Rating: 5.00
(3)

Quick and Easy Chicken Marsala Recipe without Wine

By Rachel
July 3, 2023

This quick and easy chicken marsala recipe without wine is the perfect weeknight meal. Tender chicken cutlets, lightly dredged in seasoned flour and pan fried until tender. This one pan recipe means quick clean up and little mess. The creamy mushroom sauce cooks in the pan after the chicken so none of the flavor is lost! Serve this easy chicken marsala over mashed potatoes, grits, or pasta.

bowl of chicken marsala over grits

Quick steps:

  • Prepare flour mixture
  • Dredge chicken cutlets
  • Sear chicken until golden brown
  • Remove chicken from pan
  • Combine ingredients for sauce
  • Serve chicken topped with creamy mushroom sauce

Highlights of this easy chicken marsala recipe:

  • Wine-free chicken marsala sauce
  • Family favorite
  • Quick one-pan meal
  • Tender chicken breasts with a savory sauce
  • Easy way to add in vegetables
  • Delicious pan sauce
  • Rich flavor with just a few ingredients
  • Heats up well for leftovers!

First Steps:

  • Dredge chicken cutlets in seasoned flour, shake off excess flour
  • Lightly pan fry until golden brown and tender
  • Set chicken aside

Grocery Store List & Substitutions:

  • Boneless skinless chicken breasts, could substitute boneless skinless chicken thighs, thin cutlets, or chicken tenders
  • All-purpose flour, could substitute a gluten-free flour mix
  • Kosher salt
  • Fresh cracked black pepper
  • Garlic powder
  • A few tablespoons unsalted butter
  • Extra virgin olive oil
  • Fresh garlic cloves
  • Shallot, or substitute red onion
  • Balsamic vinegar
  • Chicken stock or vegetable broth
  • Mushrooms such as Button mushrooms, cremini mushrooms, or chopped Portobello’s
  • Heavy cream or half and half
  • Fresh herbs for garnish
bowl of chicken marsala without marsala wine

We love to serve this Quick and Easy Chicken Marsala Recipe without Wine over cheesy grits with extra creamy mushroom sauce!

What is wine free chicken marsala sauce made of?

This sauce is simple and just as good without the marsala wine. Balsamic vinegar deglazes the pan and adds a nice tang. Chicken stock and heavy cream add richness and help simmer into a thick sauce. Mushrooms add texture and extra flavor along with seasonings, garlic, and shallot.

What is the difference between chicken marsala and chicken piccata?

Chicken piccata does not have a creamy sauce like chicken marsala does. Both have lightly pan fried chicken cutlets, chicken piccata is topped with a tangy lemon sauce and chicken marsala has creamy mushroom sauce.

What can I use instead of marsala wine in chicken marsala?

For this dish we use balsamic vinegar and chicken stock. The balsamic vinegar deglazes the pan nicely and adds a nice tang.

Second Steps:

  • Prep ingredients for sauce
  • Sauté garlic and shallots
  • Deglaze with balsamic vinegar
  • Sauté mushrooms
  • Add in chicken stock and cream
  • Simmer to reduce slightly
  • Season to taste and serve over chicken

If you like this Quick and Easy Chicken Marsala Recipe without Wine, try these other easy chicken recipes…

Easy One Pan Chicken Piccata Dinner Recipe

One Pan Creamy Tomato Basil Chicken Recipe

Slow Cooker Lemon Chicken Orzo Soup

Homemade Chicken Patties in the Air Fryer

2 Ingredient Instant Pot Pesto Chicken

bowl of wine free chicken marsala with a baguette

Serving ideas and variations:

Pro tips for this classic dish:

  • Make sure chicken cutlets are an even thickness
  • Use a large skillet so you don’t overcrowd the chicken, if chicken seems to be sticking add in extra butter or oil. Do not try to flip chicken until it easily releases.
  • Watch heat so chicken browns but doesn’t burn, keep medium-high heat throughout
  • When deglazing, scrape the bottom of the pan to release all of the release browned bits (fond)!
  • Give the delicious sauce plenty of time to simmer so it thickens nicely
Quick and Easy Chicken Marsala Recipe without Wine

