Oven Baked Chicken Marsala Recipes
BAKED CHICKEN MARSALA
This is less a version of the traditional 'chicken marsala,' than a chicken casserole with Marsala wine in it. Serve with mashed potatoes or wide egg noodles.
Provided by audrey
Categories Main Dish Recipes Chicken Chicken Marsala Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a large baking dish with cooking spray.
- Melt butter in a skillet over medium heat. Cook and stir mushrooms and onion in butter until the onion is translucent, about 5 minutes.
- Stir cream of mushroom soup, chicken broth, and Marsala wine together in a large bowl. Stir mushroom mixture into soup mixture.
- Spread chicken pieces into prepared baking dish; season with salt and pepper. Pour soup mixture over the chicken and cover the dish with aluminum foil.
- Bake in preheated oven until the chicken is no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 532.7 calories, Carbohydrate 19 g, Cholesterol 151.2 mg, Fat 22.4 g, Fiber 1.1 g, Protein 51 g, SaturatedFat 8.5 g, Sodium 1720.8 mg, Sugar 6.8 g
CHICKEN MARSALA WITH MUSHROOMS
Steps:
- Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.
- Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
- Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.
CHICKEN MARSALA BAKE
My Marsala bake is a little different from the "normal" potluck dish, so it's a nice change of pace to take to dinners. The best part: I serve it with fried polenta slices, so it's completely gluten-free and perfect for my husband, who has celiac disease. -Deborah Stevens, Goodyear, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 375°. In a small bowl, mix the first seven ingredients; rub over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides. Transfer chicken to a greased 13x9-in. baking dish and a greased 8-in. square baking dish., In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender. Add prosciutto and garlic; cook 2 minutes longer., Stir in broth, wine, parsley and pepper; bring to a boil. In a small bowl, mix cornstarch and cream until smooth; stir into sauce. Return to a boil; cook and stir 1-2 minutes or until thickened., Pour over chicken; sprinkle with cheese. Bake, uncovered, 15-20 minutes or until a thermometer inserted in chicken reads 165°.
Nutrition Facts : Calories 238 calories, Fat 15g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 431mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.
OVEN-BAKED CHICKEN MARSALA
Make and share this Oven-Baked Chicken Marsala recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/2 inch thickness.
- Place in a large resealable plastic bag; add salad dressing.
- Seal bag and turn to coat; refrigerate for 8 hours or overnight.
- Drain and discard marinade.
- Combine flour, Italian seasoning, garlic powder, paprika, and pepper; sprinkle over both sides of chicken.
- In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned.
- Transfer to a 13 x 9 inch baking dish coated with cooking spray.
- Gradually add broth and wine to skillet, stirring to loosen browned bits.
- Bring to a boil; cook and stir for 2 minutes.
- Strain sauce; set aside.
- In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain.
- Stir sauce into mushrooms; heat through.
- Pour over chicken; sprinkle with parsley.
- Bake, uncovered, in a preheated 350° oven for 25-30 minutes or until chicken juices run clear.
Nutrition Facts : Calories 318.9, Fat 10.3, SaturatedFat 2.7, Cholesterol 81.4, Sodium 606.3, Carbohydrate 10.3, Fiber 1.3, Sugar 5.8, Protein 28.6
BREADED CHICKEN MARSALA
Provided by Alex Guarnaschelli
Time 12h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a bowl large enough to hold all of the chicken, whisk together the soy sauce, Marsala, Worcestershire sauce, Dijon mustard, hot sauce, and canola oil. Remove the skin from the breast and thigh pieces and submerge the chicken in the marinade. Refrigerate for at least 3 hours or overnight.
- Preheat the oven to 400 degrees F.
