Try my adaption of the Classic Chicken Marsala. Add pepperoni, spinach, tomatoes, and mushrooms and you've got a new family favorite! You'll love my Chicken Marsalena with pepperoni served over linguine, Now that's delicious!
Make Chicken Marsalena with Pepperoni for your nextweeknightt diner.
During my restaurant years, one of my favorite things to do was combine flavors, and of course, my favorite way to prepare those dishes was sauteed. If I miss anything about my restaurant days, it would have been my Mise en place, that incredible array of ingredients, that I built my dishes from.
One of the dishes I started experimenting with was my Chicken Marsala, everyone loved it and quite frankly its really difficult to enjoy anyone else’s Marsala after you’ve had mine, it’s just that good. But somehow I managed to improve it.
I loved how the pepperoni punched up the dish and it complimented the subtle flavors of marsala. It was a match made in heaven.
If you’ve tried my Chicken Marsalena recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
You might also like my traditional Chicken Marsala Recipe.
Try my adaption of the Classic Chicken Marsala. Add pepperoni, spinach, tomatoes, and mushrooms and you've got a new family favorite! You'll love my Chicken Marsalena with pepperoni served over linguine, Now that's delicious!
- 16 oz boneless skinless chicken thighs
- 1 cup sliced mushrooms
- 4 oz baby spinach
- 1/2 cup grape tomatoes sliced in half
- 1 oz sliced pepperoni
- 6 oz sweet marsala
- 6 oz chicken stock
- 2 tbsp unsalted butter
- 2 tbsp flour
- 1/2 lb inguine or spaghetti
- Cook pasta per instructions on the box at the same time you begin cooking this dish.
- dredge chicken thighs in flour seasoned with salt and pepper
- place floured thighs in a large saute pan with enough olive oil to saute them.
- Cook chicken 5 minutes on each side and remove from the pan.
- add a little more olive oil to the pan and add in the sliced mushrooms and saute until soft
- add grape tomatoes, pepperoni and spinach and continue to saute until spinach is wilted
- Add all but 2 ounces of marsala wine wine to pan to deglaze the pan, allow alcohol to cook off for a minute then add the chicken stock,and a pinch of black pepper; place chicken thighs back into the pan.
- reduce heat and continue to cook while sauce is reducing.
- Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor
- as the sauce begins to thicken lower heat to simmer, and add remaining marsala.
- Place sliced provolone over top of the chicken and cover with a lid until cheese is fully melted. (or you can Place the pan in a 300 degree oven for about 5 minutes or until the cheese has melted)
- Serve over pasta and enjoy!
More recipes from my site
Chicken and Shrimp Pepperoni- Restaurant Style Recipe- How to make Chicken Saltimbocca an Authentic Italian Classic
- Tuscan Chicken and Sausage with Pasta Recipe
- When All Else Fails, Make Comfort Food!
- Classic Chicken Marsala Recipe – The Perfect Date Night Dinner
- Say Goodbye to San Francisco, and Say Hello to Mama’s Chicken Pepperoni
Lea Ann (Cooking on the Ranch) says
Hi Chef Dennis. Saw this recipe over at Larry’s. A must try for sure. Sounds wonderful.
Chef D says
Thanks Lee Ann! Hope you get a chance to try it!
Kimby says
Chef Dennis, I loved your term “symphony of flavors.” This dish deserves a standing ovation!
kita says
Adding spinach and tomatoes sounds fantastic. We love spinach in my house and I love adding it to tons of dishes. I’m glad you had all those ingredients around to inspire you because I for one enjoy these savory delights from you.
Anna says
I have yet to make chicken Marsala. I know for sure though, my Hubs will love this version. He loves pepperoni 🙂 Thank you for sharing, Chef!
Renee @ Tortillas and Honey says
I think the work magical is spot on. This dish looks like perfections. I usually have all these ingredients on hand and cannot wait to give this a try. Thanks, Dennis!
Emily @ Life on Food says
This dish looks beautiful and is clearly very flavorful. Reading these posts make me want to go to culinary school.
anna says
mmm what a beautiful dish! it’s hard to imagine something pepperoni would not improve, i’m glad you took the jump on this!
Mike says
I love pepperoni… but have never been a big fan of marsala… it was just one of those things. But this makes me want to give it a second chance with the help of my good friend pepperoni!
Thanks.
Betty Ann @Mango_Queen says
This is amazing! I’m reading this before eating supper and I’m dying from hunger staring at the gorgeous photos. But I will bookmark this and will try it soon. Thanks for sharing, Chef Dennis!
FreeSpiritEater says
Looks so creamy and delicious, wow! Thanks for sharing Chef, will be thinking about this one all day 😉
Toni @ Boulder Locavore says
Love the stories from your restaurant kitchen and completely agree on chicken thighs vs. chicken breasts. Can’t wait for your book to come out!
Jen @JuanitasCocina says
This looks and sounds amazing! I adore chicken marsala!
Brian @ A Thought For Food says
I’ll have to make this for my sister one day… she LOVES chicken marsala and I know she’d adore this perfect creation you’ve made here.
Sprigs of Rosemary says
I think Mr. Rosemary just might renew our vows if I make this!
Medeja says
Oh, this looks amazing.. with a glass of wine..perfect dinner 🙂
Larry says
This sounds delicioud Dennis. Two of Bevs favorite meals are chicken pepperoni and chicken marsala, so this will need to be on the menu soon. Is your chicken marsala recipe on here somewhere, my search didn’t find it.
Chef D says
hi Larry
it was pretty far back but here is the recipe for chicken marsala https://www.askchefdennis.com/2010/09/when-all-else-fails-make-comfort-food/
the real secret is using good marsala, I prefer Pelligrino, although its a lot more expensive, but Cribari is also a very good brand at less than half the price.
cheers
Dennis
Larry says
thanks Dennis, We’re have friends for diiner on Thur and the Marselena is on the menu.
Nillawan says
I know a dish is REALLY good when reading through the ingredients I could start to taste it in my mouth and salivate. Your dish did just that. I had to pull myself back to reality reluctantly. LOL @ the ingredients speaking to you. You are like the food whisperer. I often get a feeling too when I’m cooking so I know what you are on about. Keep them coming Chef 🙂
Laura (Tutti Dolci) says
This looks heavenly, I love all the flavors you incoporated here!
DB-The Foodie Stuntman says
Looks delicious!
kathdedon says
What a gorgeous dish, Dennis! I’m pinning it to remember it for the future. (Love Pinterest for that!)