Chicken Marsala with Gnocchi

This Chicken Marsala with Gnocchi combines tender chicken, earthy mushrooms, and a rich, creamy Marsala-style sauce tossed with pillowy gnocchi for the ultimate Italian-inspired comfort dish. Perfect for weeknights or special dinners, it’s a restaurant-quality meal made simple at home.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 580

Ingredients Method Notes

Ingredients

For the Chicken

1.5 lb boneless, skinless chicken thighs patted dry
2 tsp Italian seasoning
Kosher salt and freshly ground black pepper to taste
0.25 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
0.25 cup all-purpose flour
1.5 cups Marsala wine substitute use chicken broth plus 1 Tbsp balsamic vinegar as an alcohol-free option
6 cups low-sodium chicken broth
0.5 cup heavy cream

For Finishing

17 oz gnocchi
1 Tbsp fresh parsley finely chopped, for garnish

Method

Step 1: Prep and Season the Chicken — Pat the chicken dry, then season with Italian seasoning, salt, and pepper. Dredge lightly in flour to help form a golden crust.
Step 2: Sear the Chicken — Heat olive oil in a Dutch oven over medium-high heat. Cook chicken in batches for 5–6 minutes per side until golden and fully cooked. Set aside and shred.
Step 3: Cook the Mushrooms — In the same pot, sauté mushrooms for 10–12 minutes until browned. Season with salt and transfer to a plate.
Step 4: Build the Flavor Base — Melt butter in the pot, then add shallot, garlic, and thyme. Sauté until fragrant, about 3 minutes. Whisk in flour and cook for 2 minutes to form a roux.
Step 5: Add Marsala Substitute and Broth — Whisk in the Marsala-style mixture until smooth, then add broth gradually. Simmer 15 minutes until thickened and flavorful.
Step 6: Finish the Sauce and Add Gnocchi — Return mushrooms to the pot. Stir in cream, then simmer gently. Add gnocchi and cook 3–5 minutes until tender.
Step 7: Combine and Serve — Add shredded chicken back in, stir well, and adjust seasoning. Garnish with parsley and serve warm.

Notes

For an alcohol-free version, replace Marsala wine with chicken broth and 1 Tbsp balsamic vinegar. You can substitute fettuccine or mashed potatoes for the gnocchi. Add spinach or kale for extra nutrition. Store leftovers in the refrigerator for up to 3 days and reheat gently over low heat.