Sweet Marsala wine reduced with rich chicken broth, buttery mushrooms, seared chicken, roasted asparagus, and Parmesan cheese all on top of buttery herbed noodles. Chicken Marsala is a classic and it doesn’t need much convincing. At first glance this dish may seem like it has a lot of components, but I promise it comes together rather quick. This recipe can be perfect for two, or easily made for more. I hope this turns into a frequent rotation in your household like it is in ours. Enjoy!
Chicken Marsala with Mushrooms & Asparagus
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4
servingsIngredients
1 bundle asparagus
4-5 boneless skinless chicken thighs (or 4-5 breast cutlets)
All-purpose flour for dredging
Olive oil as needed
Sea salt and black pepper as needed
8 oz. baby bella mushrooms, quartered
2 cloves garlic, minced
3/4 cup Marsala wine
3/4 cup low sodium chicken broth
8oz. Angel Hair Pasta
Parmesan cheese to garnish
Fresh parsley to garnish (optional)
Directions
Preheat the oven to 400 degrees F
First prepare the asparagus. Snap the ends off the asparagus and discard. Cut the stalks into thirds or fourths, depending on the size, to create 1" pieces. Add to a baking sheet, drizzle with two tablespoons of olive oil, and season with salt and pepper. Bake 15-20 minutes, checking often, until tender and the ends are crisp. Set aside until needed. I do this step just as I begin browning the chicken.
Add about 1/2 cup of flour to a plate. Season the flour with salt and pepper for flavor. Season each chicken piece with salt and pepper, then dredge each side in flour.
Heat a skillet over medium high heat with 3-counts of olive oil (literally count 1-2-3!) You want enough to coat the bottom of the skillet. When the skillet is hot, add 2 pieces of chicken at a time. Sear 5-7 minutes on each side in batches until nice and brown and fully cooked through. Add a drizzle of oil if needed. Transfer to a plate. The skillet should have bits of brown which is good!
Add the mushrooms to the same skillet. Depending on how much oil is left in the pan, you may want to add some more. I added 1 tablespoon (you can do butter instead). Reduce the heat to medium and cook the mushrooms for five minutes until soft and caramelized. Scrape all that goodness from the bottom of the pan to incorporate with the mushrooms
Add the garlic and cook 45 seconds until fragrant. Add the Marsala wine, increase the heat, and boil down for a minute to release some of the alcohol.
Add the chicken broth, lower the heat down to a simmer, and cook for ten minutes. The sauce will reduce and thicken on its own. Lower the heat and keep warm while you make the pasta.
Bring a salted pot of water to a boil and cook the pasta according to box instructions. Drain the noodles and set aside.
Once the sauce has thickened, stir in the asparagus and nestle in the chicken breast. Cook gently over medium heat until the chicken is heated through. Serve over pasta with parmesan cheese and parsley.
Notes
- You can make this ahead of time by browning the chicken, roasting the asparagus, and even making the sauce with the mushrooms. To serve a large crowd, just make the pasta before dinner and combine the chicken, sauce with mushrooms, and asparagus in a baking dish and reheat in the oven.
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We saw the picture of this recipe on Instagram and now we must try it 100%!! Looks delicious! Cheers! 🙂
Thank you!!! Cheers!
Thank you for sharing this recipe. I tried this last night and it was absolutely fantastic. Our entire family of six loved it and said this is in our top 10.
Thanks for trying it out!! Glad everyone enjoyed it 🙂
Excellent! I used cooking sherry because I didn’t have marmala. Definitely a keeper.
Just finished cleaning up after this meal. It was DELICIOUS! My beyond picky 3 year old ate it and that’s really saying something! My husband even said it looked and tasted like it came from a fancy restaurant. Thanks!
Glad you enjoyed it!
Really good recipe. Just finished eating ir with my husband. We both loved it! Thanks for sharing
Glad you enjoyed it!
Are those fresh mushrooms or from a jar?
Fresh!!!
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I’ve made and shared this recipe many times. So simple and so delicious! A hit with the entire family and more.
Thank you Mike! I am glad to hear you and your family enjoys this delicious recipe.