Healthier Chicken Marsala
Elevate your dinner game with this lighter, flavor-packed recipe for Healthier Chicken Marsala! Featuring tender, pan-seared chicken breasts coated in a light dusting of seasoned flour, this dish is paired with a rich, velvety sauce made from earthy cremini mushrooms, dry Marsala wine, and reduced-sodium chicken broth. A touch of cornstarch ensures the sauce is perfectly thickened without extra calories. This easy, 40-minute meal balances indulgence and nutrition, with just a tablespoon of olive oil and a teaspoon of butter for that classic Marsala flavor. It’s an impressive yet approachable recipe that’s ideal for busy weeknights or a special occasion. Serve it over whole-grain pasta, fluffy cauliflower rice, or alongside sautéed greens for a wholesome, satisfying dinner. Perfect for those seeking a healthier version of the Italian-American classic!
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Recipe Information
Ingredients
- 4 pieces (4-5 ounces each) boneless, skinless chicken breasts
- 2 tablespoons all-purpose flour
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoons olive oil
- 1 teaspoon unsalted butter
- 8 ounces cremini or baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 0.5 cups dry Marsala wine
- 0.75 cups reduced-sodium chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick.
On a plate, mix the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
Heat the olive oil and butter in a large skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
Add the minced garlic and cook for another 1 minute, stirring constantly, until fragrant.
Pour the Marsala wine into the skillet and let it simmer for 1-2 minutes to reduce slightly, scraping up any browned bits from the bottom of the skillet.
Stir in the chicken broth and bring the mixture to a simmer.
In a small bowl, combine the cornstarch and water to create a slurry. Add the slurry to the skillet and stir well. Cook for 2-3 minutes, or until the sauce thickens slightly.
Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for another 2-3 minutes to reheat the chicken.
Garnish with fresh parsley and serve hot. This dish pairs well with whole-grain pasta, cauliflower rice, or steamed vegetables.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 1962 mg | 85% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 14.3 g | ||
| Protein | 184.5 g | 369% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 124 mg | 10% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2750 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
