Ninja Foodi Chicken Marsala

Chicken Marsala is one of my favorite dishes. But I rarely make it because I always feel like it’s so much work. And it took forever. Today, I’m making it in my Ninja Foodi to see if it tastes just as great but is much less work.

To make Ninja Foodi Chicken Marsala you’ll need the following –

3 lbs  Boneless Skinless Chicken Thighs
10 ounces Baby Bella Mushrooms, sliced
3 cloves Garlic, minced
3/4 C Marsala Wine
1/2 C Chicken Stock
1/2 C Flour
2 tbsp Olive Oil
2 tbsp Butter
1 1/2 tsp Salt, Kosher
1/2 tsp Pepper, ground
2 tbsp Parsley
1 tbsp Cornstarch

What I love most about this dish is it’s a one-dish meal. Everything is cooked in the Ninja Foodi so only one pot to clean!

There’s a little prep work to do before we start. Make sure you have washed and sliced the mushroom, minced the garlic, and chopped the parsley. It’ll help make the recipe go smoothly.

Set the Ninja Foodi to sautee and let the pan heat up.

While the pan is heating season your chicken thighs with 1/2 tsp of kosher salt and 1/2 tsp of ground pepper. Be sure to season both sides of the chicken. Then coat each chicken thigh in flour and shake off any excess flour.

Once the pot is heated up, add in the olive oil and let it heat for a few more minutes. It took about 5 minutes for my pot to heat. Then I let the oil heat up for about 2 minutes before I added the chicken.

Next, sear the chicken thighs on each side for 1-2 minutes. You’ll have to do this in small batches so that the chicken is touching the pan and being seared on the whole surface of the chicken. Once the chicken has been seared, remove it from the pot, place it on a plate, and set aside.

Keeping the Ninja Foodi on saute, add the butter and sliced mushrooms. You are going to sautee the mushrooms for about 5 minutes.

Next, add in the garlic and sautee for 2-3 more minutes.

Add in the Marsala wine and chicken stock. Be sure to scrape the sides and bottom of the pan to make sure you get all the little chicken bits up. Those little bits add flavor to the sauce.

Layer the chicken thighs on top of the mushrooms.


Place the Ninja Foodi pressure cooking lid on the Ninja Foodi, make sure the valve is set to seal.

Turn the Ninja Foodi on pressure cook, high for 8 minutes.

When the time is up, let the Ninja Foodi do a natural release for 5 minutes. Then open the valve and do a quick release. If you’re Ninja Foodi starts to “spit” sauce, toss a towel over the valve so it does not get all over your kitchen.

Once all the pressure has been released, open the lid. Remove the chicken and place on a plate for now. You can cover the chicken with foil to keep it warm or place it in the microwave.

If you want a thicker sauce, make a rue with 1 tbsp cornstarch and 2 tbsp of water. Then add to the sauce and cook on saute for 3-5 minutes until the sauce has thickened.

Once the sauce is at your desired thickness, pour over the chicken, and serve!

This dish goes great with mashed potatoes and a fresh vegetable. My daughter loves it with green beans.

This dish also reheats nicely. I had it the next day for lunch. I sliced up the chicken into bite-size pieces so they would heat evenly. It tasted just as good the next day as it did the night I made it.

Be sure to check out some of our other Ninja Foodi recipes.