Welcome back! After a short hiatus, I’m thrilled to share a brand new recipe that perfectly fits my goal for more weeknight-friendly main courses this year. Today, we’re diving into a classic Italian-American dish: Chicken Marsala. But not just any version – this is my lightened-up take, inspired by my older sister’s family-favorite preparation. It’s a dish that offers all the rich, comforting flavors you love, with a slightly healthier approach, making it an ideal meal any time of year, especially on chilly evenings.

This recipe transforms simple ingredients into a truly special meal. We’ll be using tender chicken cutlets, aromatic shallots and garlic, an abundance of earthy mushrooms, and the star ingredient: Marsala wine. A touch of chicken broth and just enough heavy cream complete the luscious sauce, ensuring a decadent experience without feeling overly heavy. Get ready to cook up a storm!

What Exactly is Chicken Marsala?

Chicken Marsala is a beloved Italian-American dish, famous for its pan-fried chicken cutlets bathed in a rich, savory mushroom and Marsala wine sauce. The dish is thought to have originated in the 19th century, likely developed by English residents in Sicily or adapted by Sicilian chefs, later gaining immense popularity in Italian-American cuisine. It’s a comforting classic found on menus from humble trattorias to upscale restaurants, and a staple in many home kitchens.

Our journey to making this delightful dish begins with preparing the chicken. Boneless, skinless chicken breasts are thinly pounded into cutlets, seasoned, and lightly dredged in flour. This crucial step creates a delicate crust when pan-fried, locking in moisture and adding texture. The cutlets are then quickly sautéed to a beautiful golden brown in a combination of butter and olive oil – a pairing that delivers the best of both flavor worlds. Once perfectly seared, the chicken is set aside, keeping it warm while we focus on creating the star of the show: the exquisite mushroom sauce.

While preparation methods can subtly vary, the core elements remain consistent. Our recipe’s sauce features a harmonious blend of sautéed mushrooms, finely chopped shallots, and fragrant garlic. The magic truly happens with the addition and reduction of dry Marsala wine, which forms the aromatic base, followed by low-sodium chicken broth to build depth. Just before serving, a modest two tablespoons of heavy cream are stirred in – just enough to lend a silky texture and luxurious richness without overwhelming the dish. A final sprinkle of fresh, chopped flat-leaf parsley adds a vibrant pop of color and a fresh, herbaceous note.

The Secret Ingredient: Marsala Wine

As its name boldly proclaims, the distinctive flavor profile of Chicken Marsala is undeniably thanks to the star ingredient: Marsala wine. Originating from the city of Marsala in Sicily, Italy, Marsala is a fortified wine, meaning it has a distilled spirit (usually brandy) added to it. This fortification increases its alcohol content and enhances its flavor complexity, making it a powerful culinary component.

Marsala wine comes in several forms, categorized by its sweetness and aging. You’ll find it as dry (secco), semi-dry (semisecco), or sweet (dolce). For savory dishes like Chicken Marsala, it is absolutely paramount to select a dry Marsala. This variety offers a complex, nutty, and slightly caramelized flavor that complements the chicken and mushrooms beautifully without making the dish overtly sweet. Sweet Marsala, on the other hand, is typically reserved for desserts, sipping, or specific sweet sauces.

Finding dry Marsala wine is usually quite straightforward. It’s commonly located in the wine section of most well-stocked grocery stores or in dedicated alcohol retailers, often positioned alongside other cooking wines such as sherry and Madeira. Don’t be tempted to skip this ingredient or substitute it with another wine! The unique flavor of this chicken recipe is profoundly dependent on the addition of Marsala – we’ll be using about 3/4 cup in total. Without it, the dish simply wouldn’t achieve that authentic, rich, and deeply satisfying Marsala character that makes it so beloved.

Why Choose a Healthier Chicken Marsala?

Traditional Chicken Marsala recipes, while undeniably delicious, can sometimes be quite rich due to a generous amount of butter and heavy cream. This “lightened-up” version offers a fantastic alternative for those seeking a comforting meal with a slightly gentler touch. We achieve this balance by meticulously measuring the cream, using just enough to impart that signature velvety texture and luxurious mouthfeel without making the sauce excessively heavy. The emphasis here shifts to building robust flavor through the careful sautéing of mushrooms, shallots, and garlic, and a proper reduction of the Marsala wine and chicken broth. This approach allows the natural flavors to shine, resulting in a dish that feels indulgent but leaves you feeling satisfied, not weighed down.

