Grilled Chicken Marsala

Grilled chicken Marsala

Randy Mayor / Getty Images

Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 4 servings
Yield: 4 chicken breasts
Nutrition Facts (per serving)
447 Calories
27g Fat
8g Carbs
43g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 447
% Daily Value*
Total Fat 27g 34%
Saturated Fat 13g 66%
Cholesterol 156mg 52%
Sodium 1418mg 62%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 43g
Vitamin C 2mg 9%
Calcium 53mg 4%
Iron 3mg 15%
Potassium 466mg 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.)

This grilled herb chicken is complemented by a delicate marsala cream sauce. This dish is excellent with anything from pasta to rice to grilled potatoes. This dish is fast enough for a delicious weeknight meal but fancy enough for guests.


  • 4 boneless, skinless chicken breasts

  • 1 tablespoon olive oil

For the Chicken Rub:

  • 1 1/2 teaspoons salt

  • 1 teaspoon ground black pepper

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried parsley

  • 1/4 teaspoon dried marjoram

  • 1/4 teaspoon garlic powder

For the Marsala Sauce:

  • 1/3 cup (5 1/3 tablespoons) unsalted butter

  • 1 slice prosciutto, diced

  • 2 teaspoons minced shallots

  • 4 cloves garlic, minced

  • 1/4 cup Marsala wine

  • 2 (4-ounce) cans mushrooms, drained

  • 1/4 teaspoon black pepper

  • 2 teaspoons cornstarch

  • 1/4 cup chicken stock, cold

  • 1 teaspoon minced fresh parsley

  • 2 tablespoons heavy cream

Steps to Make It

  1. Gather the ingredients.

  2. Brush chicken breasts with olive oil.

  3. Combine rub mixture and apply to chicken breasts. Cover and refrigerate for 20 to 30 minutes.

  4. While chicken is marinating make the sauce. In a medium saucepan melt butter over low heat.

  5. Increase temperature and add prosciutto and sauté for 2 minutes.

  6. Add shallots and garlic and sauté until lightly browned.

  7. Add marsala wine, mushrooms, and black pepper. Simmer for about 5 minutes.

  8. Dissolve cornstarch in chicken stock and pour into saucepan. Stir until well combined.

  9. Add parsley and cream and continue simmering until the mixture thickens.

  10. Remove from heat and cover and keep warm.

  11. Preheat grill for medium-high heat. Once up to temperature and right before placing chicken onto grill, oil the grill grates using tongs, folded paper towels and a good quality high smoke point oil. Make 2 to 3 passes on the grates.

  12. Grill chicken breasts for about 6 to 8 minutes per side.

  13. After 3 to 4 minutes give each breast a 90-degree turn on the grill to create crisscross marks. When completely cooked, reaching an internal temperature of 165 F in the thickest part of the breast, remove chicken from grill, and place on a plate.

  14. Spoon 1/4 of the warmed marsala mixture over each breast and serve.