Chicken with Marsala Risotto


This chicken marsala recipe looks like it came from a fancy Italian restaurant, but surprise: this jazzed-up risotto recipe is actually super-doable to recreate in your own kitchen.

Prep Time:
35 mins
Cook Time:
15 mins
Total Time:
50 mins
2 chicken tenderloins and about 3/4 cup rice mixture each


  • 2 cup thinly sliced fresh cremini mushrooms

  • ½ of a large sweet onion, thinly sliced

  • 1 tablespoon olive oil

  • ¾ cup uncooked Arborio rice

  • 3 cloves garlic, minced

  • cup dry Marsala

  • 2 ½ - 3 cup reduced-sodium chicken broth

  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed

  • 2 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

  • ½ teaspoon ground black pepper

  • ¼ teaspoon salt

  • 14 - 16 ounce chicken breast tenderloins

  • Nonstick cooking spray

  • ½ cup finely shredded Asiago or Parmesan cheese (2 ounces)

  • 2 cup coarsely chopped fresh spinach leaves


  1. In a large saucepan cook mushrooms and onion in hot oil over medium heat about 10 minutes or until tender and light brown, stirring occasionally. Add rice and 1 clove of the garlic. Cook and stir for 2 to 3 minutes or until rice begins to brown. Remove from heat. Carefully add Marsala; return to heat. Cook and stir until Marsala is absorbed.

  2. Meanwhile, in a medium saucepan bring broth to boiling; reduce heat and simmer. Slowly add 1/2 cup of the broth to rice mixture, stirring constantly. Continue to cook and stir over medium heat until broth is absorbed. Add the remaining broth 1/2 cup at a time, stirring constantly until broth is absorbed. (This should take 15 to 20 minutes).

  3. In a small bowl combine thyme, rosemary, 1/4 teaspoon of the pepper, and the salt. Rub the remaining 2 cloves garlic over chicken; sprinkle with thyme mixture. Lightly coat both sides of chicken with cooking spray.

  4. Heat a grill pan over medium-high heat. Add chicken. Cook for 8 to 10 minutes or until chicken is no longer pink (170°F), turning once. If chicken browns too quickly, reduce heat to medium.

  5. Add cheese and the remaining 1/4 teaspoon pepper to rice mixture, stirring until cheese is melted. Stir in spinach. Spoon rice mixture onto serving plates. Top with chicken.

    Chicken with Marsala Risotto
    Kritsada Panichgul

Nutrition Facts (per serving)

375 Calories
11g Fat
34g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 375
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 78mg 26%
Sodium 772mg 34%
Total Carbohydrate 34g 12%
Total Sugars 2g
Protein 31g
Vitamin C 13.6mg 68%
Calcium 161.5mg 12%
Iron 3.2mg 18%
Potassium 695mg 15%
Folate, total 121mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.9mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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