Baked Chicken Marsala

So I’m still sorta doing the pantry challenge…using up what I find…and everything in this meal came from the pantry/freezer minus the broccoli!

One of my dear friends moved to Alaska not long ago…and she left me with a few of her goodies from her pantry…including the Marsala cooking wine you see below!!!  Not something I normally buy, but after this meal…I’d totally buy it! I finally remembered to look at the price at the store, so I’d know how much it would have cost…so here you go…

Baked Chicken Marsala


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Baked Chicken Marsala

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 60 minutes


  • 1.4 lb package boneless skinless chicken breast ($2.64) On sale regularly for $1.89/lb
  • 1/2 cup flour ($.10)
  • 1 tsp Italian seasonings ($.05)
  • 1/2 tsp salt and pepper each
  • 1 Tbsp olive oil ($.10)
  • 1/3 cup Marsala cooking wine ($.50)
  • 1 4 oz. can of sliced mushrooms, drained ($.49) On sale regularly at Walgreens
  • 1 cup white rice ($.20)
  • 2 large heads broccoli ($.79)


  • In a small bowl, mix together the flour, Italian seasonings, salt and pepper.  Coat each of the chicken breasts in the flour mixture.  Place into baking dish.
  • Drizzle the olive oil and marsala cooking wine over the coated chicken breasts.
  • Top the chicken with the sliced mushrooms.  Bake at 350 for 50-60 minutes, or until chicken has cooked all the way through.  Cooking times may vary depending on thickness of the chicken breast.
  • Cook the rice according to package directions.
  • Steam the broccoli in stove-top steamer or in a microwavable bowl with 1/4 cup of water, covered with plastic wrap, for 4-5 minutes.
  • Serve Baked Chicken Marsala with Rice and Steamed Broccoli.

Cost $4.87

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  1. Shannon says

    Nice Blog! Found your site via a magazine at the dentist’s office. This meal looks good. How many does it serve? Thanks

    • Joellen says

      How many does it serve? I’ve read and re-read the page several times and don’t see it anywhere. I know I’m probably just being dense, but I honestly don’t see an indication of serving information.

  2. says

    Just a tip about the cooking wine– it’s just wine that was too salty to be made into drinking wine. Buy a cheap bottle of wine and it will be just as good for cooking.

  3. J'aime Davis says

    What in the world did I do to deserve your website? I struggle with deciding what meals to cook, and your site has been a lifesaver. I read about your site in a magazine, and I went out and bought your book. Great recipes, and I LOVE Chicken Marsala!!!!!! I never thought to cook it this way, but I am going to try it soon. I think you may have saved my marriage by providing quick and easy recipes. I work full time, and now I can spend more time with my family. Now the hard part is deciding which recipes to cook when!
    P.S. Do you have any recipes for drumsticks? Hubby doesn’t perfer drums, but I got them on sale and they are in the freezer taking up space.

  4. says

    I never had made this before until it was part of my once a month mom cooking menu. My hubby loves it so I’m making it again! It works very well as a freezer meal. I just prep without baking and put into 8×8 pans and freeze. Great site!

    • Shannan says

      Depending on what time of year you get your broccoli depends on the price… pretty soon it will be free out of the garden here!! This is an awesome recipe, thank you so much.

  5. Julie says

    Looks great…but it doesn’t include the milk, and a fruit that you should be eating with every meal…this is the first recipie that I have looked at so I am unsure if all of her “meals” are just the main course??

  6. Kristine says

    Thank you so much for posting this recipe! I made it for Valentine’s Day dinner – with a few modifications. I tripled the wine/olive oil mixture and marinated fresh mushrooms in it before I poured it over the dredged chicken. I used real Marsala wine and served it over linguini. It was better than a restaurant! Thanks again!

  7. mike yakitori says

    you shouldn’t drizzle the oil and wine prior to cooking, because they are only applied where they’ve been drizzled(as you can see in pic..where they have left a trail) In my opinion, it’ll taste and look better if you would:
    -pour wine in the cooking pan, and place mushrooms in them.
    -place chicken that are patted with flour mix.
    -bake for half of the time, turn over chicken, then bake for remaining time.
    -present chicken(and pour everything that are left behind in the pan) on a plate,
    then NOW drizzle olive oil over.

    -from a line cook that works at a Japanese restaurant in GA. cheers.

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