Easy Healthy Chicken Marsala Recipes

This is my weeknight flex: a lighter chicken Marsala that’s all the cozy, glossy mushroom-wine sauce you want without the “I need a nap” heaviness. We’re talking golden chicken cutlets, a pile of caramelized creminis, real-deal dry Marsala, and a silky sauce finished with a spoonful of Greek yogurt instead of cream. It’s fast, it’s fancy-ish, and it tastes like you know what you’re doing—even if you’ve got socks in the silverware drawer again. Been there.

The first time I made this, my husband hovered like a cartoon character following a smell trail. He took one bite, pointed at the pan, and said, “Save that sauce.” Now it’s a full family ritual: kid sets the table, I shout “don’t touch that chicken, it’s resting,” and we all burn our tongues because we refuse to wait. It’s become our Thursday “we made it” dinner—timed perfectly between soccer and laundry guilt.

How to Make It

Grab 1½ pounds of chicken cutlets (or split two big breasts), pat them dry, and give them the spa treatment—salt, pepper, and a super light dusting of flour. Not a sweater, just a whisper. Heat a big skillet with a swirl of olive oil until it shimmers, then sear the chicken a few minutes per side till golden and mostly cooked. Don’t poke it. Let it sit and get that crust.

Slide the chicken out to a plate. In the same pan, more oil if it looks dry, then in go 8–12 ounces sliced cremini mushrooms with a pinch of salt. Let them actually brown—don’t crowd-stir them to death. When they’re deep and glossy, throw in a minced shallot and a clove or two of garlic for a minute.

Now the drama: pour in 1/2 cup dry Marsala and scrape up all the good bits. Let it bubble down by about half so it smells nutty and rich, then add 3/4 to 1 cup low-sodium chicken broth and a sprig of thyme. Simmer a couple minutes. If you like it thicker, stir 1 teaspoon cornstarch into 2 teaspoons water and drizzle it in. The sauce should look shiny, not gloopy.

Turn the heat low. Whisk in 2–3 tablespoons plain Greek yogurt off-heat (this is the “healthy-cream” moment), then nestle the chicken back in. Simmer gently until the chicken is just cooked through and the sauce hugs it—like 2–4 minutes. Finish with a squeeze of lemon and a shower of chopped parsley. Taste for salt. Eat immediately. Or stand over the stove and “taste-test” half of it like I do.

✔Ingredient Notes

– Chicken cutlets: Thin is key for quick, juicy cooking. If you start with thick breasts, butterfly and lightly pound so they cook evenly.
– Dry Marsala wine: Dry, not sweet. Sweet is for dessert sauces. Dry gives that savory, nutty backbone.
– Mushrooms: Cremini/baby bella are perfect. Don’t wash them under a waterfall—wipe or quick rinse and dry so they brown, not steam.
– Flour (or GF swap): A tiny dusting helps with browning. Use rice flour or arrowroot if gluten-free. Skip it entirely if you must—still good.
– Chicken broth: Low-sodium so you control the salt. If it tastes flat, add a pinch more salt or a tiny squeeze of lemon.
– Greek yogurt: Stir off-heat so it doesn’t curdle. Gives creaminess without heavy cream. You can leave it out for a classic, lighter pan sauce.
– Lemon + parsley: Brightens everything at the end. If it tastes “meh,” it needs acid and herbs.

✔Recipe Steps

1. Pound chicken to even thickness; season with salt and pepper and lightly dust with flour.
2. Heat olive oil in a large skillet and sear chicken 3–4 minutes per side; transfer to a plate.
3. Add mushrooms with a pinch of salt; cook until browned, then stir in shallot and garlic for 1 minute.
4. Deglaze with dry Marsala; reduce by half while scraping up browned bits.
5. Pour in chicken broth and thyme; simmer 2–3 minutes, then thicken with a cornstarch slurry if desired.
6. Reduce heat; whisk in Greek yogurt off-heat, return chicken to pan, simmer 2–4 minutes, then finish with lemon and parsley.

What to Serve It With

– Garlicky mashed potatoes or cauliflower mash if you’re in your veggie era.
– Buttered egg noodles or orzo—sauce magnets.
– Crisp green beans or a simple arugula salad with lemon and olive oil.
– Creamy polenta if you want to really lean into cozy.

