Chicken Marsala Recipe with Tomatoes and Basil
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Light healthy Chicken Marsala Recipe with Tomatoes and Basil. A fresh and fragrant meal with a tangy pop of cherry tomatoes to brighten the sauce!
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 often teeters on the edge of healthy.
It’s true, when you order a Chicken Marsala Recipe at a restaurant, it’s usually weighted 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.
I started by sautéing chicken cutlets in a scant amount of oil and butter. A light dusting of flour give the chicken a golden crust. Either use regular all purpose flour, or substitute gluten free baking mix.
Then I mixed blistered cherry tomatoes, with the classic mushrooms bathed in marsala wine. Finally I tossed in fresh parsley and basil.
The tangy note of the tomatoes and sweet aromatic basil, give this chicken marsala recipe a touch of contrast and intrigue.
You’ll never miss the extra fat. Truly you won’t.
And you won’t miss the after-dinner bloat either.
What you can’t miss, is these darling Q Squared NYC dinnerware I’m serving the Chicken Marsala Recipe on!
These bright and festive Montecito Q Squared dishes make every meal feel like a celebration. They come in various patterns to mix and match, all within the Montecito family, and are made of high-quality resin, so they are hard to break. Love them!
No soup tonight.
Make our light and healthy Chicken Marsala Recipe instead. It will brighten up this cold winter evening!
Chicken Marsala Recipe with Tomatoes and Basil
- 2 large boneless skinless chicken breasts or 6 chicken cutlets
- 1/4 cup all purpose flour could be gluten-free baking mix
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 1 shallot peeled and sliced
- 3 cloves garlic peeled and minced
- 1 pound cremini mushrooms sliced thin
- 1/2 cup marsala wine
- 1/4 cup chicken broth
- 1/4 cup fresh chopped parsley
- 1/4 cup fresh basil leaves
- Parmesan cheese for garnish
- If working with whole chicken breasts, slice each one into 3 flat cutlets. Place them on a cutting board and cover with plastic wrap. 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 1 teaspoon salt and 1/2 teaspoon ground pepper. Then coat the chicken cutlets in flour and dust off.
- 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 for 2-3 minutes per side. Remove and cover with foil. Then repeat with the remaining 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. Saute the mushrooms until they are soft. Then add the marsala wine and broth. Cook 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 the fresh basil leaves and parsley. Serve warm with parmesan cheese, if desired.
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Disclosure: I’m a Q Squared NYC product advocate and just want to spread the love!
I made this the other night- We loved it… it was excellent. Wonderful flavors. The basil was a delicious touch!
I made 2.5 lbs since the kids wanted to try it too so i upped the butter and the liquids. I didn’t want flat cutlets as I tend to dry them out so I pounded the breasts only a bit. They obviously didn’t cook through on the first searing attempt so when I returned them to the pan, I let them simmer on low-low medium and slow cook for 20 mins, then returned the tomatoes to the pan.
Thank you for the fabulous recipe!
Making this tonight! thanks!
Such a great dish. Thank you!
This is loads healthier than the chicken marsala my college roommate used to be make–drowned in Muenster cheese. Your’s is way better!
There isn’t anything I don’t like about this recipe. Yum!
This is such a great chicken dish, how great!
Seriously this is one of the most gorgeous chicken recipes I’ve ever seen!! delish!
Yummmmmm. Looks amazing!
So healthy and delicious! Great recipe!
I love this light and delicious take on this classic dish- looks SO good!
Mmmm….one of my favorite chicken dishes! This version looks off the charts!
Love this fresh take on chicken marsala!
What a great dinner idea! Love this!!
Those plates are adorable! I love the blistered tomatoes. Great and unique take on this dish.