We don’t eat chicken very often because my husband prefers red meat, but I’m always looking for new ways to cook chicken besides our usual slow-cook a whole chicken and make broth with the bones routine.

I had chicken Marsala at a restaurant in college and loved it. I decided to create an easy at-home version, and this recipe was born. This chicken Marsala recipe is an easy and healthy take on this classic dish. It also makes great leftovers and can be packed for lunches and snacks. This meal comes together quickly for a fast on-the-go meal. Even my kids love this recipe and I love that it is easy and fast to prepare and only equals one pan to clean!

Chicken Marsala Recipe

Delicious browned chicken in a Marsala mushroom reduction.

Prep Time 10

Cook Time 20

Total Time 30

Calories 285kcal

Author Katie Wells

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Servings

breasts

Ingredients

4 chicken breasts
1 tsp garlic powder
1 tsp salt
½ tsp pepper
4 TBSP butter (or coconut oil, or tallow)
8 oz button mushrooms
½ cup Marsala wine

Instructions

Cut the chicken in half lengthwise and season it with spices.
Heat the oil/fat in a large skillet that has a lid.
Fry the chicken in the skillet for 2-3 minutes per side until it is starting to brown.
Meanwhile, slice the mushrooms.
When the chicken is cooked, remove it from the pan and set aside.
Add the sliced mushrooms to the pan.
Pour the wine into the skillet with the mushrooms and stir for 1 minute to let the alcohol cook off.
Return the chicken to the pan, cover with the lid, and reduce the heat to a simmer.
Continue cooking, covered, on low heat for 10-15 minutes until chicken is cooked.
Serve immediately and enjoy.

Nutrition

Nutrition Facts

Chicken Marsala Recipe

Amount Per Serving (1 breast)

Calories 285 Calories from Fat 131

% Daily Value*

Fat 14.6g22%

Saturated Fat 8.1g51%

Cholesterol 104mg35%

Sodium 164mg7%

Carbohydrates 3.3g1%

Fiber 0.7g3%

Sugar 1.3g1%

Protein 29.6g59%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

I often serve with a summer salad or steamed broccoli.

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Ever made chicken Marsala? What is your favorite chicken recipe? Share below!

Sources

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

18 responses to “Chicken Marsala Recipe”

Ashley

January 14, 2018

Do you use a nonstick skillet or stainless steel for this recipe?

Reply
1. Wellness Mama
  
  January 15, 2018
  
  Stainless steel or cast iron.
  
  Reply
Heidi

February 12, 2016

I just discovered this recipe and my hubby made it. It was absolutely wonderful. We live in a dry county but had no trouble finding marsala at the nearest liquor store in with the sherry. Another wonderful recipe. Definitely making this again.

Reply
Celeste

February 9, 2016

Hi, Katie. Is marsala wine GAPS legal, to your knowledge?

Reply
Lee

January 6, 2015

I found this site tonight, made this recipe tonight, and enjoyed it very much with my boyfriend this evening.

Reply
Sara

May 31, 2013

I just made this and it’s VERY good!!!! I used 2 cups of Marsala wine and cooked in organic EVOO instead of butter or coconut oil. I would have loved to use butter but I have hypothyroidism so dairy is a no-no. The juice, once reduced was JUST barely enough. I used 3 chicken breasts butterflied. This is definitely a favorite now!!!

Reply
1. Linn
  
  April 14, 2014
  
  What does hypothyroidism have to do with dairy? I have never heard that the combo is a no-no and I have hypothyroidism. I drink a yogurt and banana smoothie every morning and often add a raw egg or two. I have no cholesterol issues. I plan to add coconut oil to this smoothie once I buy some of the oil. Sorry my comment is not about the recipe. I am a first-time user of the coconut oil or will be once I buy it.
  
  Reply
Emily

October 22, 2012

This was delicious! I love love love marsala, and this is an easy recipe to get the flavor that I love. However, there was too much pepper. I like spicy food, and this was too much for me. I would reduce it to 1/4 or 1/2 tsp. I also like more sauce with my chicken, so I used 1-1/2 C of marsala wine. I let it boil down for a few minutes before adding the mushrooms. After the 15 mins of cooking in step 3, I removed the chicken and whisked in 3 T flour. Then, I brought it back to a boil for a couple of minutes to help thicken the sauce. I spooned it over the chicken, and I was in heaven! Mmmmmm. Thanks for sharing this!

Reply
Mags

October 15, 2012

Wow! This recipe was delish. I made it with the sweet potato casserole recipe you also provided and I dont really like mushrooms but this maybe the only way I’ll eat them. I made mine with chicken wings because the chicken breast I had was frozen. I browned the meat in the oven rather than frying since it’ll be difficult frying the wings with so little oil, it turned out great.

Reply
Rachel Passini

August 19, 2012

Where did you get the Marsala wine? Any specific brand? I can never find any around my area!

Reply
1. Wellness Mama
  
  August 20, 2012
  
  Our wine and liquor store had it, but you could use any similar wine. There is one organic one here but I can’t remember the name.
  
  Reply
Colleen

August 14, 2012

I am assuming you don’t use a microwave, but how do you heat this up as leftovers?

Reply
1. Wellness Mama
  
  August 14, 2012
  
  I always re-heat in the oven in a glass container or just eat cold.
  
  Reply
Lee

August 10, 2012

This website looks like something I will read and use regularly.

A lot of my greens I use in smoothies. I am dehydrating my greens to use in my smoothies during winter months here in Alberta, Canada. Has anyone been doing the same thing?

Reply
1. Victoria J Mecham
  
  August 12, 2012
  
  When I used to have smoothies – every day for breakfast – I always used fresh spinach and carrots because their taste could be easily hidden by a half banana (not my favorite fruit, but good in smoothies). Also used berries blue, black, straw, logan, etc.
  
  Reply
Noor Saadeh

August 7, 2012

Any suggestions to substitute for the wine? Would garam masala work or is that another animal?!

Reply
1. Wellness Mama
  
  August 7, 2012
  
  You can actually sub white grape juice…
  
  Reply
Jeanette

August 7, 2012

Oh, I’m bookmarking this. Thank you! 🙂

Reply