• Facebook
  • Pinterest
  • Twitter
  • Linkedin

Delicious by Design

  • Recipes
  • About
  • Accessibility
menu icon
go to homepage
  • Recipes
  • About
  • Accessibility
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Accessibility
  • ×
    Home » Chicken and Poultry

    Mushroom Marsala Sauce Over Boneless Skinless Chicken Thighs

    Published: Sep 27, 2021 · Modified: Jan 27, 2022 by Diana Reis · This post may contain affiliate links

    ↓ Jump to Recipe

    Enjoy perfectly tender boneless skinless chicken thighs simmered in a sauce of earthy mushrooms, dry marsala, and tangy balsamic for a restaurant style Italian dinner in around 30 minutes.

    close up chicken marsala in sauté pan

    Chicken Mushroom Marsala is one of my first catering recipes and it is still a favorite at home. I always make sure to ladle a little extra Mushroom Marsala sauce over the starch and vegetables when I plate it.

    Serve with an Easy Rice Pilaf, Thyme and Cranberry Quinoa, or an Italian Chopped Salad.

    Contents hide
    Make this recipe, because...
    Ingredients
    Instructions
    FAQs
    Tips for Success
    Related Recipes
    📖 Recipe
    Mushroom Marsala Sauce with Boneless Skinless Chicken Thighs

    Make this recipe, because...

    Using boneless skinless thighs lets you bypass slicing and pouding breast pieces while still getting the most tender flavorful chicken.

    The lightly floured chicken thighs have a delectable brown crust.

    The earthy flavors of mushrooms, onions, and garlic add the perfect balance to the tangy sweetness of dry marsala wine and balsamic vinegar. 

    There is no cream in this version of chicken marsala. You can enjoy the full flavor of the wine reduction.

    The marsala reduction is slightly thickened with a teaspoon of flour to make sure the glaze clings to each and every bite.

    This dish comes together in right around a half an hour, making it an easy weeknight meal.

    Mushroom Marsala Sauce is most frequently served over chicken, but it is also great over pork medallions or even as a stand alone over polenta, pasta, risotto, or mashed potatoes.

    Ingredients

    Mushroom marsala sauce and chicken ingredients

    Cremini  Mushrooms- Often referred to as Baby Bellos because they are just that. Cremini are immature Portobello mushrooms and are very similar with their meaty taste and texture.

    Boneless Skinless Thighs- Thighs are mostly dark meat and have more flavor and fat than breast meat. They are much easier to cook because the extra fat makes them hard to dry out. They simmer away nicely in a rich sauce.

    Dry Marsala Wine- A sweet fortified wine with tangy sweet notes often used in savory cooking.

    Instructions

    Step 1

    • First, mix together ⅓ Cup of flour with 1 Teaspoon Salt and ½ Teaspoon Pepper to make a dredge.
    • Coat boneless skinless chicken thighs in seasoned flour.
    step 1- coat chicken in seasoned flour

    Step 2

    • Heat a large sauté pan or Dutch oven on medium-high heat and add olive oil. 
    • Next, brown the coated thighs on both sides for about three minutes. Remove from the pan and set them aside.
    Step 2- Chicken browning in olive oil

    Step 3

    • Then, turn the heat down to medium-low, and add butter and sliced cremini mushrooms.
    • Let the mushrooms cook until they start to soften.
    step 3- sliced mushrooms in butter

    Step 4

    • Then add diced onion and minced garlic. Season with salt and pepper. The salt will help draw out the moisture from the onions and mushrooms.
    • Cook until the onion is translucent. 
    • Sprinkle a Teaspoon of flour over the cooking vegetables and let it absorb the fats in the pan.
    step 5- sautéed onions, mushrooms, garlic wit flour

    Step 5

    • Next, add dry marsala and balsamic vinegar to deglaze the pan. Use a wooden spoon to get the brown bits off the bottom of the sauté pan.
    •  Bring the marsala sauce to a low simmer and let cook for 5 minutes.
    Step 5- marsala wine and balsamic added to pan

    Step 6

    • Then, add the browned chicken thighs to the sauce and simmer with the lid on for 15 minutes.
    • Remove the lid, spoon some sauce over the chicken pieces and simmer uncovered for 5 more minutes.
    Step 6- chicken thighs in marsala sauce

    FAQs

    What is the best mushroom for chicken marsala?

    Cremini mushrooms add nutty earthy notes to mushroom marsala sauce. These are immature Portobello mushrooms, so naturally, Portobello mushrooms will make a nice substitute if cremini aren’t available.
    White button mushrooms will also work very well, but double the amount as they tend to shrink away as they simmer in sauce.

