A Cozy Kitchen Memory
I first had Chicken Marsala at my friend Rosa’s house. Her nonna made it in a big, old pot. The smell filled the whole kitchen. It was so warm and rich.
I knew I had to learn to make it myself. I still laugh at that. I was so determined. Now, I get to share my easy version with you.
Why This Dish is Special
This meal feels like a big hug. The creamy sauce and soft mushrooms are so comforting. It turns a simple Tuesday into something special.
That is why this matters. Cooking for someone is a way to show you care. It is a simple act of love. What is a meal that always makes you feel cozy?
Let’s Talk About the Magic Pot
I love my Instant Pot for this. It does the work while I set the table. Browning the chicken first is the secret step. It makes the flavor so deep.
Do not worry if you do not have one. I gave stove top instructions too. Both ways make a wonderful dinner. Which do you prefer, a pressure cooker or a trusty old skillet?
The Star of the Show: Marsala Wine
Marsala wine is a little sweet and nutty. It makes the sauce taste amazing. *Fun fact*: Marsala wine comes from a town in Sicily! It has been made for a very long time.
You do not need a whole bottle. Just a small amount for our recipe. The alcohol cooks away, leaving only the lovely flavor behind.
A Little Lesson on Mushrooms
Cremini mushrooms are just perfect here. They soak up all the good flavors in the pot. They become so tender and juicy.
This is another reason why this matters. Using fresh, simple ingredients makes all the difference. You can really taste it. Doesn’t that smell amazing when they start to cook?
Bringing It All Together
When you add the cream, the sauce becomes silky. Spoon it over the chicken. I love to serve it with mashed potatoes. The potatoes love to soak up that sauce.
This dish looks fancy but it is not hard. You can do it. What will you serve with your Chicken Marsala? Tell me all about it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken thighs | 4 large (About 3 pounds) | Skinless, bone-in or boneless |
| All-purpose flour | 1/2 cup | For dredging |
| Olive oil | 3 Tablespoons | Separated |
| Cremini mushrooms | 8 ounces | Fresh, thickly sliced |
| Green onions | 3 | Chopped |
| Garlic | 2 cloves | Minced |
| Low-sodium chicken broth | 1/2 cup | |
| Sweet Marsala wine | 1/3 cup | |
| Heavy whipping cream | 1/3 cup | |
| Salt and pepper | To taste | For seasoning |
A Cozy Chicken Marsala, Just Like Nonna Used to Make
I have always loved the smell of mushrooms and garlic cooking. It fills the whole house with warmth. This Chicken Marsala is my quick version of an old family favorite. We can make it right in the Instant Pot. Doesn’t that smell amazing already?
Ingredients
- 2 tbsp olive oil, divided
- 4 chicken thighs
- Salt and pepper, to taste
- Flour, for coating
- 8 oz sliced mushrooms
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup Marsala wine
- 1/4 cup heavy whipping cream
Instructions
Step 1: First, we get our pot ready. Push the SAUTE button on your Instant Pot. Pour in two tablespoons of olive oil. Let that oil get nice and hot. I always watch for it to shimmer. It reminds me of sunshine on a puddle.
Step 2: Now, season your chicken thighs with salt and pepper. Give them a good coat of flour. This makes the chicken beautifully golden. Carefully place them in the hot oil. Cook for a few minutes on each side. (A hard-learned tip: Don’t move them around too much! Let that crust form.)
Step 3: Take the chicken out and put it on a plate. Add the last bit of oil to the pot. Toss in your sliced mushrooms, green onions, and garlic. Ah, that sizzle is the best sound. Saute them for two minutes. Then, press CANCEL. We are done with sauteing.
Step 4: Pour in the chicken broth. Use your spoon to scrape up all the little brown bits from the bottom. Those bits are pure flavor! Lay the chicken thighs on top of the mushroom mix. Put the lid on and make sure the valve is set to “sealing”.
Step 5: Cook on high pressure for 10 minutes. When the timer beeps, just walk away. Let the pressure come down on its own for 12 minutes. This keeps the chicken super tender. What’s your favorite part of using an Instant Pot? Share below!
Step 6: After that, press CANCEL. Open the lid carefully. Move the chicken to a clean plate. Cover it with tinfoil to keep it warm and cozy. I still laugh at how my grandson calls it a “chicken blanket”.
Step 7: Turn the pot back to the SAUTE setting. Pour in the Marsala wine. Let the mushroom mixture bubble away for three minutes. The wine makes the sauce taste rich and special.
Step 8: Stir in the heavy whipping cream. Let it cook for another five minutes. You will see the sauce get a little thicker. It becomes silky and perfect for pouring.
Step 9: Finally, spoon that lovely sauce right over the chicken. I like to serve it warm over mashed potatoes. It’s pure comfort in a bowl.
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Three Fun Twists on This Classic
This recipe is wonderful as it is. But you can also play with it. I love making little changes based on what’s in my fridge. It feels like a fun kitchen experiment. Here are a few ideas I’ve tried and loved.
