Chicken Marsala Recipe Without Cream

If you’ve been searching for the perfect chicken marsala recipe without cream, you’re in the right place. This Italian-American classic delivers a deeply flavorful, glossy wine sauce built entirely from Marsala wine, chicken broth, butter, and mushrooms. No heavy cream needed.

The secret is all in technique. Thin chicken cutlets are dredged in seasoned flour, seared until golden, then finished in a pan sauce that thickens naturally as it reduces. The flour from the chicken does the heavy lifting here, giving the sauce a silky body that clings beautifully to every bite.

What you end up with is a dish that feels genuinely restaurant-worthy. Golden, tender chicken, earthy mushrooms, and a pan sauce with deep caramelized wine notes. The best part? It comes together in about 35 minutes, start to finish.

This is one of those recipes that impresses every time, for date night, a dinner party, or even a Thursday evening when you just want something a step above the ordinary.

For a classic creamy take on this dish, you can also check out the Chicken Marsala Recipe on the blog.

Why You’ll Love This Chicken Marsala Recipe Without Cream

This recipe works for so many different cooks and occasions.

Whether you’re avoiding dairy or simply prefer a cleaner, brighter flavor, this cream-free version lets the Marsala wine truly shine. The sauce is bold, nutty, and deeply savory without being heavy.

It’s also genuinely beginner-friendly. There are no complicated techniques, just a handful of steps that build on each other logically.

The whole dish comes together in one pan, which means less cleanup and more time to enjoy your meal. Fewer dishes is always a win.

It reheats beautifully, too, making it a great option for meal prep or next-day lunches.

• Ready in 35 minutes from start to finish
• One pan for easy cleanup
• Naturally dairy-free sauce with no sacrifice in richness
• Impressive enough for guests, simple enough for weeknights
• Pairs with everything from mashed potatoes to pasta to crusty bread
• Kid and family-friendly once the wine reduces and the alcohol cooks off

For another Italian-inspired chicken dinner, try this Chicken Francese Recipe that uses a similar light dredge-and-sauce technique.

Ingredients

Here’s everything you need to make this recipe. These are straightforward pantry and grocery store staples. The only specialty item is the Marsala wine, which is widely available in the wine or liquor aisle and very affordable.

• 1.5 lbs (680g) boneless, skinless chicken breasts (about 2 large breasts, halved horizontally into 4 cutlets)
• Salt and freshly ground black pepper, to taste
• ½ cup (65g) all-purpose flour, for dredging
• 3 tablespoons (45ml) olive oil
• 4 tablespoons (57g) unsalted butter, divided
• 2 medium shallots, finely diced (about ½ cup / 75g)
• 3 cloves garlic, minced
• 8 oz (225g) cremini mushrooms, stems removed and sliced
• ¾ cup (180ml) dry Marsala wine (not sweet cooking wine)
• ¾ cup (180ml) low-sodium chicken broth
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 2 tablespoons fresh flat-leaf parsley, chopped (for garnish)

You might also enjoy: Chicken Scampi Recipe

Kitchen Equipment Needed

Nothing specialized required here. These are tools you likely already own.

• 12-inch stainless steel skillet or cast iron skillet (a large pan is essential for browning without crowding)
• Meat mallet or heavy rolling pin
• Cutting board
• Shallow bowl or plate (for dredging)
• Tongs or spatula
• Instant-read thermometer
• Sharp chef’s knife
• Measuring cups and spoons
• Wooden spoon or silicone spatula for deglazing

Read Also: Garlic Mashed Potatoes Recipe

Recommended Products for This Recipe

These are products I genuinely recommend based on quality and performance. They’ll make this recipe easier and more enjoyable to cook.

1. Lodge 12-Inch Cast Iron Skillet

A quality 12-inch skillet is the most important tool for this recipe. Cast iron holds heat exceptionally well, which means you get a beautiful golden sear on the chicken without burning. The even heat distribution also helps develop those flavorful brown bits on the bottom of the pan that make the sauce so rich.

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2. Dry Marsala Wine (Florio or Cantine Pellegrino)

The quality of your Marsala wine makes a real difference in the final dish. Florio and Cantine Pellegrino are two widely available Italian brands that are consistently reliable and affordable. Look for “dry” on the label for the most savory, complex sauce.

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3. OXO Good Grips Meat Tenderizer Mallet

Even chicken cutlets benefit from a quick pound to ensure uniform thickness. This mallet from OXO has a flat side for tenderizing without shredding and a textured side for breaking down tougher fibers. Evenly pounded chicken means every piece cooks at the same rate.

