top of page

Chicken Marsala



Chicken Marsala Meatloaf

Note: You will need a meat grinder or food processor, kitchen scale, large sheet pan and parchment paper for this recipe. If you don't have a meat grinder, ask your grocer for pre-ground meat.


1 tablespoon olive oil

2 tablespoons butter

1 ½ cups small dice, yellow onion


2 teaspoons freshly minced, garlic

1 pound ground chicken thighs

1 pound ground chicken breasts 

1 1/4 ounces (weight) finely grated (good quality) Parmesan cheese

¾ cup unseasoned bread crumbs

1 teaspoon finely chopped, fresh thyme

1 teaspoon finely chopped, dried oregano 

1 teaspoon onion powder

1 1/2  teaspoons salt

3/4 teaspoon black pepper

1/4 cup whole milk

2 large eggs

9"x5" loaf pan

Marsala Mushroom Sauce

2 tablespoons buttter

1 tablespoon olive oil

12 ounces Cremini mushrooms, thinly sliced

Salt & pepper

2 tablespoons corn starch 

1 cup good quality dry, Marsala wine

1/2 cup good quality sweet, Marsala wine

2 cups beef stock "Kitchen Basics"(chicken stock if preference) 

2 tablespoons butter

Salt & pepper

Italian parsley (flat leaf), chopped, for garnishing.


Chicken Marsala Meatloaf

Heat the olive and butter oil over medium temperature in a sauté pan. Add the onion and a few pinches of salt, and cook until onions start to take on some color. Reduce to low, add the garlic and cook for 1 minute, stirring often. Remove from heat and let cool.

Add the ground chicken to a large mixing bowl. Add all of the dry ingredients along with the sautéed onion and garlic. Whisk the egg and milk together, add to the bowl and blend everything together evenly, using a fork. 

Line the loaf pan with parchment paper and lightly oil the ends. Add the meatloaf mixture and lightly compact into the sides of pan using the tips of your fingers or kitchen tool and then pat flat with your palms. Let sit in the refrigerator for 30 minutes. 

Preheat the oven to 350F and place rack in the center position. Run a knife down the ends to loosen and lift the meatloaf out of the loaf pan (with the parchment paper) and place on a baking sheet. Peel the parchment paper off the sides so it lays flat on the baking sheet. The loaf can be molded to preferred shape at this time. Place in the oven and bake until the center of meatloaf reaches 160F. About 50 minutes. Remove from oven, drizzle olive oil all over the top, lightly tent with aluminum and let rest 15-20 minutes before serving. Serve with Marsala mushroom sauce and mashed potatoes. For a picture perfect meatloaf, brush with melted butter and caramelize the tops and sides more with a heat gun or kitchen torch. 

Marsala Mushroom Sauce

Heat the butter and olive oil in a large skillet with a lid over medium temperature. Once hot, add mushrooms, stir, cover and cook for 3-4 minutes, until mushrooms release their juices. Uncover, season with salt & pepper and cook, stirring occasionally until juices have evaporated and mushrooms start to take on some color. Remove mushrooms and place on a plate. Add the Marsala wines to the skillet over medium heat and simmer until reduced by 1/2 (3/4 cup). Whisk together the beef stock and corn starch, whisk into the skillet and simmer until the sauce thickens and is rich in flavor, about 5-6 minutes. Swirl in 2 tablespoons of butter, season with salt & pepper and add mushrooms back to the skillet. Simmer a little longer if sauce becomes too thin after adding mushrooms back. Serve with meatloaf. Finish with parsley. 

bottom of page