Baked Chicken Marsala

Close up of chicken Marsala.

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Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 4 servings
Nutrition Facts (per serving)
675 Calories
50g Fat
18g Carbs
34g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 675
% Daily Value*
Total Fat 50g 64%
Saturated Fat 26g 129%
Cholesterol 186mg 62%
Sodium 514mg 22%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 6%
Protein 34g
Calcium 99mg 8%
*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 lb. chicken breasts
  • 3/4 cup crushed Italian flavored croutons
  • 1 cup sliced mushrooms (baby portabella is a favorite)
  • 1 crushed garlic clove
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 cup butter
  • 1/2 cup Marsala wine

Steps to Make It

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

  2. Next, crush the croutons in another Ziploc bag until they are fairly fine.

  3. Melt a half cup of butter in a saucepan with the crushed garlic clove. Then, dredge the chicken through the butter and place in the Ziploc 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 saute 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 sauteed 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.