This Easy Weeknight Mega Mushroom Chicken Marsala packs serious mushroom flavor into a classic recipe that you can pull together in under an hour.Jump to recipe
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When I think of Chicken Marsala, I always think of the lunches my mom, my brother Doug and I used to have at Olive Garden. My mom and I would usually go for the soup/salad/breadsticks combo, while my brother Doug unwaveringly went with the Chicken Marsala EVERY SINGLE TIME. He loved it that much, and I am pretty sure he still loves Chicken Marsala to this day. And who can blame him? It’s rich, savory and packed with glorious mushroom and wine flavor. The sauce is great over some pasta, or dipping crispy parmesan potatoes or hunks of garlic bread into (or never-ending breadsticks?)
How to boost the mushroom flavor of this Weeknight Chicken Marsala
While I love the classic, one of my favorite things about the recipe is its unapologetic use of mushrooms, so I decided to push it to the max and add double the mushrooms, and double the mushroom flavor with the addition of mushroom powder.
What is mushroom powder, and why do I need it?
Mushroom powder is an umami packed spice that I bought on a whim at Trader Joe’s, that I am now obsessed with. It contains several types of powdered mushroom varieties, and a few spices. I find that it really amplifies the flavor of mushrooms, which my boyfriend and I happen to LOVE, and helps give a flavor punch to hearty, meaty dishes like pot roast. I have also seen some other varieties, like this one on Amazon that sound promising. If you love mushrooms, this is a solid addition to your spice rack, and will last you a while. If you’re not into the whole mega-mushroom thing, just leave this ingredient out! This recipe is delicious without it.
Easy Weeknight Mega Mushroom Chicken Marsala
- 10 chicken tenders, pounded to ¼” thickness
- 2 8 oz packages cremini or baby bella mushrooms, sliced
- 4 cloves garlic, sliced
- 1 cup sweet Marsala wine
- 1 cup chicken bone broth*
- ½ teaspoon dry thyme
- 1 teaspoon mushroom powder*
- 4 tablespoon butter
- 1 cup all-purpose flour, plus 4 teaspoon
- salt and fresh ground black pepper, to taste
- ¼ cup milk
- fresh basil, for serving
- Add olive oil and 2 tbs of butter to a large frying pan and heat over medium-high heat until butter is melted.
2. Meanwhile, place chicken tenders in sealed plastic storage bag or wrap with plastic wrap and flatten to ¼” thickness with a meal mallet or rolling pin. Season with salt and pepper and coat lightly in flour.
3. Working in batches (do not overcrowd pan), brown chicken in pan for about 2-3 minutes a side. Do not worry about cooking the chicken through- it will finish in the sauce later, Once chicken is browned lightly on both sides, remove to a plate and continue until all chicken is browned.
4. Reduce heat to medium low and add remaining 2 tbs butter, sliced mushrooms, thyme, salt and pepper. Cook, stirring occasionally until mushrooms are softened and have released most of their liquid, about 8-10 minutes. Add garlic and cook until fragrant, about 1 minute. Add the wine and bone broth, and season once more with salt and pepper, if needed (taste as you go!).
5. In a bowl or liquid measuring cup, whisk together ¼ cup of milk and 4 teaspoon flour. Stir into sauce.
6. Place chicken back into pan and cook 5 minutes, stirring occasionally until sauce is thickened.
7. Let rest 5 minutes and serve with crusty bread, pasta, roasted potatoes or mashed potatoes and veggies. Enjoy!
Chicken stock will work just fine if you cannot find bone broth. You can omit the mushroom powder and the favor will still be great!
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