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Chicken Marsala is a timeless classic that brings together tender chicken, earthy mushrooms, and a rich, flavorful sauce.
Traditionally made with cream or butter, this beloved dish may not always fit the needs of those following a dairy-free lifestyle. But don’t worry – we’ve got you covered!
Whether you’re lactose-intolerant, vegan, or simply looking to make healthier choices, this collection of 32+ dairy-free Chicken Marsala recipes is here to prove that you don’t need dairy to enjoy a rich and comforting meal.
From creamy coconut milk versions to tangy lemon twists, these recipes bring a wealth of flavor and versatility, all without the use of dairy.
Whether you’re making dinner for yourself, your family, or hosting a gathering, these delicious options will satisfy even the pickiest of eaters.
So grab your apron, get ready to cook, and discover new ways to enjoy this hearty dish!
32+ Mouthwatering Dairy-Free Chicken Marsala Recipes You’ll Love
Dairy-free Chicken Marsala is a fantastic way to enjoy all the flavors of the classic dish without any of the dairy.
With so many different versions to explore, from lighter lemony takes to hearty, rich sauces made with coconut milk or vegetable broth, there’s a recipe to fit every taste and dietary need.
Whether you’re making it for yourself or cooking for a crowd, these 32+ recipes offer endless options for making a satisfying, flavorful meal that’s both nourishing and enjoyable.
So go ahead, try a few variations, and let the comforting flavors of dairy-free Chicken Marsala become a staple in your cooking repertoire.
Creamy Dairy-Free Chicken Marsala with Coconut Milk
This creamy dairy-free chicken marsala features succulent chicken breasts cooked in a rich, flavorful marsala wine sauce with the addition of coconut milk. The coconut milk not only gives the dish a velvety texture but also enhances the sauce with a subtle sweetness, making this recipe an excellent choice for those avoiding dairy. The earthy mushrooms complement the marsala wine, creating a luxurious sauce that’s perfect for pairing with mashed potatoes or rice.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup gluten-free flour (for dredging)
- 2 tablespoons olive oil
- 8 oz cremini or white mushrooms, sliced
- 3/4 cup dry marsala wine
- 1 cup coconut milk (full-fat for creaminess)
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
- Season the chicken breasts with salt and pepper, then dredge them in gluten-free flour, shaking off the excess.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and cook for about 5 minutes, until tender and browned. Add the minced garlic and cook for another minute.
- Pour in the marsala wine, stirring to deglaze the pan, and let it simmer for 2-3 minutes.
- Add the coconut milk and chicken broth, then bring the sauce to a simmer. Let it cook for 5-7 minutes, or until the sauce thickens slightly.
- Return the chicken to the skillet and cook for an additional 5 minutes, allowing the chicken to absorb the flavors of the sauce.
- Stir in the thyme leaves and adjust seasoning with salt and pepper as needed.
- Garnish with fresh parsley and serve hot with your favorite side dish.
This dairy-free chicken marsala offers a comforting, creamy texture without the use of traditional dairy ingredients. The coconut milk gives the sauce a delightful richness that complements the savory mushrooms and marsala wine beautifully. It’s an ideal dish for those who need to avoid dairy but still crave the luxurious flavors of a classic chicken marsala. Whether served over pasta, rice, or potatoes, this dish is sure to impress with its satisfying depth of flavor.
Lemon Herb Dairy-Free Chicken Marsala
This variation of chicken marsala takes a light and zesty turn with the addition of fresh lemon juice and herbs, creating a bright, aromatic sauce. Without dairy, this recipe offers all the flavor of a classic marsala dish, while being fresh, vibrant, and perfect for spring or summer meals. The chicken is pan-seared to golden perfection, and the sauce is a delicate balance of marsala wine, chicken broth, and lemon.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup almond flour (for dredging)
- 2 tablespoons olive oil
- 1 small onion, chopped
- 8 oz white mushrooms, sliced
- 3/4 cup dry marsala wine
- 1/2 cup chicken broth
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
- Season the chicken breasts with salt and pepper and dredge them in almond flour.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, until golden and cooked through. Remove the chicken and set aside.
- In the same skillet, add the chopped onion and mushrooms, cooking for 4-5 minutes until softened and browned.
- Pour in the marsala wine, scraping the bottom of the pan to release any browned bits, and simmer for 3-4 minutes.
