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Chicken & Tomato Marsala

Traditionally served with potatoes or pasta, this dish uses spiralized zucchini for a calorie- and carb-smart alternative. Adding cherry tomatoes helps round out the dish for a boost in flavor and antioxidants.

40 mins
4 Serving(s)
Chicken & Tomato Marsala


  • 8 boneless, skinless chicken thighs
  • 1/4 cup plus 1 tbsp. olive oil, divided
  • 1 tbsp. Italian seasoning
  • 8 oz. sliced mushrooms
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 10 oz. cherry tomatoes
  • 2 tbsp. tomato paste
  • 1/2 cup Marsala or sweet red wine
  • 1 cup unsalted chicken broth
  • 1 (12 oz.) pkg. spiralized zucchini
  • 2 tbsp. grated Parmesan cheese
  • chopped fresh parsley, for garnish


  1. Preheat oven to 400 degrees. Rub chicken thighs with 1/4 cup oil and Italian seasoning. In a large pan over medium-high heat, sear chicken thighs for 3 minutes per side. Transfer to a plate.
  2. Add mushrooms, garlic powder, onion powder and tomatoes to pan and cook for 5–7 minutes until mushrooms and tomatoes are softened. Stir in tomato paste and cook for 1 minute more. Add wine and simmer for another minute, then stir in chicken broth.
  3. Return chicken to pan, cover and cook for 7–10 minutes until chicken reaches 165 degrees. While chicken cooks, toss zucchini with 1 tablespoon oil and roast on a baking sheet for 10 minutes in a 400-degree oven. Sprinkle with Parmesan.
  4. Garnish with chopped parsley and serve over roasted spiralized zucchini.

Nutrition Facts

530 Calories Per ServingFat: 28gSaturated Fat: 5gCholesterol: 195mgSodium: 290mgCarbohydrates: 14gFiber: 3gSugars: 7gProtein: 50g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe