My easy Chicken Marsala recipe is a mouthwatering twist on the classic dish, made without the traditional Marsala wine. Whether you avoid alcohol all together or you just don’t have the ingredients at home, you will love this show stopping, easy recipe that’s made to impress.
Whether you are looking for an easy weeknight dinner, a dinner for date night, or a dish to wow your guests at a dinner party, you will love this take on the classic recipe. Tender chicken breasts are lightly coated in flour and sautéed to a golden brown. They are then simmered in a rich, savory creamy mushroom sauce made with chicken bone broth, mushrooms, garlic, a splash of balsamic vinegar, and brown sugar for depth of flavor. Finished with a touch of half and half for a velvety texture, this dish is perfect served over whole wheat pasta or alongside roasted vegetables for a delightful, healthier version of a classic comforting meal.
Why You’ll love my Chicken Marsala Recipe:
- Healthier Alternative: Made with wholesome ingredients, without wine, and less oil, this version is lower in calories and free from alcohol, making it a healthier option for everyone.
- Rich Flavor: Unlike the classic chicken marsala recipe, I use chicken bone broth, mushrooms, garlic, balsamic vinegar and brown sugar to create a deeply savory and satisfying sauce without the need for wine.
- Easy to Prepare: This recipe is straightforward and quick to prepare, perfect for busy weeknights or for special occasions, making it the best chicken marsala recipe in my opinion!
- Comforting and Delicious: The creamy sauce, tender chicken, and flavorful mushrooms come together to create a comforting, restaurant-quality meal at home.
- Versatile Serving Options: Serve it over pasta, rice, or with a side of vegetables for a well-rounded and nutritious meal that suits your dietary preferences.
If you love this recipe, you will love my Chicken Meatloaf Recipe, Tortellini Casserole and my One Pan Chicken and Zucchini Orzo.
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Ingredients
- Skinless Chicken Breasts: Chicken fillets are a lean protein source that becomes tender and flavorful when cooked.
- Flour, Divided: Used for coating the chicken to create a golden crust and for thickening the sauce.
- Salt: Enhances the overall flavor of the dish.
- Pepper: Adds a mild heat and depth to the seasoning.
- Garlic Powder: Infuses the meatloaf with a mild, aromatic garlic flavor.
- Thyme: Provides an aromatic, earthy flavor that complements the chicken and mushrooms.
- Avocado Oil, Divided: A heart-healthy oil used for sautéing the chicken and vegetables.
- White Onion, Minced: Adds a sweet and savory base flavor to the sauce.
- White Mushrooms or Crimini Mushrooms, Sliced: Contribute a rich, umami taste and hearty texture.
- Butter: Adds richness and depth to the sauce.
- Garlic Cloves, Minced: Infuses the dish with a robust, aromatic flavor.
- Chicken Bone Broth: Creates a savory, nutrient-rich base for the sauce. Adds additional protein and micronutrients to the dish.
- Balsamic Vinegar: Introduces a tangy sweetness that enhances the overall flavor profile.
- Brown Sugar: Balances the acidity of the vinegar with a touch of sweetness.
- Lemon Juice: Adds a bright, fresh acidity that lifts the flavors.
- Half and Half: Provides a creamy, smooth texture to the sauce with a lighter touch when compared with heavy cream.
- Herbs (Optional) to garnish: Top with fresh parsley or basil to add some color and freshness to the dish.
- Parmesan Cheese (Optional), to garnish: Adds a nutty, salty richness to the dish.
See recipe card for quantities.
Instructions
- Mince your fresh garlic and onions and slice your mushrooms.
- On a separate cutting board, slice your boneless, skinless chicken breasts in half horizontally with a sharp knife.
Using the tenderizing side of the meat mallet, pound the chicken, then flip it and use the flat side of the meat mallet to pound the other side of the chicken breast into an even ¼-inch thickness.
3. Add your pounded chicken breasts into a large ziplock bag along with your salt, pepper, garlic powder, thyme and 3 tablespoons of flour * see hint below. Shake until all of your seasonings and flour evenly coat your chicken breasts.
4. Add 2 tablespoons of avocado oil to a large skillet on medium-high heat. When your oil is hot, add in your chicken breast fillets and cook for 4 minutes on one side before flipping and cooking an additional 3 minutes on the other. Once your chicken breasts have reached an internal temperature of 165 F, remove them from the pan and set them aside on a plate. Lower to medium heat.
5. Add an additional tablespoon of avocado oil and then add in your onions.Let them saute for about 1 minute.
Then add in your mushrooms. Season with a dash of salt and pepper and then cook for an additional 2-3 minutes until your mushrooms begin to soften.
6. Lower your heat to medium low, then add in your butter and minced garlic and saute for an additional minute until your butter has melted and your garlic becomes aromatic.
7. Then add in 1 tbs of flour, stirring until the butter soaks up the flour. Once this happens, add in your chicken bone broth, balsamic vinegar, brown sugar and lemon juice.
8. Stir and let simmer for 30 seconds or so before adding your half & half. Stir again and then add your chicken back into the pan. Top with fresh herbs and parmesan cheese, if using. Serve with your favorite pasta or veggie. I served mine with some 100% whole wheat pasta and a salad for some additional color and fiber!