- Add the chicken broth, lemon juice, and lemon zest. Stir and bring the mixture to a simmer, cooking for an additional 3-4 minutes.
- Return the chicken to the skillet, spooning the sauce over the chicken. Cook for another 5 minutes to warm through and allow the flavors to meld.
- Stir in the fresh basil, and adjust seasoning with salt and pepper.
- Garnish with fresh parsley before serving.
This lemon herb chicken marsala delivers a refreshing twist on the traditional recipe, with the bright citrus notes balancing the richness of the marsala wine sauce. The herbs add a fresh vibrancy that lifts the dish, making it feel light and perfect for a weeknight meal. This dairy-free version ensures that no flavor is compromised, offering a delectable, comforting experience with every bite. Serve it with steamed vegetables or a light salad for a full, satisfying meal.
Dairy-Free Chicken Marsala with Cauliflower Cream Sauce
This dairy-free chicken marsala uses a creamy cauliflower sauce to mimic the richness of a traditional cream-based marsala sauce. Blending cauliflower with vegetable broth creates a velvety texture that pairs beautifully with the savory marsala wine, offering a comforting yet lighter version of the dish. It’s a great alternative for those seeking a healthier and dairy-free option without sacrificing flavor.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup rice flour (for dredging)
- 2 tablespoons olive oil
- 8 oz shiitake mushrooms, sliced
- 3/4 cup dry marsala wine
- 1 1/2 cups cauliflower florets
- 1 cup vegetable broth
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon nutritional yeast (optional for cheesy flavor)
- Fresh parsley for garnish
Instructions:
- Season the chicken breasts with salt and pepper, then dredge in rice flour.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the shiitake mushrooms and cook for 5 minutes until tender. Add the garlic and cook for another minute.
- Pour in the marsala wine, scraping the skillet to release any browned bits, and simmer for 3-4 minutes.
- Meanwhile, steam the cauliflower florets for 10 minutes until soft, then blend with vegetable broth until smooth and creamy.
- Pour the cauliflower cream sauce into the skillet with the mushrooms, stirring to combine. Add rosemary and nutritional yeast, then let the sauce simmer for 5 minutes.
- Return the chicken to the skillet, cooking for an additional 5 minutes to heat through and allow the sauce to thicken.
- Season with salt and pepper to taste, and garnish with fresh parsley before serving.
This cauliflower cream chicken marsala is a wonderfully creamy, dairy-free alternative that still delivers the depth of flavor you expect from the dish. The cauliflower base provides a luxurious sauce without any dairy, making it a great choice for those looking for a healthier or plant-based option. The combination of earthy mushrooms, marsala wine, and fresh rosemary makes this dish a rich and comforting meal perfect for any occasion. Pair it with roasted vegetables or a light quinoa salad to complete the meal.
Garlic Herb Dairy-Free Chicken Marsala
This garlic herb dairy-free chicken marsala brings out the deep flavors of the marsala wine while keeping things simple and light. The chicken is cooked in a savory garlic and herb-infused sauce, with a touch of white wine and vegetable broth. This version is perfect for anyone craving a lighter, dairy-free take on the classic dish, where the garlic, thyme, and rosemary complement the sweetness of the marsala wine and add a wonderful depth of flavor.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup oat flour (for dredging)
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 5 cloves garlic, minced
- 3/4 cup dry marsala wine
- 1/2 cup vegetable broth
- 1/2 cup water
- 1 tablespoon lemon juice
- Fresh parsley, chopped for garnish
Instructions:
- Season the chicken breasts with salt and pepper, then dredge in oat flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the garlic, thyme, and rosemary. Sauté for about 2 minutes until fragrant.
- Pour in the marsala wine, vegetable broth, and water. Bring to a simmer and cook for 4-5 minutes, allowing the sauce to reduce slightly.
- Add the lemon juice and stir. Return the chicken to the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for an additional 5 minutes.
- Season with salt and pepper to taste and garnish with fresh parsley before serving.
This garlic herb chicken marsala offers a delightful twist on the classic, focusing on the aromatic flavors of garlic, thyme, and rosemary while keeping it dairy-free. The marsala wine still provides a lovely, rich base for the sauce, with the broth and lemon juice adding brightness and balance. This recipe is simple yet flavorful, perfect for weeknight dinners or a special meal. Paired with a side of roasted vegetables or gluten-free pasta, this dish will be a hit with everyone at the table.
