Baked Chicken Marsala Recipe With Mushrooms & Creamy Polenta by Chef Gigi

Baked Chicken Marsala Recipe With Mushrooms & Creamy Polenta

Chicken Marsala is a classic Italian dish that's been around since the 19th century. It is believed that this rich chicken recipe originated in Sicily where Marsala wine is produced. This chicken Marsala recipe is baked and served with a creamy Parmesan polenta. It's a wonderful meal to serve your family and doesn't require a lot of time and effort. 

To make this baked chicken Marsala you will need bone-in chicken thighs, flour, olive oil, butter, fresh mushrooms, garlic, shallots, Marsala wine, fresh thyme, low-sodium chicken broth and fresh parsley. For the creamy polenta, you'll need chicken broth, quick-cooking polenta, milk, Parmigiano-Reggiano and butter.

Serve this rich chicken dinner with your favorite side dishes. Because it's served over creamy polenta, a nice salad would round out the meal. 

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Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6


  • 8 large bone-in chicken thighs
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 5 tablespoons unsalted butter
  • 1 pound mixed mushrooms, sliced
  • 4 garlic cloves, minced
  • 1 shallot, halved and thinly sliced
  • 1/2 cup Marsala wine
  • 4 large sprigs fresh thyme
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 bunch parsley, chopped

Creamy Parmesan Polenta

  • 3 1/2 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 1/2 cups quick-cooking polenta
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1 tablespoon unsalted butter

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Recipe Notes

  • You could use chicken wings, legs or breasts, but you would need to adjust cooking times.
  • You could also serve this over rice, noodles or potatoes.

Here's how to make it: 

  1. Season the chicken generously with salt and pepper. Place flour in a shallow bowl and lightly dredge the chicken in the flour, shaking off any excess.
  2. To a large shallow Dutch oven or ovenproof skillet set over medium-high heat, add oil. When oil is shimmering, add chicken, working in batches, and cook until evenly golden brown, about 4 minutes per side. Transfer chicken to a plate or baking sheet. Cover and set aside.
  3. Return the pan to medium-high heat and add butter. When butter is melted and foam subsides, add mushrooms and season with salt and pepper. Cook, stirring occasionally, until golden, about 5 minutes. Add garlic and shallot and cook until translucent, about 2 minutes.
  4. Remove the pan from the heat. Add the Marsala and return to heat. Add thyme sprigs and broth, and cook until reduced by half.
  5. Reintroduce the chicken to the pan with any drippings. Bringing to a simmer, cover with a tight-fitting lid and transfer to the preheated 350-degree F oven. Bake until the chicken is fork-tender, 30 to 40 minutes, or an internal temperature reads 165 degrees F. Remove thyme sprigs, stir in parsley and taste and adjust seasoning with salt and pepper.
  6. While the chicken bakes, make the polenta. To a large saucepan set over medium-high heat, add broth and milk. Bring to a boil. While whisking vigorously, slowly pour the polenta into the boiling milk mixture. Reduce heat to maintain a simmer. Cook polenta, stirring often with a wooden spoon, until grains are completely tender, about 5 minutes. Remove the saucepan from heat and stir in Parmesan and butter. Taste and adjust the seasoning with salt and pepper. 
  7. Serve the chicken over the creamy polenta.

Nutrition Facts Per Serving

Calories: 537

Total Fat: 32.6g

Saturated Fat: 13.4g

Cholesterol: 116mg

Sodium: 316mg

Total Carbohydrate: 24.7g

Dietary Fiber: 2.1g

Total Sugars: 5.8g

Protein: 32.9g

Vitamin D: 311mcg

Calcium: 195mg

Iron: 4mg

Potassium: 563mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
This looks absolutely divine, Chef Gigi . I always forget about polenta and I'm not sure why. I love it! Thanks for the great recipe.
Chef Gigi
Elisa Schmitz BEST comfort food ever!!! It's like throwing a blanket on!

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