This authentic Italian chicken Marsala recipe is tender, moist, and bursting with flavor! We love that it’s ready in just 30 minutes, perfect for any night of the week.

If you love Italian recipes try this Tuscan Chicken Pasta, Meatballs Arrabbiata, Pasta Carbonara, or Osso Buco!

The best Chicken Marsala recipe in a cast iron pan, garnished with fresh thyme sprigs.

Why we love this recipe:

  • Easy and Authentic – This is a simple dish that turns out perfectly every single time, and as Italians, Stef and Alex know just how to make it.
  • 30 Minute Meal – The cooking time is short, so this easy chicken marsala is perfect for a busy weeknight or anytime!
  • Creamy – The result will surprise you with its creaminess and delicate taste. It’s packed with flavor and seriously the best chicken marsala recipe!

How to Make Chicken Marsala:

Prep Chicken: Remove the skin from the chicken thighs then coat them evenly with flour.

Hands pulling skin off of chicken thighs and dusting the chicken with flour.

Sauté Shallots: In a nonstick pan, heat butter, oil, finely chopped thyme, shallots, and plenty of freshly grated nutmeg.

Two photos of a shallot being chopped, and then butter and thyme in a skillet,

Cook Chicken: Brown the shallots and add the chicken. Brown on both sides, and when evenly browned, turn up the heat and mist with Marsala wine. Let the alcohol evaporate for about 1 minute, then lower the heat and cook the chicken for about 20 minutes. Let the wine evaporate completely, until it is almost entirely reduced.

Two photos of chicken thighs added to a skillet, then wine poured in.

Serve Italian chicken marsala hot, garnished with fresh thyme and fresh cracked pepper on top, to enhance the flavor.

Chicken thighs cooking in a skillet,

Storage Instructions:

This simple chicken marsala recipe can be kept in the refrigerator for a day. Reheat it over low heat before serving, and if the creaminess around the chicken is too dry, add a couple of tablespoons of water to soften it.

Variations:

  • Cream: You can add cream if you want to make the recipe even creamier.
  • Skin-On Chicken Thighs: We recommend removing the skin, but you can keep it if you prefer. In this case, you do not need to add the flour.
  • Yellow Onion: If you prefer a stronger taste, use yellow onions instead of shallots, which have a milder flavor.
  • More Herbs: Instead of thyme, you can use marjoram, sage, or rosemary. It is better fresh so that the flavor will be more intense.

Serve With:

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Recipe

The best Chicken Marsala recipe in a cast iron pan, garnished with fresh thyme sprigs.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Save Recipe

Equipment

  • 1 Non-stick pan
  • 1 microplane

Ingredients
 
 

Instructions
 

  • Remove the skin from the chicken thighs. Dredge the chicken thighs in flour to coat on all sides.
  • In a nonstick pan, heat butter, oil, finely chopped thyme, shallots, and plenty of freshly grated nutmeg.
  • Brown the shallots and add the chicken. Brown on both sides, and when evenly browned, turn up the heat and mist with Marsala wine.
  • Let the alcohol evaporate for about 1 minute, then lower the heat and cook the chicken for about 20 minutes.
  • Serve the chicken hot, garnished with extra fresh thyme and freshly grated pepper on top.

Notes

Tips:
  • It is crucial to use fresh thyme because it will add extra flavor. 
  • When you add the Marsala, increase the heat so the alcohol evaporates, leaving a delicate cream around the chicken.
Storage Instructions: Marsala chicken can be kept in the refrigerator for a day. Reheat it over low heat before serving, and if the creaminess around the chicken is too dry, add a couple of tablespoons of water to soften it.
Variations:
  • Cream: You can add cream if you want to make the recipe even creamier.
  • Skin-On Chicken Thighs: We recommend removing the skin, but you can keep it if you prefer. In this case, you do not need to add the flour.
  • Yellow Onion: If you prefer a stronger taste, use yellow onions instead of shallots, which have a milder flavor.
  • More Herbs: Instead of thyme, you can use marjoram, sage, or rosemary. It is better fresh so that the flavor will be more intense.

Nutrition

Calories: 203kcalCarbohydrates: 2gProtein: 22gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 115mgSodium: 124mgPotassium: 317mgFiber: 1gSugar: 1gVitamin A: 234IUVitamin C: 5mgCalcium: 24mgIron: 1mg

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This recipe is from Stef and Alex from Stefania’s Kitchenette. Check out the the other Italian recipes they’ve shared with us.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. Do you have to use Marsala wine? My family has not liked any recipes that require alcohol, it just leave a flavor they do not enjoy.

    1. No worries if Marsala wine isn’t to your family’s taste. For Chicken Marsala, you can substitute the wine with a mixture of grape juice and a bit of vinegar to mimic the sweetness and acidity of Marsala.

  2. 4 stars
    Love your recipes! Never made a bad one, but would love if you mentioned heat of stove, ie medium high to low etc. Making this as I type this and was hard to gauge temp. I finally threw in the oven. Also my shallots burned a bit, so guessing I did something wrong.