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Easy Healthy Chicken Marsala Recipes

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
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.