This dish is everything you love about chicken Marsala—with a twist. Instead of serving it over plain pasta or rice, the tender gnocchi soaks up the luxurious sauce, turning every bite into a cozy, flavorful experience. It’s an easy dinner option that feels restaurant-worthy, yet is simple enough for a weeknight.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Gnocchi (store-bought or homemade)
Boneless, skinless chicken breasts or thighs
Salt and black pepper
All-purpose flour
Olive oil
Butter
Garlic cloves
Shallot or onion
Mushrooms (such as cremini or baby bella)
Marsala wine (sweet or dry)
Chicken broth
Heavy cream
Fresh thyme or parsley (optional for garnish)
Grated Parmesan cheese (optional)
Directions
Season chicken with salt and pepper, then lightly dredge in flour.
Heat olive oil and a bit of butter in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 4–5 minutes per side. Remove and set aside.
In the same skillet, add more butter if needed. Sauté sliced mushrooms, garlic, and shallot until soft and golden.
Pour in Marsala wine, scraping the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
Add chicken broth and bring to a simmer.
Stir in heavy cream and cook for another 3–4 minutes until the sauce thickens slightly.
Meanwhile, cook gnocchi according to package instructions. Drain and add to the skillet.
Return the chicken to the pan, spooning sauce and mushrooms over the top. Simmer for a couple more minutes to heat everything through.
Garnish with chopped parsley or thyme and a sprinkle of Parmesan if desired. Serve hot.
Servings and timing
This recipe serves 4. Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes
Variations
Cream-free: Omit the heavy cream for a more traditional Marsala sauce.
Vegetarian: Skip the chicken and use extra mushrooms and spinach for a hearty, meat-free version.
Cheesy twist: Stir in a handful of shredded mozzarella or fontina before serving.
Spicy version: Add a pinch of red pepper flakes to the sauce for gentle heat.
Herb-rich: Add fresh rosemary or sage for a deeper, aromatic flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of broth or cream to loosen the sauce. Not recommended for freezing, as gnocchi may become mushy when thawed.
FAQs
Can I use pre-cooked gnocchi?
Yes, shelf-stable or refrigerated gnocchi work perfectly. Just boil briefly until they float, then add to the skillet.
What type of Marsala wine should I use?
Both sweet and dry Marsala work, but dry is more traditional for savory dishes. Use what you prefer.
Can I make this without wine?
Marsala wine is key to the flavor, but you can substitute with a mix of grape juice and a splash of vinegar if necessary.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are flavorful and stay juicy—just adjust cooking time slightly.
How do I thicken the sauce?
Let the sauce simmer uncovered until it reduces, or add a slurry of cornstarch and water for a quicker thickening method.
Is it okay to skip the flour coating?
The flour helps brown the chicken and slightly thickens the sauce, but you can skip it for a gluten-free or lighter version.
What mushrooms are best for this recipe?
Cremini, baby bella, or even shiitake mushrooms add great texture and depth to the dish.
Can I use store-bought rotisserie chicken?
Yes, shred it and stir it into the sauce just before adding the gnocchi for a fast shortcut version.
What can I serve with this dish?
It’s complete on its own, but a side of garlic bread or a fresh green salad makes a perfect pairing.
Can I make this dish ahead?
It’s best served fresh, but you can make the sauce and cook the chicken ahead, then reheat and add gnocchi before serving.
Conclusion
Chicken Marsala Gnocchi is a rich, comforting meal that brings together classic Italian flavors with a modern, hearty twist. With its creamy mushroom sauce, tender chicken, and pillowy gnocchi, it’s a satisfying dish perfect for weeknight dinners or entertaining guests. Once you try it, it’s sure to become a regular in your kitchen rotation.
Chicken Marsala Gnocchi is a one-pan comfort dish featuring juicy chicken, tender gnocchi, and mushrooms all coated in a creamy Marsala wine sauce. It’s a cozy, restaurant-worthy meal that’s easy enough for a weeknight dinner.
Author:Catherine
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:Serves 4
Category:Main Dish
Method:Stovetop
Cuisine:Italian-American
Diet:Halal
Ingredients
1 lb gnocchi (store-bought or homemade)
1 lb boneless, skinless chicken breasts or thighs
Salt and black pepper, to taste
1/4 cup all-purpose flour (for dredging)
2 tbsp olive oil
2 tbsp butter
3 garlic cloves, minced
1 shallot or small onion, finely chopped
8 oz mushrooms (cremini or baby bella), sliced
1/2 cup Marsala wine (dry or sweet)
1/2 cup chicken broth
1/3 cup heavy cream
Optional: Fresh thyme or parsley, chopped (for garnish)
Optional: Grated Parmesan cheese, for serving
Instructions
Season chicken with salt and pepper, then lightly dredge in flour.
In a large skillet, heat olive oil and 1 tbsp butter over medium heat. Sear chicken until golden and cooked through, about 4–5 minutes per side. Remove and set aside.
In the same skillet, add remaining butter. Sauté mushrooms, garlic, and shallot until tender and golden, about 5–6 minutes.
Pour in Marsala wine and scrape up any brown bits from the bottom. Simmer for 2–3 minutes to reduce slightly.
Add chicken broth and bring to a simmer.
Stir in heavy cream and cook for 3–4 minutes until the sauce thickens slightly.
Meanwhile, cook gnocchi according to package instructions until they float. Drain and add to the skillet.
Slice or shred chicken and return it to the skillet. Simmer 2–3 minutes more to heat through.
Garnish with chopped parsley or thyme and Parmesan if desired. Serve hot.
Notes
Use dry Marsala wine for a more traditional savory flavor.To thicken the sauce further, simmer uncovered or use a cornstarch slurry.Store-bought rotisserie chicken is a great time-saver.Skip the cream for a lighter, traditional version.Serve with a green salad or garlic bread for a complete meal.
