This savory Chicken Marsala served over 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.
Chicken Marsala with Rice
Mushrooms, onions, garlic, and chicken are staples in our house, and this Chicken Marsala and Brown Rice for Two recipe is a delicious way to combine these ingredients. And going from stovetop to oven with one pot makes clean up a breeze.
My husband, Jim, is a great sous-chef and does most of the cutting, chopping, peeling, and mincing for me. And yes, I very much appreciate his efforts. However, the prep time for this recipe assumes you are doing the prep work by yourself.
The quantity of brown rice and the cooking method I leave up to you. I relied on my rice cooker to do the work.
You can use an oven-safe skillet to make the Chicken Marsala, but I used 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 Hearty and Flavorful Beef Stew or Easy 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 cutlets. My family prefers dark meat, so I used 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.
This one-pot meal is easy to prepare and takes less than 1 hour from start to finish. You only need these common, easy to find, ingredients:
- Chicken thighs
- Olive oil
- Mushrooms
- Unsalted butter
- Shallots
- Garlic
- Dry Sherry
- Heavy cream
- Salt & pepper
- Cooked rice
How to Make Chicken Marsala
Preheat your oven to 375 degrees. 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 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 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 the sauce reduce a bit.
Stir in the cream and season with salt and pepper. Add the last of the 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 at 375 degrees for about 20 minutes until the chicken is fully cooked.
Serve the warm Chicken Marsala with rice and enjoy.
Tips for Making Chicken Marsala
- 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 used 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.
I serve this tasty chicken meal with rice, but mashed potatoes would also be a great choice. You need a good base to soak up all the tasty goodness of this dish.
If you like chicken and mushrooms, you have to try this delicious Chicken Marsala and Brown Rice for Two recipe. I know you’ll enjoy it as much as we do!
More Gluten Free Chicken Recipes
- Slow Cooker Chicken and Corn Chowder
- Chicken Enchiladas for Two
- Gluten Free Mini Chicken Pot Pies Recipe
Find more tasty recipes in the Recipe Index.
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This savory Chicken Marsala served over rice is comfort food at its best.
- 4 skin-on, bone-in chicken thighs
- olive oil
- 1 pound small mushrooms
- 3 tablespoons unsalted butter, divided
- 2 large shallots
- 2 cloves garlic
- 1/2 cup dry Sherry
- 1/2 cup heavy cream
- salt and pepper
- cooked brown rice
Preheat oven to 375 degrees. 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.
Saute the garlic and shallots in the Dutch oven for 5 minutes. Add the mushrooms and saute 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 brown rice.
- 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 used 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.
This looks SO good!
Thanks Sherry!
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.