Dairy Free Chicken Marsala (Printable)

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

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Dredging Coating

02 - ½ cup all-purpose flour (substitute 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 (verify dairy-free on label)

→ Fats

09 - 3 tablespoons extra-virgin olive oil

→ Garnish

10 - 2 tablespoons fresh flat-leaf parsley, finely chopped

# Directions:

01 - Place each chicken breast between two sheets of parchment paper and gently pound with a meat mallet to an even ½-inch thickness throughout.
02 - In a shallow dish, whisk together the flour, salt, and black pepper. Lightly dredge each pounded chicken breast in the seasoned flour, shaking off any excess coating.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the dredged chicken breasts and cook for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil.
04 - Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the sliced mushrooms for 4 to 5 minutes until deeply browned. Stir in the minced garlic and cook for 30 seconds until fragrant.
05 - Pour in the dry Marsala wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 to 3 minutes.
06 - Pour in the chicken broth and bring to a gentle simmer. Cook for 3 to 4 minutes, allowing the flavors to meld and the liquid to reduce slightly.
07 - Nestle the seared chicken breasts back into 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 to a glossy consistency.
08 - Sprinkle generously with chopped fresh parsley and serve immediately while hot.

# Expert Tips:

01 -
  • The sauce gets deeply savory without a single drop of cream, relying entirely on the wine and mushrooms for richness.
  • Everything cooks in one skillet, which means you get a restaurant-quality meal with only one pan to wash afterward.
02 -
  • Do not rush the mushroom browning step because mushrooms release moisture quickly and if you stir too early they will boil instead of getting that gorgeous caramel color.
  • The sauce will look thin when you first add the broth but it naturally thickens as it simmers with the flour residue left behind from the chicken.
03 -
  • Let the chicken rest for two minutes after searing before you return it to the sauce so the juices redistribute and every bite stays tender.
  • Use the widest skillet you own because overcrowding is the fastest way to end up with steamed chicken instead of that beautiful golden sear.

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