What’s for Dinner? How About Quick and Easy Chicken Marsala

We all have fall-back recipes that we know how to make well and that we know will taste good. Some fall-back recipes are simple fare, such as soups or sandwiches. And some are a little bit “fancier” that can function as a great meal for guests on the weekend or as just an ordinary weeknight meal.

For me, one of these go-t0 dishes is Chicken Marsala.

Chicken Marsala was one of the first dishes that I mastered and I made it for friends at a dinner party several years ago. It’s always a big hit, no matter if I make it for a lot of people or just for dinner one night.

You’ll definitely enjoy it!


Chicken Marsala

Serves 4

(Photos in this recipe depict servings for more than four people)


  • 4 boneless, skinless chicken breasts
  • 1 and 1/2 cups of flour
  • 1  to 2 tablespoons of garlic powder (depending on preference)
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • 1 teaspoon parsley
  • 1 teaspoon ground black pepper
  • olive oil
  • Marsala wine*

*Do NOT use the “cooking wine” version of Marsala.


  • Skillet
  • Shallow bowl



1. In a shallow bowl, combine the flour, oregano, garlic powder, rosemary, parsley, and ground black pepper.

2. Over medium heat, add enough olive oil to the skillet so that the bottom of the pan is coated in a thin layer of oil.

3. While the oil is heating, dredge each chicken breast in the flour mixture. Each piece of chicken should be completely coated in a thin layer of flour and spices.

4. Carefully place the chicken in the pan. Try not to knock too much of the coating off in the process.

5. Brown the chicken on each side, for approximately 5-7 minutes per side. The flour will create a slightly crispy exterior.

This photo shows what the chicken looks like both with the pre-cooked flour coating and what it looks like when one side has been browned.

This photo shows what the chicken looks like both with the pre-cooked flour coating and what it looks like when one side has been browned.


6. Once all pieces of chicken are browned on each side, reduce heat slightly and add approximately 1/2 bottle of Marsala wine. (If you feel 1/2 bottle is not enough you can always add more. 1 full bottle is plenty for 8 pieces of chicken.)


You’re ready to add the wine!

My go-to Marsala wine.

My go-to Marsala wine.


The wine should nearly cover the chicken in the pan.

7. Bring the wine to a simmer over medium heat and cook for approximately 15 minutes, or until the wine has reduced and thickened. If you are having difficulty determining whether the wine has reduced, simply taste the sauce. If the alcohol taste is still very strong, continue simmering.

8. Serve with your favorite side dish such as potatoes, rice, pasta, or veggies.




Make Dinner Easy: Roast a Chicken in the CrockPot

Looking for something easy and inexpensive to make for dinner tomorrow night? Have a CrockPot?

If you’ve answered yes, then I have a recipe for you!

It’s no secret amongst my family and friends that chicken is probably my favorite food. Mostly, I love it because it is such a versatile ingredient. So, I’m always looking for new chicken-related recipes.

Although I don’t mind more complicated recipes, easy recipes are always great to have when you’re short on time or simply don’t feel like putting the effort into making some extravagant meal. For example, I made Chicken Paprikash a few weeks ago for the first time and by the time I was done I needed a nap (just kidding).

So, I was very excited to learn that you could roast a whole chicken in the CrockPot. Oh, I love the CrockPot…haha.

Roasted Chicken is always a good bet.




— 1 whole chicken for roasting*

— 1 cup water

— Olive Oil

— Seasoning of your choice**

*Make sure you buy a roasting chicken and not a frying one. All of the roasting chickens available at my grocery store were around 6 1/2 to 7 lbs.

**I used Chef Paul Prudhomme’s “Chicken Magic” Seasoning. However, feel free to use whatever you want. Many spice brands have a rotisserie spice blend that would be good. Also, you can never go wrong with plain salt and pepper!


— 1 Large CrockPot (Remember, you’ll need to have a CrockPot that the chicken will actually fit in. My CrockPot is oval and works really well for this kind of recipe.)

— 1 pair of tongs

— 1 basting brush

— A small oven safe dish or ramekin (to prop the chicken up with)


1. Place the chicken in your kitchen sink and remove it from the packaging. (This can be somewhat messy, so have your waste basket on hand.) If your chicken was frozen, it should be completely thawed prior to cooking.

2. Once you’ve removed the chicken from its wrappings, you will need to remove any of the “innards” (giblets) that have been left inside the chicken’s abdominal cavity. Sometimes the giblets are in a small bag, but sometimes they are loose. Your best bet is to use tongs to remove them. After you’ve removed these items, rinse out the inside of the chicken’s abdominal cavity.

3. Prepare your CrockPot. I wanted to prop my chicken up a little in the CrockPot, so I placed a small oven safe corning ware dish in the bottom of the CrockPot. Also, spray the inside of the CrockPot with some non-stick cooking spray.

4. Place the chicken in the CrockPot.

5. Take a small amount of olive oil and baste the chicken with it. This will help the skin brown and become crispy.

6. Sprinkle your chosen seasoning over the chicken, making sure to coat the legs and wings.

7. Before you begin cooking the chicken, pour about 1 cup of water into the bottom of the CrockPot. Feel free to use less or more, depending on your personal preferences.

8. Turn the CrockPot onto the Low setting and cook for 6 to 7 hours. If you wish to cook the chicken in a shorter amount of time, you could cook it for approximately 2 hours on High and then reduce the heat to low for another 2 to 3 hours. When it comes to cooking chicken, it is all about temperature. The chicken is done when the internal temperature of the meat is at least 165 degrees Fahrenheit.

9. Once the chicken is cooked, it will look like this:

10. Carefully remove the chicken from the CrockPot. Allow it to rest for at least 10 minutes before serving. This will allow the chicken to retain its moisture.v

Serve and enjoy!