Easy Chicken Marsala Recipe

Why We Love This Easy Chicken Marsala Recipe

It can be difficult to cook comforting meals for cold weather, that don’t load you down on fat and calories. I’ve found myself making large quantities of soup this winter, with the express purpose of lessening the carb load while warming our tummies. However, soup gets old after a while, no matter how tasty it is. Chicken Marsala is a cozy dish that can be made healthy at home! It’s true, when you order a Chicken Marsala Recipe at a restaurant, it’s usually weighed down with masses of butter and wine. However, this lighter version offers a fresh perspective on what Chicken Marsala can be. With notes of herbs and juicy tomatoes to accentuate the deep earthy quality of the wine-soaked mushrooms, this Chicken Marsala Recipe is a welcomed change.

Ingredients for Chicken Marsala

Chicken Breast – substitute with chicken cutlets or boneless, skinless chicken thighs Flour – for a light crust on the chicken Butter & Olive Oil – to sear the chicken Cherry Tomatoes – for a little tangy flavor Shallot – or onion Garlic – freshly minced garlic Cremini Mushrooms – sliced thin, you can also use button mushrooms Marsala Wine – Dry marsala wine adds a deep flavor to this dish! Chicken Broth – to add more liquid to the sauce Fresh Herbs – fresh parsley and basil are great to garnish for extra flavor Parmesan Cheese – for garnish

A light dusting of flour gives the chicken a golden crust. Either use regular all-purpose flour, or substitute gluten-free baking mix for gluten-free chicken marsala! For a creamy sauce, feel free to add a dash of heavy cream. Since we are keeping this light, I opted out of the cream.

How To Make Easy Chicken Marsala

If working with whole chicken breasts, slice each one into 3 flat cutlets. Place them on a cutting board and cover with plastic wrap. If it is difficult to cut into 3, simply cut into 2 cutlets. Use a meat tenderizer or rolling pin to beat the chicken cutlets into thin, even pieces. Place the flour in a shallow dish and season with salt and pepper. Then dredge the chicken by coating it in a thin layer of flour. Heat a large skillet over medium-high heat. Add 1/2 tablespoon butter and 1/2 tablespoon oil to the skillet. Once melted, add 3 cutlets to the skillet at a time, cooking 2-3 minutes per side. Remove and cover with foil. Then repeat with the remaining chicken cutlets. Add the tomatoes to the skillet and let them blister on several sides, swirling the pan a few times. Once the first tomato pops, remove from the skillet and cover with foil. Add the remaining butter and oil to the skillet. Then add the mushrooms, shallots, and garlic. Sauté the mushrooms until they are soft. Then add the marsala wine and broth to create a marsala sauce. Let this simmer until most of the liquid is absorbed. Add the chicken and tomatoes back to the skillet and toss. Turn off the heat and toss in fresh basil and parsley. Serve warm with parmesan cheese, if desired.

Serving Suggestions

This easy chicken marsala recipe can be served on its own as is, but you might want some sides to go along with it for a more filling meal! I like serving it with a bed of pasta, or I pair it with some of these favorites:

Creamy Mashed Potatoes Roasted Lemon Asparagus Air Fryer Green Beans Homemade Garlic Bread Caesar Salad