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); Salt and pepper, to taste; 1/2 cup all purpose flour (use white rice or arrowroot flour for gluten free); 3 tbsp ghee or olive oil and butter (preferably ghee for higher smoke point); 1 shallot, peeled and chopped; 2 garlic cloves, peeled and chopped; 8-10 oz cremini mushrooms, sliced; 1.5 cups chicken or vegetable broth; 1/4 cup heavy cream; 1 tbsp white vinegar; 1/2 tsp ground mustard powder (or 1 tsp Dijon mustard); 1 tsp dried thyme leaves; 1.5 tbsp fresh parsley, chopped

If you’re craving that rich, comforting flavor of chicken marsala but want to skip the wine, you’re in for a treat with this Easy Chicken Marsala Without Wine Recipe. I absolutely love how this version keeps all the creamy, savory goodness we expect but uses broth and a splash of vinegar instead of wine. It’s perfect for a weeknight dinner or anytime you want something a little fancy without the hassle. Keep reading because I’m sharing all my tips to make sure yours turns out perfect!

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Why You’ll Love This Recipe

No Wine Needed: Enjoy classic marsala flavor without the alcohol or simmering time.
Quick & Easy: From start to finish, it takes about 30 minutes—perfect for busy nights.
Gluten-Free Friendly: Use rice or arrowroot flour for a safe and delicious variation.
Rich, Creamy Sauce: The addition of cream and broth builds a luscious sauce everyone will rave about.

A white plate holds a dish with three main layers: at the bottom are bright green green beans placed lengthwise; on top of the beans is a light golden piece of cooked chicken; the top layer has a creamy light brown sauce with sliced mushrooms scattered across the chicken and beans. The dish is finished with finely chopped fresh green herbs sprinkled on top, all set against a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic behind this Easy Chicken Marsala Without Wine Recipe is in how the ingredients come together to create that savory, velvety sauce while keeping the chicken perfectly tender. I’ve found these ingredients strike the perfect balance, and you probably have most of them right in your pantry!

Chicken breasts: I like thin-cut, about 1/2 inch thick, so they cook quickly and evenly.
Ghee or olive oil with butter: Ghee is my secret weapon here—it tolerates the heat better and adds richness.
Flour: All-purpose works great, but white rice or arrowroot flour makes this dish gluten-free without sacrificing texture.
Shallot and garlic: These add depth and sweetness without overpowering the sauce.
Cremini mushrooms: They give a beautiful earthiness; don’t crowd the pan when you cook them.
Chicken or vegetable broth: This replaces the wine and brings a savory base to the sauce.
Heavy cream: Adds that dreamy, creamy finish that makes this dish comfort food at its best.
White vinegar: This little splash brightens the sauce and mimics the tang you’d get from marsala wine.
Mustard powder or dijon: Adds a subtle tang and complexity. I personally prefer the mustard powder for a smooth flavor.
Dried thyme and fresh parsley: These herbs round out the sauce with a fresh, herbal note.

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 making this Easy Chicken Marsala Without Wine Recipe my own by tweaking it based on what I have or who I’m cooking for. Feel free to customize it—you’ll find it’s a versatile recipe that welcomes a few twists.

Mushroom Mix: I once tried this with a trio of mushrooms—shiitake, oyster, and cremini—for an even richer umami flavor, and my family went crazy for it.
Dairy-Free: Swap heavy cream for canned coconut milk or a cashew cream for a lovely dairy-free alternative that still gives you creaminess.
Herb Boost: Adding fresh rosemary or sage instead of thyme can bring a new depth of flavor that’s perfect in fall and winter.
Heat It Up: A pinch of red pepper flakes in the sauce creates a subtle kick if you like a little spice.

How to Make Easy Chicken Marsala Without Wine Recipe

Step 1: Prep and Coat Your Chicken

First things first, lightly salt and pepper your chicken breasts. Then, dip each piece into your flour of choice and coat thoroughly, shaking off any excess. I save about a tablespoon of the flour for thickening the sauce later—that little trick really helps create the perfect consistency. Using thin cuts means they’ll cook quickly and evenly, so you don’t have to worry about juicy chicken turning dry.

Step 2: Brown the Chicken

Grab a large pan—this is important so everything has room to cook well—and heat 1 tablespoon of olive oil plus 1 tablespoon of butter or 2 tablespoons of ghee over medium heat. When the fat is shimmering (not smoking), add your floured chicken pieces. Let them brown for about 3-4 minutes on each side. The goal here is a beautiful golden crust, which locks in juices and adds flavor. Once browned, transfer the chicken to a plate and tent with foil to keep warm.

Step 3: Sauté the Mushrooms

In the same pan with all those lovely drippings, add another tablespoon of butter or ghee and melt it down. Add your sliced mushrooms, making sure not to crowd the pan or they’ll steam instead of brown—a mistake I used to make all the time! Let the mushrooms cook, undisturbed, for 3-4 minutes on one side until golden, then flip and cook the other side. This step amps up that deep, earthy marsala flavor.

