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Wellness Mama » Blog » Recipes » Poultry Recipes » Chicken Marsala Recipe

Chicken Marsala Recipe

August 6, 2012 (Updated: January 4, 2020)   —  by Katie Wells

Chicken Marsala Recipe - grain free and gluten free

Reading Time: 2 minThis post contains affiliate links. Click here to read my affiliate policy.

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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 - grain free and gluten free
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4.86 from 7 votes

Chicken Marsala Recipe

Delicious browned chicken in a Marsala mushroom reduction.
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 breasts
Calories 285kcal
Author Katie Wells
The ingredient links below are affiliate links. Click here to read my affiliate policy.

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. 

Notes

I often serve with a summer salad or steamed broccoli.

Nutrition

Serving: 1breast | Calories: 285kcal | Carbohydrates: 3.3g | Protein: 29.6g | Fat: 14.6g | Saturated Fat: 8.1g | Cholesterol: 104mg | Sodium: 164mg | Fiber: 0.7g | Sugar: 1.3g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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

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Category: Poultry Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and 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.

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Reader Interactions

Discussion (18 Comments)

  1. Celeste

    February 9, 2016 at 2:28 PM

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

    Reply
  2. Lee

    January 6, 2015 at 9:52 PM

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

    Reply
  3. Sara

    May 31, 2013 at 7:51 PM

    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
    • Linn

      April 14, 2014 at 8:34 PM

      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
  4. Emily

    October 22, 2012 at 7:27 PM

    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
  5. Mags

    October 15, 2012 at 7:15 PM

    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
  6. Rachel Passini

    August 19, 2012 at 4:44 PM

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

    Reply
    • Wellness Mama

      August 20, 2012 at 11:52 AM

      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
  7. Colleen

    August 14, 2012 at 8:22 AM

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

    Reply
    • Wellness Mama

      August 14, 2012 at 10:34 AM

      I always re-heat in the oven in a glass container or just eat cold.

      Reply
  8. Lee

    August 10, 2012 at 9:34 AM

    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
    • Victoria J Mecham

      August 12, 2012 at 3:36 PM

       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
  9. Noor Saadeh

    August 7, 2012 at 4:45 AM

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

    Reply
    • Wellness Mama

      August 7, 2012 at 10:31 AM

      You can actually sub white grape juice…

      Reply
  10. Jeanette

    August 7, 2012 at 3:51 AM

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

    Reply
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