Dairy-Free Chicken Marsala (Printer-Friendly)
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 Mixture
02 - ½ cup all-purpose flour (substitute 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
→ Garnish
10 - 2 tablespoons fresh flat-leaf parsley, chopped
# How to Make It:
01 - Place each chicken breast between two sheets of parchment paper and gently pound with a meat mallet to an even ½-inch thickness throughout.
02 - In a shallow bowl, whisk together the flour, salt, and black pepper until evenly combined.
03 - Dredge each pounded chicken breast in the seasoned flour mixture, coating both sides evenly. Shake off any excess flour and set aside.
04 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts in a single layer. Cook for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil.
05 - Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced mushrooms and sauté for 4 to 5 minutes until deeply browned. Stir in the minced garlic and cook for 30 seconds until fragrant.
06 - Pour the Marsala wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 to 3 minutes.
07 - Pour in the chicken broth and bring to a gentle simmer. Continue simmering for 3 to 4 minutes, allowing the flavors to meld and the liquid to reduce slightly.
08 - Return the seared chicken breasts to the skillet, spooning the mushroom sauce over the top. Simmer together for 3 to 5 minutes until the chicken is heated through and the sauce has thickened to your liking. Garnish with fresh chopped parsley and serve immediately.
# Expert Advice:
01 -
- Everything cooks in a single skillet, which means you get that concentrated, built up flavor without a mountain of dishes waiting for you afterward.
- Skipping the butter and cream actually lets the earthy mushrooms and sweet Marsala shine in a way the classic version sometimes buries.
02 -
- Do not use sweet Marsala for this recipe, because it will make the sauce cloying and throw off the balance of the entire dish.
- Letting the mushrooms sit undisturbed in the hot pan without stirring is the single thing that transforms them from pale and rubbery to deeply golden and full of concentrated flavor.
03 -
- Dry the chicken breasts thoroughly with paper towels before dredging, because any surface moisture creates a gummy layer between the meat and the flour that prevents proper browning.
- Use the widest skillet you own so the mushrooms have room to caramelize rather than crowding into a steaming pile that never turns golden.