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4. ThermoWorks Thermapen Instant-Read Thermometer

Taking the guesswork out of chicken doneness is the easiest way to avoid dry, overcooked results. An instant-read thermometer like the Thermapen gives you an accurate reading in seconds, so you can pull the chicken at exactly 160°F knowing it’ll reach 165°F as it rests.

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5. Microplane Premium Zester / Grater

A microplane isn’t strictly required here, but it’s incredibly handy for adding a quick sprinkle of freshly grated Parmesan over the finished dish if you choose to serve it that way. It’s one of the most versatile kitchen tools you’ll own.

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This recipe also pairs beautifully with Creamy Mashed Potatoes as a side dish.

Step-by-Step Instructions

Step 1: Prepare the Chicken Cutlets

• Place one chicken breast on a cutting board and hold your hand flat on top of it for stability.
• Using a sharp knife, slice the breast in half horizontally through the thickest part to create two thinner cutlets. Repeat with the second breast so you have 4 cutlets total.
• Lay the cutlets in a single layer on your cutting board and cover them with a sheet of plastic wrap.
• Using the flat side of a meat mallet or a heavy rolling pin, pound each cutlet to an even thickness of about ¼ inch (6mm). This step is important because it ensures even, fast cooking and prevents dry, overcooked edges.
• Season both sides of each cutlet generously with salt and freshly ground black pepper.

Step 2: Dredge the Chicken

• Add ½ cup (65g) of all-purpose flour to a shallow bowl or plate.
• Take one seasoned chicken cutlet and press it into the flour, coating both sides completely.
• Shake off any excess flour. You want a thin, even coating, not a thick crust. The flour serves two purposes: it helps the chicken develop a golden-brown sear and it will naturally thicken the sauce as the chicken cooks.
• Set each dredged cutlet aside on a clean plate. Do not let them sit too long before cooking, as the flour can become gummy.

Step 3: Sear the Chicken

• Place your 12-inch skillet over medium-high heat and allow it to get fully hot before adding any fat.
• Add 3 tablespoons (45ml) of olive oil and swirl to coat the pan. The oil should shimmer but not smoke.
• Add the dredged chicken cutlets to the pan in a single layer. Do not crowd the pan. If necessary, cook in two batches, cooking two cutlets at a time.
• Cook for 3 to 4 minutes on the first side without moving them. You want a deep golden-brown crust to form. Resist the urge to check them too early.
• Flip the cutlets using tongs and cook for another 2 to 3 minutes on the second side, or until the internal temperature reads 160°F (71°C) on an instant-read thermometer.
• Transfer the cooked chicken to a clean plate and tent loosely with foil to keep warm. The temperature will rise to 165°F (74°C) as it rests.
• If cooking in batches, add a small splash of additional olive oil before the second batch if the pan looks dry.

Step 4: Cook the Mushrooms and Aromatics

• In the same skillet (do not wipe it out), reduce the heat to medium.
• Add 2 tablespoons (28g) of the butter. Allow it to melt and foam slightly.
• Add the sliced cremini mushrooms in a single layer. Avoid stirring them for the first 2 to 3 minutes so they can develop a golden-brown color on one side. If you stir constantly, the mushrooms will steam instead of sear and turn limp.
• Once browned on one side, stir and continue to cook for another 2 to 3 minutes until the mushrooms are soft and golden all over, and any liquid they released has evaporated.
• Add the finely diced shallots and stir to combine. Cook for 2 minutes until the shallots are softened and translucent.
• Add the minced garlic and stir. Cook for just 30 to 60 seconds until fragrant. Be careful not to burn the garlic, as burnt garlic will make the whole sauce bitter.

Step 5: Deglaze and Build the Sauce

• Pour the ¾ cup (180ml) of dry Marsala wine into the pan. It will bubble up and steam immediately.
• Use a wooden spoon or silicone spatula to scrape up all of the browned bits from the bottom of the pan. These fond bits are packed with flavor and are the backbone of the sauce.
• Let the Marsala wine cook and reduce for about 2 minutes, stirring occasionally. This step allows the alcohol to cook off and the wine flavor to concentrate.
• Pour in the ¾ cup (180ml) of low-sodium chicken broth and add the fresh thyme leaves.
• Stir everything to combine and bring the sauce to a gentle simmer.
• Allow the sauce to simmer for 10 to 15 minutes, stirring occasionally, until it has reduced by roughly half and looks glossy and slightly thickened. The longer you let it go, the more the flavors deepen and mellow. Don’t rush this step.