Hint: For best results, I recommend adding the flour and seasonings to the bag first (instead of chicken first like I did), giving it a little shake and then adding the chicken breasts after so that the seasonings and flour are evenly distributed and are able to stick to the chicken more evenly. I found that my chicken breasts were coated more with flour than seasonings with the way I did things.
Substitutions
- Dairy-Free– use vegan butter and a plant based half and half to make this recipe dairy-free. Ripple makes a non-dairy half and half as does Silk.
- Gluten-Free – use arrowroot powder instead of flour and serve with a gluten-free pasta to make this recipe gluten-free.
- Avocado Oil– Use a high quality olive oil instead of avocado oil if you don’t have avocado oil on hand.
- Chicken Bone Broth– I used chicken bone broth for additional protein but feel free to also use chicken broth or chicken stock instead.
- Chicken Breasts– Instead of chicken breasts, you may also use chicken tenders for this recipe as well.
Variations
- Spicy – add chili pepper flakes while cooking to imbue heat into the dish.
This delicious recipe is toddler and kid-friendly as is and perfect for the whole family!
Equipment
All you need to make this chicken marsala recipe is a large pan. I really like to use my cast iron skillet for this dish but it is not necessary.
If you’re in the market for an affordable cast iron, I have the Lodge Cast Iron Skillet and it has worked great for us for years!
Optionally, you can also use a veggie chopper to mince your onions as well.
If you’re in the market for a veggie chopper, this one is my favorite.
To make sure your chicken marsala comes out perfect and reaches the correct internal temperature, I would recommend using a digital meat thermometer.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Once your leftovers have reached room temperature, transfer them to an airtight container to prevent moisture loss and place in the fridge for up to 3-4 days.
If you plan to store the leftovers for more than a few days, freezing is a good option. Use freezer-safe containers or heavy-duty freezer bags to prevent freezer burn.
Chicken marsala can be stored in the freezer for up to 2-3 months for optimal flavor and texture.
FAQ
Chicken marsala pairs well with a variety of sides, such as mashed potatoes, rice, pasta, or roasted vegetables. It also goes well with a simple green salad or crusty bread.
Yes, boneless chicken thighs can be used instead of breasts. They may require a slightly longer cooking time, but they will be tender and flavorful.
Dinner
Looking for other easy dinner recipes like this? Try these:
If you try this recipe, don’t forget to leave a star rating and review, it would mean the world to me!
Jump to: Recipe
Chicken Marsala Recipe without Wine
Equipment
- 1 Large Skillet
Ingredients
- 2 Skinless Chicken Breasts
- 4 Tablespoons Flour Divided
- ¾ Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Dried Thyme
- 2 Tablespoons Avocado Oil Divided
- 1 Large White Onion Minced
- 1- 8 oz Package White or Crimini Mushrooms Sliced
- 2 Tablespoons Butter
- 2 Garlic Cloves Minced
- ½ Cup Chicken Bone Broth
- 1 Tablespoon Balsamic Vinegar
- 1 Teaspoon Brown Sugar
- ½ Lemon Juiced
- 3 Tablespoons Half and Half
Optional:
- 1 Tablespoon Fresh Parsley or Basil Chopped
- 1 Teaspoon Parmesan Cheese
Instructions
- Mince your fresh garlic and onions and slice your mushrooms.
- On a separate cutting board, slice your boneless, skinless chicken breasts in half horizontally with a sharp knife. Using the tenderizing side of the meat mallet, pound the chicken, then flip it and use the flat side of the meat mallet to pound the other side of the chicken breast into an even ¼-inch thickness.
- Add your pounded chicken breasts into a large ziplock bag along with your salt, pepper, garlic powder, thyme and 3 tablespoons of flour * see hint below. Shake until all of your seasonings and flour evenly coat your chicken breasts.
- Add 2 tablespoons of avocado oil to a large cast iron skillet on medium-high heat. When your oil is hot, add in your chicken breast fillets and cook for 4 minutes on one side before flipping and cooking an additional 3 minutes on the other. Once your chicken breasts have reached an internal temperature of 165 F, remove them from the pan and set them aside on a plate. Lower to medium heat.
- Add an additional tablespoon of avocado oil and then add in your onions.Let them saute for about 1 minute.Then add in your mushrooms. Season with a dash of salt and pepper and then cook for an additional 2-3 minutes until your mushrooms begin to soften.
- Lower your heat to medium-low, then add in your butter and minced garlic and saute for an additional minute until your butter has melted and your garlic becomes aromatic.
- Then add in 1 tbs of flour, stirring until the butter soaks up the flour. Once this happens, add in your chicken bone broth, balsamic vinegar, brown sugar and lemon juice.
- Stir and let simmer for 30 seconds or so before adding your half & half. Stir again and then add your chicken back into the pan. Top with fresh herbs and parmesan cheese, if using. Serve with your favorite pasta or veggie. I served mine with some 100% whole wheat pasta and a salad for some additional color and fiber!
Notes
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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