Chicken marsala with fresh thyme and mushrooms makes a great family weeknight meal. It’s easy, hearty and delicious. If you like mushrooms, you’ll love this dish.
There is something about this simple, yet satisfying family-style chicken recipe. It’s easy enough for a weeknight or hearty enough for a Sunday supper. If it’s not already in your family-meal rotation, give it a try. Left overs reheat easily too. Serve chicken marsala with your favorite vegetables, rice or potatoes.
I love mushrooms and enjoy mixing this recipe up by using a handful of a variety of different kinds. The mushrooms pictured above are brown baby bella mushrooms. They are easy to find and have great flavor. I prefer fresh thyme in this dish. I grow both oregano and thyme in my culinary garden. These are easy herbs to grow requiring very little work. They taste great in so many Mediterranean style dishes. If you don’t have fresh herbs, no problem. You can use other dried herbs like thyme, basil or oregano in this recipe.
This chicken marsala dish will serve four to six people easily. Most of the items you need to make this chicken marsala you’ll already have in your pantry. A key ingredient is the marsala wine. You can find this in the ailse of your grocery store next to the vinegar and olive oil.
Chicken marsala with fresh thyme and mushrooms makes a great family weeknight meal.
- 4 chicken breasts (boneless, skinless, cut in half)
- 1/4 cup corn starch (GF) (or 1/4 cup all-purpose flour)
- 1 pinch sea salt (generous pinch)
- 1 pinch freshly ground black pepper
- 1 tbsp fresh thyme leaves
- 3 tbsp butter
- 3 tbsp extra virgin olive oil
- 5 oz fresh mushrooms (sliced)
- 1/2 cup marsala (wine)
- Use a large skillet for this recipe. Place chicken breasts between two pieces of wax paper or plastic wrap. Pound the chicken to about ¼ inch thickness. Dredge the chicken in the corn starch and shake off any excess. Season with salt and pepper and set aside.
- Heat the oil and butter in the pan on medium high heat. Add the chicken and sauté on the first side for a couple minutes until it is light golden brown.
- Add the mushrooms around the chicken pieces and turn the chicken over to sauté the other side. Add the thyme. Cook another couple minutes until lightly browned. Then add the Marsala wine. Lower the heat to medium low, cover and cook another 8 to 10 minutes or until the chicken is cooked through.
Serve with rice, potatoes or egg noodles.
You can also buy thinly sliced boneless, skinless chicken breasts to save some time.