Best 4 Roasted Chicken Marsala Recipes

Embark on a culinary journey with Roasted Chicken Marsala, a dish that tantalizes taste buds with its symphony of flavors. This classic Italian dish features succulent chicken pieces, browned to perfection and bathed in a rich, velvety Marsala wine sauce. The marriage of savory chicken, earthy mushrooms, sweet shallots, and aromatic herbs creates a harmonious ensemble that will leave you craving for more.

This Roasted Chicken Marsala recipe offers a comprehensive guide to prepare this delectable dish. From selecting the finest ingredients to mastering the art of pan-searing and deglazing, each step is meticulously explained to ensure your culinary success. Discover the secrets of creating the perfect Marsala sauce, balancing the flavors of wine, chicken stock, and a touch of cream to achieve a luscious consistency.

Check out the recipes below so you can choose the best recipe for yourself!

MARSALA-MARINATED CHICKEN WITH ROASTED VEGETABLES

Marsala-Marinated Chicken With Roasted Vegetables image

Marsala and chicken don't always have to perform the same scaloppine routine, where you sauté the pounded breast and deglaze it with the wine to make a sauce, perhaps adding some mushrooms and cream. You'll get so much more flavor if you use chicken thighs and let them marinate in the fortified wine with some Dijon and shallots before cooking. Transfer the poultry with mushrooms, carrots and more shallots to a sheet pan, roast them and dinner is done. This Marsala marinade is generous and versatile: It's veal, pork and lamb-friendly. Set some aside before it touches the meat and you can even turn it into a salad-friendly vinaigrette.

Provided by Charlotte Druckman

Categories dinner, poultry, roasts, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

6 large shallots
3 tablespoons Dijon mustard, plus more to taste
1 tablespoon honey
Kosher salt and black pepper
2 cups dry Marsala
1/4 cup plus 6 tablespoons extra-virgin olive oil, and more to taste
6 bone-in, skin-on chicken thighs (about 2 pounds)
2 fresh oregano sprigs plus 2 tablespoons chopped fresh oregano leaves
4 large carrots (about 3/4 pound)
3/4 pound mixed mushrooms, such as cremini and shiitake (or fancier chanterelle, maitake, or morel mushrooms)
3 tablespoons apple cider vinegar
10 ounces salad greens

Steps:

Prepare the marinade: Finely chop 2 shallots. In a large bowl, stir the chopped shallots with 3 tablespoons mustard, the honey, 2 1/2 teaspoons salt and 1 teaspoon pepper. Whisk in the Marsala then 1/4 cup oil. Refrigerate 1/4 cup marinade to use for the vinaigrette.
Place the chicken and oregano sprigs in a large zip-top bag and add the remaining marinade. Seal the bag and turn it over a few times before laying it flat in the refrigerator for at least 3 hours or, ideally, overnight, turning it once or twice while it marinates. (If you're in a rush, marinating it at room temperature for 30 minutes is a quick shortcut.)
Heat the oven to 425 degrees. Peel the carrots, halve them lengthwise if thick, then chop them into 1 1/2-inch-long pieces. Clean the mushrooms and remove any tough stems. Quarter the whole shallots from root to stem and discard the skins. Place the prepped vegetables in a large bowl and toss with 3 tablespoons oil, 1 teaspoon salt and 1/2 teaspoon pepper.
Remove the chicken from the marinade and place each piece skin side up on a large rimmed sheet pan. Scatter the vegetables around the chicken, arranging them in an even layer. Discard the marinade in the zip-top bag.
Roast until the chicken is cooked through and its juices run clear, 35 to 40 minutes. Transfer the chicken to a serving platter to rest. Stir the remaining vegetables and return the pan to the oven to cook until the carrots are starting to brown and become tender, the mushrooms are golden and beginning to crisp, and the shallots have caramelized, about 10 minutes.
Meanwhile, prepare the vinaigrette: Whisk the refrigerated 1/4 cup marinade with the vinegar, then the remaining 3 tablespoons oil. Season to taste with salt and pepper. Adjust the flavor as desired, adding more olive oil for a less acidic vinaigrette or more Dijon for something a bit sharper and creamier.
Transfer the vegetables to the serving platter, scattering them around the chicken, and pour any cooking juices left in the pan over the top. Garnish with the chopped oregano. Toss salad greens with just enough vinaigrette to coat. Season the salad to taste and serve with the chicken and vegetables.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 31 grams, Carbohydrate 33 grams, Fat 41 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 1096 milligrams, Sugar 13 grams, TransFat 0 grams

PAN-ROASTED CHICKEN BREASTS WITH MARSALA

Pan-Roasted Chicken Breasts With Marsala image

Get the taste and texture of roasted chicken by pan-roasting pieces with a quick pan sauce. Make sure to use a heavy-bottomed pan, such as a cast-iron skillet. The butter thickens and enriches the sauce, but if you don't want to add the extra fat, stir in 1/2 tsp (2 mL) cornstarch dissolved in a little stock or water and boil for 30 seconds. From HomeMaker's.

