I always keep comfort food at the top of my recipe list. Rich, creamy dishes with bold flavor never disappoint. One of my favorites? A skillet classic I make again and again. After just a few bites, it quickly became a go-to in my kitchen.
That’s why I had to share this chicken marsala recipe without wine with you. It’s perfect if you want the same delicious taste without the alcohol. I use easy swaps that don’t miss on flavor. You won’t even notice what’s missing. Trust me, it’s just as hearty and satisfying.
Whether it’s dinner for one or a cozy weekend meal, this version hits all the right notes. Let me walk you through how I make it step-by-step.
Why You Will Love This Recipe?
I love this recipe because it’s simple, cozy, and full of flavor without needing fancy ingredients. You get that rich, savory taste of classic chicken marsala, but without the wine—so it’s family-friendly and perfect for any occasion.
The creamy mushroom sauce feels indulgent, but it’s still easy enough to make on a busy weeknight. I can prep everything in one pan, which makes cleanup a breeze. Plus, the flavor is so comforting, it tastes like something I spent hours on—even though I didn’t.
Whether you’re cutting out alcohol or just want a delicious dinner that always turns out right, this one hits all the marks.
How To Prepare Chicken Marsala Recipe Without Wine?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Difficulty: Easy
Cuisine: Italian-American
Yield: 4 servings
Equipment Needed
- Large skillet or frying pan
- Mixing bowls
- Tongs or spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour (for dredging)
- 3 tablespoons olive oil
- 8 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup chicken broth
- ½ cup white grape juice
- 2 tablespoons sherry vinegar
- 1 tablespoon vanilla extract (non-alcoholic)
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Prepare the Chicken
Begin by seasoning both sides of the chicken breasts with salt and freshly ground black pepper. Dredge each piece in all-purpose flour, ensuring an even, light coating. Shake off any excess flour.
2. Sauté the Chicken
In a large skillet over medium-high heat, warm the olive oil. Add the floured chicken breasts to the skillet. Cook for about 4-5 minutes on each side, or until they develop a golden-brown crust and are cooked through. Once done, transfer the chicken to a plate and set aside.
3. Cook the Mushrooms
In the same skillet, add the sliced mushrooms. Sauté for approximately 5 minutes until they become tender and release their juices. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
4. Deglaze the Pan
To create the sauce, pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. Add the white grape juice, sherry vinegar, and vanilla extract. Stir the mixture well to combine all the flavors.
5. Simmer the Sauce
Allow the sauce to come to a gentle simmer. Let it cook for about 5 minutes, reducing slightly to concentrate the flavors. Stir in the heavy cream and unsalted butter, continuing to cook for another 2-3 minutes until the sauce thickens to your desired consistency. Season with additional salt and pepper if needed.
6. Combine Chicken and Sauce
Return the cooked chicken breasts to the skillet, nestling them into the mushroom sauce. Spoon the sauce over the chicken to ensure each piece is well-coated. Let the chicken warm through in the sauce for about 2 minutes.
7. Serve
Transfer the Chicken Marsala to serving plates. Garnish with freshly chopped parsley for a burst of color and freshness. Serve hot alongside your preferred side dishes.
Nutrition Facts Per Serving
- Calories: 450 kcal
- Protein: 38g
- Carbohydrates: 20g
- Fat: 25g
- Saturated Fat: 11g
- Cholesterol: 130mg
- Sodium: 400mg
- Fiber: 2g
- Sugar: 8g
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Serving Suggestions
When I serve this chicken marsala recipe without wine, I love pairing it with sides that soak up every bit of that rich, creamy sauce. Buttery mashed potatoes are my favorite—it’s the ultimate comfort combo.
If I want something lighter, I go for steamed green beans or roasted asparagus to balance the richness. For a heartier plate, I sometimes spoon it over fluffy rice or wide egg noodles.
Crusty bread works great too, especially for mopping up that leftover sauce—I never let any of it go to waste. Whether I’m cooking for myself or plating it up for guests, these sides always turn it into a satisfying, restaurant-style meal right at home.
Incredible Essential Health Benefits?
Here are the incredible essential health benefits of my chicken marsala recipe without wine, broken down step by step. I love how this dish delivers comfort and nutrition:
1. Lean Protein from Chicken
Chicken breast is packed with lean protein, which helps build and repair muscle. It also keeps me full longer without adding excess fat.
2. Mushrooms for Immune Support
Mushrooms aren’t just for flavor—they’re rich in antioxidants, selenium, and B vitamins. These nutrients support immune health and help the body fight inflammation.
3. Garlic for Heart Health
I always use fresh garlic because it boosts flavor and helps lower blood pressure and cholesterol. It’s a tiny ingredient with big heart benefits.
4. Olive Oil for Healthy Fats
Swapping butter for olive oil adds monounsaturated fats that support heart and brain function. It’s a healthier base for cooking without sacrificing taste.
5. Low-Sodium Options
Since I control the broth and seasoning, I keep the sodium low. That helps support heart health and prevents bloating and water retention.
6. Calcium from Cream (or Alternatives)
If I use dairy, it’s a great source of calcium for bone strength. And if I go dairy-free, I use fortified coconut cream for similar benefits.
7. No Wine = No Alcohol
By leaving out the wine, I make this recipe accessible for kids, those avoiding alcohol, or anyone looking to reduce their intake—without giving up flavor.
Each ingredient in this dish brings something good to the table. It’s one of those rare comfort meals I feel great about eating.
Tips and Variations
I’ve tested this recipe a few different ways, and a few tips make all the difference. If I want deeper flavor, I brown the mushrooms a little longer before adding the liquids. It adds a rich, almost meaty depth.
Sometimes I swap the heavy cream with half-and-half to lighten it up, or use coconut cream for a dairy-free twist. For extra tenderness, I like to pound the chicken breasts to an even thickness—it helps them cook faster and stay juicy.
As for mushrooms, cremini are my go-to, but I’ve used shiitake and even portobello when I want something earthier. If I’m out of white grape juice, apple juice works too, but I keep the vinegar to balance the sweetness. Small tweaks, big flavor.
Conclusion
This chicken marsala recipe without wine proves you don’t need alcohol to get bold, comforting flavor. I’ve made it countless times, and it never lets me down.
The creamy mushroom sauce, tender chicken, and rich depth make it feel like something you’d order at a cozy Italian restaurant. But the best part? It all comes together in one pan and under an hour.
Whether you’re avoiding wine for dietary reasons or just don’t have it on hand, this version still delivers. Try it once, and I promise it’ll earn a permanent spot in your recipe rotation—just like it did in mine.