Weight Watchers Chicken Marsala Recipe (WW) - A Mama Blessed (2024)

This Weight Watchers Chicken Marsala Recipe will make you fall in love with chicken again.

Oh, how I have a love-hate relationship with it.

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This Weight Watchers Chicken Marsala recipe will make you love chicken again. It has low prep time and quick cooking time, with great taste. What else could you want in a recipe?

Chicken (boneless, skinless) was zero points on the Weight Watchers Freestyle™ program.

Because of that, I am chickened out.

Or so I thought, until I made this recipe.

I’ve mentioned in my earlier posts that I’m getting (or am) so sick of chicken. I feel like I’ve eaten so much white meat chicken in my life I might just become a chicken, but it really helped with my weight loss.

Remember when you were a kid and an adult would say to you, “Eat another _________ and you’ll become one!”? Well, that’s how I’m feeling about chicken breasts these days.

I was planning out my meals for the week recently and I couldn’t stand the thought of making one more of the same healthy chicken recipes that I’ve been making. I needed something to change it up a little bit.

I dug out the recipe cards my mom gave me awhile back and stumbled upon one for Chicken Marsala.

That’s when this Weight Watchers Chicken Marsala recipe was born!

I first had Chicken Marsala when I was in college at an Italian restaurant.

I can’t remember why, but for some reason my roommate’s parents were in town.

They took us to the “fancy” restaurant just outside of town that us poor college kids could never afford.

I remember looking at the menu and not seeing much I was interested in eating, but I came across the Chicken Marsala on the menu and thought it looked good because of the mushrooms.

We all know how much I love mushrooms. YUM.

So, I gave it a whirl. It. was. the. best. thing. I. had. eaten. in. months.

It totally beat out the cafeteria food and the frozen diet meals I had stuffed in my mini-fridge in the dorm.

I felt like a queen eating that Chicken Marsala.

Finally…a real meal!

Traditional chicken marsala recipes call for full fat Italian dressing, heavy cream, full fat butter, and all-purpose flour. Not friendly for any low-calorie diet.

I decided to make this dish but lighten it up.

I sat down at the computer and logged into the WW site to find out how I could lighten up the recipe I had.

I cut down the flour, cut out the heavy cream, changed the dressing to fat free dressing, and used light butter with Canola oil instead.

I got the recipe down to 4 smart points per serving! This will help you say within your daily values much easier.

I was happy with that.

I was determined to re-create my eating like a queen feeling from college with this lightened up best skinny Chicken Marsala recipe.

I am very happy with how this recipe turned out.

It made me love chicken again!

You do need to pound the chicken breasts flat for this recipe.

I don’t know what it is, but the chicken breasts around here are huge.

I got this heavy duty meat tenderizer to help with the hard work for flattening these bad boys out.

I must say, there’s something therapeutic about pounding the heck out of the chicken breasts.

Therapy and healthy eating in one? Sign me up.

The crust on these chicken breasts is perfect.

I don’t like a really thick crust on my chicken, so this made me happy.

I don’t think the original recipe really needed as much flour as it said because these are simply delicious lightened up.

That’s just it. I’ve found that many original recipes I’ve tried have ingredients in them that you don’t miss when you take them out.

I didn’t miss the full fat dressing or the full fat butter in this recipe either.

Just a note about this recipe…you need to marinate the chicken breast for 8 hours or overnight before you cook them, so keep that in mind. Another note is that you don’t have to go to the liquor store to get the marsala wine. You can get the cooking wine at the grocery store.

I served this with salad and my family loved it.

My 11-year-old stepdaughter even asked for a second helping (minus the mushrooms of course).

I just ate the mushrooms she didn’t want.

I can’t let them go to waste.

This Weight Watchers Chicken Marsala recipe serves 6 and is 3 Points for Blue, 7 Points for Green, and 3 Points for Purple Plan.

WW PERSONAL POINTS™ = 4 WW POINTS

Serving size is 1 breast and 1/4 cup of sauce.

*** For the most accurate points count, enter this recipe into your WW app recipe builder. WW Personal Points™ calculates points differently for each person, so your points value for this recipe may vary. ***

Ingredients:

6 boneless skinless chicken breasts (about 16 ounces of chicken)

1 pound fresh baby Portobello mushrooms

3/4 cup of this dressing

1 tablespoon all-purpose white flour

1/2 tsp garlic powder, or two minced garlic cloves

1/4 tsp ground black pepper

1/4 tsp salt

2 tablespoons extra virgin olive oil

1 tablespoon light butter, made with canola oil

1/2 cup fat free, reduced sodium chicken broth

1/2 cup marsala cooking wine

Fresh parsley or green onions for garnish

Cooking spray

Directions:

• Place each boneless chicken breast between two pieces of plastic wrap and pound to a 1/2-inch thickness. It works best if you work on one at a time.
• Place all chicken breasts in a large gallon size zip plastic bag and add Italian dressing. Marinate overnight or for at least 8 hours in the refrigerator.
• Preheat oven to 350 degrees.
• Remove the chicken breasts from the zip bag and throw away the left-over dressing.
• Mix the flour, garlic powder, salt and pepper and coat all sides of each chicken breast with the mixture. If you’re using garlic cloves in place of garlic powder, sauté the minced cloves first, let them cool, and then add to the flour mixture. Depending on the size of the chicken breasts, you may need to make another batch of mixture.
• Coat the bottom of a large nonstick skillet with cooking spray.
• Place 1 tablespoon of extra virgin olive oil and the butter into the skillet and cook on both sides until browned over medium-high heat.
• Transfer to a baking pan coated with cooking spray.
• Add the chicken stock and wine to the cooking skillet, using a whisk to loosen up any browned chicken pieces bits on the bottom of the pan. This is where a lot of the flavor comes from.
• Bring the mixture to a boil and cook for about 4-5 minutes, then strain the bits out of the marsala wine sauce with a strainer. I like this one. Set the sauce aside for later.
• In the empty skillet, add the fresh mushrooms, cleaned and chopped. Add one tablespoon of olive oil.
• Saute mushrooms for about 3 minutes, add in the sauce you set aside.
• Pour the marsala sauce over the chicken.
• Place chicken breasts and sauce into the oven for 25-35 minutes or until internal chicken temperature reaches 165 degrees Fahrenheit. This will give you the most tender chicken.

Sprinkle chicken with salt and pepper to your taste. Make sure you evenly sprinkle mushrooms throughout each breast to get the best even flavor.

There you have it! This best skinny Chicken Marsala recipe will make you fall in love with chicken again! I promise.

Let me know what you think of this healthy chicken marsala recipe! I’d love to hear how you make it as well; I’m always up for trying new things!

Cheers!

Carissa