Chicken Marsala



Chicken Marsala Meatloaf

You will need a meat grinder or food processor, kitchen scale, large sheet pan and parchment for this recipe.


2-3 tablespoons good quality olive oil

1 ½ cups diced, yellow onion


2 teaspoons fresh, minced garlic


1 pound chicken thighs cut into large cubes and pat dry with paper towels

1 pound chicken breast cut into large cubes and pat dry with paper towels


¾ cup coarse, unseasoned bread crumbs

3 tablespoons whole milk

1 ½ teaspoons finely ground salt

3/4 teaspoon finely ground fresh, black pepper

1 ounce finely grated (good quality) Parmesan cheese


1 teaspoon fresh, finely chopped thyme

1 teaspoon dried oregano

1 teaspoon onion powder


Melted butter for brushing

Marsala Mushroom Sauce

2 tablespoons olive oil

12 ounces white mushrooms, washed clean and sliced

Salt & pepper

1 tablespoon butter


1 1/2 cups chicken broth 

1 tablespoon corn starch 

1 cup Marsala wine.  Liquor store brand.  Do not use grocery brand.

3-4 large cloves crushed garlic cloves

1 tablespoon room temp butter

Salt & pepper

1 tablespoon Italian parsley (flat leaf), chopped


Chicken Marsala Meatloaf

Heat the olive oil over medium temperature in a sauté pan.  Add the onion and lightly season with salt.  Cover and cook until translucent.  Remove cover and cook until edges start to brown. 

Reduce to low, add the garlic and cook for 2 minutes, stirring often. Scrape onto a plate and spread out to cool.  


Grind the chicken, alternating with white and dark to blend properly. 

Line a large baking sheet with parchment paper and spread the chicken out into a thin layer with a fork.  Evenly, sprinkle the bread crumbs over the top, then evenly drizzle the milk over and mash with the fork to blend thoroughly. Evenly, sprinkle the thyme, oregano and garlic powder over the top and mash with the fork to blend.  Grab the end of the parchment, fold the meat mixture over itself, mash with the fork to blend and repeat 3-4 times until everything is incorporated evenly.    


Preheat oven 350F and place rack in the center position.

Brush olive oil onto the bottom of a glass baking sheet and scrape the meat mixture onto the center.  Form into a loaf about 2 ½ inches tall. Turn the oven broiler on high and brush the top and sides of meatloaf with olive oil. Place in the center of oven and broil until the top is nicely browned and caramelized. Tent loosely with aluminum foil, set oven back to 350F and cook until the center of meatloaf reaches 160F. Remove, keep tented with aluminum and let rest.  

Serve with Marsala mushroom sauce.  

Marsala Mushroom Sauce

Heat olive oil in a large skillet with lid, over medium-high temperature. Add mushrooms, stir and cover tight for 5 minutes, until mushrooms release liquid.  Uncover, add 1 tablespoon butter, season with salt & pepper and cook, stirring often until mushrooms are nicely browned. Remove mushrooms and place on a plate.   ​

Whisk together the chicken broth and corn starch, add to skillet, stir in the Marsala wine and crushed garlic.  Cook over medium high until sauce is syrupy.  Swirl in butter & season with more salt & pepper if needed. Remove garlic, add mushrooms back to pan, add parsley and  stir.  

6-8 servings