Instructions of the creamy chicken marsala recipe:

  • In a large shallow bowl, combine flour, salt, garlic powder, and pepper. Dredge the chicken in the flour mixture, covering evenly. Set aside.
  • Heat olive oil and 2 tablespoons butter in a large Dutch oven or large skillet over medium-high heat. Add chicken in a single layer and sear both sides until golden brown, 4-5 minutes per side. Remove browned chicken from the skillet and set aside.
  • Keeping the heat on medium-high, add in 2 tablespoons butter, minced garlic, and shallot, sauté for 1-2 minutes until fragrant. Add in the sliced mushrooms and sauté for 4-5 minutes. Add in the balsamic vinegar and chicken stock. Let simmer over medium heat for 8-10 minutes until reduced slightly. Stir in heavy cream. Season with salt and pepper.
  • Serve chicken topped with mushroom cream sauce. Garnish with fresh herbs and parmesan cheese.

Notes:

*If chicken filets are too thick, gently pound with the flat side of a meat mallet

*Chicken should have an internal temperature of 165 degrees f.

*Leftover chicken and sauce will keep in an airtight container for 3-4 days.

Quick and Easy Chicken Marsala Recipe without Wine

This delicious recipe for chicken marsala recipe has great flavor without the traditional marsala wine and goes great with any side dish!

Quick and Easy Chicken Marsala Recipe without Wine

Quick and Easy Chicken Marsala Recipe without Wine

5 from 3 votes
Tender chicken cutlets in rich cream sauce with mushrooms
Servings 4 servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
 
 

  • 4 Chicken cutlets, or 2 boneless skinless chicken breasts sliced in half
  • 1/2 cup All-purpose flour
  • 2 tsp Kosher salt
  • Fresh cracked black pepper
  • 1 tsp Garlic powder
  • 4 tbsp Unsalted butter
  • 2 tbsp Olive oil
  • 1/4 cup Balsamic vinegar
  • 3-4 cloves Garlic, minced
  • 1 Shallot, minced
  • 3 cups Sliced white or baby bella mushrooms
  • 1/3 cup Chicken stock
  • 1/2 cup Heavy cream
  • 1 tsp Kosher salt
  • Fresh cracked black pepper
  • Chopped fresh oregano, thyme, or rosemary for garnish

Instructions
 

  • In a large shallow bowl, combine flour, salt, garlic powder, and pepper. Dredge the chicken in the flour mixture, covering evenly. Set aside.
  • Heat olive oil and 2 tablespoons butter in a large Dutch oven or large skillet over medium-high heat. Add in chicken and sear both sides until golden brown, 4-5 minutes per side. Remove browned chicken from the skillet and set aside.
  • Keeping the heat on medium-high, add in 2 tablespoons butter, minced garlic, and shallot, sauté for 1-2 minutes until fragrant. Add in the sliced mushrooms and sauté for 4-5 minutes. Add in the balsamic vinegar and chicken stock. Let simmer over medium heat for 8-10 minutes until reduced slightly. Stir in heavy cream. Season with salt and pepper.
  • Serve chicken topped with mushroom cream sauce. Garnish with fresh herbs and parmesan cheese.

Notes

*Chicken should have an internal temperature of 165 degrees.

Nutrition

Serving: 1servingCalories: 440kcalCarbohydrates: 21gProtein: 30gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 137mgSodium: 1985mgPotassium: 775mgFiber: 2gSugar: 6gVitamin A: 838IUVitamin C: 4mgCalcium: 48mgIron: 2mg
Author: The Hearty Life
Calories: 440kcal
Cost: $$
Course: Dinner, Entree, Lunch
Cuisine: American
Keyword: Chicken, Chicken Marsala, Cream Sauce, One Pan, Weeknight Dinner

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.

bowl of grits with chicken marsala on top
5 from 3 votes (3 ratings without comment)

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