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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    43 Reviews
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    Absolutely Fabulous!!! I will be making this again!
    Can you use Sweet Marsala? 
    My wife cleaned her plate, and she doesn't particularly like chicken.
    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.
    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.
    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!
    Love it!
    I fixed this today for dinner. My husband loved it. Very tasty. Love cooking with wine. The bomb.
    This was an excellent dinner will be making again....
    This recipe is always delicious, I wouldn't change a thing!
    My company LOVED it!! I used dried Thyme(1 t. Served w/ redskin smashed potatoes and roasted asparagus! The leftovers were awesome too. Everyone wanted the recipe.
    My husband said this was the best chicken he ever had!
    This recipe was a hit with both my husband and mom. I was away from home and didn't have my standby chicken Marsala recipe so substituted with this version. Since I was used to using boneless, skinless chicken breast meat, I followed the recipe but skipped the oven time and cooked it all on the stove in less than half the time. Served the chicken and mushrooms with their Marsala gravy over mashed potatoes and it was a hit!
    Wow, this is excellent! I would easily make this again. I used 8 thighs with skin, 4 Portobello mushrooms cleaned and cut up and 35 min in oven and it was wonderful. I used a braising pan and that was more than ample for all the liquid and meat. I would consider adding maybe flour with the butter or cream to thicken but I'm certainly the novice here. Its outstanding as it is.  
    Just tell the kids the mushrooms are some fried chicken skin that broke off and they won't know the difference :
    This recipe was outstanding!! I made it last night and my husband said it was ridiculously delicious. Thank you Guy for this wonderful recipe! Will be making this a lot in the future!!
    This turned out great! I used all thighs and a mix of cremini and portabella mushrooms. Served with pasta tossed with peas, caramelized onions, and pancetta. A real hit!
    This is a keeper ... everyone in the family loved it! I will make it again and again.
    OMG this recipe was amazing!!
    This recipe is awsome! I made it for me and mom one night, now I'm making it for a dinner party. "Money"!!!
    Awesome recipe. I used skinless chicken breasts as another review suggested and it worked out well. Really good!!!!!
    This is the best marsala I have ever made at home! Restaurant quality, and I'll be serving this to company in the near future!
    Unbelievable. I think this is one of the best things I have ever made. The sauce had so much flavor I couldn?t stop eating. I can't wait to make this again and again.

    It was so good. I licked my plate!
    This was insane good!! Based on personal taste I used cremini mushrooms and added rosemary along with them. Also added a T mustard with the tomato paste and a dollop of mascarpone at the end..
    Sauce was amazing!
    Yummy! The sauce has lots of flavor! I will make this again!
    This recipe was delicious! I used chicken breasts and roasted them 20 minutes in the oven, covered them with the sauce, roasted an additional 20 minutes. Other than that followed the recipe exact. This one will go into my favorites folder!
    My family is already asking for me to make this again and the dishes aren't even clean yet. I'll probably back off on the wine next time but not by much.
    So was a hit! Not your average Marsala. I did use boneless thinly sliced cutlets and everyone loved leftovers! This is the only recipe I'll be using from now on.
    im not one for chicken marsala but this one is awesome i didnt have chicken with skin on so i used boneless skinless and it worked great. This one is definately a keeper
    Well like everyone else I found this recipe easy, fast, and delicious!! I did not have a whole chicken, used 3 breasts and 2 leg/thigh quarters. Still, the flavor was excellent with that tomato paste and the splash of lemon and fresh parsley at the end is just the right topper!! Great recipe for kids and novice cooks too!
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    Chicken Marsala

    Recipe courtesy of Robert Irvine