Easy Chicken Marsala Without Wine Recipe

If you love the rich, comforting flavors of classic chicken marsala but want to skip the wine, you’re in for a treat. This Easy Chicken Marsala Without Wine Recipe is one of my go-to dishes when I want all the savory mushroom goodness and silky sauce without any alcohol involved. Trust me—once you try this, you’ll forget the wine was ever part of the equation. It’s quick, incredibly satisfying, and perfect for weeknights or casual dinner parties alike.

this Recipe

Ingredients You’ll Need

The key to this dish lies in using good quality mushrooms and a flavorful broth to replace the wine, plus a touch of cream and a bit of tang from vinegar to balance it all out. Don’t skip the shallots—they add a lovely sweet hint that pulls the sauce together.

• Thin cut boneless, skinless chicken breasts: This cooks quickly and stays juicy; I like slicing thicker ones in half to get consistent thickness.
• Ghee or olive oil and butter: Ghee is my favorite because it tolerates heat well without burning, but butter’s flavor can’t be beaten.
• All-purpose flour: Helps thicken the sauce and coats the chicken for that lovely golden crust; I swap it with rice or arrowroot flour for gluten-free.
• Shallot: Brings a sweeter, milder onion flavor that complements mushrooms beautifully.
• Garlic: Adds a punch of aroma—freshly chopped works best.
• Cremini mushrooms: I love these for their earthy taste; make sure to give them space to brown properly instead of steaming.
• Chicken or vegetable broth: Acts as the base for the sauce, adding savory depth.
• Heavy cream: Gives the sauce a rich, velvety texture; you can substitute with coconut cream for dairy-free.
• White vinegar: A little acidity to brighten and emulate the tang of wine.
• Ground mustard powder or Dijon: Adds subtle heat and complexity.
• Dried thyme leaves: Earthy herbaceousness that pairs perfectly with mushrooms.
• Fresh parsley: For garnish and a fresh herbal finish.

Variations

One of the things I really enjoy about this Easy Chicken Marsala Without Wine Recipe is how easy it is to tailor it to your preferences or dietary needs. I encourage you to experiment with mushrooms, herbs, and cream substitutes to make it your own.

• Mushroom Mix: I’ve tried a blend of cremini, shiitake, and portobello for a more meaty texture and complex flavor, which my guests loved.
• Dairy-Free Version: Swap the butter and cream for coconut oil and full-fat coconut milk; it’s surprisingly rich and delicious.
• Herbs & Spice Boost: Adding a pinch of smoked paprika or a few fresh sage leaves gives it a unique twist I’ve grown to adore.
• Thickening the Sauce: If you want a thicker sauce without flour, try cornstarch slurry or reduce the broth longer—I’ve done both and they work well depending on your texture preference.

How to Make Easy Chicken Marsala Without Wine Recipe

Step 1: Prepping the Chicken

Start by seasoning your chicken breasts lightly with salt and pepper. Then, dip each piece into your flour—whether that’s all-purpose or a gluten-free alternative—making sure you coat both sides evenly but shake off any excess. This step is crucial for getting that lovely golden brown crust when you cook the chicken. When I first tried skipping this step, the chicken stayed pale and didn’t get that nice sear, so don’t skip it!

Step 2: Cooking the Chicken

Heat a large skillet over medium heat—remember, size matters here because you want the chicken pieces not to crowd and steam. Add 1 tablespoon of olive oil and 1 tablespoon of butter or 2 tablespoons of ghee until shimmering. Add the chicken pieces in and cook each side for about 3-4 minutes until they turn a gorgeous golden brown. Once done, transfer them to a plate and tent loosely with foil to keep warm. I use ghee here because it lets me up the heat without worrying about burnt butter flavor.

Step 3: Sautéing Mushrooms and Aromatics

In the same pan, add 1 more tablespoon of butter or ghee and let it melt. Then add your sliced mushrooms—but here’s a key trick: don’t overcrowd the pan. If the mushrooms are piled on top of each other, they’ll steam instead of brown, which dulls their flavor. Let them sit in a single layer and cook about 3-4 minutes on each side until nicely browned. Once they’re golden, stir in the chopped shallots and garlic, scraping up any browned bits from the bottom of the pan—that’s where the magic taste hides.

Step 4: Building the Sauce

Sprinkle the tablespoon of reserved flour over the mushroom mixture and stir well to cook the flour briefly. Next, pour in your chicken broth and white vinegar, mixing to combine. Bring this to a simmer over medium heat, letting it reduce for about 5-7 minutes until it’s thickened and coats the back of your spoon. Adding vinegar instead of wine gives you that subtle tanginess that balances the richness beautifully.

Step 5: Finishing Touches

Pour in the heavy cream, stir in the ground mustard and dried thyme, then return the chicken to the pan. Let everything simmer together for a couple more minutes so the chicken heats through and the sauce thickens to your liking. Just before serving, sprinkle fresh parsley on top for a fresh pop of color and flavor. I absolutely love how the sauce gets silky and flavorful here—it’s the part that’ll have everyone asking for seconds.

How to Serve Easy Chicken Marsala Without Wine Recipe

Garnishes

I always top this chicken marsala with a generous sprinkle of freshly chopped parsley—its color and mild flavor just brighten the dish perfectly. Sometimes I add a bit of lemon zest for an extra zing that pairs nicely with the creamy sauce.

Side Dishes

This recipe is fantastic over cauliflower rice or pureed cauliflower for a low-carb option, which my family loves. Alternatively, simple steamed green beans or roasted asparagus make for great veggie sides that don’t compete with the rich sauce.

Creative Ways to Present

For special dinners, I like to plate the chicken atop creamy polenta or mashed potatoes, spooning sauce and mushrooms over the top with a sprinkle of fresh thyme sprigs. It just feels a little extra fancy and invites compliments every time I do it.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken marsala in an airtight container in the refrigerator for up to 3 days. The sauce tends to thicken as it cools, so just reheat gently on the stove with a splash of broth or water to loosen it back up.

Freezing

I’ve frozen this dish successfully by storing the chicken and sauce in freezer-safe containers. When thawing, I let it thaw overnight in the fridge and reheat slowly on the stove. The texture stays surprisingly good, and it’s a lifesaver for meal prep.

Reheating

I recommend reheating on low heat on the stove, stirring occasionally and adding a little broth or cream if the sauce thickens too much. Microwaving works too, but stirring halfway through helps keep the sauce evenly heated.

FAQs

Final Thoughts

This Easy Chicken Marsala Without Wine Recipe is truly one of my favorites because it’s approachable, family-friendly, and full of flavor without leaning on alcohol. The first time I made it for friends who avoid wine, they were all surprised at how flavorful and indulgent it was. I hope you’ll enjoy making it just as much as I do—feel free to tweak it and make it yours. Once you master this version, I bet it’ll become a regular at your dinner table too!

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