Braised Chicken Marsala

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 1

Braised Chicken Marsala

My tasty Braised Chicken Marsala recipe is restaurant-quality, yet you can throw it together in no time at all on a busy weeknight!
4.7 from 6 votes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Print Recipe
Servings: 4 people

Ingredients
  

Instructions
 

  • Mix together the Italian seasoning, salt and pepper in a small bowl and sprinkle on top of the chicken until evenly coated. It helps to push on it with your fingers to make sure it really sticks. Sprinkle the flour on top of the seasonings, turn the chicken over, and coat all sides. 
  • In a large sauté pan over medium-high heat melt 4 tablespoons of the butter. Add the chicken and mushrooms to the pan and sear the chicken until golden brown on both sides, 4 to 5 minutes per side. Remove chicken and mushrooms from pan and set aside.
  • Turn the heat up to high, pour the Marsala wine into the sauté pan, and boil until reduced by half, about 3 to 4 minutes. Turn the heat down to low, put the chicken and mushrooms back in the pan, cover with a tight-fitting lid and simmer until chicken is cooked all the way through, about 8 to 10 minutes.
  • Remove the lid from the pan, add the remaining tablespoon of butter, turn the heat up to medium, and cook for just a minute or two to thicken the sauce. Remove from heat and serve warm over whole-grain noodles with a green veggie or salad on the side. 

Notes

Nutrition Facts
Nutrition Facts
Braised Chicken Marsala
Amount Per Serving
Calories 666 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 17g106%
Cholesterol 204mg68%
Sodium 848mg37%
Potassium 814mg23%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 6g7%
Protein 32g64%
Vitamin A 585IU12%
Calcium 64mg6%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

Braised Chicken Marsala on 100 Days of Real Food

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23 thoughts on “Braised Chicken Marsala”

  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!

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