If you’ve ever craved the rich, comforting flavors of Chicken Marsala but want to skip the alcohol, this Easy Chicken Marsala Without Wine Recipe is your new best friend in the kitchen. It captures all the wonderful earthy mushroom goodness and creamy sauce you love while using simple pantry staples and broth instead of wine. Whether you’re cooking for a weeknight meal or impressing guests, this recipe is approachable, delicious, and sure to become a favorite in your recipe rotation.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential in building the layers of flavor, texture, and that irresistible golden color this dish is famous for. Each one plays a crucial role—from the tender chicken breasts to the savory mushrooms and creamy sauce that wraps it all up beautifully.
- 4 thin cut boneless, skinless chicken breasts: Using thinner cuts or slicing large breasts helps them cook quickly and evenly for juicy results.
- ½ cup all purpose flour: This coats the chicken for a perfect golden crust; gluten-free options like white rice or arrowroot flour work great too.
- Salt and pepper to taste: Simply essential for seasoning and bringing out the flavors in every bite.
- 3 tbsp ghee or olive oil and butter: Ghee offers a higher smoke point and beautiful flavor, but olive oil and butter make a lovely combo as well.
- 1 shallot, peeled and chopped: Adds a mild, sweet onion flavor that complements the mushrooms delicately.
- 2 garlic cloves, peeled and chopped: Garlic’s aromatic punch infuses the sauce and lifts the whole dish.
- 8-10 oz cremini mushrooms, sliced: These bring earthy depth and a meaty texture that’s classic in Marsala.
- 1.5 cups chicken or vegetable broth: The heart of the sauce, providing savory richness without the wine.
- ¼ cup heavy cream: Creates a luxuriously smooth, velvety sauce that clings to every morsel.
- 1 tbsp white vinegar: Mimics the acidity of wine to balance the richness and brighten the flavors.
- ½ tsp ground mustard powder or 1 tsp Dijon mustard: Adds subtle tang and complexity to the sauce.
- 1 tsp dried thyme leaves: An herbal touch that pairs beautifully with chicken and mushrooms.
- 1.5 tbsp fresh parsley, chopped: Fresh parsley adds vibrant color and a pop of freshness as a finishing touch.
How to Make Easy Chicken Marsala Without Wine Recipe
Step 1: Prepare the Chicken
Start by seasoning your thin-cut chicken breasts lightly with salt and pepper. Then, dip each piece into the flour, coating both sides evenly. Make sure to shake off any excess for that perfect light crust. Don’t forget to set aside a tablespoon of the flour — it’s going to be key in thickening your sauce later!
Step 2: Fry the Chicken
Heat your pan over medium heat and add a blend of ghee or olive oil and butter. Once the fat is shimmering hot, add the floured chicken pieces. Fry them until each side develops a gorgeous golden-brown color and the chicken is cooked through, about 3-4 minutes per side. When done, transfer them to a plate and cover with foil to keep all that goodness warm.
Step 3: Cook the Mushrooms
Using the same pan with all those flavorful chicken drippings, melt a bit more butter or ghee. Add your sliced cremini mushrooms in a single layer so they can brown beautifully. Avoid crowding them—they need space to caramelize properly. Cook for about 3-4 minutes on each side until they develop a rich, deep golden color.
Step 4: Add Aromatics and Thicken the Sauce
Next, toss in your chopped shallots and garlic with the mushrooms. Stir around, scraping up all those delightful browned bits stuck to the bottom—that’s pure flavor magic. Sprinkle the reserved tablespoon of flour over the mixture and stir well to build a base that’ll thicken your sauce perfectly.
Step 5: Simmer the Sauce
Pour in the chicken broth along with the white vinegar. Let everything simmer over medium heat for 5 to 7 minutes while the liquid reduces by about half. This slow simmer lets the sauce develop a richer taste and a nice, thick consistency.
Step 6: Finish the Sauce and Combine
Now, stir in the heavy cream, mustard powder or Dijon, and dried thyme. Return the chicken breasts to the pan and let them simmer gently for 2 to 3 more minutes. This step allows the sauce to thicken just right and for the flavors to marry beautifully.
Step 7: Garnish and Serve
Sprinkle fresh parsley across your finished dish to add a pop of color and freshness. Your Easy Chicken Marsala Without Wine Recipe is now ready to be enjoyed—warm, creamy, and packed with comforting flavors.
How to Serve Easy Chicken Marsala Without Wine Recipe
Garnishes
A simple sprinkle of fresh chopped parsley brightens the dish and adds a lovely herbal note. For a bit more flair, a few lemon wedges on the side can provide a fresh zing that contrasts beautifully with the creamy sauce.
Side Dishes
This chicken Marsala pairs wonderfully with light, simple sides that soak up the delicious sauce. Think cauliflower rice, pureed cauliflower, or even buttery mashed potatoes. Steamed green beans or roasted asparagus make the perfect green, crisp complement to balance the creamy richness.
Creative Ways to Present
For a dinner party or special occasion, arrange the chicken breasts overlapping slightly on a platter and spoon the mushroom sauce generously over the top. Garnish with parsley and a delicate drizzle of extra cream or olive oil for shine. Serving alongside a bed of silky polenta or herb-infused risotto will elevate this comforting classic to a restaurant-quality experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover chicken Marsala in airtight containers in the refrigerator. It will stay fresh and delicious for up to 3 days, making it an ideal meal to enjoy again without any fuss.
