Go Back
Plate of succulent Chicken Marsala with mushrooms and herbs

Succulent Italian Braised Chicken Marsala

A quick and easy one-pan dinner featuring tender chicken thighs simmered in rich Marsala wine, sautéed mushrooms, and garlic.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs Bone-in, skin-on for best flavor.
  • 1 cup Marsala wine Sweet or dry Marsala wine can be used.
  • 2 cups mushrooms, sliced Any variety of mushrooms will work.
  • 1 medium onion, chopped Sweet onion or yellow onion is recommended.
  • 2 cloves garlic, minced To enhance flavor.
  • 1 cup chicken broth Can substitute with low-sodium broth.
  • 2 tablespoons olive oil For sautéing.
  • to taste Salt and pepper Adjust based on preference.
  • as needed Fresh parsley for garnish Chopped for a fresh touch.

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium heat.
  2. Season the chicken thighs with salt and pepper and brown them on both sides. Remove the chicken and set it aside.
  3. In the same skillet, add onions and garlic; sauté until softened.
  4. Add the mushrooms and cook until lightly browned.
  5. Return the chicken to the skillet and add Marsala wine and chicken broth.
  6. Bring to a simmer, cover, and cook for about 25-30 minutes until the chicken is tender.
Serving
  1. Serve over pasta or with crusty bread, garnished with fresh parsley.

Notes

Store leftovers in the fridge for up to 3 days or freeze for 2-3 months. For reheating, add a splash of broth if needed to keep it moist.