Chicken Marsala without wine is a variation of the classic Italian-American dish that omits the traditional Marsala wine from the recipe. Instead, a non-alcoholic substitute like chicken broth is used to add flavor and depth to the dish creating a family friendly version of this creamy sauce.
The key ingredients for chicken marsala typically include boneless, skinless chicken breasts that are seasoned, dredged in flour, and cooked until browned and tender. Then cooked in the mushroom sauce.
This recipe post contains helpful tips, tricks and answers to FAQs. Please read through to ensure you get the recipe right when you try it.
Why make Chicken Marsala without wine?
It’s necessary to learn how to make this restaurant favorite without wine for the following reasons
- Family-Friendly Dish: Preparing chicken Marsala without wine makes it more suitable for family meals, especially when there are children or individuals who shouldn’t consume alcohol present.
- Religious or Dietary Restrictions: Certain religions or dietary restrictions prohibit the consumption of alcohol, making a wine-free version of the dish more appropriate.
- Availability or Accessibility: In some regions, Marsala wine might not be readily available or accessible, prompting cooks to use alternative ingredients.
- Health Considerations: For those watching their alcohol intake or concerned about the alcohol content in their food, using non-alcoholic substitutes provides a healthier option.
Fun fact! Did you know? Chicken Marsala and Chicken Masala are two different dishes. You can read all about it in our Marsala vs Masala article.
You’ll love this recipe
- Rich and Savory Flavor: The recipe offers a delightful combination of tender chicken, earthy mushrooms, and a flavorful sauce that’s simply irresistible.
- Comfort Food Appeal: Chicken Marsala is often considered a comforting and hearty dish, perfect for satisfying cravings and providing a warm, enjoyable meal.
- Restaurant-Quality: Despite being relatively easy to prepare, chicken Marsala has an elegant presentation and taste, making it a popular choice for special occasions or when hosting guests.
- Versatility: The recipe is versatile and can be customized with different herbs, spices, and additional ingredients to suit personal tastes.
- Quick and easy recipe: While it might seem like a fancy dish, chicken Marsala can be prepared in a relatively short time, making it convenient for busy weeknights.
Chicken breast cutlets
Portobello mushrooms sub with Cremini
How to make Chicken Marsala without wine
See printable recipe card at the end of this post for ingredient quantities and full instructions!
Cut the chicken breast into cutlets. Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken breasts and cook until they are browned on both sides and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining butter and oil then add shallots and garlic, sautéing till fragrant, then add in the mushrooms, stir fry for about 2 minutes before adding the chicken stock. After adding the chicken stock, simmer to reduce.
Stir in the heavy cream (if using) and let the sauce simmer for a few minutes until it thickens slightly.
Return the cooked chicken breasts to the skillet and let them simmer in the sauce for a few more minutes until everything is heated through.
What to serve with this recipe
Chicken Marsala has great pairing options. It goes well with various side dishes like pasta, rice, mashed potatoes, or steamed vegetables, providing flexibility in how it’s served.
We created a handy article on what to serve with Chicken Marsala that’s packed with suggested recipes. You should check it out right after making this recipe.
How to store and Reheat
Storing Chicken Marsala: Allow the sauce cool down before storing it. Transfer any leftovers to an airtight container and refrigerate for 3 to 4 days.
Reheating Chicken Marsala: Reheat in the microwave of stovetop: to reheat on the stovetop, add the chicken marsala to a pan and cook on low medium heat stirring occasionally until warmed through. You can add a splash of water while warming if the sauce is becoming too thick and hasn’t warmed through.
If using the microwave, transfer to a microwave safe dish and reheat on 1 minute intervals till warmed through.
- Cut the chicken breast into slices. If they are really large, pound them a bit to flatten.
- If using homemade chicken stock, adjust for salt accordingly as your homemade stock may have more salt.
- If the chicken breasts are still thick after cutting into cutlets, pound the chicken with a meat mallet to get an even thickness before seasoning and dredging to ensure even cooking and tenderness.
- Season the chicken breasts with salt and pepper before dredging them in flour to enhance the overall flavor.
- Avoid overcooking the chicken to prevent it from becoming dry. Cook it just until it’s cooked through and no longer pink in the center.
- Double the Sauce: If you love extra sauce, consider doubling the sauce recipe to have more to drizzle over the chicken and sides.
Yes, you can use cooking wine as a substitute for Marsala wine when making chicken Marsala without wine.
However, make sure it is a non-alcoholic cooking wine if you prefer to avoid alcohol in your dish.
To make chicken Marsala without wine, you can use a non-alcoholic substitute like chicken stock/broth.
Season and cook the chicken breasts, then create a sauce by simmering the non-alcoholic substitute with sautéed mushrooms and heavy cream.
To make it dairy free, swap out the heavy cream for coconut cream or leave it out completely. It is important to note that using coconut cream will change the flavor profile but it will still be delicious.
To ensure the chicken is cooked through, use a meat thermometer to check its internal temperature. The thickest part of the chicken should reach 165°F (74°C) for safe consumption.
Yes, you can freeze chicken Marsala if you are making a large quantity.
However I recommend you leave the heavy cream out and add it when you are reheating.
Store it in an airtight container or freezer bag for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
You really don’t need to add anything to thicken the sauce besides the heavy cream also a little simmer will reduce the sauce to your desired consistency.
While boneless, skinless chicken breasts are commonly used, you can use bone-in chicken, such as chicken thighs, but the cooking time may need to be adjusted accordingly.
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Chicken Marsala without wine
- 2 Large boneless skinless chicken breasts (or chicken thighs)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 Shallots (substitute with a small onion)
- 2 Cloves Garlic (crushed)
- 1 ½ cup chicken broth
- ½ cup heavy cream
- 2 tablespoons butter
- 8 oz mushrooms (approximately 2 cups sliced mushrooms)
- 1 tablespoon chopped fresh parsley (for garnish)
Seasoned flour for chicken
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
Prep the chicken
- Cut chicken breasts into cutlets, by slicing the chicken breasts horizontally.
- Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until they are browned on both sides and cooked through. Remove the chicken from the skillet and set it aside.
Making the Marsala sauce
- In the same skillet, add the remaining butter and oil then add shallots and garlic, sautéing till fragrant, then add in the mushrooms, stir fry for about 3 minutes before adding the chicken stock.
- Bring it to a simmer, and cook to reduce.
- Stir in the heavy cream and let the sauce simmer for a few minutes until it thickens slightly.
- Return the cooked chicken breasts to the skillet and let them simmer in the sauce for a few more minutes until everything is heated through.
- Taste for seasoning (salt and pepper) and adjust accordingly
- Garnish with chopped fresh parsley and serve the chicken Marsala over rice or pasta.