    What other kinds of meat are good in Mushroom Marsala Sauce?

    Chicken Marsala is the most common meat to serve with mushroom marsala sauce. Pork medallions cook up beautifully in the wine reduction and mushrooms. You can also serve this dish vegetarian by doubling the mushrooms and serving over polenta, noodles,  mashed potatoes, or risotto.

    Tips for Success

    Season this dish by adding salt and pepper a pinch at a time first to the mushrooms, onions, and garlic, and last to the sauce as it simmers. Taste the sauce before seasoning and adjust as needed.

    Marsala wine will last up to six months if kept in a cool dark place. If you invest in a bottle you won’t have to make this dish every night for a week to make good use of it.

    overhead shot of finished chicken thighs in mushroom marsala sauce

    Related Recipes

    Italian Grilled Chicken

    Dutch Oven Chicken Thighs With Sage Butter Sauce

    Greek Yogurt Chicken

    Simple Whole Roasted Chicken

    Mediterranean Chicken Kebabs

    Grilled Peanut Butter Chicken

    📖 Recipe

    close up finished chicken marsala

    Mushroom Marsala Sauce with Boneless Skinless Chicken Thighs

    Enjoy perfectly tender boneless skinless chicken thighs simmered in a sauce of earthy mushrooms, dry marsala, and tangy balsamic for a restaurant style Italian dinner in around 30 minutes.
    4.63 from 48 votes
    Print Pin Rate
    Course: Dinner, Main Course, Main Dish
    Cuisine: American Classic, Italian
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 People
    Calories: 478kcal
    Author: Diana Reis

    Ingredients

    • 2 Lbs Boneless Skinless Chicken Thighs
    • 4 Cups Cremini Mushrooms sliced
    • ½ Yellow Onion diced
    • 4 Cloves Garlic minced
    • ⅓ Cup Flour plus 1 teaspoon for sauce
    • 3 Tablespoons Butter
    • 2 Tablespoon Olive Oil
    • ¾ Cup Dry Marsala
    • 2 Tablespoons Balsamic Vinegar
    • 1 Teaspoon Salt plus extra to season sauce
    • ½ Teaspoon Pepper plus extra to season sauce

    Instructions

    • First, mix together ⅓ Cup of flour with 1 Teaspoon Salt and ½ Teaspoon Pepper to make a dredge.
    • Coat boneless skinless chicken thighs in seasoned flour.
    • Heat a large sauté pan or Dutch oven on medium-high heat and add olive oil.
    • Next, brown the coated thighs on both sides for about three minutes. Remove from the pan and set them aside.
    • Then, turn the heat down to medium-low, and add butter and sliced cremini mushrooms.
    • Let the mushrooms cook until they start to soften.
    • Then add diced onion and minced garlic. Season with salt and pepper. The salt will help draw out the moisture from the onions and mushrooms.
    • Cook until the onion is translucent.
    • Sprinkle a Teaspoon of flour over the cooking vegetables and let it absorb the fats in the pan.
    • Next, add dry marsala and balsamic vinegar to deglaze the pan. Use a wooden spoon to get the brown bits off the bottom of the sauté pan.
    • Bring the mushroom marsala sauce to a low simmer and let cook for 5 minutes.
    • Then, add the browned chicken thighs to the sauce and simmer with the lid on for 15 minutes.
    • Remove the lid, spoon some sauce over the chicken pieces and simmer uncovered for 5 more minutes.

    Notes

    What is the best mushroom for chicken marsala?
    Cremini mushrooms add nutty earthy notes to mushroom marsala sauce. These are immature Portobello mushrooms, so naturally, Portobello mushrooms will make a nice substitute if cremini aren’t available.
    White button mushrooms will also work very well, but double the amount as they tend to shrink away as they simmer in sauce. 
    What other kinds of meat are good in Mushroom Marsala Sauce? 
    Chicken Marsala is the most common meat to serve with marsala sauce. Pork medallions cook up beautifully in the wine reduction and mushrooms. You can also serve this dish vegetarian by doubling the mushrooms and serving over polenta, noodles,  mashed potatoes, or risotto.
    Tips for Success
    Season this dish by adding salt and pepper a pinch at a time first to the mushrooms, onions, and garlic, and last to the sauce as it simmers. Taste the sauce before seasoning and adjust as needed.
    Marsala wine will last up to six months if kept in a cool dark place. If you invest in a bottle you won’t have to make this dish every night for a week to make good use of it.

