This classic Baked Chicken Marsala Recipe never disappoints..it’s downright delicious year-round. This is comfort food that’s perfect for a special dinner, date night, or just for yourself.
Why You’ll Love This Recipe
A tender piece of chicken that’s full of flavor and melts in your mouth…folks, that is what this Chicken Marsala Recipe is all about. It’s just a classic favorite, and no wonder!
Here’s some good reasons to make this delicious thing:
- This is a perfect dinner to make if you’re having company, or want to impress someone with your cooking.
- The flavors are incredible. While we typically don’t drink Marsala wine on its own, the alcohol cooks out and leaves behind an incredibly flavorful piece of chicken.
- The variety of mushrooms in this recipe adds texture and with the wine and chicken stock makes a flavorful sauce.
Ingredients You’ll Need
For the full instructions and list of ingredients, please scroll down to the recipe card below.
- Chicken: Boneless, skinless chicken breasts are what we need
- Lemon: Fresh lemon juice is a perfect balance to these rich flavors
- Butter: See above 🙂
- Bacon: This flavors the whole dish in the most delicious way
- Shallot: Milder than regular onions, with a little sweetness
- Mushrooms: The star of the show are these delicious mushrooms
- Marsala Wine: The key ingredient for this recipe…don’t worry, the alcohol evaporates out with cooking!
For the full recipe and list of instructions, please scroll to the recipe card below.
This recipe has several steps, but all of them are easy to manage. It basically goes like this:
- Prep the chicken by pounding it lightly to a 1/2 inch thickness, then dredge it in flour and seasonings and cook it in a skillet until it’s brown on both sides.
- Make a fabulous mushroom sauce with bacon, three varieties of mushrooms, shallots, garlic, tomato paste and Marsala wine.
- Combine the two and cook them together, then finish with a little butter, fresh lemon juice and chopped parsley.
- Totally delicious!
- When purchasing the chicken breasts, look for two thicker breasts, as they will be sliced in half horizontally to make four thinner breasts.
- When cooking the chicken in the skillet, go for a very light golden brown before turning to the other side. The chicken will finish cooking in the oven, and it should be at least 165 degrees with an instant read thermometer by the time you’re ready to serve it.
- Chicken Marsala is a wonderful dinner to serve if you have guests, it’s a little on the fancy side, but it’s not difficult to make. Some good salad options to serve with it are this Blackberry Goat Cheese Salad, this roasted pear salad would be wonderful too, or go for a simple, crunchy celery salad to go alongside.
- Dessert is important too, so try something like these little blueberry pies, these thick, soft and lemony shortbread cookies with a scoop of vanilla ice cream or raspberry sorbet, or make this homey and delicious warm fruit crisp using whatever seasonal fruit you have on hand.
Frequently Asked Questions
Just use one type then, of the variety you can find. For example, use Crimini mushrooms for the whole recipe if that’s all you can find.
Use an air-tight food storage container and keep refrigerated for up to 2 days
More Recipes to Try:
Chicken Salad with Grapes and Almonds: Classic chicken salad with a twist!
Chicken with Stewed Tomatoes: A hearty, delicious and easy dinner…
Baked Pasta and Chicken Sausage: A reader favorite for good reason!
If you’ve tried this Baked Chicken Marsala Recipe, or any other recipe on Studio Delicious, please rate the recipe 5 stars and tell me how you liked it in comments below!
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Baked Chicken Marsala Recipe
- 2 Chicken Breasts, skinless, boneless 8-10 ounces each
- 1/2 tsp Salt
- 1/3 tsp Pepper, freshly ground
- 1 cup Flour, all purpose
- 1/4 cup Vegetable Oil
- 3 strips Applewood Smoked Bacon, cut in 1/2" pieces
- 2 tbsp Shallot, sliced thinly
- 1 cup Crimini Mushrooms, sliced 1/2" thick
- 1 cup White Button Mushrooms, sliced 1/2" thick
- 1 cup Shitake Mushrooms, sliced 1/2'thick
- 1 Garlic clove, minced
- 1 teaspoon Tomato Paste
- 1 1/2 cups Marsala wine
- 4 1/2 teaspoons Lemon Juice, freshly squeezed
- 4 tablespoons Butter, unsalted, cut in small pieces z
- 2 tablespoons Italian Parsley, chopped fine
- Sunflower oil
- Heat oven to 325 degrees with the oven rack adjusted to the middle.
