baked chicken marsala recipe

Written ByJenny Smyth Posted on
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The Best baked chicken marsala recipe

I’m so excited to share this baked chicken marsala recipe with you all! This dish has been a staple in my household for years, and for good reason. It’s easy to make, packed with flavor, and perfect for any occasion.

I love how the creamy sauce and tender chicken come together to create a truly satisfying meal. My family and I just can’t get enough of it! We’ve served it at countless family gatherings, and it’s always a hit.

The best part? It’s incredibly healthy, making it a guilt-free option for even the pickiest of eaters. I’ve made it countless times, and every time it turns out perfectly.

The key is to not overcook the chicken, making sure it stays juicy and flavorful throughout. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with. They love watching the chicken transform from raw to golden brown, and the aroma that fills the kitchen is simply amazing.

I’ve also experimented with different variations of this recipe, adding in new herbs and spices to keep things interesting. But at its core, this baked chicken marsala remains a classic. It’s a dish that never fails to impress, whether you’re serving it to guests or enjoying it as a family dinner night.

So go ahead, give it a try! Your taste buds (and your belly) will thank you.

Baked Chicken Marsala

4.8 from 1860 votes

This baked chicken marsala recipe offers a rich and savory dish with tender chicken breasts simmered in a creamy mushroom and marsala wine sauce. It is a simplified oven-baked version of the classic Italian-American favorite, perfect for a comforting weeknight dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts (about 1.5 lbs)
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil

For the Sauce

2 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced
1/2 cup finely chopped onion
2 cloves garlic, minced
3/4 cup dry marsala wine
1/2 cup chicken broth
1/2 cup heavy cream
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Preheat your oven to 375°F.
2Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
3In a shallow bowl, combine the flour, salt, black pepper, and garlic powder.
4Dredge each chicken breast in the flour mixture, shaking off any excess, and set them aside on a plate.
5Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
6Add the chicken breasts and cook for 3 to 4 minutes per side until they are golden brown, then transfer them to a plate.
7Reduce the heat to medium and add the butter to the same skillet.
8Once melted, add the sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they are golden and have released their moisture.
9Add the chopped onion and cook for 2 to 3 minutes until softened.
10Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn the garlic.
11Pour the marsala wine into the skillet and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
12Let the wine reduce by half, which should take about 2 to 3 minutes.
13Stir in the chicken broth and heavy cream, then bring the sauce to a gentle simmer.
14Return the browned chicken breasts to the skillet, spooning some of the sauce over them.
15Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
16The sauce will be bubbling and slightly thickened.
17Remove the skillet from the oven and let it rest for 5 minutes.
18Garnish with fresh chopped parsley before serving over pasta, rice, or mashed potatoes.

🔧Equipment

Large oven-safe skillet or baking dish
Mixing bowl
Whisk
Meat mallet or rolling pin
Cutting board
Knife
Measuring cups and spoons
Oven mitts

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 110mg🧂Sodium: 720mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 5g🥩Protein: 32g

📝Notes

For a lighter version, you can substitute half-and-half for the heavy cream. Ensure the marsala wine is dry, not sweet, for the best savory flavor. If you do not have an oven-safe skillet, transfer the chicken and sauce to a greased 9×13 inch baking dish before placing it in the oven.

Watch Video Of How Baked Chicken Marsala Works

This baked chicken marsala recipe is truly a staple in my household – and for good reason! Not only is it easy to make and packed with flavor, but it’s also incredibly healthy.

The key to success lies in not overcooking the chicken, making sure it stays juicy and tender throughout. I love serving this dish at family gatherings or enjoying it as a weeknight dinner – either way, it’s sure to be a hit!

And if you’re looking for storage or reheating ideas, simply store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Baked Chicken Marsala

Q: What is chicken marsala?

A: Chicken marsala is a dish that originated in Italy, where chicken is cooked in a rich and creamy sauce made with marsala wine, mushrooms, and herbs.

Q: Can I use other types of wine in this recipe?

A: While marsala wine is traditional in this dish, you can experiment with other types of wine such as white or red wine if you prefer.

Q: Is this recipe suitable for vegetarians?

A: Unfortunately, no – this recipe features chicken as the main ingredient.

Q: How do I store leftover baked chicken marsala?

A: You can store leftover baked chicken marsala in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: Can I make this recipe gluten-free?

A: Yes – simply replace the traditional all-purpose flour with gluten-free flour.

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