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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.


Dairy-Free One Pan Chicken Marsala


Main Course

Prep Time

10 minutes

Cook Time

20 minutes




The Giadzy Kitchen

Image of Dairy-Free One Pan Chicken Marsala


  • 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


  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.



per serving
Amount/Serving % Daily Value
15 grams
27 grams
14 grams
Saturated Fat
2 grams
72 milligrams
1600 milligrams
1 grams
4 grams
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5 reviews & comments

  • Author's avatar image
    Julie Wright Costa

    Sorry for a typo – mille grazie!

  • Author's avatar image

    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!

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