- In a medium bowl, combine the bread crumbs and butter. Mix to blend. Season with salt. Remove the chicken pieces from the marinade, allowing any excess liquid to drip off the chicken pieces, and roll them in the breadcrumbs. Take care to bread all sides of each piece. Arrange them in a single layer on a baking sheet and place in the center of the oven. Bake until the pieces are cooked through (internal temperature of 155 to 160 F) and the chicken and bread crumbs are golden brown, 25 to 30 minutes. Serve with lemon wedges.
More about "oven baked chicken marsala recipes"
THE BEST BAKED CHICKEN MARSALA · EASY FAMILY RECIPES
From easyfamilyrecipes.com
Estimated Reading Time 6 mins
- Lay the chicken breasts flat in a baking dish. In a medium bowl, mix the mushrooms, soup, marsala wine, 1/2 cup parmesan cheese, garlic powder, salt, and pepper until combined then spread the mixture over the chicken breasts. Top with remaining 1/2 cup of parmesan.
- Bake on the middle rack for 25-35 minutes or until chicken is no longer pink (165˚F internal temp) then turn oven to broil for 2-4 minutes to brown the top and remove from oven.
CHICKEN THIGH MARSALA | YEPRECIPES.COM
From yeprecipes.com
5/5 (7)Category Main DishesCuisine ItalianTotal Time 1 hr
- Heat a 12 inch skillet over high heat and add 1TBSP of oil. Place half the thighs in skin side down and cook until well browned. turn over and cook on the other side. Take the thigh out of the pan and place in a baking dish. Repeat with remaining oil and thighs. Preheat oven to 400 degrees F.
- Once all thighs are browned and placed in the baking dish (skin side up) bake in the 400 degree oven for 30 minutes or until an internal temperature of 165 degrees has been reached.
- In the meantime heat the same skillet over medium high and saute the shallot for about 1 minute. Add the mushrooms and stir and cook til slightly golden and softened.
EASY ONE PAN CHICKEN THIGH MARSALA RECIPE
From inspiredtaste.net
DUMP-AND-BAKE CHICKEN MARSALA RECIPE - THE SEASONED MOM
From theseasonedmom.com
Estimated Reading Time 6 mins
- Season chicken with salt and pepper on both sides and place in the bottom of the prepared baking dish. Sprinkle mushrooms on top.
- In a separate bowl or measuring cup, whisk together condensed soup, Marsala wine, garlic, thyme leaves, salt and pepper.
CHICKEN MARSALA | OVEN BAKED ~ CRAFTINGAFAMILY.COM
From craftingafamily.com
Estimated Reading Time 4 mins
BAKED CHICKEN MARSALA RECIPE (SLOW COOKER) - MAGIC SKILLET
From magicskillet.com
5/5 (1)Estimated Reading Time 3 mins
- In a large nonstick skillet, heat the olive oil over medium-high heat. Season chicken breasts on both sides with salt and black pepper. Add to the hot oil and cook, turning once, until golden brown on both sides.
- Remove the chicken from the skillet and transfer to a slow cooker. Add the garlic, wine, chicken broth, and mushrooms. Stir well. Close the pot and cook on low-heat setting for 5 hours.
- Remove cooked chicken from the cooker and set aside. In a small mixing bowl, combine cornstarch and water. Whisk until cornstarch has dissolved completely. Pour the cornstarch mixture into the slow cooker and stir well to combine. Return chicken breasts to the pot.
CHICKEN THIGHS MARSALA - TASTEFULVENTURE
From tastefulventure.com
Estimated Reading Time 3 mins
KETO CHICKEN MARSALA BAKE - LOW CARB, GLUTEN-FREE - JOY ...
From joyfilledeats.com
Estimated Reading Time 7 mins
- Preheat oven to 400. Put the onions and butter in a large casserole dish. Bake for 15 minutes to soften and brown the onions.
- Meanwhile, this is a great time to prep the chicken and mushrooms and make the sauce. To make the sauce simply stir together the wine, softened cream cheese, mayo, bacon, garlic, and salt.
- After the onions have softened add the chicken and mushrooms and stir all 3 together. Bake for an additional 15 minutes. After 15 minutes the chicken should be almost fully cooked.