Spicy Dairy-Free Chicken Marsala
This spicy dairy-free chicken marsala adds a bold kick to the traditional recipe by incorporating a touch of red pepper flakes and smoked paprika into the sauce. The heat from the spices balances the sweetness of the marsala wine, creating a flavorful dish that’s perfect for those who enjoy a bit of spice in their meals. The chicken remains tender and juicy, while the sauce is full of complex flavors.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup chickpea flour (for dredging)
- 2 tablespoons olive oil
- 1 small onion, chopped
- 8 oz baby bella mushrooms, sliced
- 3/4 cup dry marsala wine
- 1/2 cup vegetable broth
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (adjust for heat preference)
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
Instructions:
- Season the chicken breasts with salt and pepper and dredge them in chickpea flour.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken and set it aside.
- In the same skillet, add the chopped onion and mushrooms. Sauté for 5-6 minutes until the mushrooms are tender.
- Sprinkle in the smoked paprika and red pepper flakes, stirring to coat the onions and mushrooms.
- Pour in the marsala wine and vegetable broth, scraping the bottom of the pan to release any browned bits. Let the sauce simmer for 3-4 minutes.
- Return the chicken to the skillet and spoon the sauce over it. Let it simmer for another 5 minutes, allowing the chicken to absorb the flavors.
- Stir in the fresh basil and oregano, and adjust the seasoning with salt and pepper to taste.
- Serve the chicken with the sauce and garnish with additional fresh herbs.
This spicy chicken marsala is a fantastic way to elevate the traditional recipe with the addition of bold spices. The red pepper flakes and smoked paprika introduce a warm, smoky heat that complements the rich, slightly sweet marsala wine sauce. This dairy-free version proves that you can enjoy a classic dish with a twist, offering a satisfying, spicy kick that will leave everyone craving more. Pair it with a simple side of steamed vegetables or quinoa for a complete and flavorful meal.
Mediterranean Dairy-Free Chicken Marsala
This Mediterranean-inspired dairy-free chicken marsala brings together fresh, vibrant flavors such as Kalamata olives, capers, and sun-dried tomatoes. The addition of these ingredients adds a savory, briny touch that enhances the natural sweetness of the marsala wine. With chicken breasts cooked in a flavorful, light sauce, this dish offers a unique take on the traditional recipe, perfect for anyone seeking a more Mediterranean flair while staying dairy-free.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup tapioca flour (for dredging)
- 2 tablespoons olive oil
- 8 oz mixed mushrooms, sliced
- 3/4 cup dry marsala wine
- 1/2 cup vegetable broth
- 1/4 cup Kalamata olives, pitted and chopped
- 2 tablespoons capers
- 1/4 cup sun-dried tomatoes, chopped
- 1 tablespoon fresh oregano, chopped
- Fresh parsley, chopped for garnish
Instructions:
- Season the chicken breasts with salt and pepper and dredge them in tapioca flour.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add the mushrooms and sauté for 4-5 minutes until softened.
- Pour in the marsala wine and vegetable broth, scraping the pan to release any bits left behind. Let the sauce simmer for 3-4 minutes.
- Stir in the Kalamata olives, capers, and sun-dried tomatoes, then return the chicken to the skillet. Spoon the sauce over the chicken and simmer for another 5 minutes.
- Stir in the fresh oregano and adjust seasoning with salt and pepper to taste.
- Garnish with fresh parsley and serve hot.
This Mediterranean dairy-free chicken marsala brings a fresh and savory twist to the traditional dish, incorporating Mediterranean ingredients like olives, capers, and sun-dried tomatoes to create a briny, rich sauce. The marsala wine still provides the classic sweetness, but the briny elements introduce an interesting depth of flavor. Perfect for those who love bold, savory dishes, this version of chicken marsala is a delicious and satisfying option for dairy-free diners. It pairs beautifully with a side of roasted potatoes or a simple salad, making it a versatile and flavorful meal.
