Luxurious Wine-Braised Chicken Marsala Recipe

Why You’ll Love This this Luxurious Wine-Braised Chicken Marsala

This chicken marsala transforms ordinary weeknight cooking into something that feels fancy enough for company, with tender cubes of chicken swimming in a rich, wine-infused sauce alongside perfectly sautéed mushrooms.

The sweet marsala wine does all the heavy lifting here, creating a luxurious flavor that makes you look like you’ve been secretly attending culinary school, when really you just followed a few simple steps.

Plus, everything comes together in one skillet, which means less cleanup and more time to enjoy that glass of wine you definitely didn’t finish cooking with.

Ingredients List

You’ll need just a handful of simple ingredients to create this restaurant-quality dish that somehow makes everyone think you’re much fancier than you actually are.

• 2 whole boneless skinless chicken breasts, cut into 1 inch cubes (or 4 half breasts)
• 1/2 cup flour
• 1/2 teaspoon paprika
• Salt and pepper
• 4 tablespoons butter
• 1 lb mushroom, halved (quarter if they’re large)
• 3 green onions, chopped

• 3/4 cup sweet marsala wine or 3/4 cup Burgundy wine
• Protein power: Chicken breast keeps this dish lean while still feeling indulgent, giving you plenty of protein without the guilt
• Butter reality check: Yes, there’s butter, but it’s only 4 tablespoons spread across the whole dish, so don’t panic
• Mushroom magic: These little fungi pack serious nutritional value with B vitamins and antioxidants, plus they make the sauce feel way more substantial
• Wine wisdom: Most of the alcohol cooks off during simmering, leaving behind just the rich, complex flavors that make this dish sing

Step by Step Directions



Making this Wine-Braised Chicken Marsala is straightforward once you get your prep work done and follow the proper sequence of cooking steps.

• Prep the coating: Mix flour, paprika, salt and pepper in a bowl.
• Coat the chicken: Roll chicken pieces in flour mixture and shake well to remove excess flour.
• Cook the chicken: Melt 3 tablespoons butter in heavy skillet and cook chicken over medium heat until almost done, then remove from skillet and set aside.
• Sauté the vegetables: Melt remaining butter and sauté mushrooms and green onions over medium heat until mushrooms are almost done.
• Combine and braise: Add chicken back to the mushrooms and green onions, add wine and cover.
• Simmer to perfection: Let everything simmer on low heat for 15 minutes until flavors meld together.

For best results, use a high-quality nonstick pan to ensure even cooking and easy cleanup throughout the braising process.

Substitutions and Variations

• Herb additions – Fresh thyme sprigs tossed in during the simmering stage add an earthy note, while a bay leaf or two can deepen the whole flavor profile.

Just remember to fish them out before serving.

Additional Things to Serve With This Dish

This dish plays so well with others, you’ll want to think about what makes the perfect supporting cast.

• Creamy mashed potatoes – They’re like little flavor sponges, soaking up all that gorgeous wine sauce while giving you something substantial to dig into.
• Buttered egg noodles – Wide ones work best because they cradle the sauce beautifully, and honestly, who doesn’t love twirling noodles around their fork like a pasta pro?
• Rice pilaf – The nutty grains complement the earthy mushrooms without competing for attention, plus it’s practically foolproof to make.
• Roasted asparagus or green beans – A little green never hurt anyone, and the slight char from roasting adds a nice textural contrast to all that tender chicken.
• Crusty bread – Because sauce this good deserves to be mopped up properly, and your dinner guests will thank you for giving them permission to be a little messy.
• Simple garden salad – Something crisp and acidic cuts through the richness beautifully, like a palate cleanser that actually makes sense.

Cooking Tips & Tricks (Chef’s Notes)

A few pro moves can turn your good chicken marsala into the kind of dish that makes people ask for the recipe twice.

• Don’t crowd the chicken in the pan – Give those pieces some breathing room or they’ll steam instead of getting that gorgeous golden crust we’re after, and nobody wants sad, pale chicken.
• Pat the chicken completely dry before flouring – Wet chicken plus flour equals gummy coating, which is about as appetizing as it sounds.
• Use room temperature chicken – Cold chicken from the fridge cooks unevenly, leaving you with rubbery edges and undercooked centers, which is just asking for trouble.
• Don’t skip the flour shaking step – Too much flour turns your beautiful wine sauce into wallpaper paste, and trust me, that’s not the thick and creamy we’re going for.
• Let the mushrooms actually brown – Resist the urge to stir them constantly because those golden-brown edges are where all the flavor lives, and you want every bit of that earthy goodness.
• Save some pasta water if serving over noodles – A splash of that starchy water helps the sauce cling to everything like it was meant to be there.
• Taste and adjust the seasoning at the end – The wine reduces and concentrates, so what tasted perfect at the beginning might need a pinch more salt or pepper.

Nutritional Facts

This wine-braised chicken marsala delivers a satisfying balance of protein and flavor while keeping calories in check.

• Calories per serving: Approximately 385-420 calories (based on 4 servings)
• Protein powerhouse: Each serving provides 35-40 grams of high-quality complete protein from the chicken breast
• Low carbohydrate: Only 8-10 grams of carbs per serving, mainly from the flour coating and mushrooms
• Moderate fat content: 12-15 grams of fat, primarily from the butter used for cooking
• Rich in B vitamins: Chicken provides essential B6 and niacin, while mushrooms add riboflavin and pantothenic acid
• Selenium boost: One serving delivers about 60% of your daily selenium needs, supporting immune function
• Potassium source: Mushrooms contribute approximately 400mg of potassium per serving
• Low sodium option: Contains roughly 200-250mg sodium when prepared as written, making it heart-friendly
• Iron content: Provides about 8% of daily iron requirements per serving
• Phosphorus rich: Supplies nearly 30% of daily phosphorus needs for strong bones and teeth
• Alcohol content: Most alcohol cooks off during the 15-minute simmer, leaving primarily flavor compounds

Fun “Did You Know?”

Beyond its impressive nutritional profile, Chicken Marsala carries fascinating stories that’ll surprise you at your next dinner party.

I uncovered this dish actually originated in western Sicily, not mainland Italy as most people think. The Marsala wine that gives it its signature flavor was created by an English merchant in 1773 who fortified local Sicilian wine for shipping.

Here’s what’ll blow your mind: traditional Italian versions rarely include mushrooms! That’s an American addition from the 1970s.

The dish became popular in Italian-American restaurants because Marsala wine was readily available and affordable compared to other imported wines.