    Nutrition

    Calories: 478kcal | Carbohydrates: 15g | Protein: 47g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 238mg | Sodium: 866mg | Potassium: 936mg | Fiber: 1g | Sugar: 3g | Vitamin A: 319IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @DianDeliciousB or tag #DeliciousByDesign!

    Never miss a new recipe from Delicious by Design! Sign-up below for weekly recipes directly in your inbox.

    • featured image pesto pasta salad with gold serving spoons on white plate
      Pesto Pasta Salad with Sun-dried Tomatoes
    • featured image artichoke and sun dried tomato pasta
      Roasted Artichoke and Sun-dried Tomato Pasta
    • featured image burrata and arugula salad
      Arugula Burrata Salad with Prosciutto and Pears
    • featured image of chicken thighs parmesan on white plate with sauce and herbs
      Baked Parmesan Chicken Thighs (Quick Red Sauce)
    Share this...
    Share on facebook
    Facebook
    Share on pinterest
    Pinterest
    Share on twitter
    Twitter
    Share on linkedin
    Linkedin

    More Chicken and Poultry Recipes

    • chicken spiedini skewers on greens and a white plate
      Chicken Spiedini with Lemon Butter Finishing Sauce
    • Overhead crispy taquitos on a black plate with toppings
      Easy Air Fryer Taquitos (Chicken & Black Bean)
    • hero image three meats and peppers in skillet
      Texas Fajitas with Steak, Chicken, and Shrimp
    • overhead shot teriyaki chicken and rice bowl
      Teriyaki Chicken Bowl with Rice and Steamed Vegetables

    Comments

      4.63 from 48 votes (36 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Julie says

      September 28, 2021 at 3:43 pm

      5 stars
      This is a perfect weeknight meal for my family. Full of flavor and easy to make.

      Reply
    2. Tavo says

      September 28, 2021 at 4:47 pm

      5 stars
      Marsala is my favorite thing, but I hadn't tried it before with mushrooms! The recipe was absolutely delicious!

      Reply
    3. Mindee Taylor says

      September 28, 2021 at 5:34 pm

      5 stars
      I am a mushroom addict! This dish was so tasty!

      Reply
    4. Mirlene says

      September 28, 2021 at 6:02 pm

      5 stars
      I definitely will be making this soon. Look too good to pass up

      Reply
    5. sonia says

      September 28, 2021 at 6:07 pm

      A very tasty chicken recipe!
      Must try!

      Reply
    6. Ken says

      July 30, 2022 at 10:10 pm

      What would I adjust to add cream to this recipe?

      Reply
      • Diana Reis says

        August 16, 2022 at 9:18 pm

        I would add it after the marsala wine has simmered for a few minutes. I think adding it before you reduce the wine will actually thin the flavor because you'll have added more liquid to evaporate and won't get the full flavor of the marsala. I don't think you need to take anything away or even add more wine. You could start by adding about 2-3 tablespoons of cream and adjust it to taste from there. You will have a bit more volume in sauce, but that's a good thing if you are serving with pasta.

        Reply
        • Sharon says

          November 30, 2022 at 10:27 pm

          Shouldn't you pound the thighs before dredging in flour???

        • Diana Reis says

          December 05, 2022 at 11:36 pm

          You could, and if you use any kinds of breast meat, I would. Thighs really don't need to be flattened. They are already much thinner and much more tender than breast meat. In fact, using thighs makes this recipe much less work than using breast meat.

    7. Galuk Simminy says

      July 30, 2022 at 10:19 pm

      How would I modify this to add cream?

      Reply
      • Diana Reis says

        August 16, 2022 at 9:19 pm

        You can add cream after the wine has simmered with the heat nice an low. start with a small amount, 2-3 tablespoons and adjust to taste from there.

        Reply
    8. Barbara says

      January 09, 2023 at 8:34 pm

      This was absolutely delicious! So easy to prepare after buying Marsala wine. Highly recommend and will definitely make again.

      Reply
      • Diana Reis says

        January 10, 2023 at 6:50 pm

        I'm so glad you loved it! It made my morning to see this.

        Reply
    9. Joy says

      February 02, 2023 at 4:58 pm

      5 stars
      This was exactly what I was looking for and absolutely delicious! I wanted to make chicken marsala without dairy and without any pounding/flattening. Plus, I had some boneless, skinless chicken thighs that needed to be cooked. I'm just so pleased with how nicely this turned out and how easy it was to throw together! It's going into our rotation, for sure. Thank you for sharing it!