Lemon Garlic Dairy-Free Chicken Marsala
This lemon garlic dairy-free chicken marsala is a zesty, bright variation on the classic dish. With the addition of fresh lemon juice and zest, as well as a generous helping of garlic, this recipe transforms the typical marsala wine sauce into a tangy, fragrant delight. The lightness of the lemon enhances the natural flavors of the chicken, while the marsala wine adds a sweet depth, making for a balanced, refreshing take on the dish.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup rice flour (for dredging)
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 3/4 cup dry marsala wine
- 1/2 cup vegetable broth
- Juice and zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
Instructions:
- Season the chicken breasts with salt and pepper, then dredge in rice flour, shaking off the excess.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken and set it aside.
- In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant.
- Pour in the marsala wine and vegetable broth, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 3-4 minutes to reduce slightly.
- Stir in the lemon juice and zest, and cook for another 2 minutes.
- Return the chicken to the skillet and spoon the sauce over it. Let it simmer for an additional 5 minutes, allowing the flavors to meld together.
- Stir in the fresh thyme and parsley just before serving.
The lemon garlic dairy-free chicken marsala is an elegant twist on a beloved classic. The bright citrusy lemon adds a refreshing burst of flavor, making the dish light yet satisfying. Paired with the richness of the marsala wine and the aromatic garlic, this dish strikes a perfect balance. This recipe is ideal for those looking for a lighter, more vibrant take on the traditional chicken marsala, and it’s wonderful served with a side of roasted vegetables or gluten-free pasta for a complete meal.
Sweet Potato and Spinach Dairy-Free Chicken Marsala
This sweet potato and spinach dairy-free chicken marsala offers a hearty and nutrient-packed version of the classic recipe. The sweetness of roasted sweet potatoes complements the rich marsala wine sauce, while fresh spinach adds color and a boost of nutrients. This variation is perfect for those looking to make the dish more filling and incorporate more vegetables into their meal, without sacrificing any of the traditional flavors.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup gluten-free flour (for dredging)
- 2 tablespoons olive oil
- 2 medium sweet potatoes, peeled and cubed
- 5 cloves garlic, minced
- 8 oz fresh spinach, chopped
- 3/4 cup dry marsala wine
- 1/2 cup vegetable broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh thyme leaves
- Fresh parsley, chopped for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, then roast for 25-30 minutes until tender and lightly caramelized.
- While the sweet potatoes roast, season the chicken breasts with salt and pepper and dredge them in gluten-free flour.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add the garlic and cook for 1-2 minutes until fragrant.
- Pour in the marsala wine and vegetable broth, scraping up any browned bits from the pan. Let the sauce simmer for 3-4 minutes.
- Stir in the balsamic vinegar and fresh thyme, then add the roasted sweet potatoes and spinach. Stir until the spinach wilts, about 2 minutes.
- Return the chicken to the skillet and spoon the sauce over the top. Let it simmer for an additional 5 minutes.
- Garnish with fresh parsley before serving.
This sweet potato and spinach dairy-free chicken marsala offers a comforting and nourishing twist on the traditional dish. The roasted sweet potatoes add natural sweetness and depth, while the spinach introduces a fresh, earthy flavor. Together, they create a well-rounded dish that’s hearty enough for a satisfying dinner while still remaining light and healthy. This version of chicken marsala is perfect for those seeking a wholesome meal that’s full of flavor, making it a great choice for a cozy evening with family or friends.
Balsamic Glazed Dairy-Free Chicken Marsala
This balsamic glazed dairy-free chicken marsala adds a touch of tangy sweetness to the classic recipe by incorporating balsamic vinegar. The tangy vinegar, along with the marsala wine, creates a well-balanced sauce that’s both sweet and savory. This variation is ideal for anyone who enjoys a bit of acidity and richness in their dishes, offering a complex and deeply flavorful twist on the traditional marsala.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup almond flour (for dredging)
- 2 tablespoons olive oil
- 1/2 cup balsamic vinegar
- 3/4 cup dry marsala wine
- 1/2 cup vegetable broth
- 1 tablespoon honey (optional, for added sweetness)
- 1 tablespoon fresh rosemary, chopped
- Fresh thyme, for garnish
Instructions:
- Season the chicken breasts with salt and pepper, then dredge them in almond flour.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through. Remove and set aside.
- In the same skillet, pour in the balsamic vinegar and marsala wine, scraping the bottom of the pan to release any bits.
- Stir in the vegetable broth and honey, then let the sauce simmer for 3-4 minutes to reduce.
- Add the fresh rosemary and stir. Return the chicken to the skillet and spoon the sauce over the top. Let the chicken simmer for an additional 5 minutes, allowing the flavors to meld together.
