Chicken and rice.
Chicken and veggies.
Chicken and potatoes.
And maybe if you’re feeling inspired, a chicken fajita.
If that menu is all too familiar to you, then it’s time to broaden your horizons, and these chicken marsala recipes are a great place to start.
This classic Italian-American dish is usually lighter than most Italian fare, but with the right ingredient substitutions you can cut the fat and calories even further without sacrificing much in the way of deliciousness.
For example, the Chicken Marsala with Spaghetti Squash is a delicious, macro-friendly recipe that uses spaghetti squash as a lower calorie alternative to pasta; the Chicken with Mustard Mascarpone Marsala Sauce is perfect for when you have some extra calories to throw around; and the Balsamic Chicken Marsala is a simple way to turn a few ingredients into something tasty.
So, whether you want a healthy option to satisfy your cravings for comfort food or a tasty way to prep a lot of meat, one of these chicken recipes is sure to satisfy.
Enjoy!
Readers’ Ratings
Although it seems like an entrée of chicken and sauce wouldn’t have wheat in it, the ingredient used to thicken that sauce might be flour. Luckily there are other techniques, so you can make dinner from scratch without worrying about substitutions. This healthy recipe for chicken marsala uses almond flour instead. And that can double as the coating for the chicken breasts too.
379
Calories31 g
Protein7 g
Carbs20 g
Fat2 large boneless skinless chicken breasts (about 6 oz. each)
Salt and freshly ground black pepper to taste
1/2 cup almond flour, divided
1 tsp. garlic powder
2 Tbsp. salted butter, divided
1 Tbsp. extra-virgin olive oil, divided
2 cloves garlic, minced
2 cups sliced mushrooms
1 1/2 cups cherry tomatoes
1/3 cup low-fat low-sodium chicken broth
3/4 cup Marsala wine
1 Tbsp. chopped oregano
2 Tbsp. chopped fresh parsley (plus more for garnish)
Get the RecipeThis copycat Olive Garden chicken marsala recipe is pretty close to the original, including in terms of the macros. If you want it to be leaner, use part-skim cheeses and low-fat sour cream for the stuffing. But even though this chicken marsala isn’t a low-fat meal, it’s packing tons of protein. And this homemade version has half the carbs of the original Olive Garden recipe.
687
Calories74 g
Protein21 g
Carbs34 g
FatCheese Stuffing:
1 cup (about 4 oz.) smoked shredded provolone (or gouda)
1 1/2 cups (about 6 oz.) shredded mozzarella
1/2 cup (about 2 oz.) grated Parmesan
1/2 cup breadcrumbs (panko or regular)
3 cloves garlic, minced
5 sun-dried tomatoes packed in oil, rinsed, patted dry, chopped
3 green onions, finely chopped
3/4 cup sour cream
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Chicken:
6 boneless skinless chicken breasts (about 6 oz. each)
Salt and freshly ground black pepper to taste
1 Tbsp. butter
1 Tbsp. extra-virgin olive oil
2 small containers (16 oz.) button mushrooms, thinly sliced
1/4 cup balsamic vinegar
1 cup white grape juice
1 1/2 cups beef broth
1/2 cup heavy cream
Get the RecipeThe best chicken marsala recipe doesn’t require a lot of fat or even carbs. This one maximizes protein and fills you up while keeping calories in check. But even if you make a low-carb chicken marsala, what do you serve it with? For this dish, the starchy pasta or rice is replaced with spaghetti squash. And both parts of this chicken marsala can be prepared in a pressure cooker.
356
Calories51 g
Protein14 g
Carbs8 g
Fat2 lbs. boneless chicken breast (or thighs)
1 tsp. coconut oil
2 cloves minced garlic
1 cup sliced shiitake mushrooms
1 cup Marsala cooking wine
1/2 cup chicken stock
3 Tbsp. unflavored gelatin (or cornstarch)
1 large spaghetti squash
Salt and freshly ground black pepper to taste
Fresh basil, for garnish
Get the RecipeFor a no-nonsense chicken marsala like this, you only need a few key ingredients. This quick version skips the breadcrumbs, so the chicken is only dredged in flour. Then the marsala sauce has all the staples. That’s mushrooms, butter, garlic, cream, chicken broth, and of course the Italian wine.
