Chicken Marsala Without Wine Recipe

If you love the rich, savory flavors of classic Chicken Marsala but want to skip the alcohol, you’re in for a treat with this Chicken Marsala Without Wine Recipe. I’ve perfected a version that’s just as flavorful and satisfying—without sacrificing that silky mushroom sauce magic. Whether you’re avoiding wine for dietary reasons or just don’t have any on hand, this recipe will quickly become a go-to favorite in your kitchen!

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Ingredients You’ll Need

This Chicken Marsala Without Wine Recipe uses other kitchen staples to replace wine, like chicken broth and a touch of vinegar, giving you that lovely tang and depth. I always make sure to pick fresh mushrooms and quality broth for the best flavor.

• Chicken breasts: Thin-cut works best for even cooking and quick searing; if you only have thick chicken breasts, slice them in half horizontally.
• Ghee or olive oil & butter: I prefer ghee here since it tolerates heat better and adds a subtle nuttiness without burning.
• Flour: Regular all-purpose works great, but you can swap with white rice or arrowroot flour for a gluten-free version.
• Shallot: Adds a mild onion sweetness that’s perfect with mushrooms.
• Garlic cloves: Brings that classic savory note without overpowering the dish.
• Cremini mushrooms: Their earthy, meaty texture makes the sauce rich and hearty.
• Chicken or vegetable broth: Forms the base of the sauce that replaces wine—you want a flavorful, low-sodium kind.
• Heavy cream: Just a splash to help thicken the sauce and add that luscious creaminess.
• White vinegar: This subtle acidity is the secret swap for the wine’s tanginess.
• Ground mustard powder or Dijon mustard: Supplies a gentle bite and depth in the sauce.
• Dried thyme leaves: Provides an herbal undertone, classic in Marsala flavors.
• Fresh parsley: Brightens the whole dish at the end with a fresh pop of color and flavor.

Variations

This recipe is quite flexible—I like to make little tweaks depending on what I’m in the mood for or who I’m cooking for. Feel free to adjust and make it your own!

• Use different mushrooms: I’ve swapped creminis for shiitake or button mushrooms with great results—each adds its own flavor twist.
• Make it dairy-free: Swap out the heavy cream for coconut cream or a cashew cream alternative for a luscious dairy-free sauce.
• Add herbs: Sometimes I love tossing in fresh rosemary or sage along with thyme for an earthier flavor.
• Spice it up: A pinch of red pepper flakes adds a nice warm kick, especially if you enjoy a little heat.

How to Make Chicken Marsala Without Wine Recipe

Step 1: Prep the Chicken Like a Pro

Start by seasoning your chicken breasts lightly with salt and pepper, then dredge them in flour, making sure both sides are coated. I like to save about a tablespoon of flour for later—it helps thicken the sauce perfectly. Pro tip: Sifting the flour on helps avoid clumps and yields a nice even crust.

Step 2: Achieve That Golden Seared Chicken

Heat your large skillet over medium with a tablespoon of olive oil and butter or ghee. Once shimmering, add the chicken and cook until beautifully golden on both sides, about 3-4 minutes each side. Don’t crowd the pan; giving each piece some space helps get that perfect crust. Once done, transfer the chicken to a plate and cover with foil to keep warm.

Step 3: Sauté Mushrooms, Shallots & Garlic

In the same skillet, add another tablespoon of butter or ghee and toss in your sliced mushrooms. Here’s a trick I learned: Don’t crowd your mushrooms or they’ll steam rather than brown—cook them in a single layer and you’ll get that rich, caramelized flavor. After about 3-4 minutes per side, add the chopped shallots and garlic, stirring and scraping up any tasty browned bits from the bottom of the pan.

Step 4: Build the Sauce Magic

Sprinkle in the reserved tablespoon of flour and stir well to coat everything. Then pour in your chicken broth and white vinegar. Let the sauce simmer over medium heat until it reduces by about half and thickens, usually 5-7 minutes. This step is where all the flavor intensifies!

Step 5: Finish with Cream, Mustard & Herbs

Stir in the heavy cream, mustard, and dried thyme. Return your chicken to the pan and let everything simmer together for another 2-3 minutes so the sauce can thicken up nicely and the chicken can soak up all those flavors. Finish with fresh chopped parsley for a bright, fresh note.

How to Serve Chicken Marsala Without Wine Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh parsley—it adds a lovely burst of color and freshness. Sometimes I toss on a few shaved Parmesan flakes for an extra savory touch, especially if I’m serving guests.

Side Dishes

My go-to sides for Chicken Marsala Without Wine Recipe are simple steamed green beans or roasted broccoli. For something lower carb, I serve it over cauliflower rice or a smooth cauliflower purée—it soaks up the sauce beautifully. Of course, classic mashed potatoes work wonders too if you like something heartier!

Creative Ways to Present

For special occasions, I like plating the chicken slices fan-style atop a bed of creamy polenta, drizzled with the Marsala sauce and garnished with microgreens. It looks fancy but is still easy enough for a weeknight feel-good meal!

Make Ahead and Storage

Storing Leftovers

I store leftover Chicken Marsala in an airtight container in the fridge for up to 3 days. The sauce actually deepens in flavor overnight, making it even tastier the next day.

Freezing

This dish freezes well, which is a lifesaver for busy weeks. Just cool it completely before transferring to a freezer-safe container, then thaw overnight in the fridge before reheating.

Reheating

To reheat, I gently warm the chicken and sauce in a skillet over low heat, adding a splash of broth or water if needed to keep the sauce silky. Microwaving works in a pinch but stirring occasionally helps keep everything evenly heated.

FAQs

Final Thoughts

I absolutely love how this Chicken Marsala Without Wine Recipe comes together—it’s a true winner for both weeknight dinners and when you want to impress without fuss. It’s comforting, flavorful, and really approachable, whether you’re new to cooking or a pro looking for a cozy meal. Give it a try and soon you’ll find this sauce on regular rotation, even without the wine!

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