Spicy Chicken Marsala

Spicy Chicken Marsala

CraigEstes 0

"Spicy chicken Marsala will make your guests beg for more. Juicy chicken breasts simmer slowly in Marsala wine with fire-roasted tomatoes."

Ingredients 2 h 5 m {{adjustedServings}} servings 753 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 753 kcal
  • 38%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 69.9g
  • 23%
  • Protein:
  • 48.4 g
  • 97%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 1595 mg
  • 64%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat a large cast-iron skillet over medium heat until very hot. Pour in the vegetable oil, tilt skillet to coat with oil, and place chicken breast halves into the hot skillet. Cook the chicken breasts until browned on each side, about 8 minutes per side.
  2. Increase heat under skillet to medium-high, then stir in bacon, shallots, and green onions. Cook and stir until bacon begins to crisp, about 10 minutes.
  3. Stir in garlic until fragrant, then add fire-roasted tomatoes, Marsala wine, chicken bouillon cubes, and rosemary. Bring to a boil, then reduce heat to low; simmer for about 1 hour.
  4. Stir half-and-half and Parmesan cheese into the sauce over medium heat. Continue to cook until cheese melts, about 10 minutes. Remove skillet from heat, and allow the chicken and sauce to rest while cooking the pasta.
  5. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the spaghetti and return to a boil. Cook until the pasta has cooked through but is still slightly firm to the bite, about 12 minutes. Drain well.
  6. Transfer cooked spaghetti to a serving platter and serve topped with chicken breasts and sauce.
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Reviews 7

  1. 7 Ratings


Very Good! Changed up the recipe just a bit... added fresh mushrooms and cut the parmesan cheese in half. This will be a make again recipe at our house!


made it for the first time, and liked it very much. I would advise heating the cream in a seperate pan bring it to a mid boil then adding the parm slowly blending it together before adding it to the marsala. this way the cheese is smoother. also the mushrooms are a must.


This was tasty, but there are a few things that I would do differently in the future. First, if you’re browning boneless chicken breasts for 8 mins/side (total of 16 mins), you really do not have to then simmer it for one hour. That much time actually changes the texture of the chicken breast, making it a little stringy and dry. I would cut back that time DRAMATICALLY. Also, the sauce is sooooo good on its own that I will skip the half-and-half and parmesan in the future, and just serve the chicken with the rich tomato-marsala sauce. You’ll save a lot of calories and fat by eliminating that parmesan sauce (2 cups is way too much parmesan), and I think the dish would have MUCH better presentation without it. I don’t think that the parmesan sauce added much flavor, and it really didn’t develop into a smooth and creamy sauce. As I always do, I try to make a recipe as written the first time, and the only thing I did differently was add some mushrooms, they're an important and traditional ingredient for chicken marsala. This is quite a different combo of ingredients, and I will make this again, but with the modifications mentioned above. One final comment, the recipe name is a bit of a misnomer because there really isn't anything in it that makes it spicy.