Provided by Pinaygourmet 345142

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 chicken breasts (bone-in skin-on, about 3 lb/1.5 kg)
1/4 cup minced shallot
8 fresh sage leaves (or 1 tsp/5 mL crumbled dried)
2/3 cup chicken stock
74 ml dry marsala or 74 ml dry sherry
1 teaspoon lemon juice
salt
pepper
vegetable oil
butter (optional)

Steps:

Season both sides of the breasts with salt and pepper. In heavy-bottomed skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry chicken, skin side down, until skin is browned, about 5 minutes.
Turn chicken; transfer skillet to 450°F (230°C) convection oven or 475°F (240°C) conventional oven. Bake, basting chicken with pan juices after 10 minutes, until no longer pink in centre, 16 to 20 minutes. Remove from oven (wrap handle of skillet in oven mitt); transfer to serving platter and keep warm.
Pour off all but 1 tbsp (15 mL) fat from pan; fry shallots over medium-high heat, scraping up any brown bits, until translucent, about 2 minutes. Add sage; fry until shallots are lightly browned, about 1 minute. Stir in stock and wine; boil until reduced by two-thirds. Remove from heat. Cut 2 tbsp (30 mL) butter (if using) into pieces; stir into sauce. Stir in lemon juice; spoon over chicken.

ROASTED CHICKEN MARSALA

Roasted Chicken Marsala image

This recipe cooks in the oven rather than sauteeing. Basically just pop it in and let the oven do the work.

Provided by Jtrillich

Categories One Dish Meal

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

Ingredients

1 chicken, cut into 8 pieces
3/4 teaspoon dried Italian seasoning
3/4 teaspoon salt
1 red bell pepper, cut in strips
10 ounces mushrooms, sliced
1 onion, cut into thick wedges
1 1/2 cups marsala wine (may substitute white grape juice)
2 tablespoons flour
1 tablespoon chopped fresh parsley

Steps:

Preheat oven to 425.
Place chicken in roasting pan and sprinkle with 1/2 tsp salt and 1/2 tsp Italian seasoning.
In a separate bowl toss mushrooms, red peppers and onion with remaining salt and Italian Seasoning.
Arrange vegetables around chicken in roasting pan.
Pour Marsala wine into the pan.
Roast chicken approximately 50 minutes until no longer pink inside.
Remove chicken and vegetables from pan.
In a bowl mix flour with 1/4 cup of water.
Place pan juices into pot and cook over medium high heat.
Whisk in flour mixture and cook until thickened.
Pour over chicken and serve.

ROASTED CHICKEN MARSALA

Roasted Chicken Marsala image

This recipe is asolutely fabulous! I make it with bone-in chicken thighs for Sunday dinner and use the leftover chicken in different recipes during the week. Give it a try, I think you will like this recipe as much as I do.

Provided by Jelean Dokos

Categories Roasts

Time 1h30m

Number Of Ingredients 8

Ingredients

3-4 lb roasting chicken (or 10-12 bone-in chicken thighs)
1 bunch fresh thyme sprigs
1/2 c chicken broth
1/2 c marsala wine
1 Tbsp each olive oil and marsala wine
6 small potatoes, quartered
2 onions, cut into large chunks
1 bulb garlic, separated and peeled

Steps:

1. Preheat oven to 425 degrees. Wash and dry chicken, removing giblets. Place fresh thyme sprigs inside cavity and place chicken, breast side up, in roasting pan with shallow sides.
2. Pour chicken broth and marsala over entire chicken. Place chicken on lower-middle rack. Baste ever 15 minutes.
3. In large bowl, mix vegetables, oil and marsala well. After second basting (30 minutes of cooking time), arrange vegetables around chicken.
4. Continue basting chicken and stirring vegetales every 15 minutes for 1 more hour. (total cooking time 1 1/2 hours). Remove to a serving platter and cover with foil.
5. NOTE: If using bone-in chicken thighs, preheat oven to 350 degrees, and bake as directed above for 1 1/2 hours.

Tips:

Use high-quality ingredients. This means using a good quality chicken, a flavorful Marsala wine, and fresh herbs.
Don't overcrowd the pan. If you're cooking a large chicken, you may need to cook it in batches.
Brown the chicken well. This will help to develop flavor and color.
Use a good quality Marsala wine. Not all Marsala wines are created equal. Look for a wine that is rich and flavorful, with a nutty flavor.
Don't overcook the chicken. Chicken is best when it is cooked to an internal temperature of 165 degrees F.
Let the chicken rest before serving. This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Roasted Chicken Marsala is a classic dish that is easy to make and always a crowd-pleaser. With its tender chicken, flavorful sauce, and crispy skin, this dish is sure to be a hit at your next dinner party. So next time you're looking for a delicious and impressive meal, give this recipe a try. You won't be disappointed!