      Reply
    10. Sandee says

      April 26, 2023 at 9:48 pm

      5 stars
      This recipe is very tasty. I've prepared it twice now. The first time was with Marsala wine and it was delicious.

      The second time I thought I had Marsala wine in the pantry, but I didn't! I found this out AFTER I had cut up everything and made the chicken. So, I substituted white wine and it was just as good! Not exactly the same, but good nonetheless! Thought I'd let you all know in case someone doesn't have Marsala wine on hand.

      Reply
      • Diana Reis says

        April 27, 2023 at 8:19 pm

        I'm so glad you enjoyed it! I will definitely make a note for those who don't have or can't find marsala wine. Did you you use a chardonnay?

        Reply
    11. John Vermey says

      June 18, 2023 at 3:32 pm

      5 stars
      Best tasting and easy making

      Reply
      • Diana Reis says

        June 23, 2023 at 5:31 pm

        Thank you for your very kind review. I'm so happy you enjoyed it and so grateful you gave my recipe a chance.

        Reply
    12. Taunya says

      January 05, 2024 at 12:38 am

      5 stars
      Simple to make and delicious. Using thighs is great cause so moist.

      Reply
    13. pat says

      January 30, 2024 at 5:53 am

      5 stars
      This was pretty good. Really hit the spot! Although, clarification? when the chicken is first "browned" in the pan, does that mean the outside is cooked and the inside is raw? It was a bit unclear to me what "browned" meant. I didn't know if the chicken was intended to finish cooking later, so I Cooked it to completion in that first step.

      Reply
      • Diana Reis says

        January 31, 2024 at 3:54 pm

        I'm glad you liked it and I'm glad you asked your question. Browning chicken is just getting good color on the outside of the chicken and sealing in the juices. It is meant to finish cooking in the sauce. I'm sure it was fine. I love chicken thighs because you can't really mess them up and they taste great pan fried. I will look at the recipe instructions and see if I can make this a bit more clear.

        Reply
    14. Katharine Amin says

      June 11, 2024 at 10:42 pm

      5 stars
      This has become a family favourite! Thanks for your clear instructions , including cooking times for each step.

      Reply
      • Diana Reis says

        June 17, 2024 at 5:28 pm

        Thank you for letting me know you love it. I get truly inspired by my readers and enjoy sharing recipes that bring families together around the dinner table.

        Reply
    15. Fitz says

      April 10, 2025 at 8:51 pm

      5 stars
      ‘About to make this for the first time, it looks delicious, reviews are excellent, particularly impressed by your responses to comments. It would be good if more online chefs replied to those following their recipes as you do.

      Reply
      • Diana Reis says

        April 14, 2025 at 10:45 pm

        I hope it all went well. I love this recipe and have served it to thousands of people over my catering career. Thanks for giving DBD a try!

        Reply
    16. Claudette says

      May 12, 2025 at 11:24 pm

      5 stars
      This worked exactly as written, thanks! Delicious, could Wow guests with this winner...did serve it over homemade pappardelle...

      Reply
      • Diana Reis says

        May 13, 2025 at 10:28 pm

        I'm so glad you enjoyed it. The pappardelle is the perfect pasta for this dish. It sounds like you knocked it out of the park. What a treat!

        Reply
    head shot round

    I’m passionate about the family dinner table. Connecting with each other at the end of the day over a good meal creates strong family bonds and healthy long-lasting relationships. I want to help families and friends build those relationships.

    It's Soup Season

    • bean and farro soup feature
      Tuscan Borlotti Bean Soup with Farro
    • featured image for butternut squash carrot ginger soup
      Butternut Squash Ginger Carrot Soup
    • finished vegetable pea soup in white bowl
      Split Pea Vegetable Soup with Pearl Barley
    • bowl of mushroom chicken soup with bread and greens on side
      Mushroom Chicken Wild Rice Soup
    See more Soup →

    Recent Recipes

    • charred broccolini feature
      Charred Broccolini Roasted with Lemon, Parmesan, Garlic
    • Marry me Butter Beans Featured image
      Marry Me Butter Beans
    • pesto rosso feature
      Sun-dried Tomato Pesto Rosso
    • featured image for pesto made from lemons
      Lemon Pesto Pasta
    infographic advertising free e-cookbooks with sign up

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    Copyright © 2020 Delicious by Design on the deliciousbydesign.net

    mushroom marsala sauce pin image

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.