Chicken Marsala with Mushrooms

Total Time:
1 hr
15 min
45 min

4 servings

  • One 4 to 5-pound chicken (organic and free range, if possible), cut into 10 pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons canola or vegetable oil
  • 4 cups sliced white button mushrooms
  • 2 cloves garlic, minced
  • 1/2 medium onion, finely diced
  • 1 tablespoon tomato paste
  • 3 sprigs fresh thyme
  • 1 cup dry marsala
  • 1 1/2 cups low-sodium chicken broth
  • 4 tablespoons unsalted butter, chilled, cut into cubes
  • Kosher salt and freshly ground black pepper
  • Juice of 1/2 lemon
  • 2 to 3 tablespoons chopped fresh Italian parsley
  • Chardonnay, for serving

Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.

Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.

Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.

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5.0 45
This recipe was very easy to follow and turned out delicious!! I did use thin boneless skinless chicken breasts because that is what I had. So I browned the chicken on each side and removed from the pan, and then followed the rest of the recipe, except I didn't add the chicken back in until the wine sauce simmered for 10 minutes and then I let it simmer for another 10 minutes with the chicken. I served it will fettuccine alfredo( I mixed a little of the marsala sauce with the alfredo..yum) and roasted asparagus. Despite the fact that my stove died in the middle of cooking and we had to pack it all up and head to a friend's house this dish was delicious and so very easy to prepare. item not reviewed by moderator and published
Love this recipe! I've made it as written, & also have changed it up with some sweet red wine in place of the Marsala- delicious any way you make it! Thanks for sharing, Guy! item not reviewed by moderator and published
Absolutely Fabulous!!! I will be making this again! item not reviewed by moderator and published
Can you use Sweet Marsala? item not reviewed by moderator and published
My wife cleaned her plate, and she doesn't particularly like chicken. item not reviewed by moderator and published
Loved this recipe. So much better than my usual one. Doubled the garlic and served over polenta. This will be a standard in our house. item not reviewed by moderator and published
I made this for my family last night. It was a huge hit. My daughter was still talking about it this morning. All 3 kids plus my husband loved it. That is a great success. Very easy to make. item not reviewed by moderator and published
This is an excellent recipe. It's less expensive than traditional Chicken Marsala because it uses chicken pieces rather than boneless/skinless chicken breasts, and it's a great time-saver because it's baked in the oven after browning on the stovetop. My son and husband both absolutely loved it, and the smell of the Marsala wine cooking in the oven was mouth-watering. I will definitely make this again - and often! item not reviewed by moderator and published
Love it! item not reviewed by moderator and published
I fixed this today for dinner. My husband loved it. Very tasty. Love cooking with wine. The bomb. item not reviewed by moderator and published

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Recipe courtesy of Giada De Laurentiis