Chicken Marsala

This Chicken Marsala recipe brings together tender chicken, earthy mushrooms, and a rich, silky Marsala wine sauce — all tossed with pillowy gnocchi for a comforting Italian-inspired meal. Whether you’re cooking for a cozy weeknight dinner or to impress guests, this dish delivers restaurant-level flavor with minimal fuss. The buttery sauce, aromatic herbs, and golden-browned chicken make every bite irresistibly satisfying.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Comfort in Every Bite: Creamy, savory, and deeply flavorful — it’s the ultimate comfort food.
• Restaurant Quality at Home: That luxurious Marsala sauce tastes like something from your favorite Italian bistro.
• Simple Ingredients, Big Flavor: Everyday staples transform into an elegant meal with minimal effort.
• Perfect for Any Occasion: Ideal for date night, family dinners, or entertaining friends.
• Make-Ahead Friendly: The sauce tastes even better the next day as the flavors meld together.

Ingredients Needed

For the Chicken:

• 1 ½ lb boneless, skinless chicken thighs, patted dry
• 2 tsp Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup all-purpose flour (for dredging)
• 2 Tbsp extra-virgin olive oil

For the Sauce:

• 12 oz cremini mushrooms, thinly sliced
• 4 Tbsp unsalted butter
• 1 large shallot, finely chopped
• 3 cloves garlic, finely chopped
• 1 Tbsp fresh thyme leaves
• ¼ cup all-purpose flour
• 1 ½ cups Marsala wine (sweet or dry, depending on preference)
• 6 cups low-sodium chicken broth
• ½ cup heavy cream

For Finishing:

• 1 (17-oz) package gnocchi
• 1 Tbsp finely chopped fresh parsley (for garnish)

💡 Tip: Use high-quality Marsala wine for authentic depth of flavor — it makes all the difference.

How to Make Chicken Marsala

Step 1: Prep and Season the Chicken

Pat the chicken thighs dry with paper towels, then season both sides with Italian seasoning, salt, and pepper. Dredge lightly in flour to create a golden crust once cooked. This step helps seal in the juices.

Step 2: Sear the Chicken

In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken in batches (avoid crowding the pan). Cook for 5–6 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest before shredding into bite-sized pieces.

Step 3: Cook the Mushrooms

In the same pot, add the remaining 2 tablespoons of olive oil. Sauté the mushrooms for 10–12 minutes, stirring occasionally, until they release their moisture and begin to brown. Season with salt, then transfer to a plate.

Step 4: Build the Flavor Base

Reduce heat to medium and melt the butter in the same pot. Add the shallot, garlic, and thyme, seasoning lightly with salt. Sauté for about 3 minutes until fragrant and translucent — this forms your flavor foundation. Sprinkle in the remaining ¼ cup flour, whisking constantly for 2 minutes to form a smooth roux.

Step 5: Add the Marsala and Broth

Slowly whisk in the Marsala wine until the mixture thickens into a glossy slurry. Gradually pour in the chicken broth while whisking to avoid lumps. Bring to a gentle boil, then reduce to a simmer and cook for about 15 minutes until slightly thickened and flavorful.

Step 6: Finish the Sauce and Add Gnocchi

Return the mushrooms to the pot. Stir in the heavy cream and bring back to a gentle simmer. Add the gnocchi and cook according to package directions (usually 3–5 minutes) until tender and floating on top.

Step 7: Combine and Serve

Add the shredded chicken back to the pot and stir to coat in the sauce. Adjust seasoning with salt and pepper as needed. Garnish with chopped parsley and serve warm. The sauce should be rich enough to coat the gnocchi perfectly.

Serving and Storage Tips

• Serving Ideas: Pair with a crisp green salad or roasted asparagus. Sprinkle with extra thyme or Parmesan for an elegant finish.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm gently over medium-low heat, adding a splash of broth or cream to loosen the sauce. Avoid boiling to keep the sauce smooth.
• Freezing: Not ideal for freezing, as the cream and gnocchi may change texture.

Helpful Notes

• Wine Choice: A sweet Marsala yields a richer, caramel-like sauce; dry Marsala gives a more savory flavor.
• Gnocchi Swap: You can substitute fettuccine or mashed potatoes if you prefer a more classic pairing.
• Make It Lighter: Swap heavy cream for half-and-half or evaporated milk for a lighter version.
• Add Greens: Spinach or kale can be stirred in at the end for added color and nutrition.

Conclusion

This Chicken Marsala with gnocchi is the kind of comforting, flavorful dish that brings everyone to the table. With tender chicken, a creamy mushroom Marsala sauce, and pillowy gnocchi, it’s an elegant yet easy meal that feels truly special. If you tried this recipe, leave a ⭐⭐⭐⭐⭐ rating and a comment below — we’d love to hear how it turned out!
Don’t forget to share your creation on Pinterest or Facebook — what twist did you add to make it your own?

Frequently Asked Questions (FAQ)

Can I use chicken breasts instead of thighs?

Yes! Boneless chicken breasts work perfectly. Just pound them to even thickness for quicker, more even cooking.

Can I make Chicken Marsala without wine?

You can replace the Marsala wine with chicken broth plus 1 tablespoon of balsamic vinegar for depth. The flavor won’t be identical, but it’s still delicious.

How do I make this gluten-free?

Use gluten-free all-purpose flour and a certified gluten-free gnocchi brand. The rest of the ingredients are naturally gluten-free.

Why did my sauce split or curdle?

The sauce can curdle if overheated after adding cream. Keep the heat on low once the cream is in and stir gently.

Can I prepare this ahead of time?

Yes! Make the sauce up to one day in advance and refrigerate. Reheat gently, then add freshly cooked gnocchi just before serving.