Dairy Free Chicken Marsala (Printable)

Italian-inspired chicken with mushrooms in a rich dairy-free Marsala wine sauce, made in one pan.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Dredging Seasoned Flour

02 - ½ cup all-purpose flour (use gluten-free flour blend 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 blended with 2 tablespoons cold water
13 - 1 tablespoon fresh flat-leaf parsley, chopped, plus extra for garnish

# Steps:

01 - Place each chicken breast between sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet. Combine the flour, salt, and pepper in a shallow dish. Dredge each breast in the seasoned flour, coating both sides evenly, and shake off any excess.
02 - Heat 1 tablespoon of olive oil and the dairy-free butter in a large sauté pan over medium-high heat. Once the fat is shimmering, add the chicken breasts in a single layer. Cook for 4 to 5 minutes per side until deeply golden and cooked through to an internal temperature of 165°F. Transfer to a plate and tent loosely with foil.
03 - Pour the remaining 1 tablespoon of olive oil into the same pan. Add the sliced mushrooms and cook undisturbed for 3 to 4 minutes until they begin to caramelize. Stir in the chopped shallot and minced garlic, cooking for an additional 1 to 2 minutes until fragrant and softened.
04 - Pour the Marsala wine into the pan, using a wooden spoon to scrape up all the browned bits from the bottom. Let the wine simmer and reduce for 2 to 3 minutes so the alcohol cooks off and the liquid concentrates.
05 - Pour in the chicken broth and return the seared chicken breasts to the pan. Reduce the heat to medium and let everything simmer together for 7 to 8 minutes until the sauce has reduced slightly and the flavors have melded.
06 - Stir the arrowroot or cornstarch slurry into the simmering sauce. Continue cooking for 1 to 2 minutes, stirring gently, until the sauce turns glossy and thickens enough to coat the back of a spoon.
07 - Sprinkle generously with chopped fresh parsley. Serve the chicken and sauce warm over mashed potatoes, steamed rice, or dairy-free pasta.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means the flavors build on each other and your sink stays manageable.
  • The Marsala sauce gets deeply savory without needing a drop of cream or butter, so it feels indulgent without the heaviness.
  • It looks and tastes like a restaurant dish but comes together on a Tuesday night with zero stress.
02 -
  • Do not rush the mushroom browning step because moisture needs to cook off first or they will steam instead of developing that deep caramelized flavor the sauce depends on.
  • Let the wine reduce for the full two to three minutes before adding broth or the sauce will taste slightly sharp and unfinished.
03 -
  • Let the chicken rest under foil for at least three minutes after searing so the juices redistribute instead of running out when you cut into it.
  • Always mix your thickener with cold water before adding it to a hot pan or you will get lumps that no amount of stirring can fix.

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