Family Style Chicken Marsala
A comforting one-pot family-style Chicken Marsala made with tender boneless skinless chicken thighs, bell peppers, onions, and mushrooms. Simmered in Marsala wine and beef stock, then finished with rich cream, fresh parsley, and butter for a luscious sauce perfect over rice or pasta.
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🍳 Cooking Flow
Season and flour chicken thighs, then sear in batches in hot oil and set aside. → Sauté peppers, onions, and mushrooms in butter, then stir in flour to cook out. → Deglaze with Marsala wine, return chicken, and pour in beef stock to cover. → Cover and simmer for 20 minutes until chicken is tender. → Uncover, stir in cream, parsley, and butter, and simmer 1-2 minutes until thickened before serving over rice or pasta.
Cooking Steps
Brief Cooking Order
Season and flour chicken thighs, then sear in batches in hot oil and set aside. → Sauté peppers, onions, and mushrooms in butter, then stir in flour to cook out. → Deglaze with Marsala wine, return chicken, and pour in beef stock to cover. → Cover and simmer for 20 minutes until chicken is tender. → Uncover, stir in cream, parsley, and butter, and simmer 1-2 minutes until thickened before serving over rice or pasta.
Introduction
A comforting one-pot family-style Chicken Marsala made with tender boneless skinless chicken thighs, bell peppers, onions, and mushrooms. Simmered in Marsala wine and beef stock, then finished with rich cream, fresh parsley, and butter for a luscious sauce perfect over rice or pasta.
Step 1
Preheat a wide pot or deep skillet over medium-high heat. Season boneless, skinless chicken thighs with salt and pepper, and lightly dust them with flour. Add cooking oil to the preheated pan.
Step 2
Sear the chicken thighs in batches to avoid overcrowding the pan. Brown lightly on both sides, remove, and transfer to a holding tray.
Step 3
In the same pan, melt a couple tablespoons of butter. Add the sliced bell peppers, sliced red onions, and season with salt and pepper. Stir and sauté.
Step 4
Add the sliced mushrooms along with another pinch of salt and pepper. Sprinkle in flour and stir continuously to let the raw flour cook out slightly.
Step 5
Deglaze the pan by pouring in Marsala wine, scraping up any browned bits from the bottom.
Ingredients List
Important Notes
Sear the chicken thighs in batches so they brown properly instead of steaming.
Cooking the flour with the sautéed vegetables creates a roux-like base that naturally thickens the sauce as it simmers.
Beef stock provides a rich, savory depth of flavor similar to demi-glace.
Leaving the sauce slightly loose and plentiful makes it ideal for serving over rice or pasta and helps keep the dish moist when reheating later.
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