Make Emeril’s Chicken Marsala Recipe Like A Pro Chef
Emeril's Chicken Marsala Recipe features pan-seared chicken with mushrooms and a savory Marsala wine sauce. A quick, easy Italian-American dinner made in one pan.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 boneless, skinless chicken thighs (or chicken breasts, if preferred)
- 3 tbsp unsalted butter
- Kosher salt and ground black pepper, to taste
- 1 onion, finely chopped
- 2 sprigs fresh thyme
- 8 oz mushrooms, sliced (button or cremini work best)
- 3 cloves garlic, minced
- 1/4 cup flour (for dredging)
- 1/2 cup dry Marsala wine (use dry for a classic, balanced flavor)
- 1/2 cup chicken stock
- Optional: A sprinkle of Emeril's Essence seasoning blend (for extra flavor)
Instructions
- 1
Place the chicken thighs between two pieces of plastic wrap and pound them lightly to even thickness. This ensures even cooking.
- 2
Season both sides of the chicken with salt and pepper, then dredge lightly in flour, shaking off any excess.
- 3
Melt 2 tbsp of butter in a large skillet over medium-high heat until it bubbles.
- 4
Add the chicken to the skillet and cook for about 4 minutes per side until golden brown and cooked through. Set the chicken aside.
- 5
In the same skillet, add the remaining butter. Add the chopped onion, garlic, and thyme sprigs, stirring until the onion softens and turns translucent.
- 6
Add the mushrooms to the skillet, cooking until they’re browned and have released their juices.
- 7
Pour the Marsala wine into the skillet, stirring well to deglaze and scrape up any bits stuck to the bottom of the pan.
- 8
Once the wine has reduced slightly, add the chicken stock, allowing it to simmer for 5-7 minutes until it thickens into a rich sauce. Season to taste with salt and pepper. Add the cooked chicken back to the skillet, spooning the sauce over the top.
- 9
Let everything cook together for another 2-3 minutes so the chicken can soak up the flavors.
- 10
Serve immediately, garnished with fresh thyme if desired.