Low-Carb Chicken Marsala With Zucchini Noodles Recipe

Whip up this Easy Chicken Marsala for a quick yet elegant dish featuring chicken in a creamy Marsala wine sauce with mushrooms.

Easy Chicken Marsala Recipe

Easy Chicken Marsala is your go-to recipe when you need a deliciously sophisticated yet simple-to-prepare dish. This classic Italian-American dish, featuring pan-fried chicken breasts coated in a rich and creamy Marsala wine sauce with mushrooms, is a beautiful balance of flavors that promise to impress at any dinner table. Elegant enough for a special occasion yet straightforward for a weeknight dinner.

Ingredients

Mushrooms

• 12 oz. cremini mushrooms, sliced/rinsed/dried. See notes.
• 2 tablespoons butter
• Chicken
• 2 large boneless skinless chicken breasts
• Salt/Pepper
• 1 teaspoon garlic powder
• ¼ cup flour
• 1-2 tablespoons olive oil

Marsala Sauce

• 2 cups chicken broth
• ½ beef bouillon cube
• ¼ cup heavy cream
• 1 teaspoon Worcestershire sauce
• ½ teaspoon onion powder
• ½ teaspoon mustard powder
• ¼ teaspoon dried thyme
• 3/4 cup dry marsala wine, see notes
• 2 tablespoons butter
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 2 tablespoons flour
• 1/8 teaspoon gravy master or kitchen bouquet, optional
• Freshly Parsley, to garnish

Instructions

• Prep Work
• Combine Sauce Mixture: Combine chicken broth, beef bouillon, heavy cream, Worcestershire sauce, onion powder, mustard powder, and thyme. Set aside.

Cook the Mushrooms

• Melt butter over medium-high heat and add the mushrooms. Allow them to brown for 4-5 minutes, stir occasionally as they cook. Sprinkle with a little salt halfway through if desired.
• Set aside once cooked. (This method is the best way for them to retain their shape, color, texture, and flavor. This way they don’t become waterlogged/rubbery by staying in the skillet.)

Dredge/Sear the Chicken

• Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat dry.
• Season each side with salt/pepper. Combine the garlic powder with the flour. Sprinkle it over the chicken and rub it over the surface of each side.
• Heat olive oil in a large pan over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Make the Sauce

• Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 5-6 minutes.
• Add the butter, garlic, and shallots and cook for 1 minute.
• Add the flour and stir continuously for 2 minutes. The color of the flour mixture should be dark brown.

• Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Let it simmer and reduce for 7-10 minutes, uncovered.
• The longer it simmers, the thicker and more concentrated it will get. (Optional: Add 1/8 tsp.
• Gravy Master or Kitchen Bouquet for a darker color.)
• Add the mushrooms back to the skillet and stir to combine. Add the chicken back and spoon the sauce on top. Cover partially and let it heat through for 3-4 minutes. Sprinkle with fresh parsley and serve!

Serving Suggestions:

• Buttered Noodles
• Creamy Mashed Potatoes
• Roasted Green Beans

Tips and Tricks

• Use Cremini mushrooms for a browner color and firmer texture, but white button mushrooms can also be used.
• Adding 1/2 beef bouillon cube enhances the depth of flavor and adds a slightly darker color, despite this being a chicken dish.
• Worcestershire sauce adds umami without a detectable flavor, substitute soy sauce if necessary.
• Consider adding a few drops of Gravy Master or Kitchen Bouquet for a darker sauce color, though it’s optional.