Step 6: Finish the Sauce with Butter

• Once the sauce has reduced, reduce the heat to low.
• Add the remaining 2 tablespoons (28g) of cold butter to the pan, one tablespoon at a time, stirring gently after each addition.
• This step, called “mounting” the sauce with butter, gives the Marsala sauce its beautiful glossy sheen and rich, silky mouthfeel. It is one of the most important finishing techniques in French and Italian cooking.
• Taste the sauce and adjust seasoning with salt and pepper as needed.

Step 7: Return the Chicken and Serve

• Gently nestle the seared chicken cutlets back into the pan, spooning some of the sauce over the top of each piece.
• Allow the chicken to warm through in the sauce for 1 to 2 minutes over low heat. Do not let the sauce boil at this stage.
• Remove from heat and sprinkle generously with fresh chopped flat-leaf parsley.
• Serve immediately over your choice of mashed potatoes, pasta, or rice, making sure to spoon extra sauce over the top.

Read Also: Chicken Cacciatore Recipe

Tips for Success

Follow these tips and your Chicken Marsala without cream will come out perfectly every single time.

• Use dry Marsala wine, not sweet. Dry Marsala gives a savory, complex sauce. Sweet Marsala will make the dish taste like dessert. Also avoid “Marsala cooking wine” from the grocery store condiment aisle. Its salt content is high and the flavor is inferior. Buy a real bottle from the wine section.
• Don’t crowd the pan. Overcrowding causes the chicken to steam rather than sear. Cook in batches if needed and allow the pan to reheat between batches.
• Let the sauce reduce properly. Reducing by half concentrates the flavor dramatically. If you rush this step, the sauce will taste thin and sharp from the wine. Give it the full 10 to 15 minutes.
• Mount with cold butter at the end. Adding cold butter off the heat emulsifies into the sauce and creates that restaurant-quality glossiness. Hot or melted butter will not have the same effect.
• Don’t skip seasoning the flour. Season the flour with salt and pepper before dredging. This ensures the chicken is seasoned throughout, not just on the surface.
• Rest the chicken before returning it to the pan. Letting the chicken rest on a plate while you build the sauce allows the juices to redistribute so the meat stays moist.

You might also enjoy: Baked Chicken Breast Recipe

Serving Suggestions

Chicken Marsala without cream is incredibly versatile and pairs well with a wide range of sides.

The rich, savory sauce is the star here, so choose sides that can soak it up beautifully or provide a creamy, starchy base to complement it.

• Creamy Mashed Potatoes are the most classic pairing. The sauce pools into the mashed potatoes and makes every bite incredible.
• Pasta is another favorite. Linguine, fettuccine, or egg noodles work beautifully. Toss the cooked pasta directly in the pan sauce before plating.
• Rice or Risotto is a great option for a lighter feel. Basmati rice or a simple white rice lets the sauce take center stage.
• Roasted Vegetables like asparagus, green beans, or broccoli add color and brightness to the plate.
• Creamed Spinach makes a luxurious and elegant pairing alongside the chicken.
• Crusty bread or Cheesy Garlic Bread is perfect for mopping up every last drop of sauce.
• Green Beans with a simple butter and garlic preparation are a classic Italian-American restaurant side that works perfectly here.

For a hearty Italian-inspired dinner spread, this chicken pairs well alongside Baked Ziti.

Variations to Try

Once you’ve made this base recipe, it’s easy to customize it in a few different ways.

• Add prosciutto. This is Tyler Florence’s signature move. Add 2 to 3 thin slices of prosciutto to the pan right after cooking the chicken, and sauté for about 1 minute before adding the mushrooms. It renders into the oil and adds a wonderful savory depth.
• Use chicken thighs. Boneless, skinless chicken thighs are more forgiving than breasts and stay incredibly juicy. Pound them to an even thickness or use thin-cut thighs.
• Add a squeeze of lemon. A small squeeze of fresh lemon juice stirred into the sauce at the very end brightens the whole dish and balances the rich wine flavor.
• Mix up the mushrooms. Cremini are the standard choice, but shiitake, oyster, or a wild mushroom blend add complexity and a more earthy, umami-rich sauce.
• Make it gluten-free. Swap the all-purpose flour for a 1:1 gluten-free flour blend. The dredging and sauce-thickening technique works exactly the same way.
• Add a splash of brandy. Some Italian-American restaurant versions deglaze with a small splash of brandy alongside the Marsala for extra complexity.
• Serve over polenta. Creamy polenta makes a stunning base for Chicken Marsala at a dinner party and has a beautiful rustic-Italian feel.

Read Also: Classic Chicken Parmesan Recipe

Storage and Reheating

This dish stores and reheats wonderfully, making it great for meal prep.

