Best 12 Chicken Marsala Recipe By Tasty Recipes

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Chicken Marsala is a classic Italian-American dish that combines the delicious flavors of chicken, mushrooms, and a rich Marsala wine sauce. This hearty and flavorful dish is a restaurant favorite, but it can also be easily prepared at home with the right ingredients and a little bit of time. This article will guide you through the process of making a delicious Chicken Marsala recipe from Tasty, ensuring that you have a restaurant-quality meal in the comfort of your own home. Along the way, you'll learn tips and tricks for achieving the perfect balance of flavors and textures in this classic dish. So gather your ingredients, preheat your oven, and get ready to create a mouthwatering Chicken Marsala that will satisfy your cravings and impress your friends and family.

Here are our top 12 tried and tested recipes!

ONE-POT CREAMY CHICKEN MARSALA PASTA RECIPE BY TASTY



One-Pot Creamy Chicken Marsala Pasta Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken breast, white mushroom, white onion, chicken stock, heavy cream, marsala wine, penne pasta, shredded parmesan cheese, salt, pepper, fresh parsley

Provided by Michael Price

Categories     Dinner

Yield 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 ½ lb boneless, skinless chicken breast, cut into chunks
2 cups white mushroom, or button mushrooms, sliced
1 white onion, sliced
3 cups chicken stock
1 ½ cups heavy cream
1 cup marsala wine
3 cups penne pasta, uncooked
1 cup shredded parmesan cheese
salt, to taste
pepper, to taste
1 tablespoon fresh parsley, optional garnish

Steps:

  • Heat a large pot over medium-high heat.
  • Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.
  • Cook until chicken is no longer pink. Remove and set aside.
  • Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.
  • Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
  • *Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can't get your hands on Marsala, you can substitute 1 cup of white wine (240 ml) plus 1 ½ tablespoons of brandy.
  • Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.
  • When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.
  • Garnish with fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 1123 calories, Carbohydrate 102 grams, Fat 60 grams, Fiber 3 grams, Protein 41 grams, Sugar 11 grams

EASY JUICY CHICKEN MARSALA RECIPE BY TASTY



Easy Juicy Chicken Marsala Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, all-purpose flour, salt, pepper, onion powder, garlic powder, olive oil, butter, garlic, shallot, cremini mushroom, dry Marsala wine, chicken stock, lemon juice, fresh parsley, Cooked pasta, potatoes, or rice

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

4 boneless, skinless chicken breasts, trimmed
1 cup all-purpose flour
salt, to taste
pepper, to taste
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons olive oil
4 tablespoons butter, divided
2 cloves garlic, minced
½ cup shallot, minced
1 lb cremini mushroom, trimmed and thinly sliced
2 cups dry Marsala wine
2 cups chicken stock
1 tablespoon lemon juice
fresh parsley, for serving
1 lb Cooked pasta, potatoes, or rice, for serving

Steps:

  • Cut each chicken breast in half crosswise, then cut the larger, thicker half again horizontally, creating 3 equally thick cutlets. Place the flour, salt, pepper, onion powder, and garlic powder in a wide, shallow dish and stir to combine. Dredge the chicken pieces in the flour mixture, shaking gently to remove any excess flour, and set aside.
  • Heat the oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in batches to prevent overcrowding. Cook the chicken until golden brown, about 3 minutes. Flip and cook the other side, another 3 minutes. Remove the chicken from the pan and set aside.
  • To the same, now empt pan with leftover oil and butter, add the garlic, shallots, and cremini mushrooms, stirring occasionally and scraping the bottom of the pan until the mushrooms are soft and most of the liquid has evaporated, about 8 minutes.
  • Deglaze the pan with the Marsala wine and scrape all the caramelized bits from the bottom of the pan. Add the chicken stock and lemon juice, and allow mixture to come to a boil. Reduce to a simmer, and cook until the liquid has reduced by half.
  • Turn off the heat. Add 2 tablespoons of cold butter and stir until the sauce is smooth and creamy. Add the cooked chicken to the sauce, and simmer for 5 more minutes, flipping halfway through.
  • Sprinkle with parsley and serve with pasta, potatoes, or rice.
  • Enjoy!

Nutrition Facts : Calories 982 calories, Carbohydrate 109 grams, Fat 36 grams, Fiber 4 grams, Protein 45 grams, Sugar 8 grams

TASTY CHICKEN MARSALA



Tasty Chicken Marsala image

A friend shared this company-worthy recipe with me. There's enough of the smooth, creamy sauce to dress both the meat and the noodles, should you choose to serve them, too.

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 6 servings.

Number Of Ingredients 11

3/4 cup water
1/4 cup butter, melted
1 teaspoon garlic salt
1 teaspoon dried basil
1 teaspoon dried oregano
6 boneless skinless chicken breast halves (5 ounces each)
2 cups sliced fresh mushrooms
2 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted
1 package (8 ounces) reduced-fat cream cheese, cubed
3/4 cup Marsala wine
Hot cooked noodles, optional

Steps:

  • In a greased 4- or 5-qt. slow cooker, combine the water, butter, garlic salt, basil and oregano. Add chicken and mushrooms. In a large bowl, combine the soup, cream cheese and wine; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with noodles if desired.

