Dairy Free Chicken Marsala (Print version)

Tender chicken in a rich Marsala wine and mushroom sauce, made dairy-free in one pan for an easy Italian dinner.

# What goes in:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Dredging Mixture

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)

→ Fats

09 - 3 tablespoons extra virgin olive oil

→ Garnish

10 - 2 tablespoons fresh parsley, finely chopped

# Cooking steps:

01 - Place chicken breasts between sheets of parchment paper and gently pound to an even ½-inch thickness using a meat mallet.
02 - In a shallow bowl, combine the flour, salt, and black pepper. Dredge each chicken breast lightly 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 breasts 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 1 tablespoon of olive oil to the skillet. Sauté the sliced 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 bring to a simmer. Cook for 3 to 4 minutes to allow the flavors to meld together.
07 - Return the 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 slightly. Garnish with fresh chopped parsley and serve hot.

# Tips from flavorandfeast:

01 -
  • Everything cooks in a single skillet, which means you get a restaurant quality meal with only one pan to wash afterward.
  • The sauce reduces into something deeply savory and glossy without a drop of butter or cream, which feels like a small kitchen miracle.
02 -
  • If you skip pounding the chicken evenly, the thick parts will be raw while the thin edges turn rubbery and dry.
  • Adding a squeeze of fresh lemon juice right at the end brightens the entire dish and makes the mushroom flavor pop in a way you would not expect.
03 -
  • Do not move the mushrooms around constantly once they hit the pan, because letting them sit undisturbed is what creates that deep brown caramelization.
  • A splash of extra Marsala added right before serving gives the sauce a bright, boozy lift that makes people ask what your secret is.

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