✔Tips & Mistakes

– Don’t crowd the pan or your mushrooms will steam and sulk instead of brown.
– If the sauce turns dull, add acid (lemon) before adding salt. It wakes everything up.
– Yogurt goes in off-heat. Boil it and it’ll get weird, and we’ll all be sad.
– No Marsala on hand? Use dry sherry plus a tiny 1/2 teaspoon maple or honey. Not traditional, but it works.
– Let the chicken rest after searing. Juices settle, you win.

✔Storage Tips

Fridge: Tuck leftovers in an airtight container for 3–4 days. The sauce might thicken; a splash of broth brings it back to life when reheating.
Freezer: You can freeze it up to 2 months, but skip the yogurt until reheating to avoid weird texture.
Cold straight from the fridge? Absolutely edible and kind of glorious on toast. Breakfast Marsala is chaotic good.

✔Variations and Substitutions

– Gluten-free: Use rice flour or skip the dredge and thicken with 1 tsp cornstarch or arrowroot.
– Dairy-free: Use olive oil only and finish with a pat of vegan butter or a splash of coconut milk (just a splash so it doesn’t taste tropical).
– Thighs vs breasts: Boneless thighs are great—sear an extra minute per side.
– Mushroom swap: Mix in shiitakes for extra oomph or use portobello slices if that’s what you’ve got.
– Wine swap: Dry Marsala is king. In a pinch, dry sherry or Madeira works. Avoid red wine—it fights the vibe.
– A tad sweeter: If your Marsala is super dry, balance with 1/2 teaspoon honey or maple syrup.

Frequently Asked Questions

Easy Healthy Chicken Marsala Recipes

Lightened-up Chicken Marsala with tender seared chicken breasts and savory mushrooms in a silky dry Marsala wine sauce—big Italian flavor with less butter and ready in about 35 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pound boneless skinless chicken breasts, thinly sliced into cutlets
• ▢ 1 teaspoon kosher salt
• ▢ 0.5 teaspoon black pepper
• ▢ 0.25 cup all-purpose flour for light dredging
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon unsalted butter
• ▢ 8 ounce cremini or baby bella mushrooms, sliced
• ▢ 0.5 cup shallot, finely chopped
• ▢ 3 clove garlic, minced
• ▢ 0.75 cup dry Marsala wine use dry, not sweet
• ▢ 0.75 cup low-sodium chicken broth
• ▢ 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
• ▢ 1 teaspoon Dijon mustard optional, for depth
• ▢ 1 tablespoon lemon juice
• ▢ 1 teaspoon cornstarch optional, for thicker sauce
• ▢ 1 tablespoon water for cornstarch slurry, if using
• ▢ 0.25 cup fresh parsley, chopped for garnish

Instructions

Preparation Steps

• Pat chicken dry. Season on both sides with salt and pepper. Place flour on a plate and lightly dredge the chicken, shaking off any excess.
• Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken until golden, 3 to 4 minutes per side. Transfer to a plate and tent with foil.
• Add mushrooms and shallot to the skillet. Cook, stirring occasionally, until mushrooms are browned and their moisture evaporates, 6 to 8 minutes. Stir in garlic and cook 30 seconds.
• Pour in the Marsala wine, scraping up browned bits. Simmer 2 to 3 minutes to reduce slightly.
• Stir in chicken broth, thyme, Dijon, and lemon juice. Simmer 5 to 7 minutes until reduced by about half. If a thicker sauce is desired, whisk cornstarch with water, then stir into the pan and simmer 1 to 2 minutes until glossy.
• Return chicken and any accumulated juices to the skillet. Simmer gently, turning once, until heated through and the chicken reaches 165°F, about 2 to 3 minutes. Season to taste.
• Remove from heat and sprinkle with parsley. Serve immediately with the mushroom-Marsala sauce spooned over the chicken.

Notes

Use dry Marsala for the classic savory flavor. For gluten-free, swap the dredging flour for a gluten-free blend or skip dredging and reduce the sauce slightly longer. For dairy-free, replace butter with additional olive oil. Great with mashed potatoes, whole-wheat pasta, or cauliflower mash.