Nutrition Facts : Calories 434 calories, Fat 22g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 1329mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 35g protein.

CHICKEN MARSALA RECIPE BY TASTY



Chicken Marsala Recipe by Tasty image

Here's what you need: chicken breast, flour, salt, pepper, mushroom, marsala wine, lemon juice, garlic, butter, parsley

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

1 chicken breast, butterflied, pounded, and divided into 2
flour, as needed
salt, to taste
pepper, to taste
1 ½ cups mushroom
1 cup marsala wine
2 tablespoons lemon juice
1 clove garlic, minced
1 tablespoon butter
1 tablespoon parsley

Steps:

  • Butterfly, pound and divide one chicken breast into 2 pieces.
  • Combine flour, salt and pepper and dredge chicken breast in the seasoned flour. Dust off any excess.
  • Fry the chicken in a little bit of oil on a hot skillet/pan. Fry 3 minutes per side.
  • In the same skillet or pan, add the mushrooms. Cook until soft.
  • Add the marsala wine, lemon juice, minced garlic, butter and parsley. Cook until sauce has slightly thickened.
  • Serve chicken on top of or with pasta/ rice and spoon sauce over.
  • Enjoy!

Nutrition Facts : Calories 269 calories, Carbohydrate 15 grams, Fat 8 grams, Fiber 0 grams, Protein 24 grams, Sugar 0 grams

FAVORITE CHICKEN MARSALA



Favorite Chicken Marsala image

The slightly sweet flavor of Marsala wine pairs well with the earthy taste of mushrooms. My version of a classic main course also features heavy whipping cream.-Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 22

1/2 cup plus 1 tablespoon all-purpose flour, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
1/4 cup olive oil
1/4 cup butter, divided
1 cup sliced fresh shiitake mushrooms
1 cup sliced baby portobello mushrooms
2 large shallots, chopped
1 cup marsala wine
1 cup chicken broth
1 cup heavy whipping cream
2 tablespoons minced fresh parsley
PASTA:
1 package (16 ounces) angel hair pasta
1 whole garlic bulb, minced
1/4 cup olive oil
3 tablespoons butter
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Dash crushed red pepper flakes

Steps:

  • Place 1/2 cup flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil and 2 tablespoons butter in batches until no longer pink. Remove and keep warm., Saute mushrooms and shallots in remaining butter until tender. Add wine, stirring to loosen browned bits from pan. Sprinkle with remaining flour; stir until blended. Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened., Meanwhile, in a Dutch oven, cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid. In the same Dutch oven, saute garlic in oil and butter for 2 minutes. Return pasta to the pan; stir in the cheese, salt, pepper, pepper flakes and reserved cooking liquid., Place pasta on a serving platter; top with chicken and sauce. Sprinkle with parsley.

Nutrition Facts :

CHICKEN MARSALA



Chicken Marsala image

A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

Steps:

  • In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  • In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g

HOMEMADE CHICKEN TIKKA MASALA RECIPE BY TASTY



Homemade Chicken Tikka Masala Recipe by Tasty image

You've been itching for a change recently. You know, something to spice things up and throw a spanner into the monotony of routine. Enter: chicken tikka masala. Sure, it might take two days to throw together, but when you pair it with some fluffy steamed rice or buttery, garlic naan, it's well worth the wait. Don't believe us? Try it yourself!

Provided by Alvin Zhou

Categories     Dinner

Time 1h42m

Yield 5 servings

Number Of Ingredients 27

3 boneless, skinless chicken breasts
½ cup plain yogurt
2 tablespoons lemon juice
6 cloves garlic, minced
1 tablespoon minced ginger
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons paprika
3 tablespoons oil
1 large onion, finely chopped
2 tablespoons minced ginger
8 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
1 tablespoon tomato puree
3 ½ cups tomato sauce
1 ¼ cups water
1 cup heavy cream
¼ cup fresh cilantro, for garnish
cooked rice, for serving
naan bread, for serving
Bamboo or wooden skewer

Steps:

  • Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
  • Cover and refrigerate for at least 1 hour, or overnight.
  • Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
  • Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
  • Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
  • Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
  • Enjoy!

Nutrition Facts : Calories 485 calories, Carbohydrate 19 grams, Fat 34 grams, Fiber 4 grams, Protein 34 grams, Sugar 10 grams

EASIER CHICKEN MARSALA



Easier Chicken Marsala image

Here's a lighter version of one of my favorite chicken dishes. For my family, this one's a keeper!

