Baked Chicken Marsala

Close up of chicken Marsala.

swalls / Getty Images

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 4 servings
Nutrition Facts (per serving)
555 Calories
40g Fat
9g Carbs
37g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 555
% Daily Value*
Total Fat 40g 51%
Saturated Fat 23g 115%
Cholesterol 188mg 63%
Sodium 644mg 28%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 37g
Vitamin C 2mg 9%
Calcium 42mg 3%
Iron 2mg 12%
Potassium 486mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Marsala is Italy's most famous version of fortified wine and it makes an outstanding sweet sauce when used in this easy baked chicken marsala recipe. Prep time is shorter than you'd expect for this classic crowd-pleaser, giving you plenty of time to prepare your sides.


  • 1 pound chicken breasts

  • 3/4 cup crushed croutons, preferably Italian flavored

  • 1 cup sliced mushrooms, such as cremini or baby bella

  • 1 garlic clove, crushed 

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 3/4 cup unsalted butter

  • 1/2 cup Marsala wine

Steps to Make It

  1. Put thawed chicken breasts in a large zip-top bag and pound chicken into thinner portions with a mallet or rolling pin.

  2. Next, crush the croutons in another zip-top bag until they are fairly fine.

  3. Melt a 1/2 cup of butter in a saucepan with the crushed garlic clove. Then, dredge the chicken through the butter and place in the zip-top bag with the crushed croutons to thoroughly coat the chicken.

  4. Place the crouton crusted chicken into a shallow baking dish. Melt a little more butter and add a touch of olive oil to sauté the mushrooms and add the marsala wine once the mushrooms get soft.

  5. Let it all simmer for another minute or so.

  6. Pour the sautéed mushroom mixture over the coated chicken breasts.

  7. Add salt and pepper and a dash of paprika if you like, and then bake for 40 minutes at 350 F.

  8. Top with fresh parsley.