This dairy free Chicken Marsala is one of those absolutely delicious, hearty dishes that make you feel all warm and cozy. While not normally thought of as healthy, due to the traditionally heavy ingredients, I found a way to lighten it up and make it dairy free without sacrificing ANY flavor. This chicken marsala is made with wholesome ingredients that will allow you to leave the dinner table feeling satisfied but not sluggish.
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This chicken marsala is a lighter, healthier, dairy free take on the traditional recipe. Made with lean chicken breast for healthy protein, extra mushrooms to boost your veggie intake, and no added oil or heavy cream in the sauce. Even without all the usual ingredients, this chicken marsala is insanely delicious. The rich, thick sauce relies on fresh herbs and spices for an impactful flavor, the baked chicken breast stays juicy and moist, and the gravy soaked mushrooms provide a tasty way to get your veggies in. To top it all off, it takes less than 30 minutes to make, so you can have a delicious, healthy dinner on the table in no time.
WHY YOU WILL LOVE THIS DAIRY FREE CHICKEN MARSALA
- Quick, easy, and ready in just 30 minutes
- Healthy, with no added oil
- It's completely dairy free and can be made Paleo friendly
- Delicious taste from fresh herbs
- Chicken is juicy and moist
- Perfect for a date night in
WHAT YOU NEED TO MAKE CHICKEN MARSALA DAIRY FREE
- Chicken breast
- Mushrooms
- Marsala wine
- Garlic
- Onion
- Fresh Thyme
- Arrowroot starch
HOW TO MAKE DAIRY FREE CHICKEN MARSALA
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper
- Slice 2 chicken breasts in half so you have 4 pieces, season with salt and pepper and place on baking sheet
- Bake for 15 minutes and then check it, you want the internal temperature to be at least 160 degrees, and then it will continue cooking in the sauce
- While the chicken is baking heat ¼ cup of chicken broth in a nonstick skillet over medium-low heat. Once heated, add in diced onion and cook until soft
- Then you're going to add chopped garlic, cook for one minute, next, pour in the rest of the broth, marsala wine, mushrooms, and seasoning
- Bring the sauce to a boil and let it cook for 2 minutes
- During the boiling time, make a slurry with the arrowroot by whisking 1 Tablespoon of arrowroot starch with 2 Tablespoons of cold water
- Pour the slurry into the sauce and stir it around. Bring back to a boil for 1 minute then turn heat to low.
- Nestle the baked chicken into the sauce and move it around to coat it, let it cook for about 3-4 minutes to bring the chicken up to an internal temperature of 165 degrees. Top with more thyme and enjoy!
SERVING SUGGESTIONS:
Traditionally, chicken marsala is served with wide noodles or pasta. If you're looking to keep it healthier try serving it with:
- Mashed potatoes
- Cauliflower mash
- Cauliflower rice
- Roasted broccoli
- Roasted potatoes
- Check out these 25 ideas!
OTHER QUICK AND HEALTHY DINNER RECIPES
EXPERT TIPS
- Read the entire recipe before you start cooking
- You can swap out the chicken breast for thighs, just adjust the cooking time
- Use dried thyme in place of fresh
- You can use cornstarch as an equal replacement to arrowroot starch
- The internal temperature of chicken needs to be 165 degrees
- Canned mushrooms are a good substitution for fresh
FAQs:
- What is chicken marsala sauce made of? Traditionally it is a cream based sauce, however this recipe is made without cream to keep it dairy free. It's made of chicken broth, marsala wine, herbs, and arrowroot starch to thicken it.
- What is traditionally served with chicken marsala? Pasta or wide noodles are what is usually served with chicken marsala, but feel free to serve it with whatever you feel is best.
- What is the best marsala wine? I've only ever used Holland House brand, and find that the quality is impeccable.
- Is chicken marsala unhealthy? Absolutely not! Chicken breast is a lean protein, mushroom are full of vitamins, and the sauce is oil and cream free to keep it light.
- How can I thicken the sauce without cream? I use arrowroot or cornstarch! Just be sure to make a slurry (a thickening technique made with a starch mixed with cold water) and don't just add the arrowroot directly into the sauce. It will clump up, won't thicken, and just look nasty:(
- How do I store dairy free chicken marsala? You can keep it in an air tight container in the fridge for up to 5 days.
Be sure to Pin this recipe for save it for date night, or follow me on Instagram and save the post there. If you make it, comment and rate it so I know how you liked it. Enjoy!
PrintDairy Free Chicken Marsala | Light and Quick
This chicken marsala is a healthy, dairy free take on the traditional recipe. Juicy chicken breast, fresh mushrooms, and a rich sauce come together to create a delicious, wholesome 30 minute meal. Made without oil or cream, this light take on chicken marsala is sure to satisfy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 1 pound Chicken breast
- 1 Small onion
- 1 cup Chicken broth
- 2 Cloves of garlic
- ⅓ cup + 1 tablespoon Marsala wine
- ¾ Teaspoon Salt
- ½ Teaspoon Pepper
- 2 Teaspoon Fresh thyme
- 1 Tablespoon Arrowroot starch
- 2 Tablespoon Cold water
- 1 ¼ cup of mushrooms
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper
- Slice 2 chicken breasts in half so you have 4 pieces, season with salt and pepper and place on baking sheet
- Bake for 15 minutes and then check it, you want the internal temperature to be at least 160 degrees F, and then it will continue cooking in the sauce
- While the chicken is baking heat ¼ cup of chicken broth in a nonstick skillet over medium-low heat.
- Once heated, add in diced onion and cook until soft, about 5 minutes
- Add chopped garlic, cook for one minute, stirring constantly
- Next, pour in the rest of the broth, marsala wine, mushrooms, ¾ teaspoon. salt, ½ teaspoon pepper, and fresh thyme. Bring the sauce to a boil and let it cook for 2 minutes
- During the boiling time, make a slurry with the arrowroot by whisking 1 Tablespoon of arrowroot starch with 2 Tablespoons of cold water
- Pour the slurry into the sauce and stir it around. Bring back to a boil for 1 minute then turn heat to low.
- Nestle the baked chicken into the sauce and move it around to coat it. Let it cook for about 3-4 minutes to bring the chicken up to an internal temperature of 165 degrees. Top with more thyme and enjoy!
Notes
- Chicken needs to be an internal temperature of 165 degrees, cooking time will vary based on thickness of the chicken
- Use dried thyme in place of fresh if needed
- Cornstarch can replace the arrowroot starch in a 1:1 ratio
Nutrition
- Serving Size: 1 Serving
- Calories: 240
Keywords: dairy free chicken marsala, healthy chicken marsala recipe, chicken marsala made without any cream, quick date night dinner idea
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