Freezing
This recipe freezes beautifully! Portion the chicken and sauce into freezer-safe containers or heavy-duty freezer bags. For best texture, freeze for up to 2 months and thaw overnight in the fridge before reheating gently.
Reheating
Reheat your leftovers gently on the stovetop over low heat or in the microwave, stirring occasionally to ensure even warming. If the sauce thickens too much, simply add a splash of broth or cream to bring it back to creamy perfection.
FAQs
Can I use other types of mushrooms?
Absolutely! While cremini mushrooms are classic for their meaty texture and flavor, you can use button mushrooms, shiitake, or even a mix for added depth. Just be sure to slice them evenly so they cook uniformly.
Is there a substitute for heavy cream?
If you want a lighter version, you can try half-and-half or Greek yogurt, but add yogurt off the heat to prevent curdling. Coconut cream is a good dairy-free alternative and adds a subtle richness.
How can I make this dish gluten-free?
Simply swap the all-purpose flour for white rice flour or arrowroot powder when coating the chicken and thickening the sauce. These alternatives work wonderfully without compromising taste or texture.
Why is white vinegar used in place of wine?
The white vinegar mimics the acidity and slight tang that wine normally provides in Chicken Marsala. It helps balance the richness of the cream and deepens the overall flavor profile without the alcohol.
Can I prepare parts of this recipe in advance?
Yes! You can slice and flour the chicken ahead of time and keep it refrigerated for several hours. You can also sauté the mushrooms and aromatics in advance, then reheat and finish the sauce just before serving to save time.
Final Thoughts
The beauty of this Easy Chicken Marsala Without Wine Recipe is how approachable and comforting it is without sacrificing any of the classic dish’s soul. It’s perfect for cozy dinners or anytime you want a delicious meal that feels special but doesn’t require a ton of effort. Give it a try—you might just find it becomes your go-to for that crave-worthy, creamy mushroom chicken goodness all year round.
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Easy Chicken Marsala Without Wine Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
This easy Chicken Marsala recipe recreates the classic Italian-American dish without using wine, making it accessible and quick to prepare. Juicy, thin-cut chicken breasts are pan-fried to golden perfection and served in a rich, creamy mushroom sauce enhanced with shallots, garlic, and aromatic herbs. Perfect for a flavorful weeknight dinner, this dish pairs wonderfully with cauliflower rice or green beans for a low-carb, satisfying meal.
Ingredients
For the Chicken
- 4 thin cut boneless, skinless chicken breasts (or 2 large ones sliced in half to about 1/2″ thick)
- ½ cup all purpose flour (* Use white rice or arrowroot flour for gluten free)
- Salt and pepper to taste
- 3 tbsp ghee or olive oil and butter (* I prefer ghee for higher smoke point)
For the Sauce
- 1 shallot, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 8–10 oz cremini mushrooms, sliced
- 1.5 cups chicken or vegetable broth
- 1/4 cup heavy cream
- 1 tbsp white vinegar
- 1/2 tsp ground mustard powder (or 1 tsp Dijon mustard)
- 1 tsp dried thyme leaves
- 1.5 tbsp fresh parsley, chopped
Instructions
- Prepare the chicken: Lightly salt and pepper the chicken breasts on both sides. Then dip each piece into the flour, coating evenly, and shake off any excess. Set aside one tablespoon of the flour for the sauce.
- Fry the chicken: Heat a large pan over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter, or 2 tablespoons ghee. When the fat shimmers, add the floured chicken breasts. Fry each side for 3-4 minutes until golden brown and cooked through. Transfer the cooked chicken to a plate and cover with foil to keep warm.
- Cook the mushrooms: Using the same pan with chicken drippings, add 1 tablespoon butter or ghee and melt. Add the sliced cremini mushrooms in a single layer without overcrowding and cook for 3-4 minutes per side until they develop a nice golden-brown color.
- Add aromatics and thicken: Stir in the chopped shallots and garlic with the mushrooms, scraping up any flavorful bits from the bottom of the pan. Sprinkle the reserved tablespoon of flour over the mixture and stir well to combine and coat.
- Simmer the sauce: Pour in the chicken broth and white vinegar. Simmer the sauce over medium heat for 5-7 minutes until the liquid reduces by half and the sauce thickens slightly.
- Finish the sauce and combine: Stir in the heavy cream, ground mustard powder (or Dijon mustard), and dried thyme. Return the chicken breasts to the pan and simmer for an additional 2-3 minutes to thicken the sauce further and allow flavors to meld.
- Garnish and serve: Sprinkle fresh parsley over the finished dish. Serve the Chicken Marsala with cauliflower rice or pureed cauliflower and green beans for a complete meal.
Notes
- For a gluten-free version, substitute all-purpose flour with white rice or arrowroot flour.
- Ghee is preferred for frying due to its higher smoke point, but olive oil and butter can be used alternatively.
- Do not overcrowd mushrooms while cooking to ensure they brown nicely rather than steam.
- The white vinegar replaces traditional wine, providing acidity and depth without alcohol.
- This dish pairs well with low-carb sides like cauliflower rice and steamed green beans for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-American
