Chicken Marsala with Mushrooms Recipe

Name: Chicken Marsala with Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper.
2
Set a turkey roaster pan over 2 burners on medium heat and add the canola oil.
3
Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer.
4
Remove from the pan and set aside.
5
Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions.
6
Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes.
7
Stir in the tomato paste and thyme and cook about 1 minute longer.
8
Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions.
9
Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth.
10
Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
11
Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm.
12
Set the roasting pan back over the burner on high heat.
13
Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes.
14
Shut off the heat, add the butter cubes and stir gently to melt the butter evenly.
15
This will thicken the marsala sauce and give it a rich flavor.
16
Taste and season with salt and pepper.
17
Add a squeeze of the lemon juice and fold in the parsley.
18
Pour over the chicken and serve with Chardonnay.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Marsala with Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Marsala with Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions