Low Sodium One-Pan Chicken Marsala

Total time40 min

Prep time15 min

Cook time25 min

Thin chicken cutlets get pounded to an even thickness, dredged in flour, and seared until deep golden in a hot skillet, then set aside while a skillet full of cremini mushrooms and garlic builds all the savory backbone of the dish. A generous pour of dry Marsala wine deglazes the pan, mingling with chicken broth and fresh thyme until it reduces into a glossy, spoon-coating sauce that gets finished with a swirl of butter. The chicken goes back in to soak up all that flavor right in the pan, so every bite comes out tender and coated in that rich, wine-kissed sauce. It's a one-skillet dinner that feels restaurant-worthy but comes together on a weeknight, and it's a solid pick if you're watching sodium and want to control exactly what goes into the pan. A scattering of fresh parsley at the end brightens the whole dish without adding a thing you don't want. This one's an easy addition to a low sodium meal rotation, no special equipment or hard-to-find ingredients required.

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Ingredients

4 servings

2 large boneless, skinless chicken breasts (about 1.5 lb total)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
⅓ cup all-purpose flour
3 tbsp olive oil, divided
2 tbsp unsalted butter, divided
10 oz cremini mushrooms, thinly sliced
3 cloves garlic, minced
¾ cup dry marsala wine
¾ cup low-sodium chicken broth
1 tsp fresh thyme leaves

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Halve each chicken breast horizontally to make 4 thin cutlets. Place them between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Season both sides with the salt and pepper, then dredge each cutlet in the flour, shaking off any excess.
2
Heat 2 tbsp of the olive oil and 1 tbsp of the butter in a 12-inch skillet over medium-high heat until the butter is melted and the foam subsides. Add 2 cutlets and sear undisturbed for 3–4 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for 2–3 minutes more, until the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer to a plate and tent loosely with foil. Repeat with the remaining 1 tbsp olive oil and the second batch of cutlets, then transfer those to the plate as well.

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