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Chicken Marsala with Lemon and Caper

© 2024 |

© 2024 |

Easy to make and ready in 30 minutes, this pan-fried chicken thighs (or use halved and pounded chicken breast if you prefer) with lemon, caper and Marsala caramelized butter sauce is great for a midweek meal that feels like a treat. Marsala wine is a fortified wine made in Sicily. Marsala is most commonly used in cooking to create nutty, rich caramelized sauces. If you don't have Marsala wine on hand, Madeira, sherry, port or even brandy would work too, just keep in mind that the flavour of the dish would be different since Marsala has a quite unique and complex flavour.


Chicken Marsala with Lemon and Caper /

adapted from Olive Magazine
  • 2 tbsp Plain flour
  • 1/3 tsp Dried oregano
  • 1/3 tsp Salt
  • 1/3 tsp Black pepper
  • 600 g Boneless chicken thighs
  • 2 tbsp Olive oil
  • 60 g Butter
  • 120 ml Marsala wine
  • 1 Large lemon, zested and juiced
  • 2 tbsp capers, drained and roughly chopped
  • 20 g Flat-leaf parsley, chopped
  1. Sprinkle the flour onto a plate and season with oregano, salt and pepper. Toss the chicken thighs in the flour to coat them lightly all over.
  2. Add the olive oil to a heavy-based frying pan and set over a medium heat. Once the oil is hot, add the chicken and fry for about 7-8 minutes on each side until deep golden brown and cooked through. Transfer the chicken to a plate and set aside.
  3. Reduce the heat to low. Add butter to the pan, allowing it to melt and start to foam before slowly pouring in the marsala. Then add the lemon zest and juice, capers and parsley, stirring well to make a smooth sauce, scraping the lovely caramelised sticky bits off the base of the pan as you go.
  4. Return the chicken to the pan, and simmer gently to reheat. Taste to check the seasoning, adding a little more salt and pepper if you like. Serve immediately.

© 2024 |

© 2024 |


DEZMOND 19/6/24 12:04

Love that spoon with da wooden handle in the first photo! I made some glu-free spaghetti with shrooms and celery for lunch today, too hot to cook for long or bake. Hope we survive this ungodly heat.

David M. Gascoigne, 19/6/24 13:47

Looks great Angie. It is so hot here we have been eating more salads than anything else. It’s amazing the variety that can be created from the same principal ingredients.

Tom 19/6/24 13:49

...I haven't had this in ages!

Granny Sue 19/6/24 14:56

Mmmmm, will try this. Next trip to town, the wine and chicken will be on my list. What sides would you recommend?

Jeff the Chef 19/6/24 15:25

What a lovely idea for a quick, mid-week meal. Thanks!

Whats Cookin Italian Style Cuisine 19/6/24 18:40

One of our favorites yours looks amazingly good!

Brian's Home Blog 19/6/24 18:44

It is SERIOUSLY time to eat, yum!

Angie's Recipes 19/6/24 19:36

@Granny Sue Dinner rolls, risotto or stir-fried potatoes are all good :-))

Lola Martínez 19/6/24 22:06

Un pollo delicioso al ir tan impregnado de sabores. Cocinado a fuego lento queda tierno y es toda una exquisitez.

roentare 20/6/24 03:48

Really tempted to have a taste of that

Raymund | 20/6/24 04:22

This recipe for Chicken Marsala with Lemon and Capers looks absolutely delicious! I love how you’ve combined the rich, nutty flavor of Marsala wine with the zesty brightness of lemon and the tangy punch of capers. The fact that it can be ready in just 30 minutes makes it perfect for a midweek meal that feels indulgent. Thanks for sharing this fantastic dish – I can't wait to try it out!

eileeninmd 20/6/24 11:45

Looks delicious Angie, thanks for sharing.
Take care, enjoy your day!

2pots2cook 20/6/24 14:22

Now, this is our cup of tea Angie.....

The Velvet Runway 20/6/24 16:02

This looks so good! Thank you for sharing.
Julia x

Momo (Mauricette ) 21/6/24 06:45

Oh mon dieu ! Les photos donnent vraiment envie ! 😉

Marcelle 21/6/24 08:54

This dish looks so flavorful, we have to try this soon. I already know the whole gang will love it. I have everything but Marsala wine, adding to the grocery list!

Anonymous 23/6/24 02:48

This looks wonderful and very much like a dish Mark makes, though he uses white wine and I think them marsala would give it great depth. David (C&L)


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