Baked Chicken Marsala Recipe (Slow Cooker)2022-04-23
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat16 g
Trans Fat2.2 g
Unsaturated Fat1.5 g
Baked chicken Marsala recipe (slow cooker). Get the perfect Italian-inspired dinner with this chicken Marsala recipe. Our simple step-by-step guide will help you create a flavorful and rich dish full of Italian flavors.
What is Baked Chicken Marsala and Why is it So Delicious?
Chicken Marsala is a classic Italian dish that is loved by many. It’s made with chicken, mushrooms, and Marsala wine, and it’s usually served over pasta or mashed potatoes. The unique flavor of this dish comes from the combination of the sweet Marsala wine and the savory mushrooms.
It’s also incredibly easy to make, making it a great meal for busy weeknights. Whether you’re baking it in the oven or slow-cooking it in your slow cooker, Chicken Marsala is sure to be a hit with your family. Learn more about this delicious Italian dish and why everyone loves it!
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A Selection of Different Wine Varieties To Succeed With Your Slow Cooker Baked Chicken Marsala
Baked Chicken Marsala is an Italian-American dish that is becoming increasingly popular. It’s a great dish to make in your slow cooker and, when paired with the right wine, can truly tantalize the taste buds. But which wines should you choose?
We’ll look at white and red wines that are sure to bring out the flavor of this classic dish while also providing a unique flavor experience for your guests. So, let’s get started!
Best White Wines to Pair with Baked Chicken Marsala:
RIESLING: an aromatic wine with a fruity, crisp taste that pairs well with many dishes. The tart grapefruit and orange flavors are bright, refreshing, and quite compatible with chicken. It’s also a relatively inexpensive wine so it’s perfect for beginners or those on a budget!
PINOT GRIS: Pinot Gris is a unique white wine. It has the flavor of both red and white wine but the color of apple juice – it’s really fun to drink! This fruity liqueur has an earthy rosemary and vanilla flavor that is quite compatible with chicken. Gamay: This wine is also a liqueur so it makes it an excellent pairing as well as an incredibly unique flavor experience! Gamay has a distinct red raspberry and black pepper flavor that really captures the wild game taste of this classic dish. Zinfandel: A full-bodied, spicy, fruity wine that pairs beautifully with chicken! Zinfandel’s flavors are ripe berry fruits like strawberries and raspberries so you can enjoy the deep fruity notes alongside the savory flavors of your favorite chicken dish.
CABERNET SAUVIGNON: This reddish-black wine is rich, full-bodied, and fruity, great for pairing with chocolate. Because of its dark color, it’s perfect for roasting red meats!
PINOT NOIR: A delicate red wine that has raspberry and black cherry flavors that are perfect for the season! This sweet sip is a great pairing with a main course like roast chicken or beef. This recipe was created by Erin Callen on behalf of The Culinary Institute of America in New York City.
Alternatively, you can prepare this dish in an oven:
Baked Chicken Marsala Recipe (Oven)
makes 4 servings
Ingredients: 1 pound (480 g) boneless and skinless chicken breasts, 1 cup (250 ml) sliced mushrooms, 1 garlic clove, peeled and crushed, 1/2 teaspoon (3 ml) salt, 1/2 teaspoon (3 ml) freshly ground black pepper, 3/4 cup (180 ml) unsalted butter, 1/2 cup (125 ml) Marsala wine
Instructions: Place chicken breasts in a large Ziploc bag. Pound with a mallet and set aside.
Melt 1/2 cup (125 ml) of butter in a large saucepan over medium-high heat. Add crushed garlic and mix well. Dredge the chicken through the butter and return it to the Ziploc bag. Toss well.
Remove chicken breasts from the bag and transfer them to a shallow baking dish.
In a medium nonstick skillet, heat the remaining butter over medium heat. Add mushrooms, then pour in Marsala wine. Stir well. Sauté, stirring occasionally, until mushrooms are soft, then reduce heat to low and simmer for a further 1 minute.
Remove the mushroom mixture from the skillet and pour it over the chicken breasts. Season to taste with salt and black pepper. Preheat an oven to 350º F (175º C).
Bake in preheated oven for 40 minutes or until the chicken is tender.
Turn off the oven and remove the cooked chicken. Transfer to serving plates. Pour wine-mushroom sauce over. Serve over the cooked linguine. Sprinkle with fresh chopped parsley and serve hot.
Are you looking for more delicious slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes
Baked Chicken Marsala Recipe (Slow Cooker)
The Chicken Marsala recipe is an easy way to make a classic Italian dinner. It begins with a flavorful combination of mushrooms, garlic, Marsala wine, heavy cream, and chicken breasts. The ingredients are layered in a slow cooker and left to slowly simmer for several hours.
1) Slow cooker chicken Marsala is a delicious and easy dinner recipe;
2) The flavorful combination of mushrooms, onions, garlic, Marsala wine, butter, and chicken breasts form the base;
3) Serve with a side of pasta or mashed potatoes.
- 6 boneless and skinless chicken breasts
- 1 tablespoon olive oil
- salt and freshly ground black pepper
- 2 teaspoons minced garlic
- 1/2 cup (125 ml) Marsala wine
- 1/2ccup (125 ml) low-sodium chicken broth
- 1½ cups sliced mushrooms
- 1/4 cup cornstarch
- 1/4 cup (60 ml) heavy cream
- 2 tablespoons chopped fresh parsley
- 1/3 cup (80 ml) water
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 it to a slow cooker. Add the garlic, wine, chicken broth, and mushrooms. Stir well. Close the pot and cook in a low-heat setting for 5 hours.
Remove cooked chicken from the cooker and set it aside. In a small mixing bowl, combine cornstarch and water. Whisk until the cornstarch has dissolved completely. Pour the cornstarch mixture into the slow cooker and stir well to combine. Return chicken breasts to the pot.
Close the cooker and cook on a high-heat setting for a further 30 minutes.
Turn off the pot and open the lid. Stir in the heavy cream, then season the sauce with salt and black pepper to taste. Stir well.
Transfer cooked chicken breasts to a serving plate. Pour the sauce over. Sprinkle with chopped fresh parsley. Serve over the cooked linguine.