This Chicken Marsala Recipe starts with seasoned chicken breasts that simmer away in an irresistible mushroom wine sauce!! It’s also on the lighter side too!
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Out popped my barely skimmed new book The Skinnytaste Cookbook. Filled with such promise, I knew it was an outright travesty that I hadn’t so much as read the introduction and had only resorted to gawking at the gorgeous photos a few times. But then I spotted a gem: Chicken Marsala!
I originally bought the book to improve our family eating habits. Because Gina’s blog Skinnytaste is all about providing lighter versions of flavorful recipes that we all know and love, I knew I was in good hands. And boy was I right.
What is Chicken Marsala?
Traditional chicken marsala comes from Italy. It is a dish made with tender and thin chicken (usually pounded) that is served with a very rich mushroom and Marsala wine sauce. Sometimes it is served over homemade pasta.
When done right, the chicken is insanely tender, the sauce is rich and layered, and the mushrooms and herbs add just another level of perfection to round out the dish. I find it insatiable and outright impossible to turn down.
Ingredients
Classic ingredients for Chicken Marsala are very similar in this recipe however here are the ones that work best.
- Boneless Chicken Breasts
- Butter and Olive Oil
- Minced Garlic
- Shallots
- Mushrooms
- Marsala Wine
- Chicken Broth
The chicken breasts need to be thin in order to truly tenderize in the sauce. Make sure you pound them thin.
The combination of both butter and olive oil is crucial because you get the richness and flavor from the butter but by adding the olive oil, it doesn’t burn.
Garlic is crucial for flavor. Make sure you don’t use the bottled garlic in the grocery store. For the best flavor, mince fresh garlic. We use shallots in this recipe but onions are also fine if diced finely.
This recipe combines two types of mushrooms: Cremini and Shittake mushrooms. I love the texture of the combo of both.
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Also to keep this recipe a bit thinner, it uses a liquid of chicken broth instead of chicken stock. However side note, you can use chicken stock. I only had stock on hand and subbed it equally.
How to Make Chicken Marsala
- Preheat the oven to 200°F.
- Slice the chicken breasts in half horizontally to make 4 cutlets. Put each cutlet between two sheets of plastic wrap and lightly pound them until they are about 1/4 inch thick. Season with 1/2 teaspoon salt and a pinch of black pepper.
- Place an 18-inch-long length of wax paper on the counter. Put the flour in a shallow bowl and lightly dredge the chicken pieces in the flour, shaking off any excess. Put the chicken on the wax paper; reserve the 1 teaspoon remaining flour to use later.
- Heat a large nonstick skillet over medium-high heat. Add 1/2 tablespoon of the butter and 1 teaspoon of the olive oil to the pan and swirl the pan until the butter has melted. Add the chicken and cook until slightly golden on both sides, about 3 minutes per side. Transfer to a baking dish and place in the oven to keep warm.
- Add the remaining 1/2 tablespoon butter and 1 teaspoon olive oil to the skillet. Add the garlic and shallots and cook until soft and golden, about 2 minutes. Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes. Sprinkle in the reserved 1 teaspoon of flour and cook, stirring, for about 30 seconds. Add the Marsala wine, chicken broth, and parsley.
- Cook, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon, until thickened, about 2 minutes.
- Return the chicken to the skillet with the mushrooms, reduce heat to low, cover, and simmer in the sauce to let the flavors blend, about 4 to 5 minutes.
- To serve, put a piece of chicken on each of 4 serving plates. Spoon the mushrooms and sauce evenly over the top, and serve hot.
How to Store and Reheat
To store Chicken Marsala, allow it to cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3-4 days. When reheating, gently warm it on the stove over low heat, adding a splash of Marsala wine or chicken broth if needed to keep the chicken moist and the sauce from reducing too much. Avoid microwaving if possible to maintain the best texture of the chicken and sauce.
How to Serve
Let’s jazz up the dinner table with sides that complement our Chicken Marsala’s rich and savory notes! How about we slide into comfort with some Garlic Mashed Potatoes, creamy and dreamy, they’re a cuddle for your taste buds. And you could of course go the traditional way with a side of pasta of course like this Cacio E Pepe. Or maybe keep it sleek and elegant with a vibrant Shrimp Caesar Salad for more Italian Vibes, tossed with a lemony dressing that will twirl on your palate. And don’t forget a hunk of crusty Garlic Bread to mop up that divine sauce. Now that’s a meal that sings harmony in every bite!
