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.
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
- 2 large boneless skinless chicken breasts (8 ounces each)
- Kosher salt
- Freshly ground black pepper
- 1/4 cup plus 1 teaspoon all-purpose flour
- 1 tablespoon unsalted butter
- 2 teaspoons olive oil
- 3 garlic cloves minced
- 1/4 cup finely chopped shallots
- 8 ounces sliced cremini mushrooms
- 3 ounces sliced shiitake mushrooms
- 1/3 cup Marsala wine
- 1/2 cup Swanson 88% fat-free chicken broth I used chicken stock since it was all I had on hand
- 2 tablespoons chopped fresh parsley
Instructions
- 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.
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This is a GREAT recipe. Added a little lemon juice at the end.
Oh that sounds fantastic!!
Delicious!! Made the recipe exactly as written for a dinner party. Everyone raved about it. Leftovers were even better.
Thank you. Definitely will put in the meal rotation.
Hooray!!!
Chicken Marsala is pretty much the only thing I order at the Olive Garden, and is truly my fave chicken dish, hands down. I am absolutely Pinning AND will be making this healthy version for sure!
Awesome recipe!! Thanks for sharing!!
Looks tasty
Where can I find pricing?
I made this the other night & am making it again tonight. My husband said it was better than any that he’s had in a restaurant. It had so much flavour, it’s now one of our favourties. Thank you
I think it’s better than full fat versions at a nice restaurant, I’ve made it several times and highly recommend it. And somehow the leftovers I just ate for lunch we’re even more delicious than yesterday’s dinner. Thank you for the recipe!
Wonderful! I’m so glad you enjoyed it.