Name: Easy Chicken Marsala Without Wine Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 4 thin cut boneless, skinless chicken breasts (or 2 large ones sliced in half to about 1/2″ thick); 1/2 cup all purpose flour (Use white rice or arrowroot flour for gluten free); Salt and pepper to taste; 3 tbsp ghee or olive oil and butter (1 tbsp olive oil + 1 tbsp butter or 2 tbsp ghee for frying chicken, plus 1 tbsp butter or ghee for mushrooms); 1 shallot, peeled and chopped; 2 garlic cloves, peeled and chopped; 8-10 oz cremini mushrooms, sliced; 1.5 cups chicken or vegetable broth; 1 tbsp white vinegar; 1/4 cup heavy cream; 1/2 tsp ground mustard powder (or 1 tsp Dijon mustard); 1 tsp dried thyme leaves; 1.5 tbsp fresh parsley, chopped; 1 tbsp reserved flour

If you’ve ever loved the rich, comforting flavors of Chicken Marsala but want to skip the wine for any reason—whether it’s dietary, personal preference, or just what you have on hand—you’re going to adore this Easy Chicken Marsala Without Wine Recipe. I absolutely love how this version keeps all the cozy, savory goodness intact, thanks to a few clever swaps that make the sauce just as luscious and flavorful. When I first tried cooking Marsala without wine, I was worried it might fall flat, but this recipe proved me so wrong. Plus, it’s simple and comes together in about 30 minutes, perfect for a weeknight dinner that feels like a treat!

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Why You’ll Love This Recipe

No Wine Needed: Perfect for anyone avoiding alcohol but still craving classic Marsala flavor.
Quick and Easy: Ready in just 30 minutes, making it a stress-free dinner option.
Rich, Creamy Sauce: Heavy cream and broth combine to create a decadent sauce that will wow your taste buds.
Gluten-Free Friendly: Easily adaptable with gluten-free flours like rice or arrowroot for those with sensitivities.

The dish shows a white plate with a bed of green beans at the back, bright and crisp, arranged in a neat pile. On top of the green beans, there is a piece of light golden cooked chicken, covered generously with creamy beige mushroom sauce. The sauce includes sliced mushrooms that look soft and well cooked, scattered over the chicken and green beans. Finely chopped fresh green herbs are sprinkled over the dish giving a fresh touch. The plate sits on a white marbled surface, and a woman's hand is holding the edge of the plate from the left side. photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Marsala Without Wine, Chicken Marsala Without Wine, Alcohol-Free Chicken Marsala, Quick Chicken Marsala Dinner, Healthy Chicken Marsala Recipe

Ingredients You’ll Need

These ingredients come together beautifully to create that signature Marsala flavor—earthy mushrooms, tender chicken, and a silky sauce without a drop of wine. To get the best flavor, I always recommend using fresh herbs and good-quality broth, which really makes a difference.

Flat lay of four thin boneless, skinless chicken breasts, a small mound of white all-purpose flour in a simple white ceramic bowl, sliced light brown cremini mushrooms on a white plate, one peeled and chopped shallot in a small white ceramic bowl, two peeled garlic cloves beside the shallot, a small white ceramic bowl filled with pale yellow ghee, a small white ceramic bowl containing light creamy heavy cream, a small white ceramic bowl with clear white vinegar, a small heap of dried thyme leaves next to a pinch of ground mustard powder on the white surface, and fresh green parsley sprigs loosely arranged, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Chicken Marsala Without Wine, Chicken Marsala Without Wine, Alcohol-Free Chicken Marsala, Quick Chicken Marsala Dinner, Healthy Chicken Marsala Recipe

Boneless, skinless chicken breasts: Thin-cut breasts or halved large ones cook quickly and stay juicy.
Ghee or olive oil and butter: I prefer ghee because it handles heat better, preventing burnt butter taste.
All-purpose flour: Use white rice or arrowroot flour for gluten-free versions—don’t forget to shake off excess for a light crust.
Shallot: Adds a mild onion sweetness that deepens the sauce’s flavor.
Garlic cloves: Fresh garlic brings the essential savory punch every Marsala sauce needs.
Cremini mushrooms: Their meaty texture and earthy flavor elevate this dish; don’t overcrowd the pan when sautéing!
Chicken or vegetable broth: The base of the sauce replacing wine, adding depth without overpowering.
Heavy cream: For that rich, smooth finish that makes this sauce irresistible.
White vinegar: Adds a subtle tang, balancing the sauce without making it taste acidic.
Ground mustard powder or Dijon mustard: Provides a gentle kick and complexity to the sauce.
Dried thyme leaves: Earthy herb flavor that complements mushrooms and chicken beautifully.
Fresh parsley: Brightens up the finished dish with color and fresh flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this recipe is so versatile—you can tweak it based on what you have or your dietary needs. Feel free to experiment with herbs or swap the cream for a lighter option if you prefer. Cooking is all about making a recipe your own, after all!

Dairy-Free Option: I’ve swapped heavy cream for coconut cream, which gives it a lovely richness without the dairy.
Thyme Substitute: When I’m out of thyme, fresh rosemary works surprisingly well for that earthy aroma.
Adding Veggies: Sometimes I toss in a handful of spinach at the end for extra color and nutrients—my family doesn’t even notice!
Gluten-Free Flour: I’ve used arrowroot flour for a crispier crust on the chicken, which worked really nicely without any odd texture changes.

How to Make Easy Chicken Marsala Without Wine Recipe

Step 1: Prep and Dredge Your Chicken

First things first, season your chicken breasts lightly with salt and pepper. Then, dip each piece into your flour, coating both sides evenly. I like to shake off the excess flour to avoid a gummy coating and keep the crust light and crispy once cooked. Don’t forget to set aside about a tablespoon of flour—it’s a handy trick you’ll use later to thicken your sauce.