Tips for Perfect Chicken Marsala

• Pound Your Chicken Evenly: This is key for even cooking. Thin cutlets cook quickly and absorb the sauce beautifully. Aim for about 1/4-inch thickness.
• Don’t Crowd the Pan: Sautéing chicken in batches allows for proper browning and prevents the chicken from steaming. Golden-brown chicken means more flavor!
• High Heat for Mushrooms: When sautéing mushrooms, a hot pan is your friend. This allows them to caramelize and develop deep, umami flavors rather than simply releasing water and boiling.
• Deglaze with Marsala: After cooking the mushrooms, shallots, and garlic, adding the Marsala wine to a hot pan helps deglaze all those delicious browned bits from the bottom, adding immense flavor to your sauce.
• Reduce the Sauce: Don’t rush the reduction step. Allowing the Marsala and chicken broth to reduce by half concentrates the flavors and creates a richer, thicker sauce.
• Taste and Adjust: Always taste your sauce before serving. Adjust seasoning (salt and pepper) as needed. You might also want a splash more chicken broth if you prefer a thinner sauce.

What to Serve with Chicken Marsala: Elevate Your Meal

One of the absolute best parts of Chicken Marsala is its incredible sauce! If you’re a fan of rich, earthy mushroom flavors, you are going to adore this dish. The sauce is so versatile and begs to be soaked up by a perfect accompaniment.

To ensure not a drop of that savory goodness goes to waste, I highly recommend serving this with a simple rice pilaf, which provides a wonderfully absorbent bed for the sauce. Orzo pasta, with its rice-like shape, is another excellent choice, offering a delightful texture. For those who love a rustic touch, some crusty sourdough bread is ideal for dipping and savoring every last bit of the sauce. If you’re looking for something lighter, a simple, vibrant gem or butter lettuce salad, perhaps with a light vinaigrette, would provide a beautiful counterpoint to the richness of the chicken and sauce. Roasted asparagus, steamed green beans, or creamy mashed potatoes are also fantastic options that complement the flavors exquisitely.

Healthier Chicken Marsala

4.3 stars (10 ratings)

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Yield: 4 Servings

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

This lightened up Chicken Marsala recipe is made with chicken cutlets, shallots, garlic, mushrooms, Marsala wine, chicken broth, and just a touch of heavy cream. Serve with a large green salad, rice pilaf, orzo, or crusty bread for dipping. It’s a fantastic choice for a quick, elegant, and satisfying weeknight dinner.

Equipment

• Meat Tenderizer (or a heavy rolling pin)
• Large (10-inch to 12-inch) Stainless Steel Skillet

Ingredients

• 1½ lbs boneless, skinless chicken breasts roughly 3 large chicken breasts, sliced horizontally for cutlets
• kosher salt to taste
• freshly ground black pepper to taste
• ½ cup unbleached all purpose flour for dredging chicken
• 3 tablespoons unsalted butter divided
• 2 tablespoons extra virgin olive oil divided
• 1 lb baby bella mushrooms stemmed and thinly sliced
• ½ lb (8 ounces) shiitake mushrooms stemmed and thinly sliced (or use all baby bellas)
• 1 cup finely chopped shallot roughly 2 large shallots or ½ large yellow onion
• 3 large garlic cloves finely chopped or minced
• ¾ cup (180 mL) dry Marsala wine essential for flavor, do not substitute
• 1¼ – 2 cups (300-475 mL) low-sodium chicken broth to reach desired consistency
• 2 tablespoons heavy cream for richness, can be omitted for dairy-free
• large handful of flat-leaf parsley leaves finely chopped, for garnish

