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Home » Recipes » Main Dish

Chicken Marsala and Brown Rice for Two

Jan 31, 2023 · 3 Comments

Thanks for sharing this recipe!

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Jump to Recipe - Print Recipe
Top image is marsala sauce in Dutch oven, bottom image is a serving of chicken marsala over rice with text overlay, "Chicken Marsala."

This easy recipe for Chicken Marsala and rice is comfort food at its best. The tender chicken, combined with mushrooms, onions and garlic, and topped with a velvety sauce made with Sherry and heavy cream is delectable.

A serving of chicken marsala on a white dinner plate with silverware on the side.
Jump to:
  • Why this Recipe Works
  • Ingredient Notes
  • How to Make Chicken Marsala
  • Recipe Tips and FAQs
  • More Gluten Free Chicken Recipes to Try
  • Recipe
  • Comments

Mushrooms, onions, garlic, and chicken are staples in our house, and this recipe is a delicious way to combine these ingredients. And going from stovetop to oven with one pot makes cleaning up a breeze.

The quantity of brown rice and the cooking method I leave up to you. I rely on my rice cooker to do the work.

You can use an oven-safe skillet to make the dish, but I use a Dutch oven. I love being able to cook everything in the Dutch oven, cover with the lid, and continue baking with it in the regular oven.

If you’re not a fan of chicken, you’ll want to try my Slow Cooker Beef Pot Roast or Gluten Free Slow Cooker Lasagna. Both of these recipes are great when you need a little comfort food in your life.

Traditionally, Chicken Marsala is made with chicken breasts or chicken cutlets. My family prefers dark meat, so I use skin-on, bone-in chicken thighs.

It’s also traditional to use Marsala wine in the recipe, but dry Sherry is easier for me to find at our local grocery store. The nutty flavor of the Sherry complements the chicken and mushrooms really well.

Why this Recipe Works

  • Using bone-in chicken thighs adds more flavor to the dish.
  • Browning the chicken and setting it aside to rest while you make the sauce gives you nicely textured chicken and tasty chicken skins.
  • Using Sherry, heavy cream, and butter gives the sauce richness and delicious flavor.

Ingredient Notes

  • Chicken - Skin-on, bone-in chicken thighs are my choice for this dish.
  • Mushrooms - I like to use either white button, brown cremini, or a combination of both.
  • Shallots - Shallots add a sweet, subtle flavor, but if you don’t have them, you can use finely diced onion instead. 
  • Garlic - Using fresh garlic gives you the most flavor. If you don’t have fresh garlic, you can use ½ teaspoon garlic powder.
  • Sherry - Dry Sherry is my choice, but if you prefer you can use apple cider vinegar.
  • Heavy cream - I like the creaminess the heavy cream gives to the sauce.
  • Rice - We prefer brown rice, but white rice will also work.

How to Make Chicken Marsala

(For ingredient amounts see the recipe card at the bottom of the post.)

Preheat your oven to 375° F. Clean the mushrooms with a damp cloth. Cut off the ends of the stems and slice the mushrooms thickly.

Drizzle olive oil all over the bottom of a Dutch oven. Heat the pan over medium heat until quite hot.

Brush the skin side of the thighs with olive oil and brown the thighs, skin side down, for about 5 minutes or until they have a golden-brown color.

Remove the chicken to a plate and add 2 tablespoons of butter to the pan.

Sauté the garlic and shallots in the pan for 5 minutes. Add the mushrooms and sauté for another 5 minutes stirring continually until they start to shrink and brown.

Add the Sherry, turn up the heat, and let the sauce reduce a bit.

Stir in the cream and season with salt and ground black pepper. Add the last of the butter and mix well.

Chicken marsala sauce and wooden spoon in a Dutch oven.

Add the chicken thighs back into the pan and spoon the sauce over the top.

Place the cover on the Dutch oven and bake at 375° for about 20 minutes until the chicken is fully cooked.

Serve warm over rice and enjoy.

Recipe Tips and FAQs

  • Clean the mushrooms with a damp towel or lightly rinse under cold water and pat dry with paper towels. Don’t soak the mushrooms in water. The mushrooms will absorb water, if soaked, reducing their flavor and making it difficult to brown when cooking.
  • Use a pan that can go from stove-top to oven. I use my trusted Dutch oven to get the job done.
  • Cover the bottom of your pan with olive oil. This will keep the chicken from sticking while browning.
What do you serve with chicken marsala?

