsala wine has a deep, sweet flavor, and is very unique to this dish. I recommend dry Marsala wine. Madeira wine is a good substitute but keep in mind that the taste will slightly be different.
Chicken: For best results, I do not recommend substituting chicken thighs with chicken breast.

Nutrition

Serving Size:
Calories: 290
Sugar: 2.3 g
Sodium: 199.8 mg
Fat: 17.4 g
Carbohydrates: 7.4 g
Protein: 22.6 g
Cholesterol: 114.3 mg