Instructions

• Pat the chicken breasts dry thoroughly with a paper towel. This ensures a better sear. Carefully slice each chicken breast in half horizontally to create thinner cutlets. Place each piece between two sheets of wax or parchment paper, and pound with the flat side of a meat mallet (or a rolling pin) until they are uniformly ¼-inch thick. This step is crucial for even cooking and tender results.
• Generously season both sides of the pounded chicken cutlets with kosher salt and freshly ground black pepper. Lightly dredge each seasoned piece in unbleached all-purpose flour, shaking off any excess. Set the dredged chicken aside on a clean plate or platter, ready for your stovetop.
• Heat a large (10-inch to 12-inch) stainless steel skillet over medium-high heat. Add 2 tablespoons of unsalted butter and 2 tablespoons of extra virgin olive oil to the pan, swirling until the butter is melted and lightly sizzling. Sauté the chicken cutlets in batches to avoid overcrowding the pan (this ensures proper browning). Cook until golden brown on both sides, about 4 to 5 minutes per side. Transfer the cooked chicken to a clean platter or small baking sheet and set aside. You can keep them warm in a low-temperature oven if desired.
• Wipe or carefully drain any excess cooking fat from the pan, then return it to high heat. Add the remaining 1 tablespoon of unsalted butter. Once sizzling, add the sliced mushrooms. Sauté the mushrooms over high heat, stirring every so often, until they have released their moisture, significantly shrunk, and are beautifully caramelized and browned. Season the mushrooms to taste with salt and black pepper.
• Reduce the heat to medium-low. Add the finely chopped shallot and garlic to the pan, along with a pinch of salt. Sauté, stirring frequently, until the shallot is translucent and aromatic, about 2 to 3 minutes. Pour the Marsala wine into the pan and increase the heat slightly. Allow it to reduce for about 1 minute to cook off the alcohol and concentrate its flavor. Add 1¼ cups of low-sodium chicken broth and bring to a simmer. Reduce the liquid until it has slightly thickened and reduced by about half, which typically takes around 5 minutes. Over low heat, stir in the 2 tablespoons of heavy cream and season the sauce mixture to taste, adding additional salt and pepper if necessary. If you prefer a thinner sauce, you can add more chicken broth at this stage until your desired consistency is reached.
• Return the cooked chicken cutlets to the pan, nestling them into the mushroom sauce. Simmer the mixture gently for a minute or two, spooning the sauce over the chicken pieces to ensure they are thoroughly heated through and coated in the delicious sauce. Garnish generously with the fresh chopped parsley and serve immediately.

Tips for Success & Storage:

• This dish is absolutely best served right after preparing! The chicken will be tender and the sauce at its peak freshness and consistency.
• If you’re making this for a gathering or want to ensure the chicken stays warm, you can transfer the sautéed chicken cutlets to a plate and keep them warm in a low-heat oven (around 200°F or 95°C) while you prepare the sauce. Spoon the finished sauce over them just before serving.
• Storage: Leftover Chicken Marsala can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken slightly upon cooling.
• Reheating: Gently reheat leftovers in a skillet over low-medium heat, adding a splash of chicken broth or water to loosen the sauce if needed. Avoid high heat to prevent the chicken from drying out.

Serving: 1serving, Calories: 379kcal, Carbohydrates: 41g, Protein: 10g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 10g, Cholesterol: 31mg, Sodium: 535mg, Fiber: 5g, Sugar: 6g

Author: Laura // A Beautiful Plate

Course: Chicken and Poultry, Main Course

Cuisine: Italian, Italian-American

Final Thoughts

This healthier Chicken Marsala recipe is truly a testament to how classic comfort food can be adapted to be both delicious and a bit lighter, making it perfect for regular weeknight enjoyment. It’s a dish that brings warmth and flavor to your table, satisfying that craving for Italian cuisine without the heavy feeling. From the perfectly seared chicken cutlets to the rich, mushroom-infused Marsala wine sauce, every element comes together to create a harmonious and unforgettable meal.

Whether you’re serving it with a simple side of pasta, a fresh green salad, or some crusty bread to sop up every last drop of that amazing sauce, this Chicken Marsala is sure to become a cherished addition to your recipe repertoire. It’s elegant enough for guests but simple enough for any busy evening. Don’t hesitate to give this recipe a try and experience the delightful blend of flavors for yourself!