Chicken Marsala
Pan-seared chicken in a rich Marsala wine and mushroom sauce. Elegant Italian-American dinner.
Pan-seared chicken in a rich Marsala wine and mushroom sauce. Elegant Italian-American dinner.
Per serving · Adjust servings below to scale ingredients
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Dredge chicken in flour, shake off excess. Pan-fry in olive oil 4-5 min per side. Remove.
Add mushrooms to same pan. Sauté 5 minutes until golden.
Add garlic, cook 30 seconds. Deglaze with Marsala wine.
Add chicken broth, simmer until reduced by half (5 minutes).
Stir in butter and thyme. Return chicken, spoon sauce over. Garnish with parsley.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Chicken Marsala delivers 38g of protein at 420 calories — that's 11 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 36% of total calories in this dish. With only 18g of carbohydrates per serving, this recipe fits well into low-carb, ketogenic, or carb-cycling approaches. The 20g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Chicken Marsala is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 38g of protein and 420 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Chicken Marsala also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 38g-protein meals ready throughout the week with zero daily effort.
Cook the chicken ahead and refrigerate for up to 3 days. Slice or shred just before serving — whole cooked breasts stay juicier than pre-sliced portions.
Yes! Thighs are juicier and more forgiving with cooking time. They have slightly more fat but won't dry out. Adjust cook time — thighs take 1-2 minutes longer.
Yes! Brown the meat and aromatics first (for flavor), then transfer everything to a slow cooker. Cook on low 6-8 hours or high 3-4 hours. Adjust liquid down by about 25% since less evaporates.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
