Dairy Free Chicken Marsala (Printable)
One-pan chicken with mushrooms in a rich dairy-free Marsala wine sauce for a simple Italian dinner.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Dredging Mixture
02 - ½ cup all-purpose flour (substitute gluten-free flour if needed)
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon freshly ground black pepper
→ Vegetables and Aromatics
05 - 2 tablespoons extra virgin olive oil, divided
06 - 1 tablespoon dairy-free butter (olive oil spread or coconut oil)
07 - 8 oz cremini or white button mushrooms, sliced
08 - 3 cloves garlic, minced
09 - 1 small shallot, finely chopped
→ Marsala Sauce
10 - ¾ cup dry Marsala wine
11 - 1 cup low-sodium chicken broth
12 - 1 tablespoon arrowroot powder or cornstarch mixed with 2 tablespoons cold water
13 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
# How to Make It:
01 - Pound the chicken breasts to an even ½-inch thickness. Combine the flour, salt, and pepper in a shallow dish. Dredge each breast in the seasoned flour, shaking off any excess.
02 - Heat 1 tablespoon of olive oil and the dairy-free butter in a large sauté pan over medium-high heat. Sear the chicken for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil.
03 - Add the remaining tablespoon of olive oil to the pan. Cook the mushrooms for 3 to 4 minutes until they begin to caramelize. Stir in the shallot and garlic, cooking for another 1 to 2 minutes until fragrant.
04 - Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2 to 3 minutes to reduce slightly.
05 - Add the chicken broth and return the chicken breasts to the pan. Simmer for 7 to 8 minutes until the sauce reduces and the flavors meld together.
06 - Stir in the arrowroot or cornstarch slurry. Simmer for 1 to 2 minutes until the sauce is glossy and thick enough to coat the back of a spoon.
07 - Sprinkle generously with fresh chopped parsley. Serve warm over mashed potatoes, rice, or dairy-free pasta.
# Expert Advice:
01 -
- The sauce tastes so luxurious nobody will believe it is completely dairy-free.
- Everything cooks in one pan, so cleanup is almost effortless.
- It feels fancy enough for a dinner party but easy enough for a random Tuesday.
02 -
- Do not let the wine reduce too far before adding broth or the sauce will taste sharply acidic instead of mellow and rounded.
- Crowding the mushrooms in the pan steams them instead of browning them, so give them space and patience.
03 -
- Toss a sprig of fresh thyme or rosemary into the sauce while it simmers and remove it before serving for an aromatic boost that feels effortless.
- Chicken thighs are a fantastic swap if you prefer darker meat with richer flavor and more forgiving texture.