Favorite Lighter Chicken Recipes to Try
Below are a few other healthy chicken recipes you might want to try:
- Rosemary Chicken
- Oven Fried Chicken Tenders
- Lemon Roast Chicken
- Baked Chicken Parmesan
- Sheet Pan Chicken Fajitas
Chicken Marsala
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Ingredients
- 4 chicken breast cutlets boneless and skinless, about 4 ounces each
- Kosher salt
- Freshly ground black pepper
- 1/3 cup all-purpose flour plus 1 teaspoon, divided
- 2 tablespoons unsalted butter divided
- 3 teaspoons extra virgin olive oil divided
- 3 garlic cloves peeled and finely minced
- 1/3 cup shallots finely chopped
- 12 ounces sliced cremini mushrooms
- 1/2 tsp onion powder
- 1/3 cup Marsala wine
- 1/2 cup chicken stock
- 8 ounces fettucine or linguine, prepared according to package directions and kept warm
- 2 tablespoons fresh Italian parsley finely chopped
Instructions
- Gently pat the chicken cutlets dry with paper towels. If they are too thick, slide the chicken between two pieces of parchment and pound with a rolling pin until evenly then remove parchment. Next, season generously with salt and pepper on both sides.
- Place the 1/3 cup flour in a zip-top bag, then add the chicken and shake to coat the cutlets completely. Remove the floured chicken from the bag, shaking off any excess flour and set cutlets aside on a piece of parchment paper.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of butter and 2 teaspoons of olive oil to the pan and swirl to melt the butter.
- Add the chicken to the hot skillet and cook until nicely browned, about 3 minutes per side. Remove the chicken from the pan and set aside on a clean plate.
- Add the remaining 1 teaspoon olive oil to the skillet and add the shallots and garlic. Sauté for about 30 seconds, until it’s fragrant.
- Add the mushrooms to the skillet, and season with salt, pepper, and onion powder. Cook, stirring occasionally, until golden brown, about 6-8 minutes.
- Sprinkle the remaining 1 teaspoon of flour over the mushrooms, and cook, stirring constantly, for about 30 seconds.
- Pour in the Marsala wine and chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Simmer the sauce, stirring occasionally, until it thickens slightly, about 2 minutes.
- Stir in the remaining 1 tablespoon of butter until melted and incorporated.
- Return the chicken to the skillet with the mushrooms.
- Reduce heat to low, cover with a lid, and simmer gently for 4-5 minutes to allow the flavors to meld.
- Serve the chicken and mushrooms over the prepared pasta, then garnish with fresh parsley, and enjoy.
Video
Notes
How to Store Chicken Marsala
- Fridge: Allow it to cool to room temp, then transfer it to an airtight container and refrigerate for up to 3-4 days.
- Reheating: Gently warm it on the stove over low heat, adding a splash of Marsala wine or chicken broth if needed to keep the chicken moist and the sauce from reducing too much. Avoid microwaving if possible to maintain the best texture of the chicken and sauce.
- Freezer: Let it cool completely, then store it in a freezer-safe container or heavy-duty freezer bag for up to 2 months. Thaw it overnight in the fridge before reheating low and slow on the stovetop.
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I’m so excited to try this recipe! I’ve seen Jacelyn on Food Networks The kitchen a couple times and am excited to try her recipe!! I’ve been in WW and this is a perfect recipe!
I hope you enjoy!!
Chicken Marsala is one of my absolute favorites! I was very excited to see how easy it was to do at home. I did, however, make a couple of adjustments since I am on a low sodium diet. I used unsalted chicken broth & unsalted butter, and Holland House Marsala cooking wine (couldn’t find Marsala wine). Also used cornstarch with flour to coat chicken pieces. Chicken took longer to fry than estimated, and needed more oil and butter. I didn’t see where to add the tsp. Of flour/cornstarch , so added it with mushrooms/shallots & chicken to thicken. Regardless of the changes I made personally, the recipe was terrrfic! It is now in my rotation, hubby loved it! Thank you for sharing!
Hi Pat! That’s great to know that Holland House makes Marsala Cooking Wine! I have purchased Marsala wine in the past, used it for my recipe, and then ended up throwing away the rest bc no one wanted to drink it! This would make so much more sense!
I also use Holland house. I put the rest in the fridge and it lasts forever.
It is the sight of the chicken masala which made me crave for it! The pictures are tempting to be honest and the outcomes were equally good when I tried it at home! Thank you!
This recipe was so easy and absolutely delicious. My family ate every single piece! I served it with brown rice and sautéed stir-fried veggies! So good
So glad everyone enjoyed it!
Chicken Masala is a great recipe smothered with spices and seasonings! Perfect to go with plain steamed rice, the recipe is so easy given how tasteful this turns out to be! Packed with mushrooms, the gravy tastes so good. There was none left after the meal. The bowl went empty in a jiffy!
EXCELLENT!!! It was so easy to put together too.
Really tasty!
I had never encountered kcal counts before but stupidly assumed it was 129 calories per serving – A MIRACLE RECIPE!
As it turns out each portion is 296 calories and we’ll worth it!
Family loves this recipe !!
This was delicious, the flavors really make it! Had it with rice pilaf and it was a big hit for dinner at our house!
Just made this for Sunday lunch. So easy and delicious. I served over whole wheat angle hair pasta and carrots. Is definitely a keeper.