So, you're in the mood for some culinary adventure, but not the kind that requires hours of slaving away in the kitchen. Fear not, because today I’m sharing my a Chicken Marsala dish that’s easy and delish!! Oh, and did I mention we'll be exploring LOTS of variations: Including Chicken Marsala without wine, substitutes and how to make chicken marsala without cream.
You may also love my gnocchi with gorgonzola cream sauce, baked chicken and rice dish, or ravioli and marinara.
Jump to:
- 👩🍳Chicken Marsala Key Ingredients
- Chicken Marsala Recipe without Cream
- Chicken Marsala Recipe without Mascarpone
- Chicken Marsala Recipe without Marsala
- Dry or Sweet Marsala for Chicken Marsala
- Marsala Substitute:
- Chicken Marsala Recipe No Mushrooms
- Fettuccini Chicken Marsala
- Chicken Marsala Side Dishes
- Easy Chicken Marsala (no Marsala wine option)
👩🍳Chicken Marsala Key Ingredients
- 2 large boneless skinless chicken breasts cut in half horizontally: or substitute 6 boneless chicken thighs
- Sliced bella or button mushrooms
- ¼ cup finely chopped onion
- 3 cloves garlic minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine or substitutions in notes
- ⅔ cup heavy cream, or for a chicken marsala recipe without cream, use coconut milk instead.
Chicken Marsala Recipe without Cream
No cream or you don’t want to use cream? No problem! Make this chicken marsala recipe without cream by substituting coconut milk or for a less creamy version, replace the cream with chicken stock.
Chicken Marsala Recipe without Mascarpone
I didn’t have mascarpone on hand and made up my own version without it and liked it even better!
Life happens, and sometimes mascarpone isn't just laying around your fridge. Not to mention, it can be pricy. Surprisingly, my rebellious version, omitting the mascarpone, turned out to be a game-changer. The sauce was lighter, letting the Marsala wine and mushrooms take center stage, which it is what the original dish was all about anyway!
Chicken Marsala Recipe without Marsala
One Day I Didn't Have Any Marsala Left, So I Used Marsala Wine Substitutes and it was amazing.
Dry or Sweet Marsala for Chicken Marsala
Use dry marsala rather than sweet marsala, which is more commonly used in desserts.
Marsala Substitute:
Dry Sherry: one-to-one substitute
Madiera wine: one-to-one substitute
Grape Juice and Brandy: For every ¼ cup of Marsala wine you need in your recipe, substitute the following: ¼ cup of grape juice mixed with 1 teaspoon of brandy
White Wine and Brandy: ix these two ingredients together and add them to your recipe: ¼ cup of dry white wine and 1 teaspoon of brandy
Nonalcoholic option, White Grape Juice: For every ½ cup of Marsala wine, use ¼ cup of white grape juice mixed with 2 tablespoons of sherry vinegar and 1 tablespoon of vanilla extract.
All that said, it might be worth getting a bottle of Marsala to keep on hand. Because this wine is fortified, it has a higher alcohol content than non-fortified wines. This translates to a longer shelf life, making it ideal for storage and cooking.
Chicken Marsala Recipe No Mushrooms
For a delightful chicken marsala recipe without mushrooms, you can simply omit the mushrooms and focus on the tender chicken breasts cooked in a rich marsala wine sauce, enhanced with a touch of cream for extra richness.
Or try this version that substitutes mushrooms with sun-dried tomatoes. This chicken marsala recipe with no mushrooms features tender chicken breasts simmered in a rich marsala wine sauce, where the sun-dried tomatoes add a unique and flavorful twist.
Fettuccini Chicken Marsala
My favorite way to serve Chicken Marsala is over fettuccine. First, spoon a generous portion of the cooked pasta onto a plate or shallow bowl. (If you're feeling saucy, toss the fettuccini with butter and garlic salt first. Then place the sautéed chicken cutlet on top of the fettuccine, then ladle the mushroom-Marsala sauce over everything. Finish with a sprinkle of fresh parsley or grated Parmesan for added flavor and presentation.
Chicken Marsala Side Dishes
Now, what should be served with this delectable dish? Let's talk sides. Creamy mashed potatoes, buttery polenta, or a simple bed of fettuccini – take your pick. The world is your Chicken Marsala oyster. As far as vegetables, green beans sautéed in butter, roasted asparagus, or steamed broccoli all make great vegetable sides. But me personally, I go with a good crusty bread and a green salad. Perfection!
Feel free to leave a comment sharing your own Chicken Marsala adventures, favorite variations, or any hilarious kitchen mishaps. And let me know if you give this recipe a try.
Easy Chicken Marsala (no Marsala wine option)
Equipment
- 1 large skillet
Ingredients
- 2 large boneless skinless chicken breasts cut in half horizontally
- ⅓ cup all-purpose flour
- Salt
- Freshly ground black pepper
- 3 tablespoons unsalted butter divided
- 1 8-oz package of pre-sliced bella or button mushrooms
- ¼ cup finely chopped onion
- 3 cloves garlic minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine or substitutions in notes
- ⅔ cup heavy cream
- 3 tablespoons fresh Italian parsley and or thyme. more for serving if desired
Instructions
- Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a shallow bowl. Coat while pressing chicken in the flour. Set aside.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Place the floured chicken in the pan and cook, turning after one side is lightly browned and barely cooked through.
- Transfer the chicken to a plate and set aside.
- Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown. Add the onions, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more.
- Add the broth, Marsala, heavy cream, parsley or thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; scrape any brown bits from the pan into the liquid.
- Bring the liquid to a low bubble, uncovered, until the sauce is reduced and just slightly thickened, About 10 minutes. If you want your sauce thicker, keep simmering until desired thickness. (see note)
- Add the chicken back to the pan and any juices accumulated on the plate. Reduce the heat to low and cook until the chicken is warmed through. Sprinkle with additional thyme or parsley if using. Taste, add more salt if needed, and serve.
Notes
- This recipe makes a lot of sauce because, quite frankly, I like a lot of sauce, especially if I'm serving the chicken over mashed potatoes, pasta, or rice.
- But if you'd like to start off with a thicker sauce, simply reduce the cream, stock in the Marsala to half a cup each.
- It might be worth getting a bottle of Marsala to keep on hand. Because this wine is fortified, is has a longer shelf life, making it ideal for storage and cooking. After opening, Marsala wine will usually maintain its best quality for about 4 months or longer.
- Marsala Substitutes for every quarter cup needed. Substitute the following:
-
- ¼ cup of dry white wine 1 teaspoon of brandy
- ¼ cup of grape juice 1 teaspoon of brandy
Nutrition
Lauren Lane says
One of my favorites! So so good! I hope you try it