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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.
Course Dinner, Main Course, Main Dish
Cuisine American Classic, Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 People
Calories 478kcal
Author Diana Reis


  • 2 Lbs Boneless Skinless Chicken Thighs
  • 4 Cups Cremini Mushrooms sliced
  • ½ Yellow Onion diced
  • 4 Cloves Garlic minced
  • 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


  • 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.


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.


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