Step 2: Brown the Chicken to Perfection

Grab a large skillet—this is important because you don’t want overcrowding that causes steaming instead of browning. Heat your ghee (or butter and olive oil combo) over medium heat until shimmering. Place the chicken in the pan and cook until golden brown on each side, about 3-4 minutes per side. Once browned, transfer to a plate and cover loosely with foil to keep warm. This step locks in flavor and juiciness, which you’ll appreciate in every bite.

Step 3: Sauté Mushrooms, Shallots, and Garlic

In that same pan with all the tasty drippings, add more ghee or butter and toss in your sliced mushrooms. This is where patience pays off—spread them out in a single layer and resist stirring too often so they brown properly instead of steaming. After about 3-4 minutes, add chopped shallots and garlic. Stir to combine and scrape up any flavorful bits stuck to the pan’s bottom. That’s where the magic is!

Step 4: Build Your Sauce

Sprinkle in the reserved tablespoon of flour and stir well to coat the veggies—this will help thicken the sauce beautifully. Then, pour in your chicken broth and white vinegar. Simmer gently for 5 to 7 minutes, letting the sauce reduce by about half. You’ll notice it getting nice and thick, just the way a good Marsala sauce should be.

Step 5: Finish with Cream, Mustard, and Herbs

Stir in the heavy cream, mustard (powder or Dijon), and dried thyme. Return your chicken to the pan, nestling it gently into the sauce. Let everything simmer together for another 2-3 minutes so the sauce can thicken a bit more and the flavors meld. Finish by sprinkling fresh parsley over the top—trust me, that pop of color and fresh flavor brings the dish alive.

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Pro Tips for Making Easy Chicken Marsala Without Wine Recipe

Use a Large Skillet: This avoids crowding and helps your chicken and mushrooms brown nicely instead of steaming.
Reserve Flour for Sauce: Saving some flour for the sauce thickening step means you don’t need extra thickeners later.
Don’t Rush Mushroom Browning: Give them time to caramelize—it boosts the savory depth of your dish.
Gentle Simmering: Keep the sauce simmering gently to prevent curdling when you add cream.

How to Serve Easy Chicken Marsala Without Wine Recipe

A round white plate holds a dish with three main layers. The bottom layer is a bed of bright green beans, soft and slightly shiny, spread mostly on one side of the plate. On top of the beans, there are two thick, light brown pieces of chicken, cooked with a smooth texture and some browning on the edges. The top layer is a creamy mushroom sauce with beige sliced mushrooms scattered over the chicken, with small pieces of green herbs sprinkled over everything for color. The plate is placed on a white marbled surface with a dark blue cloth partially visible underneath. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Marsala Without Wine, Chicken Marsala Without Wine, Alcohol-Free Chicken Marsala, Quick Chicken Marsala Dinner, Healthy Chicken Marsala Recipe

Garnishes

I always finish this dish with a sprinkle of fresh chopped parsley—it adds a burst of color and a bit of freshness that’s a perfect contrast to the rich sauce. Sometimes, I also add a tiny drizzle of good olive oil right before serving for an extra silky touch.

Side Dishes

My go-to sides with this Easy Chicken Marsala Without Wine Recipe are cauliflower rice or creamy pureed cauliflower, both of which soak up the sauce beautifully without overpowering it. I also love serving it with simple steamed green beans or a fresh arugula salad to add some peppery crunch.

Creative Ways to Present

For a special occasion, try serving the chicken on a bed of herb-infused polenta or mashed potatoes, topped with a sprig of rosemary and a few sautéed wild mushrooms. I once plated it alongside roasted garlic asparagus and added a lemon zest twist for a bright finish—everyone was impressed!

Make Ahead and Storage

Storing Leftovers

I store my leftovers in an airtight container in the fridge, where they keep well for up to 3 days. The sauce thickens as it cools, so when you reheat, you might need to add a splash of broth or water to loosen it back up.

Freezing

Freezing this dish works if you want to prep in advance—I portion it out with sauce but no sides yet, sealed in freezer-safe containers. When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop. Be sure to stir often to prevent the cream from separating.

Reheating

I reheat leftovers over low to medium heat on the stove, adding a little broth if the sauce is too thick. This helps it return to that silky, luscious consistency without drying out the chicken.

FAQs

Can I use another type of meat for this Easy Chicken Marsala Without Wine Recipe?

Absolutely! While chicken breasts work best for their quick cooking and tenderness, you could try chicken thighs for a juicier, more flavorful version. Just adjust cooking times accordingly. Some cooks even use pork cutlets or turkey cutlets as delicious alternatives.
What can I substitute for the white vinegar to avoid alcohol flavor?

If vinegar isn’t your thing, a splash of lemon juice or even a small amount of apple cider vinegar can work as alternatives to add acidity without adding harshness. Just use them sparingly to keep that balanced Marsala flavor.
Is this recipe suitable for people with gluten intolerance?

Yes! Swap the all-purpose flour with white rice flour or arrowroot powder for gluten-free goodness. The sauce thickens just as nicely, and the chicken crust will still be delightful.
Can I make this recipe dairy-free?

Definitely. Replace the heavy cream with coconut cream or a cashew cream alternative and use ghee or oil instead of butter. It changes the flavor slightly but still results in a creamy, satisfying sauce.

Final Thoughts

This Easy Chicken Marsala Without Wine Recipe has become a staple in my kitchen because it delivers all the comforting flavors of the classic dish without the fuss or alcohol content. It’s perfect for family dinners, friendly gatherings, or any night you want something special without spending hours cooking. I really hope you give it a try—you might just find yourself making it over and over, just like I do!