Provided by D. Alexander

Categories     Main Dish Recipes     Chicken     Chicken Marsala Recipes

Time 30m

Yield 4

Number Of Ingredients 9

¼ cup all-purpose flour
½ teaspoon garlic salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced fresh mushrooms
½ cup Marsala wine

Steps:

  • In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
  • Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
  • Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 286 calories, Carbohydrate 11.4 g, Cholesterol 79.6 mg, Fat 10.1 g, Fiber 0.5 g, Protein 27.9 g, SaturatedFat 3.3 g, Sodium 313.4 mg, Sugar 2.7 g

EASY CHICKEN MARSALA



Easy Chicken Marsala image

Chicken breasts are sauteed, then braised in Marsala wine and cream with mushrooms and green onion. Chicken Marsala simplified!

Provided by sal

Categories     Main Dish Recipes     Chicken     Chicken Marsala Recipes

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil or vegetable oil
4 skinless, boneless chicken breast halves
¼ cup chopped green onion
1 cup sliced fresh mushrooms
⅓ cup Marsala wine
salt and pepper to taste
⅓ cup heavy cream
⅛ cup milk

Steps:

  • Heat oil in a large skilled over medium heat. Add chicken and saute for 15 to 20 minutes, or until cooked through and juices run clear.
  • Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.
  • Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 4.9 g, Cholesterol 96.2 mg, Fat 9 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 5.1 g, Sodium 90.8 mg, Sugar 2.3 g

SPEEDY CHICKEN MARSALA



Speedy Chicken Marsala image

This is one of my favorite dishes to order in restaurants, so I created a version that I could make in a flash on a weeknight at home. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked whole wheat or multigrain angel hair pasta
4 boneless skinless chicken breast halves (5 ounces each)
1/4 cup all-purpose flour
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
2 tablespoons olive oil, divided
4 cups sliced fresh mushrooms
1 garlic clove, minced
1 cup dry Marsala wine

Steps:

  • Cook pasta according to package directions. Pound chicken with a meat mallet to 1/4-in. thickness. In a large resealable plastic bag, mix the flour, lemon pepper and salt. Add chicken, one piece at a time; close bag and shake to coat. , In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook for 4-5 minutes on each side or until no longer pink. Remove from pan., In the same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Cook for 5-6 minutes or until liquid is reduced by half, stirring to loosen browned bits from pan. Return chicken to pan, turning to coat with sauce; heat through. , Drain pasta; serve with chicken mixture.

Nutrition Facts : Calories 493 calories, Fat 11g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 279mg sodium, Carbohydrate 50g carbohydrate (4g sugars, Fiber 7g fiber), Protein 40g protein.

CHICKEN MARSALA



Chicken Marsala image

Most versions of this dish are high in fat and calories. But in this easy chicken marsala recipe, the flavor comes from deglazing the skillet with the broth and wine, so even though I eliminated extra oil, the taste isn't lost. -Nancy Granaman, Burlington, Iowa

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 13

6 boneless skinless chicken breast halves (4 ounces each)
1 cup fat-free Italian salad dressing
1 tablespoon all-purpose flour
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 tablespoon butter
1/2 cup reduced-sodium chicken broth
1/2 cup Marsala wine or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth
1 pound sliced fresh mushrooms
1/2 cup minced fresh parsley

Steps:

  • Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. , Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.

Nutrition Facts : Calories 247 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 348mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CHEF JOHN'S CHICKEN MARSALA



Chef John's Chicken Marsala image

Certain dishes have a special place in my heart and this is one of them. The first real restaurant job I had in San Francisco was at a small place called Ryan's Cafe. It was run by a husband and wife team, Michael and Lenore Ryan. They were true 'foodies' before that term had even been coined. This chicken Marsala dish was the most popular dish on the menu and the first one that I was taught.

Provided by Chef John

Categories     Main Dish Recipes     Chicken     Chicken Marsala Recipes

Time 1h

Yield 2

Number Of Ingredients 11

2 skin-on, boneless chicken breast halves
1 teaspoon salt and ground black pepper to taste
3 tablespoons butter, divided
2 tablespoons olive oil
5 white mushrooms, sliced
1 shallot, minced
1 tablespoon all-purpose flour
1 cup Marsala wine
2 cups chicken stock
2 tablespoons chopped fresh parsley
1 teaspoon cold butter

Steps:

  • Season chicken breasts all over with salt and pepper.
  • Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
  • Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
  • Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.
  • Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
  • Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.

Nutrition Facts : Calories 798.7 calories, Carbohydrate 26.8 g, Cholesterol 185.4 mg, Fat 39 g, Fiber 0.9 g, Protein 51.1 g, SaturatedFat 15.7 g, Sodium 2390.8 mg, Sugar 12.2 g

Tips:

  • Use boneless, skinless chicken breasts or thighs for a quick and easy meal.
  • If you don't have Marsala wine, you can substitute dry white wine or chicken broth.
  • To make a vegetarian version of this dish, replace the chicken with tofu or mushrooms.
  • Serve Chicken Marsala with mashed potatoes, rice, or pasta.

Conclusion:

Chicken Marsala is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is also a great dish to serve to guests. With its rich, flavorful sauce and tender chicken, Chicken Marsala is sure to be a hit.

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