Chicken Marsala Without Wine

I've been whipping up a version of this chicken marsala recipe ever since I married my husband years ago — it's a longstanding favorite! I introduced a Whole30 friendly version five years ago which is how I arrived to this chicken marsala without wine. Despite its absence from my blog until now, it remains a highly requested birthday dinner for my niece. But don't reserve it for special occasions; this easy, one-pan wonder is the perfect dinner for any day of the week. I love pairing it with Whipped Mashed Potatoes or cauliflower mash to soak up all the mushroom umami of this delectable mushroom "marsala" sauce. If you love that chicken-mushroom combo try this Creamy Chicken with Spinach and Mushrooms dish.

Why You'll Love This Recipe

Experience the homely goodness of a classic chicken marsala recipe, but without the need for wine. This easy, one-pan dish is perfect for any celebration, occasion or just a cozy night in. It promises familiar flavors without the fuss.

Ingredients You Will Need

Boneless Skinless Chicken Breasts: I like Grass Roots Coop for their chicken and you can use PENNYP to save 15%.

White Mushrooms: impart a mild yet earthy flavor to this dish.

Vidalia Onion: lends a uniquely sweet and mild flavor profile to this dish.

Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.

Ghee: adds a rich, nutty flavor with a higher smoke point compared to butter. Fourth and Heart is my favorite ghee and you can use Pennysprimal15 to save 15%.

Arrowroot Powder: serves as an excellent alternative to cornstarch or flour without impacting the flavor of a dish.

Chicken Broth or Bone Broth: in this recipe complements the earthy flavors of the mushrooms. It helps create a well-balanced, flavorful sauce that coats the chicken.

Coconut Cream: provides a creamy texture with a taste that is very mild and usually hidden by other flavors.

Course-Dijon Mustard: This Noble Made is my preferred mustard for this dish. You can use Pennysprimal15 to save 15%. Substituting wine with Dijon mustard not only imparts a subtle tanginess but also adds a vinegary note. This mimics the characteristic influence of wine in this recipe.

Balsamic Vinegar: imparts a rich and slightly sweet acidity. This mimics some of the depth and complexity that wine would typically provide.

Salt and Pepper: salt enhances the overall flavor of the dish and ground black pepper adds a gentle heat.

Instructions

Prepare chicken: by cutting the chicken breast in half lengthwise and pat dry with paper towel.

Make the coating: by placing the arrowroot, salt and pepper in zip lock bag. Add chicken and shake well.

Cook the chicken: Melting the ghee in a large skillet, then cook the chicken 4-5 minutes per side, depending on the thickness. Once chicken reaches an internal temperature of 165° F, transfer to a plate.

Sauté your vegetables: by adding the onions into a large skillet cooking until soft. Then add the garlic and mushrooms, cooking until the mushrooms begin to brown.

Build the sauce: add the chicken broth, stirring well. Then add the dijon and balsamic, giving it another good stir.

Make it creamy: by slowly adding the coconut cream and bring the sauce to a slow boil.

Add the chicken back in: reducing the heat and then add the chicken back to the pan.

Simmer the sauce: until it thickens, for about 10 minutes.

Create your desired consistency: make an arrowroot slurry with 1 tablespoon of arrowroot and 1 tablespoon of water. Add it to the pan, stir and let the sauce thicken more.

Recipe Tips and Tricks

Begin with the chicken: Cooking the chicken in the pan first, then setting it aside, allows the flavors of the chicken to build before reintroducing it. This method prevents overcooking while preserving the chicken's flavor within the sauce.

Sauté your mushrooms thoroughly: Letting them reach a golden brown hue brings out the fullest flavor they can contribute to the dish.

Recipe Variations

Explore mushroom variety: While white mushrooms are a classic choice and my go-to, consider experimenting with alternatives. Try cremini, portobello, shiitake, or other wild mushrooms to impart distinct flavor profiles to your dish.

Opt for marsala wine: While my Whole30 version omits wine, you can certainly use marsala wine in this recipe. Simply, skip the vinegar and mustard for a traditional twist.

Diversify your base: While mashed potatoes or cauliflower mash are delightful, consider serving this dish over sautéed greens. Alternatively, try rice, risotto, or even your favorite pasta.

Storage Tips

You can store this chicken marsala without wine in the fridge for 4-5 days when placed in a sealed airtight glass container. It is freezer-safe for up to 6 months.

FAQs About Chicken Marsala Without Wine

What is a substitute for wine in chicken marsala?

This chicken marsala without wine calls for both a tangy dijon mustard and balsamic vinegar. These ingredients play off of each other to create a non-alcoholic substitute for wine in this dish.

Can I use balsamic vinegar instead of marsala wine?

Using a high-quality balsamic vinegar helps create the rich color and tanginess for an alcohol-free alternative. It embodies qualities reminiscent of a traditional marsala sauce, even in the absence of the usual marsala wine.

What is chicken marsala sauce made of?

In a classic Chicken Marsala recipe, you'll find ingredients like chicken breast, mushrooms, Marsala wine, chicken broth, flour, butter, and seasonings. This alcohol-free version mirrors the traditional flavors, with a few tweaks. Use ghee instead of butter and arrowroot flour in place of regular flour. Switch balsamic vinegar and dijon mustard in lieu of marsala wine for a delicious, wine-free twist.