- Carefully drain the cooking liquid from the casserole dish. Mix the sauce into the cooked chicken, mushrooms, and onions. Top with the mozzarella cheese. Return to the oven for 5-10 minutes or until the cheese is melted.
MARSALA CHICKEN DRUMSTICKS | POPSUGAR FOOD
From popsugar.com
Estimated Reading Time 1 min
- Rinse the drumsticks and then pat dry. Sprinkle with the garlic salt, coating all the chicken. Let marinate for 20 minutes.
- While the chicken is baking, add the mushrooms, garlic, olive oil, and rosemary to a sauté pan and simmer until the mushrooms are cooked through, around 5 minutes. Sprinkle in the flour and stir until the mushrooms are coated.
BAKED CHICKEN SALTIMBOCCA - COOKING FOR KEEPS
From cookingforkeeps.com
Estimated Reading Time 7 mins
- Cut the fontina into four rectangles. Use a sharp pairing knife to cut a small slit in the thickest part of the top of the chicken. Gently use the knife (while it's in the slit) to create a pocket inside the chicken, but be sure you don't cut all the way through to the sides of the chicken. Stuff the chicken with the fontina. Place three sage leaves on top of the chicken and then wrap with a piece of prosciutto.
- Heat a large skillet to a medium heat. Once it's hot, add the butter and olive oil. Swirl the pan to coat. Place the chicke in the pan sage-side down and sear until the chicken is golden brown and the prosciutto is crisp, it should take about 5 minutes. The chicken will release easily when it's ready to flip. Flip the chicken over and sear on the other side.
- Remove the chicken from the pan and set aside. Add the marsala wine. Simmer for 1 minute. Add lemon, chicken stock, and salt. Stir. Bring to a boil and reduce to a simmer. Add the chicken back to the pan. Turn the heat off and transfer the chicken to the oven. Bake another 10-15 minutes until the chicken is cooked through - it's fully cooked when the thickest part of the breast reaches 165 degrees on an instant read thermometer.
BAKED CHICKEN MARSALA CHICKEN WINGS | EASY WINGS RECIPE
From mantitlement.com
Estimated Reading Time 3 mins
- Mix the marsala wine, soy sauce and sesame oil together and pour over the chicken wings, tossing to coat. Marinate for 6-12 hours, the longer you marinate the chicken wings the stronger the flavor will be.
- Remove the wings from the marinade and discard the marinade. Dry the wings off with paper towels then generously season the chicken wings with salt, pepper and garlic powder and then place on a baking sheet sprayed with cooking spray.
- Drizzle lightly with oil and roast in the oven for 45 minutes, turning over halfway through cooking time, until golden brown and crispy.
THE BEST CHICKEN MARSALA RECIPE | A MIND "FULL" MOM
From amindfullmom.com
Estimated Reading Time 8 mins
- If using dried mushrooms, submerge the mushrooms in 1 1/2 cups of hot water for 30 minutes or up to 24 hours. Drain and reserve the liquid.
- When ready to prepare the chicken marsala, trim off any fat from the chicken cutlets. If using chicken breast, cut in half crosswise and pound gently to form even 1/4 inch thick cutlets. Season both sides of the chicken cutlets with salt and pepper.
- In a shallow bowl, mix together the flour with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Dredge the chicken cutlets into the flour, shaking off the excess.
CHICKEN MARSALA | GIMME SOME OVEN
From gimmesomeoven.com
Estimated Reading Time 4 mins
- Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees.
- Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Pat chicken breasts dry. Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside. Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven.
- Return skillet to low heat and add pancetta; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel–lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; sauté while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley.
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Calories 896Saturated Fat 12g 62%Cholesterol 416mg 139%Total Fat 48g 62%
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Calories 675Saturated Fat 26g 129%Cholesterol 186mg 62%Total Fat 50g 64%
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