Chicken Marsala Recipe with Tomatoes and Basil
This Chicken Marsala Recipe is chicken-marsala-made-healthy with less butter and added tomatoes for a tangy pop of flavor that seriously brightens up the sauce! Top it off with fresh herbs and parmesan for a fragrant and flavorful dish.
Why We Love This 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 actually 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 You Need
- 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.
Get the Full (Printable) Chicken Marsala Recipe + Video Below!
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
Frequently Asked Questions
Chicken marsala is an Italian chicken recipe that is usually made with mushrooms and a creamy marsala-based sauce. My healthier chicken marsala recipe with tomatoes is less creamy and light with blistered tomatoes and fresh herbs.
Marsala wine is an Italian wine that is fortified with brandy. It creates a caramel-nutty sauce when it is cooked down! I recommend using semi-sweet or dry marsala wine. Avoid sweet marsala wine since this is a savory dish.
Marsala wine gives this dish its signature taste, so I would use Marsala wine if you can. In a pinch, you can use Madeira or sherry wine, just make sure it isn’t sweet!
Store any leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, you can use the microwave or heat it up on the stovetop!
Looking for More Italian-Inspired Recipes? Be Sure to Also Try:
- Best Homemade Lasagna
- Chicken Puttanesca
- Sheet Pan Chicken Cacciatore
- Chicken Gnocchi Skillet
- Crispy Chicken Piccata
Chicken Marsala Recipe with Tomatoes and Basil
Ingredients
- 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
Instructions
- 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.
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.