Braised Chicken Marsala

6 Reviews / 4.7 Average
My tasty Braised Chicken Marsala recipe is restaurant-quality, yet you can throw it together in no time at all on a busy weeknight!
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Marsala is one of my all-time favorite sauces and is so easy to make! This is a restaurant-quality meal you can throw together in no time at all on a busy weeknight. Braised chicken marsala is fabulous served with some whole-wheat noodles and a green veggie side such as zucchini or asparagus. This is a perfect example of how tasty, real food does not have to be complicated. :)

Braised Chicken Marsala on 100 Days of Real Food

Braised Chicken Marsala on 100 Days of Real Food

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23 thoughts on “Braised Chicken Marsala”

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Recipe Rating




  1. 5 stars
    This is one of the few meals that everyone in my family loves! My husband is a red meat/grease/cheese lover. He normally doesn’t prefer chicken. He has asked me to make this several times. My seven year old calls this five star recipe chicken and he LOVES IT! He has never liked mushrooms until I made this. He said the mushrooms were the best part. I usually serve it over fettuccine noodles. I just wish there was a bit more sauce so I could put it on the noodles.

  2. 4 stars
    Loved it! Misread the amount of flour as tsps off my phone and it still came out really well.
    Had to dice the mushrooms to make the not obvious for one of my picky eaters. He will eat items, knowingly, just prefers to not see the mushrooms.
    Served it with roasted veggies and roasted potatoes since I was out of pasta. Big hit.

  3. 5 stars
    I made this for dinner last night and the taste was fantastic. I used a dry dessert Masala wine and served it with rice. I made this recipe for 6 servings and the time it took to brush clean the mushrooms was a lot longer than anticipated. To speed this recipe up I’d strongly suggest preparing the mushrooms before hand. I will definitely make this again. Thanks for the wonderful recipe.

  4. 5 stars
    My seven year old helped me make this. It was very easy. We ate it over fettuccine noodles. He said it was the best thing he has ever eaten! He even devoured the mushrooms, which he normally will not touch. We will definitely make this again.

  5. Last time I checked there were several types of Marcela wine. Some were dry like vermouth.
    Recipe makes no mention which wine is best to use.

    1. Amy Taylor (comment moderator)

      Hi. Apple cider vinegar is a good sub for cooking wines but the chicken will lack the unique marsala flavor.

  6. I have a recipe that is very similar. It’s definitely a family favorite!! I use rice flour instead of regular flour, to make it gluten free. I think the better the wine, the better the recipe. What brand Marsala did you use, if I can ask that? :)

    Thank you!

    1. I would like to know the brand marsala wine that you use too. I look at marsala wine at a store and most contain. Preservatives.

    2. For cooking, you use a dry Marsala. If you were making a dessert, such as Tiramisu, you would use a sweet Marsala. I didn’t know either, so I looked on the internet, and then not trusting the internet, asked a chef!