If you’re looking for a healthier spin on the classic Chicken Marsala, this recipe is perfect for you. By skipping the cream, we keep the dish light while preserving its signature rich, savory flavor. It’s easy to make and packed with earthy flavors from Marsala wine and mushrooms.
Whether you’re making a quick weeknight dinner or a more refined meal for guests, this recipe will impress without the heaviness of cream.
Why You Will Love It
This Chicken Marsala Without Cream is an excellent choice if you’re looking for a meal that’s both flavorful and light. The absence of cream makes the dish healthier, but the rich taste of Marsala wine and the umami from the mushrooms make sure nothing is lost. It’s a satisfying dish that’s perfect for any occasion, and the ingredients are easy to find and work well together.
Ingredients
For this Chicken Marsala Without Cream, you’ll need:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 3/4 cup Marsala wine
- 1 cup chicken broth (low sodium preferred)
- 1 tablespoon flour (optional, for thickening)
- 1 tablespoon fresh parsley, chopped (for garnish)
These simple ingredients combine to create a rich, flavorful dish, and the lack of cream keeps it light yet still satisfying.
How to Make It
- Prepare the chicken: Pat the chicken breasts dry and season both sides with salt and pepper. This helps develop a nice crust when cooking.
- Cook the chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté the vegetables: In the same pan, add a little more olive oil if necessary. Sauté the chopped onion and garlic for 2-3 minutes, until fragrant and softened. Add the sliced mushrooms and cook for another 5-7 minutes, until they release their moisture and become golden brown.
- Make the sauce: Pour the Marsala wine into the pan to deglaze, scraping up any browned bits from the bottom. Let the wine cook down for about 3-4 minutes to reduce slightly. Then, add the chicken broth and allow the sauce to simmer for another 5-7 minutes, reducing it until it thickens slightly. If you prefer a thicker sauce, whisk in a tablespoon of flour.
- Finish the dish: Return the chicken to the pan, spoon the sauce over the top, and cook for another 2-3 minutes, ensuring the chicken is heated through and fully coated with the sauce.
- Garnish and serve: Once done, garnish with fresh parsley and serve hot.
Serving Variation
This Chicken Marsala Without Cream pairs wonderfully with a variety of sides. For a hearty meal, serve it over pasta or mashed potatoes to soak up the delicious sauce. If you’re looking for a lighter option, it also goes well with roasted vegetables or a fresh green salad.
You could even serve it with crusty bread to mop up every last bit of the sauce. For a low-carb alternative, serve the dish with cauliflower rice or steamed vegetables.
Recipe Tips
- Use fresh ingredients: Fresh mushrooms and a good-quality Marsala wine will elevate this dish. Avoid overly sweet Marsala, as it can overwhelm the flavors.
- Thinly slice the chicken: Thinner slices of chicken cook more evenly and quickly, making it easier to manage. You can pound the chicken breasts to an even thickness before cooking if needed.
- Add a splash of lemon juice: For a bit of brightness, a small squeeze of lemon juice added at the end can help balance the richness of the Marsala wine and mushrooms.
How to Store Leftovers
Leftover Chicken Marsala Without Cream can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm the chicken and sauce in a skillet over low heat, adding a little chicken broth to loosen the sauce if needed. You can also reheat it in the microwave, but the stovetop will help maintain the texture of the chicken.
If you want to freeze the leftovers, place the cooled chicken and sauce in a freezer-safe container. It will last up to 2 months in the freezer. To reheat, thaw overnight in the refrigerator and then warm in a skillet on low heat, adding a bit of extra chicken broth if needed to freshen up the sauce.
What Can I Use Instead of Heavy Cream in Chicken Marsala?
Instead of heavy cream, you can use chicken broth or a mixture of broth and a small amount of flour to thicken the sauce. Greek yogurt or milk with a little cornstarch can also work for a lighter, creamy texture.
How Do You Thicken Butter Chicken Without Cream?
To thicken butter chicken without cream, you can use cashew paste or almond flour. Another option is to blend cooked onions and tomatoes into a smooth puree to create a rich, creamy consistency.
What Is a Substitute for Marsala?
If you don’t have Marsala wine, you can substitute it with a mix of dry sherry and sweet vermouth, or even a combination of white wine and brandy. For a non-alcoholic option, grape juice with a splash of balsamic vinegar works well.
What Is Chicken Marsala Sauce Made Of?
Chicken Marsala sauce is made of Marsala wine, chicken broth, sautéed mushrooms, garlic, and onions. The sauce is simmered to a rich, savory consistency that coats the chicken beautifully.
For More Recipes
| – Chicken Chardonnay |
| – Dominican Chicken Soup |
| – Cuban Chicken Soup |
