Dairy Free Chicken Marsala (Printable)

One-pan chicken in a rich Marsala wine and mushroom sauce, completely dairy-free and ready in 40 minutes.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Dredging Coating

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 dairy-free chicken broth

→ Fats

09 - 3 tablespoons extra-virgin olive oil

→ Garnishes

10 - 2 tablespoons fresh flat-leaf parsley, chopped

# Steps:

01 - Place chicken breasts between sheets of parchment paper and gently pound with a meat mallet to an even ½-inch thickness throughout.
02 - Combine the flour, salt, and black pepper in a shallow dish. Lightly dredge each flattened 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 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 all the 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 together.
07 - Return the seared chicken to the skillet, spooning the mushroom-wine 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 immediately.

# Expert Tips:

01 -
  • The sauce gets deeply savory without a single drop of cream or butter, which feels like a small miracle.
  • Everything cooks in one skillet, meaning cleanup is almost embarrassingly easy for a dish this impressive.
  • It reheats beautifully the next day, making it a smart choice for planned leftovers.
02 -
  • Do not rush the mushroom browning step because crowded, steaming mushrooms will never give you that deep, meaty flavor the sauce depends on.
  • I once used sweet Marsala by mistake and the dish tasted like dessert, so always reach for dry Marsala for savory recipes.
03 -
  • Let the chicken rest for at least five minutes after searing so the juices redistribute instead of running out onto your plate.
  • A squeeze of fresh lemon juice right at the end wakes up the entire dish and balances the wine in a way that makes people wonder what your secret is.

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