A lower-calorie way to make Chicken Marsala
Chicken Marsala: Rich Flavor, Lighter Touch
Savor the classic depth of Chicken Marsala with a thoughtfully reduced calorie profile, achieving its signature savory-sweet sauce without excessive fats.
Traditional Chicken Marsala derives much of its richness from generous amounts of butter for searing and a final swirl of heavy cream to finish the sauce, often adding significant calories. This recipe focuses on building intense mushroom and Marsala wine flavors, using a minimal amount of olive oil for browning and a light cornstarch slurry to achieve a silky sauce, preserving the dish's beloved character while making it lighter.
What changes—and what stays
From Approximately 480-580 kcal per serving to 360 calories
Replaces ~50g butter and ~60ml heavy cream with 10ml olive oil and 5g cornstarch. Umami from mushrooms and Marsala wine, balanced with aromatic garlic and a hint of fresh parsley for brightness.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Replaces ~50g butter and ~60ml heavy cream with 10ml olive oil and 5g cornstarch. | Umami from mushrooms and Marsala wine, balanced with aromatic garlic and a hint of fresh parsley for brightness. |
How the flavor stays
Umami from mushrooms and Marsala wine, balanced with aromatic garlic and a hint of fresh parsley for brightness.
A cost rule that survives inflation
The cost of this dish is primarily driven by the chicken and Marsala wine. The reduction in butter and cream helps to keep the overall ingredient cost stable by swapping more expensive dairy fats for a small amount of cornstarch and olive oil.
Ingredients for 2
Measure first; timing is part of how this recipe uses less fat.
- 250gchicken breast— boneless, skinless, pounded thin
- 150gcremini mushrooms— sliced
- 120mlmarsala wine— dry
- 120mlchicken broth— low sodium
- 10ggarlic— minced
- 50gyellow onion— finely diced
- 5gcornstarch
- 10gfresh parsley— chopped
- 10mlolive oil
- 3gsalt
- 1gblack pepper— freshly ground
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare Chicken & Vegetables
Pat the chicken breasts dry and pound them to an even 1 cm thickness. Season generously with salt and black pepper. Slice the cremini mushrooms, finely dice the yellow onion, and mince the garlic. In a small bowl, whisk the cornstarch with 15ml of cold water to form a slurry.
Look for: Chicken cutlets are uniformly thin and seasoned; all vegetables are prepped and ready.
Step 2 · follow the visible cue
Sear Chicken & Sauté Aromatics
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until golden brown. Remove chicken from the skillet and set aside. Add the sliced mushrooms and diced onion to the skillet, cooking until mushrooms are browned and onions are softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Look for: Chicken cutlets have a rich golden-brown crust; mushrooms are deeply caramelized.
Step 3 · follow the visible cue
Build the Marsala Sauce
Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly. Add the chicken broth and bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens to a glossy consistency.
Look for: The sauce has visibly thickened to a smooth, light-brown, glossy texture that coats the back of a spoon.
Step 4 · follow the visible cue
Finish and Serve
Return the seared chicken to the skillet, spooning the sauce over it to coat. Allow it to heat through for 1-2 minutes. Garnish generously with fresh chopped parsley before serving.
Look for: Chicken is thoroughly warmed through and glistening with the rich Marsala sauce.
Calories at the same serving size
162 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 2 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened too much.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened too much.
Frequently asked questions
Why is my Marsala sauce too thin or watery?
Ensure the cornstarch slurry is well mixed and that the sauce simmers sufficiently after adding it. The heat activates the cornstarch; if it doesn't simmer long enough, it won't thicken. Also, avoid adding too much liquid initially.
Can I use cooking wine instead of dry Marsala wine?
While cooking Marsala can be used, it often contains added salt and preservatives that can alter the flavor profile significantly. For the best results, use a dry drinking Marsala wine, which offers a more authentic and nuanced taste.
- chicken breast250g
- cremini mushrooms150g
- marsala wine120ml
- chicken broth120ml
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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