Chicken marsala is tender chicken breasts cooked in a creamy mushroom sauce. This version is made without marsala wine, but tastes just as good as the classic recipe.
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Chicken marsala is one of those dishes I never made regularly because I didn’t want to buy a whole bottle of wine just to make some sauce. This chicken marsala without wine solves that problem completely, and I’m happy to say that this recipe tastes absolutely amazing as is.
🥘 Ingredients
For this recipe you will need chicken breasts. Estimate 1 breast fillet per person.
You will also need mushrooms (button mushrooms, white mushrooms or chestnut mushrooms all work fine), onion, garlic, chicken stock and cornflour/cornstarch.
To make the sauce creamy but healthy, we avoid using heavy cream and instead add a little Greek yogurt. Creme fraiche can also be used.
🔪 Instructions
Prepare all the ingredients before you start cooking. Dice the onion, finely grate the garlic, and slice the mushrooms. I also like to slice the chicken fillets in half through the thickest side to create thinner chicken pieces.
Heat some butter or vegetable oil in a frying pan, and add the chicken fillets. Cook on both sides until the fillets have cooked through, about 5-7 minutes in total.
Remove the chicken from the pan, and add onion, garlic and mushrooms. Saute for a few minutes until they onions have softened and the mushroom shave started to shrink.
Then, add the chicken stock. Leave it to simmer for a few minutes. Mix the cornstarch and water in a small bowl, then pour into the pan.
Leave the sauce to thicken for a minute, then stir through the Greek yogurt. Then, add the chicken fillets. Add salt and pepper to taste, and serve!
🐓 Chicken
Chicken marsala is usually made using chicken breasts. They are a lean cut of chicken which cooks through in a matter of minutes.
Chicken thighs can also be used. Keep in mind that these can take slightly longer to cook through. Always use a meat thermometer to check that the chicken is completely cooked before you serve it. Chicken is safe to eat when it has reached an internal temperature of 165°F / 75°C.
💭 Top tips
Here’s how you can make the best chicken marsala without wine:
- Use a good quality chicken stock as this gives the sauce the majority of its flavor.
- The Greek yogurt can be replaced with creme fraiche, or even cream.
- If you think the sauce looks a bit pale, you can add some browning to give it the perfect deep brown color.
- Don’t miss out on the cornstarch! This is what thickens the sauce, and without it the sauce will have a watery consistency.
🥗 Serving suggestions
Chicken marsala is a hearty chicken main course with a creamy sauce. I like to serve it with a variety of sides, such as roasted broccoli and carrots, mashed potatoes, stewed kale or ratatouille.
🍲 Leftovers
Leftover chicken marsala can be stored in the fridge for up to 4 days, or frozen for up to 3 months. Reheat the chicken in the microwave until hot throughout before serving it.
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📋 Frequently asked questions
Is this recipe allergy friendly? – Always consult the nutrition labels of the ingredients you use to ensure that they are suitable for your dietary requirements. This recipe is usually egg free, nut free and soy free.
Is chicken marsala suitable for my diet? – This is a lean, low calorie chicken recipe that should be suitable for most diets. It’s great for slimming world and weight watchers.
📖 Recipe
Chicken Marsala Without Wine
Ingredients
- 4 chicken breast fillets
- 3 cups chicken stock
- 2 tbsp cornstarch / cornflour
- 2 tbsp water
- 2 yellow onion
- 3 garlic
- 250 g mushrooms
- 8 tbsp Greek yogurt
Instructions
- Prepare all the ingredients before you start cooking. Dice the onion, finely grate the garlic, and slice the mushrooms. I also like to slice the chicken fillets in half through the thickest side to create thinner chicken pieces.
- Heat some butter or vegetable oil in a frying pan, and add the chicken fillets. Cook on both sides until the fillets have cooked through, about 5-7 minutes in total.
- Remove the chicken from the pan, and add onion, garlic and mushrooms. Saute for a few minutes until they onions have softened and the mushroom shave started to shrink.
- Then, add the chicken stock. Leave it to simmer for a few minutes. Mix the cornstarch and water in a small bowl, then pour into the pan.
- Leave the sauce to thicken for a minute, then stir through the Greek yogurt. Then, add the chicken fillets. Add salt and pepper to taste, and serve!
Notes
Leftovers
Leftover chicken marsala can be stored in the fridge for up to 4 days, or frozen for up to 3 months. Reheat the chicken in the microwave until hot throughout before serving it.Top tips
Here’s how you can make the best chicken marsala without wine:- Use a good quality chicken stock as this gives the sauce the majority of its flavor.
- The Greek yogurt can be replaced with creme fraiche, or even cream.
- If you think the sauce looks a bit pale, you can add some browning to give it the perfect deep brown color.
- Don’t miss out on the cornstarch! This is what thickens the sauce, and without it the sauce will have a watery consistency.
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