• Refrigerator: Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 to 4 days. Keep the chicken and sauce stored together so the chicken stays moist.
• Freezer: You can freeze leftovers in a freezer-safe container for up to 2 months. The sauce may change slightly in texture after freezing, but will still taste delicious.
• Stovetop reheating (recommended): Place the chicken and sauce in a skillet over medium-low heat. Add a splash of chicken broth or water to loosen the sauce, and warm gently for 5 to 7 minutes until heated through. This method keeps the chicken tender and the sauce silky.
• Microwave reheating: Place in a microwave-safe dish, add a small splash of broth, and cover loosely. Heat in 60-second intervals, stirring the sauce between intervals, until warmed through.

This recipe pairs well with Mushroom Soup Without Cream for a full mushroom-themed dinner.

Nutritional Facts

The following nutritional estimates are per serving, based on 4 servings total. Values will vary based on exact portions and specific brands used.

Note: These values do not include pasta, rice, or mashed potatoes served alongside the dish. Nutritional content will increase depending on your chosen sides.

For another lighter chicken dinner option, try: Healthy Chicken Piccata Recipe

Health Benefits of Key Ingredients

This dish isn’t just delicious. The core ingredients offer some genuine nutritional value worth highlighting.

Chicken breast is one of the leanest, most protein-dense foods available, making it a staple in balanced diets. A single serving of this recipe provides roughly 38 grams of protein, which supports muscle maintenance and keeps you feeling full for hours.

• Chicken breast: High in lean protein, low in saturated fat, and a good source of B vitamins including niacin (B3) and B6, which support energy metabolism.
• Cremini mushrooms: Rich in selenium, B vitamins, and antioxidants. Mushrooms are one of the few non-animal sources of vitamin D and have been shown to support immune function.
• Garlic: Contains allicin, a compound with well-documented antimicrobial and anti-inflammatory properties. Garlic is also associated with cardiovascular health benefits.
• Olive oil: A cornerstone of the Mediterranean diet, olive oil is high in heart-healthy monounsaturated fats and contains oleocanthal, a natural anti-inflammatory compound.
• Shallots: Higher in antioxidants than regular onions and a good source of quercetin, a flavonoid linked to reduced inflammation.
• Marsala wine (cooked): Most of the alcohol cooks off during the reduction, leaving behind polyphenols from the wine that have antioxidant properties in small amounts.

Read Also: Cream of Mushroom Soup Recipe

Frequently Asked Questions

1. What is the difference between sweet and dry Marsala wine for this recipe?

Dry Marsala wine is the correct choice for a savory Chicken Marsala recipe. It has a nutty, complex, slightly caramelized flavor that works beautifully in a pan sauce.

Sweet Marsala is much higher in residual sugar and is typically used in desserts like tiramisu. Using sweet Marsala will make your sauce taste overly sweet and unbalanced.

2. Can I make this recipe without alcohol?

Yes, you can substitute the Marsala wine with a non-alcoholic alternative. A good option is a mix of white grape juice with a small splash of apple cider vinegar to mimic the slight acidity and fruity notes of the wine.

Chicken broth alone can also work, though the flavor will be less distinctive. You’ll lose some of that characteristic Marsala depth, but the dish will still be delicious.

3. Why does my sauce taste thin and watery?

This almost always means the sauce did not reduce long enough. You need to let the sauce simmer for the full 10 to 15 minutes to reduce by about half.

If your sauce is still too thin at the end, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce. It will thicken quickly within 1 to 2 minutes.

4. Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless chicken thighs work wonderfully in this recipe and are arguably more forgiving. They stay juicier and are harder to overcook.

Pound them to an even thickness just like you would the breasts, and follow the same cooking times. They may need an extra minute or two per side due to their denser texture.

5. Do I need to use a stainless steel or cast iron skillet?

Using a stainless steel or cast iron skillet is strongly recommended for this recipe. Both materials allow the chicken to develop deep, flavorful browning and create the all-important fond on the bottom of the pan that flavors the sauce.

A non-stick skillet will not develop the same fond and will result in a noticeably less flavorful sauce. Save the non-stick pan for eggs and delicate fish.

For another classic Italian-American dinner, check out: Chicken Piccata Recipe With Pasta

Final Thoughts

Chicken Marsala without cream is one of those recipes that belongs in every home cook’s rotation. It’s fast, it’s elegant, and it delivers restaurant-quality flavor with pantry ingredients and a single pan.

The key to making it truly shine is patience during the sauce reduction. Give it time, mount it with butter, and you’ll end up with something genuinely special.

If you give this recipe a try, leave a comment below and let me know how it turned out. Did you serve it over pasta or mashed potatoes? Did you add prosciutto? Share your experience.

And if you loved this dish, please share it with a friend who might enjoy it too.

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