431
Calories37 g
Protein19 g
Carbs20 g
FatChicken:
1 cup all-purpose flour, divided
1 tsp. salt
4 large boneless skinless chicken breasts (about 6 oz. each)
3 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter
Marsala Sauce:
2 Tbsp. unsalted butter, as needed
1 pint (8 oz.) cremini mushrooms, quartered
2 cloves garlic, minced
3/4 cup dry Marsala wine
3/4 cup low-sodium chicken broth
1/4 cup heavy cream
Get the RecipeIf you’re going for high protein and big flavor in a chicken marsala, this is a must-try. Sure, there’s mushrooms and wine, but the real star here is prosciutto. And instead of thickening the sauce with flour or cornstarch, this one uses heavy cream, which is worth using when you want to enjoy a decadent dinner for date night.
432
Calories71 g
Protein8 g
Carbs21 g
Fat4 small chicken breasts
Salt and freshly ground black pepper to taste
Garlic powder to taste
1 medium onion, chopped
2 cloves garlic, minced
1 container (8 oz.) mushrooms
1/2 cup Marsala wine
1/2 cup chicken broth
1 cup heavy whipping cream
4 slices prosciutto, chopped
Fresh parsley (optional garnish)
Fresh thyme (optional garnish)
Get the RecipeHow can you take chicken marsala on the go? Bake it in a refrigerated crescent dough, and you can wrap the slices in foil to take to work for lunch. The result is better than a hot pocket, and it can be a smart way to repurpose leftovers. You can make this one whether you have the chicken marsala recipe prepared already or not. If you’re making the filling, it’ll come together quickly on a stove when you use diced, cooked chicken.
297
Calories10 g
Protein25 g
Carbs17 g
Fat2 Tbsp. butter
2 tsp. cornstarch
1/2 cup Marsala wine (or dry sherry)
1/4 cup milk
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. seasoned salt
Freshly ground black pepper to taste
1 cup cooked chicken, diced
1 cup sliced mushrooms
1 green onion, thinly sliced
2 packages (8 oz. each) refrigerated crescent roll dough
1/2 cup (about 2 oz.) shredded mozzarella
Get the RecipeChicken marsala is a popular one-pot dish. But if you’re serving it with pasta or rice, you’ll have to use a second pot to boil the water. For those who don’t want to do extra dishes, this recipe for chicken marsala has it all worked out. The pasta can be cooked right in the sauce as it thickens on the stove, and once it’s al dente, Parmesan cheese and heavy cream are stirred in before serving.
746
Calories64 g
Protein54 g
Carbs23 g
Fat1 1/2 lb. boneless skinless chicken breasts, cubed
3/4 lb. cremini mushrooms, sliced
1/2 cup all-purpose flour
1 Tbsp. oil
3 Tbsp. butter
3 cloves garlic, minced
4 oz. prosciutto, sliced
4 cups chicken broth (plus more as needed)
1 1/2 cups Marsala wine
12 oz. pasta
Salt and freshly ground black pepper to taste
1/4 cup (about 1 oz.) grated Parmesan
1/4 cup heavy cream
Fresh parsley, for garnish
Get the RecipeMost pizza parlors won’t have chicken marsala on the menu. But it’s worth making at home, especially since you can upgrade your usual chicken and mushroom pizza. This one has the delectable wine sauce instead of marinara. And you can add these toppings to any crust. Try a Parmesan cauliflower pizza crust, and this chicken pizza will have more protein than carbs – that’s 25 grams for a 500-calorie serving.
351
Calories13 g
Protein19 g
Carbs20 g
Fat4 chicken tenders
1/2 white onion (or 2 shallots)
2 Tbsp. butter
1 cup Marsala wine
1 cup mushrooms, chopped
1–2 Tbsp. fresh thyme
Pizza dough of choice
Get the RecipeThis quick chicken skillet only requires a few ingredients. What’s left out to make this a pared-down chicken marsala recipe are mostly the calories from heavy cream, but the sauce has mushrooms, broth, and butter so you’re not sacrificing flavor. The best part is you can also leave behind the stress of cooking a weeknight dinner. This six-ingredient chicken marsala will be ready in about a half hour.
332
Calories29 g
Protein8 g
Carbs19 g
Fat4 medium chicken breasts
10 oz. Portobello mushrooms, sliced
1/2 cup Marsala cooking wine
1/2 cup chicken broth
1 Tbsp. arrowroot powder
1/4 cup butter
Sea salt and freshly ground black pepper to taste
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