Chicken Marsala over Spaghetti Squash

Chicken Marsala over Spaghetti Squash is a rich and satisfying dish. It makes the perfect intimate dinner for two, but can be a great dinner party entrée as well. It is a variation of traditional Italian scaloppini dishes, of which there are many varieties throughout Italy.

What is Chicken Marsala?

Scaloppini is basically thin, boneless slices of meat, typically veal, sautéed or fried. Today, we made our dish with Chicken and served a Marsala Mushroom sauce over it. Marsala wine is a fortified wine native to Sicily. It is most commonly used in cooking to create nutty, rich caramelized sauces, but you can drink it (like you would Sherry).

In our version of Chicken Marsala, we use boneless, skinless chicken thighs. Chicken breast meat tends to cook quickly, but can become dry. Plus, it is hard to hold if you are serving it to a big group. Where as dark meat can be held for a long time and it will still be juicy when you serve it.

You have lots of choices of mushrooms to use when making Chicken Marsala over Spaghetti Squash

Another great thing about this dish is the numerous types of mushrooms you can use. We like to throw in baby bellas (also called creminis) and shitake mushrooms, but any mushrooms you like will work. Whenever I can find chanterelles, I love to use them. You can also make things easier by using mushroom variety packs that are available from most supermarkets.

Spaghetti Squash is a nice alternative to pasta

Today we served our Chicken Marsala with a side of spaghetti squash, instead of the pasta. Spaghetti squash is a great gluten free or low carb alternative. The Marsala sauce is a thick and hearty sauce enhanced by the presence of the mushrooms. It will coat the pasta or squash really well and also ties the entire dish together.

Finally, if there was ever a dish that called for a crisp garden fresh salad with a vinaigrette dressing, this is it. If your inner Italian is calling for a hunk of crunchy Italian bread (like mine does!), this Marsala sauce is perfect to dip it into.

Chicken Marsala over Spaghetti Squash

5 from 1 vote
Recipe by Joe Sanfelippo Course: MainCuisine: ItalianDifficulty: Medium


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Chicken Marsala over Spaghetti Squash is a rich and satisfying dish. It makes the perfect intimate dinner for two, but can be a great dinner party entrée as well.


  • 8 8 boneless, skinless chicken thighs

  • 1 cup 1 flour

  • 1/4 cup 1/4 Pecorino Romano cheese, grated

  • 2 tsp 2 garlic salt

  • 3 tbsp 3 olive oil

  • Marsala Mushroom Sauce
  • 1 lb 1 mushrooms, sliced

  • 1/2 tsp 1/2 salt

  • 1/4 tsp 1/4 black pepper

  • 2 tbsp 2 olive oil

  • 2 tbsp 2 flour

  • 1 cup 1 chicken broth

  • 1 cup 1 Marsala wine

  • Spaghetti Squash
  • 1 medium 1 spaghetti squash

  • 2 tbsp 2 olive oil

  • 1 tbsp 1 Pecorino Romano cheese, grated


  • Preheat the oven to 400F. Cut your spaghetti squash in half lengthwise and scoop out the seeds. Drizzle it with 1 tbsp olive oil, and bake cut side down on a baking sheet for 30 minutes, or a fork can easily poke through the skin. While the squash is cooking start making the chicken.
  • Place the chicken thighs between 2 sheets of plastic wrap and pound them until they are about 1″ thick.
  • Combine the flour and Pecorino Romano cheese in a shallow bowl. Coat the chicken thighs in flour mixture and shake off any excess. Place them on a baking sheet and sprinkle the garlic salt over the chicken thighs.
  • Heat 3 tbsp olive oil in a large skillet over medium high heat.
    Sauté the chicken thighs until they are golden and cooked through, about 5-7 mins on each side. Transfer the chicken to a platter and keep warm.
  • Add the mushrooms into the same skillet and cook them for about 5 minutes, until they are nice and brown. Season with 1/2 tsp salt and 1/4 tsp pepper. Stir as needed.
  • Move the mushrooms to the side of the pan and add two tablespoons each of flour and olive oil into the center of the pan and whisk together, cooking until the flour and olive oil mixture is lightly browned, 1-2 minutes.
  • Add the chicken broth and Marsala wine; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced and slightly thickened, about 2 to 3 minutes. Pour the sauce into a serving dish and keep warm.
  • The spaghetti squash should be done by now. Shred it with fork into strands. Place into a bowl and dress it with 1 tbsp olive oil and the Pecorino Romano cheese.
  • Pour one half of the Marsala mushroom sauce over the chicken thighs. Serve the remaining sauce on the side in case any one would like more on their chicken or spaghetti squash. Sprinkle with more Pecorino Romano cheese, if desired.

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