Dairy Free Chicken Marsala (Printable)

Juicy chicken in a rich Marsala wine and mushroom sauce, made without butter or cream in one skillet.

# What You’ll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ For Dredging

02 - ½ cup all-purpose flour (substitute gluten-free flour if needed)
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper

→ Vegetables

05 - 8 oz cremini or white button mushrooms, sliced
06 - 2 cloves garlic, minced

→ Liquids

07 - ¾ cup dry Marsala wine
08 - ¾ cup dairy-free chicken broth

→ Fats

09 - 3 tbsp extra-virgin olive oil

→ Garnishes

10 - 2 tbsp fresh flat-leaf parsley, chopped

# Directions:

01 - Place each chicken breast between two sheets of parchment paper and gently pound with a meat mallet to an even ½-inch thickness throughout.
02 - Combine the flour, salt, and pepper in a shallow dish. Lightly dredge each pounded chicken breast in the seasoned flour, shaking off any excess coating.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the dredged chicken breasts and cook for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil.
04 - Add the remaining tablespoon of olive oil to the same skillet. Sauté the sliced mushrooms for 4 to 5 minutes until deeply browned. Stir in the minced garlic and cook for 30 seconds until fragrant.
05 - Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan. Let the liquid reduce by half, about 2 to 3 minutes.
06 - Pour in the chicken broth and bring to a gentle simmer. Cook for 3 to 4 minutes, allowing the flavors to meld and the sauce to begin reducing.
07 - Return the seared chicken breasts to the skillet, spooning the mushroom sauce over the top. Simmer for 3 to 5 minutes until the chicken is heated through and the sauce has thickened to a glossy finish.
08 - Transfer to warm plates, spoon the pan sauce and mushrooms generously over each chicken breast, and finish with a scattering of fresh chopped parsley. Serve immediately.

# Expert Suggestions:

01 -
  • The sauce reduces into something so glossy and rich, nobody will believe there is zero butter or cream involved.
  • Everything cooks in a single skillet, which means weeknight cleanup is almost embarrassingly easy.
  • It feels like a dinner you would order at a little trattoria but comes together in about forty minutes at home.
02 -
  • Do not move the chicken around while it is searing because letting it sit undisturbed is what builds that deep golden crust.
  • The sauce will look thin at first but it thickens as it reduces, so trust the process and resist the urge to add a roux or any extra flour.
03 -
  • Let the mushrooms sit without stirring for the first couple of minutes so they actually brown instead of steaming in their own moisture.
  • Slice the chicken before serving and fan it out on the plate so the sauce pools in every nook and cranny, making it look as good as it tastes.

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