Creamy Chicken Marsala

This easy, one pan recipe is creamy and flavorful and comes together in 30 minutes! You will definitely want this naturally gluten free Italian-American dish on your weekly rotation!

This creamy Chicken Marsala is hands down my favorite easy weeknight recipe! It's made in one pan with only a few simple ingredients and only takes 30 minutes to make, but tastes like it's from a fancy restaurant (if I do say so myself). 

My favorite way to serve this is over mashed potatoes, but it would also be great with some crusty bread to soak up the sauce or over rice or noodles!

 

Typically Chicken Marsala is lightly breaded and pounded or butterflied chicken breasts, but I love using boneless, skinless thighs for this recipe. They don't need any prep before throwing them in the pan, they cook up super quickly, and they don't dry out if you want to just simmer it for a while until you're ready to eat! Plus, thanks to the fat content of the thighs, the outside gets nice and brown and crisp without the need of any flour.

If you don't like dark meat though, you can definitely swap the thighs out for breasts. I would probably pound them first to make them all evenly thin. If you do use breasts, just make sure you take them off the heat when the chicken is done (when the internal temp reaches 165ºF).

Remember too that you can definitely add more chicken to the pan without altering any other ingredients in the recipe. I just find 6 thighs fit nicely in my pan while leaving room for the mushrooms and onions. 

 

The simple flavors of buttery mushrooms, onions, garlic, and fresh thyme are the backbone of this recipe, but what really brings the flavor here is the Marsala wine. The alcohol will cook out of the wine as it cooks, so don't worry about serving this to your kids. ;)

I always just buy this Marsala cooking wine which is available at my Walmart, but if you want to get fancy you could definitely get some high quality, dry Marsala wine and serve what you don't use in the recipe with dinner! 

 

Classic Chicken Marsala sauce is made my reducing the wine (simmering to evaporate the liquid) until it thickens, but to save time, and also because everything is better creamy, I just add heavy cream. The cream will thicken as it simmers making the perfect creamy sauce without having to wait for the liquid to evaporate or add any thickening agents like flour!