Dairy-Free Chicken Marsala (Printable version)

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

# Ingredient list:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Dredging Seasoned Flour

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

→ Vegetables

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

→ Liquids

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

→ Fats

09 - 3 tablespoons extra-virgin olive oil

→ Garnish

10 - 2 tablespoons fresh flat-leaf parsley, chopped

# Directions:

01 - Place chicken breasts between sheets of parchment paper and gently pound to an even ½-inch thickness using a meat mallet or rolling pin.
02 - In a shallow bowl, combine the flour, salt, and pepper. Dredge each chicken breast in the seasoned flour, shaking off any excess.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
04 - Add the remaining tablespoon of olive oil to the skillet. Sauté the mushrooms for 4 to 5 minutes until deeply browned. Add the minced garlic and cook for 30 seconds until fragrant.
05 - Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Cook for 2 to 3 minutes until the liquid has reduced by half.
06 - Add the chicken broth to the skillet and simmer for 3 to 4 minutes, allowing the flavors to meld together.
07 - Return the chicken 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 slightly.
08 - Garnish with freshly chopped parsley and serve hot.

# Expert Tips:

01 -
  • One pan means you get all the flavor with barely any cleanup, which is honestly the real prize on a busy evening.
  • The sauce reduces into something silky and deeply savory without a single drop of cream, and your dairy free friends will never suspect a thing.
  • It comes together in forty minutes flat, which is less time than it takes to decide what to watch on television.
02 -
  • If you overcrowd the pan during the mushroom step, they will steam in their own liquid and turn soggy instead of developing that deep golden brown you want.
  • The sauce will look thin at first, but trust the process because it thickens as it reduces and then again when the chicken returns to absorb and release its juices.
  • Always check your chicken broth and flour labels carefully, because some brands sneak in dairy derivatives that are easy to miss if you are not looking.
03 -
  • Let the chicken rest for two minutes after removing it from the pan so the juices redistribute and every slice is tender from edge to edge.
  • If you want an even richer sauce without dairy, stir in a teaspoon of olive oil at the very end off the heat for a silky, glossy finish.

Go back