Mushroom Lover’s Dream: Skip the chicken and use a whole pound of mushrooms. It makes a wonderful, hearty vegetarian meal.
A Little Spicy Kick: Add a pinch of red pepper flakes with the garlic. It gives the sauce a nice, warm tingle.
Springtime Chicken: Use fresh asparagus instead of mushrooms. Add it at the very end so it stays bright green and crisp.
Which one would you try first? Comment below!
My Favorite Ways to Serve It
A good meal is all about the company it keeps. This chicken deserves some lovely sides. My family always fights over the sauce. So you need something to soak up every last drop.
I love it with creamy mashed potatoes. Buttery egg noodles are another winner. For a lighter touch, try it with soft polenta. A simple green salad on the side is always a good idea.
For a drink, a glass of red wine pairs nicely. For the kids, I make a fizzy Italian soda with a splash of cream. It feels so fancy. Which would you choose tonight?
Keeping Your Chicken Marsala Cozy
Let’s talk about keeping your delicious chicken marsala for later. It stores beautifully in the fridge for up to three days. Just pop it in a sealed container. You can also freeze it for a cozy future meal. I use freezer-safe bags and lay them flat. This saves so much space in your freezer.
When you are ready to eat, reheat it gently on the stove. Add a splash of broth to keep the sauce creamy. I once reheated it too fast and the sauce separated. A little patience makes it perfect again. Batch cooking this dish is a lifesaver on busy weeks.
Having a homemade meal ready matters. It brings comfort on a tough day without any fuss. It feels like a warm hug from your past self. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes cooking has little bumps. Your sauce might be too thin. Just let it simmer a bit longer on the saute setting. The extra heat will help it thicken up nicely. I remember when my first sauce was very runny. I learned that patience is the best ingredient.
If your chicken did not brown well, your pot might have been too crowded. Cook it in two batches for a perfect golden color. This matters because a good sear locks in wonderful flavor. It makes the whole dish taste richer and more like a restaurant meal.
Another common issue is tough mushrooms. Be sure to slice them thickly so they do not get rubbery. Cooking them just right gives a lovely texture. Solving these small problems builds your confidence in the kitchen. Which of these problems have you run into before?
Your Chicken Marsala Questions Answered
Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free flour for dredging the chicken. It works just as well.
Q: Can I make it ahead of time? A: Absolutely. Make the whole dish and reheat it gently on the stove. The flavors get even better.
Q: What if I do not have Marsala wine? A: You can use a dry white wine or even more broth with a teaspoon of sugar.
Q: Can I double the recipe? A: You can, but do not fill your Instant Pot more than halfway. This keeps everything cooking safely.
Q: Any optional add-ins? A: A sprinkle of fresh parsley at the end is lovely. It adds a fresh, colorful touch. *Fun fact: Marsala is a wine from Sicily!* Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings as much joy to your table as it does to mine. Cooking is about sharing stories and making new memories. I would love to see your beautiful creations. It makes my whole day to see your versions of my recipes.
Please share your photos with all of us. Let’s build a little community of good food and warm hearts. Have you tried this recipe? Tag us on Pinterest!
Happy cooking! —Grace Ellington.
Instant Pot Chicken Marsala From Scratch
Description
A rich and creamy classic Italian-American dish made easily in the Instant Pot, featuring tender chicken and mushrooms in a Marsala wine sauce.
Ingredients
Instructions
- Select SAUTE on the Instant Pot, and add 2 tablespoons of olive oil to the instant pot.
- Season the chicken on both sides with salt and pepper, and dredge them in flour. Add chicken thighs to the hot oil and cook them for 3-4 minutes on each side, until golden brown.
- Remove the chicken thighs to a plate. Add the last tablespoon of olive oil to the instant pot along with the mushrooms, green onions, and garlic. Saute for 2 minutes and then press CANCEL.
- Add the chicken broth to pot, scraping up any browned bits from the bottom of the pan. Place the chicken thighs on top. Close the lid and turn the pressure valve to “sealing”.
- Cook on Manual/Pressure setting and cook for 10 minutes on high pressure. When the timer beeps, allow the pressure to naturally release for 12 minutes, before opening the lid.
- Press cancel and remove the thighs to a plate. Cover them with tinfoil to keep warm.
- Turn instant pot to SAUTE setting and add the marsala wine to the mushroom mixture. Bring the mixture to a boil and cook for 3 minutes.
- Stir in the heavy whipping cream and cook for an additional 5 minutes or until the mixture is slightly thickened.
- Spoon the sauce over chicken. Serve warm with mashed potatoes or egg noodles.
Notes
- Stove Top Instructions: Use the same method but brown the chicken in a skillet until completely cooked through. Remove the chicken to a plate while you make the sauce in the skillet. Add a little oil to the skillet and cook the mushrooms, green onion and garlic for 2 minutes. Add the marsala wine and bring to a boil for 3 minutes. Add the chicken broth and cream and cook for a few more minutes, until thickened. Spoon sauce over chicken, to serve.