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Seared chicken cutlets bathed in a creamy tan marsala mushroom sauce in a cast iron skillet, parsley flecks scattered on top.

Creamy Greek Yogurt Chicken Marsala with Mushrooms

Seared chicken breast in a mushroom marsala sauce finished with Greek yogurt for 55g of protein per serving.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 230
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts (170 g each); pounded to 1.25 cm / 1/2 inch thickness
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup all-purpose flour / 40 g; for dredging
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter / 28 g; divided
Marsala Sauce
  • 8 oz cremini mushrooms / 227 g; sliced
  • 3 cloves garlic minced
  • 3/4 cup dry marsala wine / 180 ml
  • 1/2 cup low-sodium chicken broth / 120 ml
  • 1/2 cup plain full-fat Greek yogurt / 120 g; room temperature
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

Sear the Chicken
  1. Pound the chicken breasts to an even 1.25 cm / 1/2 inch thickness. Season both sides with salt and pepper.
  2. Dredge each piece in the flour, shaking off the excess.
  3. Heat the olive oil and 1 tbsp of the butter in a 12-inch / 30 cm skillet over medium-high heat. Sear the chicken in two batches of two, 3 to 4 minutes per side, until golden and an instant-read thermometer reads 165 F / 74 C. Transfer to a plate.
Build the Marsala Sauce
  1. Add the remaining 1 tbsp butter to the same skillet. Add the mushrooms and cook 5 to 6 minutes, stirring occasionally, until browned and any released liquid has evaporated.
  2. Add the garlic and cook 30 seconds until fragrant.
  3. Pour in the marsala wine, scraping up the browned bits from the pan bottom. Simmer 3 to 4 minutes until reduced by about half.
  4. Stir in the chicken broth and simmer 2 minutes.
  5. Remove the skillet from the heat and whisk in the Greek yogurt until smooth. Working off the heat keeps the sauce from splitting.
  6. Return the chicken and any collected juices to the skillet. Warm through over low heat for 2 to 3 minutes, spooning sauce over the top.
  7. Garnish with chopped parsley and serve right away.

Notes

  • Pound chicken to an even thickness before dredging for consistent cooking.
  • Sear chicken in two batches, do not crowd the 12-inch skillet.
  • Whisk yogurt in off the heat to prevent the sauce from splitting.
  • Use dry marsala, not sweet, for a proper savory sauce.