- PREPARE THE CHICKEN BREASTS
- Cut the chicken breasts in half horizontally to make four pieces. Cover the chicken in wax paper or plastic wrap, and lighty pound the breasts out evenly, about 1/2 inch thickness. (You can do this with with a meat pounder or the bottom of a flat jar or (heavy) glass.) Pat the chicken dry with a paper towel and season each slice with the salt and pepper.
- Place the flour on a plate, and dip each chicken breast in the flour, shaking off any excess, then transfer each piece to a separate plate.
- Heat 3 tablespoons oil in a 12 inch non-stick skillet over medium-high heat. Place two chicken pieces in the skillet and cook until golden brown on one side, about 3 minutes. Turn the chicken over, and continue cooking for 3-6 more minutes, until the chicken is no longer pink inside. Wipe out the skillet, and repeat with remaining oil and the other two pieces of chicken.
- Place all four pieces of chicken on a heatproof platter or pie plate, tented loosely with aluminum foil, and bake in the low warm oven while you make the mushroom sauce.
- To make the mushroom sauce, add the cut pieces of bacon into the same skillet you cooked the chicken, turn it up to medium-high heat, then cook the bacon stirring and scraping the pan bits with a wooden spoon until it's crisp, about 5 minutes. Remove bacon and transfer to a paper-towel lined plate.
- Add the shallots to the empty pan and cook on medium heat until soft, stirring occasionally with a wooden spoon, about 3-4 minutes.
- Add the sliced mushrooms to the pan and continue cooking on medium heat stirring occasionally, until mushrooms are soft and lightly browned on the edges, 6-8 minutes. Stir in the minced garlic clove, tomato paste and the cooked bacon, continue cooking for one minute, then remove the pan from the heat.
- Stir in the Marsala wine, scraping up any bits from the bottom of the pan with your wooden spoon. Return to the heat, increase heat to medium high, and cook the mixture for about 5 minutes, or until the sauce is slightly thickened, stirring it occasionally.
- Turn off heat and stir in the lemon juice and butter, a pinch of salt and pepper, and one tablespoon of fresh parsley. Stir gently to combine together.
- Remove chicken from the oven and place on a serving platter, pour warm sauce over the chicken and sprinkle with remaining fresh parsley and serve immediately.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Source: Adapted via Cooks Illustrated. Original post text:
I swear I will not complain once in this post about the six feet of snow in my yard. That would just be boring.
I can’t deny that as much as I like crappy weather, and I really do, I’ve just about had it. Farmer’s Market, please. Hello, lemonade, my old friend.
I’ve been doing my share of snow-shoeing, which is nice. And cooking cozy breakfasts and dinners. Which sounds precious, but true. Give me a sweet potato pancake, scrambled eggs and a mug of hot tea and, well.
I’ve been thinking a lot about tweaking classic recipes during this cold and snowy winter and Chicken Marsala is an old favorite.
I haven’t made it in years – and I don’t eat chicken anymore myself – though I’ll happily cook it for family and friends.
One of the best versions of Chicken Marsala I’ve ever tasted was years ago at Martin’s Tavern in Georgetown. It’s one of those super comfy old restaurants with low lighting and dark wood walls – the kind of joint you never want to leave.
Dining there was such a treat I went back every time I returned to DC. While this recipe isn’t from Martin’s, it’s every bit as wonderful.
I changed things up a bit and added sliced shallots and used three kinds of mushrooms: shiitake, crimini and white button – for a deep, hearty, comforting flavor.The Marsala sauce is practically drinkable by itself. And hey, why not try it sometime on soft polenta too?