Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

Stock the pantry with 20% off Giada's small-batch favorites! Click here and shop our deals.

Photo Credit: Elizabeth Newman

Dairy-Free One Pan Chicken Marsala

Chicken Marsala is a beloved Italian-American staple, and this extra-simple (and extra delicious!) version is a great weeknight staple. Even better? You can cook everything up in one pan! To keep things dairy-free, we left out all butter in place of olive oil. If you want to make this gluten free, rice flour is a good substitute for all purpose wheat.

star

Dairy-Free One Pan Chicken Marsala

Category

Main Course

Prep Time

10 minutes

Cook Time

20 minutes

Calories

322

Author:

The Giadzy Kitchen

Image of Dairy-Free One Pan Chicken Marsala

Ingredients

  • 2 chicken breasts (butterflied and halved – about 1.5#)
  • ¼ cup all purpose flour (or rice flour, for dredging)
  • 2 1/2 teaspoons kosher salt (divided)
  • 3 tablespoons olive oil (divided)
  • 2 shallots (sliced 1/4” thick)
  • 2 to 4 garlic cloves (smashed)
  • 1 tablespoon chopped fresh thyme (plus more for garnish if desired)
  • 5 oz cremini mushrooms (sliced 1/4” thick)
  • 1/2 cup sweet Marsala
  • 1/2 cup low-sodium chicken broth

Instructions

  1. Prepare the 2 chicken breasts by slicing in half horizontally. To even out the cutlets and reduce cooking time, cover the cutlets with plastic wrap and pound them thin either using a meat tenderizer or the bottom of a heavy pan.
  2. Sprinkle the chicken cutlets evenly with 2 teaspoons of salt. Dredge each piece of chicken in the flour and shake off any excess. Add 2 tablespoons of olive oil to a heavy large skillet over medium-high heat. Add the 4 chicken breast pieces and sear until golden brown, about 2-3 minutes per side. Transfer the chicken to a plate and set aside.
  3. Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Cook, stirring often, until fragrant, about 30 seconds. Add the mushrooms to the pan and cook, stirring often, until tender and the juices evaporate, about 5 minutes. Season with 1/2 teaspoon salt. Add the Marsala wine. Simmer until the Marsala reduces by half, about 2 minutes.
  4. Reduce the heat to medium and add the broth and the thyme leaves. Simmer until reduced by half, about 3 minutes. Return the chicken to the skillet, making sure to pour in any juices that may have collected on the plate. Cook just until heated through, turning to coat in the sauce once or twice, about 2 minutes.
  5. Using tongs, transfer the chicken to plates. Spoon the sauce over the chicken and serve. Sprinkle more fresh thyme leaves over the top if desired.

Nutrition

Nutrition

per serving
Calories
322
Amount/Serving % Daily Value
Carbs
15 grams
Protein
27 grams
Fat
14 grams
Saturated Fat
2 grams
Cholesterol
72 milligrams
Sodium
1600 milligrams
Fiber
1 grams
Sugar
4 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
dairy free
nut free

5 reviews & comments

  • Author's avatar image
    Julie Wright Costa

    Sorry for a typo – mille grazie!

  • Author's avatar image
    YaVoron
    ★★★★★
    ★★★★★

    Great egg-free recipe! I served this over roasted spaghetti squash (vs. pasta).

  • Author's avatar image
    Julie Wright Costa
    ★★★★★
    ★★★★★

    We were looking for a lighter comfort meal tonight and it was Giada to the rescue – thank you! I even forgot to cook the chicken first. We LOVE mushrooms so prepared those first but prepared the chicken in a separate pan, reducing those bits with a bit of chicken broth, which we added to the final preparation. SO delizioso! Mille graze!! We can play with this recipe multiple times, in many preparations. Everything I've cooked from your recipes always turn out well. Thank you!

  • Author's avatar image
    Irene Shen
    ★★★★★
    ★★★★★

    Delicious and pretty easy to execute. The chicken came out tender and juicy. The sauce was so flavorful. We’re not avoiding dairy, so I melted 2 Tbsp of butter into the sauce at the end. I’ll be making this again!

  • Author's avatar image
    Jason Lyon
    ★★★★★
    ★★★★★

    This is a really good recipe that my family enjoys! Beats the old BH&G recipe by far! It’s easy to follow and execute. I use the Marsala from Trader Joe’s and it turns out great! Make sure to use fresh herbs and you won’t be disappointed. Sprinkle some fresh Italian parsley on the top and it’s wonderful! Thank you!! We also love the chicken piccata recipe! Both are great!

Please sign in or create an account to review or comment on recipes.