I like to serve chicken marsala over rice or mashed potatoes. Both of these starches are great for soaking up the delicious sauce.

How should you store leftovers?

Store any leftovers in an airtight container, in the refrigerator, for up to 3 days.

Overhead view of a serving of chicken marsala.

If you like chicken and mushrooms, you have to try this delicious recipe. I know you’ll enjoy it as much as we do!

More Gluten Free Chicken Recipes to Try

  • Slow Cooker Chicken and Corn Chowder
  • Chicken Enchiladas for Two
  • Mini Chicken Pot Pies

If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below.  I really enjoy hearing from you!

You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I'm making!

Recipe

Close up view of chicken marsala on white plate.

Chicken Marsala and Brown Rice for Two

Connie @ Flavor Walk
This savory Chicken Marsala served over rice is comfort food at its best.
5 from 2 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dinner, Main Course
Cuisine American
Servings 2 servings
Calories 1093 kcal

Ingredients
  

  • 4 skin-on, bone-in chicken thighs
  • olive oil
  • 1 pound small mushrooms
  • 3 tablespoons unsalted butter, divided
  • 2 large shallots
  • 2 cloves garlic
  • ½ cup dry Sherry
  • ½ cup heavy cream
  • salt and pepper
  • cooked brown rice

Instructions
 

  • Preheat oven to 375° F. Clean the mushrooms with a damp cloth. Cut off the ends of the stems and slice the mushrooms thickly.
  • Drizzle olive oil in the bottom of a Dutch oven. Heat the pan over medium heat until quite hot. 
  • Brush the skin side of the thighs with olive oil and brown the thighs, skin side down, for about 5 minutes or until they have a nice brown color. 
  • Remove the chicken to a plate and add 2 tablespoons of the butter to the pan.
  • Sauté the garlic and shallots in the Dutch oven for 5 minutes. Add the mushrooms and sauté for another 5 minutes stirring continually until they start to shrink and brown.
  • Add the Sherry, turn up the heat, and let it reduce down a little.
  • Stir in the cream and season with salt and pepper.  Add the last tablespoon of butter and mix well.
  • Add the chicken thighs back into the pan and spoon the sauce over the top.
  • Place the cover on the Dutch oven and bake for about 20 minutes until the chicken is fully cooked.
  • Serve warm over rice.

Notes

  • Clean the mushrooms with a damp towel or lightly rinse under cold water and pat dry with paper towels. Don’t soak the mushrooms in water. The mushrooms will absorb water, if soaked, reducing their flavor and making it difficult to brown when cooking.
  • Use a pan that can go from stove-top to oven. I use my trusted Dutch oven to get the job done.
  • Cover the bottom of your pan with olive oil. This will keep the chicken from sticking while browning.
Recipe slightly adapted from The View from Great Island.
Nutrition Information doesn't include the rice.

Nutrition

Serving: 1servingCalories: 1093kcalCarbohydrates: 12gProtein: 55gFat: 87gSaturated Fat: 37gCholesterol: 409mgSodium: 410mgPotassium: 1400mgFiber: 2gSugar: 5gVitamin A: 1625IUVitamin C: 5.7mgCalcium: 84mgIron: 3.2mg

Nutrition Disclaimer

Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.

This post was originally published in 2017. It was republished in 2023 with updated images, additional text, and FAQs.

More Main Dish Recipes

  • Slow Cooker Beef Pot Roast and Vegetables
  • Easy Gluten Free Slow Cooker Lasagna
  • Crockpot Cheeseburger Soup
  • Chicken Enchiladas for Two

Thanks for sharing this recipe!

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Reader Interactions

Comments

  1. Sherry Vaughn says

    September 17, 2017 at 8:09 pm

    This looks SO good!

    Reply
    • Flavor Walk says

      September 17, 2017 at 8:23 pm

      Thanks Sherry!

      Reply
  2. Laveda Nichols says

    December 08, 2018 at 8:28 pm

    The recipe says for two but I got news for you. This was so good I easily could eat this myself. Ok it might take two days but so good leftovers would be awesome too.

    Reply

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