Marsala Chicken Stew Recipe

Name: Marsala Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil, divided; 1 lb boneless skinless chicken breast, trimmed and cut into 1-inch pieces; 1/4 teaspoon salt, divided (to taste); 1/4 teaspoon fresh ground pepper, divided (to taste); 1 lb mushroom, sliced; 3 medium onions, chopped; 3 tablespoons all-purpose flour; 2 garlic cloves, minced; 1/2 cup marsala; 1 1/2 cups chicken broth; 1 tablespoon balsamic vinegar

Servings: persons

2 tablespoons extra virgin olive oil, divided
1 lb boneless skinless chicken breast, trimmed and cut into 1-inch pieces
1/4 teaspoon salt, divided (to taste)
1/4 teaspoon fresh ground pepper, divided (to taste)
1 lb mushroom, sliced
3 medium onions, chopped
3 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 cup marsala
1 1/2 cups chicken broth
1 tablespoon balsamic vinegar

1
Heat 1 1/2 teaspoons oil in a Dutch oven over med-high heat.
2
Decrease heat to medium.
3
Add half the chicken and season with half the salt and pepper.
4
Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, 5-8 minutes.
5
Transfer to a plate.
6
Repeat with another 1 1/2 teaspoons oil, remaining chicken and salt and pepper; transfer to plate and set aside.
7
Add another 1 1/2 teaspoons oil to the pot.
8
Add mushrooms and cook, stirring until they begin to soften and give off liquid, 3-5 minutes.
9
Add the remaining 1 1/2 teaspoon oil and onions.
10
Cook, stirring and reducing heat as necessary to keep them from burning, until the onions soften and start to turn golden, 10-15 minutes.
11
Add flour and garlic to the pot and cook, stirring for 1 minute.
12
Pour in Marsala and cook, stirring for 1 minute more.
13
Add broth and bring to a simmer.
14
Reduce the heat to low, cover and cook, stirring often, until thickened, about 5 minutes.
15
Add vinegar and the reserved chicken, along with any juice.
16
Return to a simmer.
17
Season with additional salt and pepper, if needed.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, divided, 1 lb boneless skinless chicken breast, trimmed and cut into 1-inch pieces, 1/4 teaspoon salt, divided (to taste), 1/4 teaspoon fresh ground pepper, divided (to taste), and more.

Yes, Marsala Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marsala Chicken Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions