Dairy Free Chicken Marsala (Printable)

Tender chicken and mushrooms simmered in a rich dairy-free Marsala wine sauce, all in one pan.

# What You'll Need:

→ Poultry

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

→ Dredging Mixture

02 - 1/2 cup all-purpose flour (substitute gluten-free flour if needed)
03 - 1/2 teaspoon kosher salt
04 - 1/4 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 - 3/4 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 parsley, chopped, plus extra for garnish

# How-To Steps:

01 - Pound the chicken breasts to a uniform 1/2-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. 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 to keep warm.
03 - Add the remaining 1 tablespoon of olive oil to the same pan. Sauté 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 and softened.
04 - Pour in the Marsala wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2 to 3 minutes so it reduces slightly and the alcohol cooks off.
05 - Add the chicken broth to the pan and return the seared chicken breasts. Simmer gently for 7 to 8 minutes until the sauce reduces and the flavors meld together.
06 - Stir the arrowroot or cornstarch slurry into the simmering liquid. Continue cooking for 1 to 2 minutes until the sauce turns glossy and thickens enough to coat the back of a spoon.
07 - Sprinkle generously with fresh chopped parsley. Serve immediately over mashed potatoes, steamed rice, or dairy-free pasta.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means you get an elegant dinner without declaring war on your sink.
  • The Marsala sauce reduces into something deeply savory and glossy that tastes like it took hours, not minutes.
  • It is naturally dairy free, and swapping in gluten free flour makes it friendly for almost every dinner guest you will ever host.
02 -
  • Do not skip scraping the browned bits off the pan when you add the wine, because that fond is where half the flavor lives.
  • Let the mushrooms sit still in the pan before stirring, as overcrowding or constant movement makes them soggy instead of caramelized.
03 -
  • Tent the cooked chicken loosely with foil while you build the sauce so it stays warm without continuing to cook.
  • Always mix your arrowroot or corn starch with cold water before adding it to a hot pan to prevent lumps from forming.

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