Chicken Marsala with Gorgonzola Recipe
Chicken Marsala with Gorgonzola Recipe photo by Taste of Home
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Chicken Marsala with Gorgonzola Recipe

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We live near the Faribault, Minnesota caves that are used to age the lovely Amableu Gorgonzola cheese. Chicken topped with melting Gorgonzola is quick enough for weeknight cooking but also elegant enough for a dinner party. —Jill Anderson, Sleepy Eye, Minnesota
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon plus 1/8 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil, divided
  • 1/2 pound sliced baby portobello mushrooms
  • 2 garlic cloves, minced
  • 1 cup marsala wine
  • 2/3 cup heavy whipping cream
  • 1/2 cup crumbled Gorgonzola cheese, divided
  • 2 tablespoons minced fresh parsley

Nutritional Facts

1 serving: 514 calories, 33g fat (15g saturated fat), 161mg cholesterol, 514mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 40g protein.


  1. Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil over medium heat 6-8 minutes on each side or until a thermometer reads 165°. Remove and keep warm.
  2. In same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook 1 minute.
  3. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.
  4. Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley. Yield: 4 servings.
Originally published as Chicken Marsala with Gorgonzola in Taste of Home February/March 2012, p34

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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mizzzgail User ID: 7663329 248475
Reviewed May. 22, 2016

"MY husband and I both loved it. So good and so easy."

keely27 User ID: 4249986 240440
Reviewed Dec. 28, 2015


tarabon User ID: 8125733 194290
Reviewed Nov. 25, 2014

"My boyfriend found this recipe and made it for himself while I was out of town. He raved about it and said he was going to force me to try it. I've had other chicken marsala's before and haven't liked them. Well he made me try it tonight and I don't think I've ever had a better chicken dish in my life. Simply amazing. So savory and just delicious! He is allergic to gorgonzola cheese so be used a really good fresh parmesan instead. Spectacular! I'm super impressed."

evelynt User ID: 4233208 194289
Reviewed Jun. 21, 2014

"I loved this recipe. Can't wait to make it again."

best of home cooks User ID: 5361390 126190
Reviewed Nov. 9, 2013

"I used beef broth instead of the wine and just a little moz. Cheese."

ILoveBakingDesserts User ID: 6624000 115654
Reviewed May. 24, 2013

"We made this using ruby port instead of marsala wine, and added some of the port into the pan while the chicken was still cooking.

It turned out great! The sauce has almost a sweet flavor to it, and it complemented the chicken very well!"

victoriabc User ID: 4587297 151928
Reviewed Feb. 18, 2013

"Excellent. Definitely a keeper!"

HoneyBee55 User ID: 6401948 122082
Reviewed Feb. 6, 2013

"So easy and delicious!!!!"

KerriBalliet User ID: 6486488 115652
Reviewed Dec. 2, 2012

"This recipe was fabulous. I added sauted onions and sundried tomatoes."

charliesmommy13 User ID: 5879766 194288
Reviewed Nov. 9, 2012

"Just wanted to add another note. I did not use any of the salt it called for because between the cheese and the wine there is more than enough salt."

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