This healthy chicken marsala recipe has all the rich flavor and creamy texture of traditional marsala chicken with a lightened-up dairy-free sauce. Prepare it in a single skillet on the stove for a restaurant-worthy dinner!
The best Chicken Marsala Recipe
Chicken marsala is one of my favorite meals to get when dining out. Rich, creamy, and subtly sweet, it’s unbelievably tasty.
However, traditional recipes are made with flour and lots of butter, meaning it’s not exactly the healthiest option. So, I decided to try my hand at making my own healthy chicken marsala recipe, and I couldn't be happier with the results!
This dairy free chicken marsala is also gluten free and lighter in carbs and fats than classic recipes. Plus, it comes together with minimal prep time and a total time of about 30 minutes on the stove. It’s perfect for a fancy date night dinner but is easy enough to serve on a weeknight.
Pair it with your favorite sides for a five-star dining experience from the comfort of your home.
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Chicken Marsala ingredients
- Chicken - I highly recommend using boneless skinless chicken breasts for this recipe as they sear nicely and absorb the flavor of the marsala sauce well.
- Arrowroot starch - This coats the chicken, creating a beautiful, slightly crisp golden exterior.
- Oil - This is my preferred oil. The smoke point is high enough to get a nice golden brown crisp exterior on the chicken. You can also use avocado oil or coconut oil.
- Aromatics - Shallots and garlic form the base of the sauce, creating a savory, pungent flavor with just a touch of sweetness.
- Mushrooms - Bella or button work best. Make sure to wash them well, and slice them into pieces.
- Broth - Any type will work. I used chicken broth to enhance the flavor of the chicken, but vegetable broth is also great. Use reduced sodium to decrease the amount of salt in the dish.
- Marsala wine - Make sure to use dry marsala wine, not sweet marsala which is better used in desserts. Find it at your local grocery store or a liquor store.
- Coconut milk - Use full-fat canned coconut milk, not liquid varieties.
How to make Chicken Marsala
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step One: Prepare the chicken. Cut the chicken breasts in half lengthwise, creating four thin pieces that are roughly ½ inch thick. Then, season each piece with arrowroot starch, salt, and pepper.
Step Two: Cook the chicken. Heat a large skillet over medium heat, and add part of the olive oil. Once the oil is shimmering, add the chicken breasts, and allow them to cook on both sides. Then, transfer the pieces to a plate, and set them aside.
Step Three: Sauté. Add the remaining oil to the skillet, and reduce the heat to medium low. Add the mushrooms, and cook until slightly soft. Next, add the shallots and garlic, and continue to cook until soft.
Step Four: Create the marsala sauce. Pour the broth, wine, and coconut milk into the skillet. Gently stir to combine. Then, allow the sauce to simmer and thicken, stirring occasionally.
Step Five: Combine. Add the chicken breast back to the skillet, and spoon some of the sauce over top. Simmer until the chicken cooks through and the sauce thickens to your liking.
Marsala Chicken variations
- Swap the chicken breast with chicken thigh if desired. This will add a little more flavor.
- If you want a thicker, creamy sauce, add a splash or two of heavy cream.
- Toss in some fire roasted tomatoes with the mushrooms for a pop of color.
Healthy Chicken Marsala sides
Chicken marsala is commonly served with pasta, white rice, mashed potatoes, or roasted potatoes. It also pairs well with vegetable side dishes like asparagus and Brussels sprouts. Feel free to pair it with whatever dishes you like best!
Storing Dairy Free Chicken Marsala
Store leftover dairy free chicken marsala in an airtight container with the sauce in the fridge for up to 4 days. When ready to enjoy, heat it back up on a plate in the microwave in 10 second intervals until warm.
Marsala Chicken Recipe FAQs
Chicken piccata is made with white wine, chicken broth, capers, and lemon juice. As a result, it has a light, tangy flavor and is saucy. Meanwhile, chicken marsala is dark in color due to the red wine, has a rich, savory flavor and a creamy consistency.
Chicken marsala is savory, nutty, and just slightly sweet. It’s a flavor that’s truly unique!
Chicken marsala is commonly served with pasta, white rice, mashed potatoes, or roasted potatoes. It also pairs well with vegetable side dishes like asparagus and Brussels sprouts. Feel free to pair it with whatever dishes you like best!
For more chicken recipes, check out my:
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Recipe
Healthy Marsala Chicken Recipe
Equipment
- 1 Large Skillet
Ingredients
- 1 ½ lbs chicken breasts - 2 large chicken breasts sliced in half lengthwise into 4 thin pieces about ½ inch thick
- 1 tablespoon arrowroot starch - or flour of choice
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 3 tablespoon olive oil - divided
- 8 oz mushrooms - washed
- 1 shallot - finely chopped
- 3 cloves garlic - minced
- 1 cup low-sodium chicken broth
- ¾ marsala wine
- ½ cup coconut milk - full fat
Instructions
- If you haven’t already, cut the chicken breasts in half lengthwise into 4 thin pieces of chicken about ½ inch thick. Season the chicken with the arrowroot starch, salt, and pepper.1 ½ lbs chicken breasts, 1 tablespoon arrowroot starch, 1 teaspoon sea salt, ¼ teaspoon black pepper
- Heat a large skillet over medium heat and add 2 tablespoon of the olive oil. Once the oil is shimmering, add the chicken breasts and allow them to cook for 4 - 5 minutes and then flip them over to cook for another 2 - 3 minutes. Transfer the chicken to a separate plate and set aside.3 tablespoon olive oil
- Add the remaining 1 tablespoon olive oil to the skillet and reduce heat to medium low. Add the mushrooms and cook for 1 minute until slightly soft. Add the shallots and garlic and cook for 1 - 2 minutes until soft.1 shallot, 8 oz mushrooms, 3 cloves garlic
- Pour the chicken broth, marsala wine, and coconut milk into the skillet and gently stir to combine. Allow the sauce to simmer for 8 minutes until thick, stirring occasionally to prevent burning.1 cup low-sodium chicken broth, ¾ marsala wine, ½ cup coconut milk
- Add the chicken breast back to the skillet and spoon some of the sauce over top. Allow the sauce to simmer for another 5 minutes until the chicken is cooked through and the sauce has thickened.
- Serve the chicken on a plate with spoonfuls of the sauce over top and enjoy!
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