Step 4: Build the Sauce

Stir in your chopped shallots and garlic to the mushrooms, scraping up any browned bits from the bottom of the pan for extra flavor. Mix in the reserved tablespoon of flour—this helps thicken the sauce nicely. Pour in the chicken broth and white vinegar, then simmer over medium heat for 5-7 minutes until the liquid reduces by about half and thickens slightly. Don’t rush this step—this reduction is key to a flavorful sauce without any wine.

Step 5: Finish with Cream and Seasonings

Lower the heat and stir in the heavy cream, ground mustard powder (or dijon if you prefer), and dried thyme. Return the chicken pieces to the pan, nestling them in the sauce, and let everything simmer together for another 2-3 minutes so the sauce thickens and the chicken absorbs all those flavors. I always sprinkle fresh parsley on top right before serving for a fresh, vibrant finish.

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Pro Tips for Making Easy Chicken Marsala Without Wine Recipe

Use Ghee for Browning: I discovered this trick when my butter kept burning at higher heat—ghee gives a rich flavor and tolerates heat much better.
Don’t Crowd the Mushrooms: Mushrooms release moisture, so give them space to brown properly—a quick stir, then leave them alone to caramelize.
Reserve Flour for Sauce: Saving a bit of flour to stir into the sauce helps it thicken nicely without clumps.
Simmer Gently at the End: When you add cream and herbs, keep the heat low so the sauce thickens smoothly without breaking.

How to Serve Easy Chicken Marsala Without Wine Recipe

A white round plate holds a dish with three main layers: the bottom layer is green beans with a fresh, slightly glossy texture, arranged loosely across the plate. On top of the green beans is a creamy mushroom sauce with sliced mushrooms, light tan in color with some darker edges, spread over and slightly around the middle. The top layer features two small pieces of cooked light brown meat resting under and near the mushroom sauce, with fresh green herbs sprinkled over everything. The plate sits on a white marbled surface, and a dark blue cloth is partly visible near the edge. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top this chicken marsala with a generous sprinkle of fresh chopped parsley—it brightens the rich sauce beautifully. Sometimes I add a few cracked black peppercorns for an extra kick right at the end. If you want to amp things up, a little lemon zest can add a lovely unexpected freshness.

Side Dishes

My go-to sides are cauliflower rice or pureed cauliflower because they soak up the sauce and keep the meal light and healthy. Sautéed green beans or steamed asparagus add a nice crunch and fresh color. For a heartier meal, mashed potatoes work like a dream—especially if you want that classic comfort food vibe.

Creative Ways to Present

I once made this recipe for a dinner party and plated each chicken breast on a bed of creamy polenta, drizzled with mushrooms and sauce, garnished with parsley and a small sprig of thyme. It made the dish look elegant and special without extra stress. Playing with your plating can really elevate an everyday meal!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The sauce tends to thicken as it chills, so I add a splash of broth or water when reheating to bring it back to that silky consistency everyone loves.

Freezing

This recipe freezes really well! Just portion the chicken and sauce into freezer-safe containers, and it keeps nicely for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stove.

Reheating

I recommend reheating on low heat on the stove, stirring occasionally. Add a splash of broth if the sauce is too thick. Avoid the microwave if you want to keep the sauce smooth and avoid drying out the chicken.

FAQs

Can I use any type of mushroom for this recipe?

Absolutely! Cremini mushrooms are my favorite for their robust flavor, but white button mushrooms or baby bella work well too. Mixing different varieties can add extra depth and texture.
How does this recipe replace the traditional marsala wine?

Instead of wine, this recipe uses chicken broth for savoriness and a touch of white vinegar for acidity. This combo mimics the tangy, slightly sweet profile of marsala wine without the alcohol, making it suitable for everyone.
Is this recipe suitable for a gluten-free diet?

Yes! Just swap the all-purpose flour with white rice flour or arrowroot flour to keep it gluten-free without sacrificing the sauce’s thickness or flavor.
Can I make this recipe dairy-free?

You can! Use olive oil or ghee instead of butter and substitute heavy cream with full-fat coconut milk or cashew cream for a creamy dairy-free version that still tastes fantastic.
What can I serve with Easy Chicken Marsala Without Wine Recipe?

I love serving this with cauliflower rice, sautéed greens, mashed potatoes, or even polenta. The sauce is so good it pairs well with almost any side that can soak it up!

Final Thoughts

This Easy Chicken Marsala Without Wine Recipe has become a go-to in my kitchen whenever I want that classic Italian comfort food without the fuss or alcohol. The rich mushroom sauce, tender chicken, and cozy flavors come together so effortlessly, and it’s always a crowd-pleaser. I hope you give this a try and love it as much as my family does—trust me, you’ll be making it again and again!