Succulent Baked Chicken Marsala Recipe Is the Italian Dinner You Need High Protein Recipes Chicken Recipes Dinner Italian Recipes Low Sugar Recipes Gluten-free

Chicken Marsala is a classic Italian dish that's been around since the 19th century. Chicken Marsala is believed that this rich chicken recipe originated in Sicily where Marsala wine is produced. This delicious chicken Marsala recipe is baked, so it's easier to make than many recipes. It's a wonderful high-protein dinner to serve your family and doesn't require a lot of time and effort.

To make this baked chicken recipe you will need bone-in chicken thighs, flour, olive oil, butter, fresh mushrooms (check out the health benefits of mushrooms), garlic, shallots (check out the health benefits of shallots), Marsala wine, fresh thyme, low-sodium chicken broth and fresh parsley.

Serve this rich chicken dinner with your favorite side dishes. I like to serve mine over creamy Parmesan polenta, but you could also serve this over rice, noodles or potatoes. A nice salad would round out the meal.

Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

• 8 large chicken thighs, bone-in
• 1/2 cup all-purpose flour (you could use gluten-free flour)
• 2 tablespoons olive oil
• 5 tablespoons unsalted butter
• 1 pound mushrooms, sliced (I like to use a variety)
• 4 garlic cloves, minced
• 1 shallot, halved and thinly sliced
• 1/2 cup Marsala wine
• 4 large sprigs fresh thyme
• 1 1/2 cups low-sodium chicken broth
• 1/2 bunch parsley, chopped 

Here's how to make it: 

1. Season the chicken generously with salt and pepper. Place flour in a shallow bowl and lightly dredge the chicken in the flour, shaking off any excess. (You could use chicken wings, legs or breasts, but you would need to adjust cooking times. For a gluten-free dinner, use gluten-free flour.)
2. To a large shallow dutch oven or ovenproof skillet set over medium-high heat, add oil. When oil is shimmering, add chicken, working in batches, and cook until evenly golden brown, about 4 minutes per side. Transfer chicken to a plate or baking sheet. Cover and set aside.
3. Return the pan to medium-high heat and add butter. When butter is melted and foam subsides, add mushrooms and season with salt and pepper. Cook, stirring occasionally, until golden, about 5 minutes. Add garlic and shallot and cook until translucent, about 2 minutes.
4. Remove the pan from the heat. Add the Marsala and return to heat. Add thyme sprigs and broth, and cook until reduced by half.
5. Reintroduce the chicken to the pan with any drippings. Bringing to a simmer, cover with a tight-fitting lid and transfer to the preheated 350-degree F oven. Bake until the chicken is fork-tender, 30 to 40 minutes, or an internal temperature reads 165 degrees F. Remove thyme sprigs, stir in parsley and taste and adjust seasoning with salt and pepper. Serve.

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