All the Marsala magic, zero pasta guilt.
So you love Chicken Marsala but carbs make you cringe?
Same here. Pasta is great and all, but sometimes you wanna feel light, breezy, and ready to rock your stretchy pants (or none at all). Enter the zucchini noodle upgrade. It’s basically a spa day for your dinner plate, with all the luscious, saucy Marsala goodness you crave—minus the wheat-induced nap.
Think: tender chicken, silky mushroom & Marsala sauce, and zucchini noodles that soak it all up like a champ. It’s fancy enough to impress but easy enough to make on a weeknight while wondering if you should’ve cleaned the house instead.
Why This Recipe is Awesome
Here’s the deal:
- Low-carb, high-flavor. You get to pretend you’re on a fancy diet without missing out on yum.
- Zoodles! They cook fast, stay crisp-tender, and soak up sauce like little veggie sponges.
- Saucy but light. No heavy cream here—just Marsala wine, mushrooms, and a rich pan sauce.
- No fancy equipment needed. Spiralizer? Optional. A sharp knife works fine.
- Fast & forgiving. Even if you mess up (like overcooking chicken), the sauce saves you.
Ingredients You’ll Need
For the chicken:
- 2 large chicken breasts (thinly sliced or pounded thin)
- Salt & pepper (the obvious MVPs)
- ¼ cup all-purpose flour (or almond flour for extra low-carb cred)
- 2 tbsp olive oil or butter
For the sauce:
- 8 oz mushrooms, sliced (cremini or white button)
- 3 cloves garlic, minced
- ¾ cup Marsala wine (the good stuff, or just whatever’s in your cabinet)
- ½ cup chicken broth
- 2 tbsp butter (because butter makes everything better)
- Fresh parsley, chopped (optional but fancy)
For the zucchini noodles:
- 3 medium zucchinis, spiralized or julienned
- Salt, to taste
- 1 tbsp olive oil
Step-by-Step Instructions
- Prep your zoodles: Toss zucchini noodles with a pinch of salt and set in a colander for 10 minutes to sweat out excess water. Then gently pat dry with a paper towel. This stops your sauce from turning watery. Trust me.
- Season the chicken with salt and pepper, then dredge lightly in flour. Shake off the excess—you want a thin coating, not a flour cloud.
- Heat olive oil (or butter) in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until golden and cooked through. Remove from pan and set aside.
- In the same pan, melt butter and sauté mushrooms until browned and their liquid evaporates—about 5 minutes.
- Add garlic and cook 30 seconds until fragrant. Pour in Marsala wine and chicken broth, scraping up all those delicious brown bits from the pan bottom.
- Simmer sauce until reduced by half, thick and glossy—about 7-8 minutes.
- Return chicken to the pan and spoon sauce over it. Let it soak up that Marsala magic for a couple of minutes.
- Meanwhile, heat olive oil in a separate pan over medium heat and toss zucchini noodles for 1-2 minutes—just until tender but still with a little bite.
- Plate it up: zucchini noodles on the bottom, chicken on top, generous sauce drizzle, and a sprinkle of parsley to look like you tried hard.
Common Mistakes to Avoid
- Skipping the zoodle sweat step. Wet noodles = watery sauce. Gross.
- Overcooking chicken. It’ll get rubbery and sad. Thin slices help it cook quickly.
- Not deglazing the pan properly. Those brown bits = flavor jackpot. Don’t leave them stuck.
- Cooking zoodles too long. They turn mushy real quick. Keep ’em al dente.
- Using too much flour. You want a light dusting, not fried chicken coating.
Alternatives & Substitutions
- No Marsala wine? Use dry sherry, white wine, or just extra chicken broth with a splash of balsamic vinegar.
- No fresh mushrooms? Use dried mushrooms rehydrated in warm water, or even canned mushrooms in a pinch.
- No spiralizer? Use a veggie peeler to make thin zucchini ribbons or just slice thinly.
- Want it dairy-free? Skip the butter and use olive oil. Sauce will be just as tasty.
- Not into zucchini noodles? Cauliflower rice or spaghetti squash would work too.
FAQ (Frequently Asked Questions)
Can I make this ahead?
Sure! Cook chicken and sauce ahead, but toss zoodles fresh right before serving to avoid sogginess.
Can I use frozen chicken breasts?
Yes, just thaw completely and pat dry before cooking.
Is this really low-carb?
Definitely. Zucchini noodles have way fewer carbs than pasta. Score.
Can I double the recipe?
Absolutely. Just use a bigger pan or cook in batches.
What if I don’t have Marsala wine?
Sub dry white wine plus a splash of balsamic or a pinch of sugar to mimic sweetness.
Can I add veggies?
Yes! Spinach, asparagus tips, or cherry tomatoes would be great tossed in at the end.
Final Thoughts
Chicken Marsala with zucchini noodles is like your favorite comfort food got a healthy glow-up without losing its charm. It’s saucy, flavorful, and just fancy enough to make you feel like a kitchen rockstar. Plus, bonus points—no carb coma afterward.
So go ahead—whip this up, pretend you’re on a Tuscan terrace, and enjoy every saucy, garlicky, lemony bite. You’ve earned it.