- Garnish with fresh thyme before serving.
The balsamic glazed dairy-free chicken marsala is a fantastic option for those who love a touch of acidity and sweetness in their meals. The balsamic vinegar adds a sophisticated tang that complements the richness of the marsala wine, while the chicken remains tender and juicy. This dish is perfect for those who enjoy bold flavors and a bit of sweetness, and it pairs wonderfully with a side of roasted vegetables or a light salad to round out the meal.
Mushroom and Herb Dairy-Free Chicken Marsala
This mushroom and herb dairy-free chicken marsala highlights earthy mushrooms and aromatic herbs, creating a deeply flavorful sauce that perfectly complements the tender chicken. The mushrooms absorb the sweetness of the marsala wine, while the herbs like thyme and rosemary add a fragrant depth to the dish. This variation is ideal for mushroom lovers, offering a rich, savory meal that’s still light and dairy-free.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup chickpea flour (for dredging)
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced (cremini or button mushrooms)
- 6 cloves garlic, minced
- 3/4 cup dry marsala wine
- 1/2 cup vegetable broth
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Fresh parsley, chopped for garnish
Instructions:
- Season the chicken breasts with salt and pepper, then dredge in chickpea flour.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the sliced mushrooms and cook for 4-5 minutes until browned and softened.
- Add the garlic and cook for another 1-2 minutes until fragrant.
- Pour in the marsala wine and vegetable broth, scraping up any bits stuck to the pan. Let the sauce simmer for 4-5 minutes to reduce slightly.
- Stir in the fresh thyme and rosemary, then return the chicken to the skillet, spooning the sauce over the top. Let the chicken simmer for 5 more minutes, allowing the flavors to meld.
- Garnish with fresh parsley before serving.
Mushroom and herb dairy-free chicken marsala is a delightful twist on the classic recipe, offering an earthy richness that complements the sweet marsala wine. The mushrooms provide both texture and flavor, while the fresh herbs bring a touch of brightness and complexity to the dish. Perfect for a cozy dinner, this variation is a hearty, satisfying meal that remains light, making it an excellent choice for those who want a flavorful, yet dairy-free option.
Spicy Dairy-Free Chicken Marsala with Red Pepper Flakes
For those who enjoy a bit of heat in their meals, this spicy dairy-free chicken marsala is the perfect option. The addition of red pepper flakes adds a gentle kick to the sweet and savory marsala sauce, creating a dynamic flavor profile. This version combines the boldness of the spices with the depth of the marsala wine, resulting in a deliciously spicy take on the traditional chicken marsala.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup gluten-free all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 3/4 cup dry marsala wine
- 1/2 cup vegetable broth
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon fresh oregano, chopped
- Fresh basil, for garnish
Instructions:
- Season the chicken breasts with salt and pepper, then dredge in the gluten-free flour.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the garlic and cook for 1-2 minutes until fragrant.
- Pour in the marsala wine and vegetable broth, scraping up any browned bits from the pan.
- Stir in the red pepper flakes and bring the sauce to a simmer for 3-4 minutes, allowing it to reduce slightly.
- Add the fresh oregano and return the chicken to the skillet, spooning the sauce over the chicken. Let it simmer for an additional 5 minutes to infuse the flavors.
- Garnish with fresh basil before serving.
The spicy dairy-free chicken marsala brings a delightful heat to the traditional recipe, elevating the dish with red pepper flakes and bold spices. This spicy version balances the sweetness of the marsala wine with a zesty kick, creating a memorable, flavorful meal. Perfect for those who enjoy a little spice, it pairs well with a side of mashed potatoes or sautéed greens for a complete, satisfying dinner.
Coconut Milk Dairy-Free Chicken Marsala
For a creamy and exotic twist on chicken marsala, this coconut milk dairy-free version offers a velvety texture without the dairy. The richness of coconut milk complements the earthy flavors of the marsala wine, creating a smooth, indulgent sauce. This variation is perfect for those who want a dairy-free yet creamy sauce that still captures the essence of the classic dish.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup almond flour (for dredging)
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 5 cloves garlic, minced
- 3/4 cup dry marsala wine
- 1/2 cup vegetable broth
- 1 cup full-fat coconut milk
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
Instructions:
- Season the chicken breasts with salt and pepper, then dredge them in almond flour.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the sliced mushrooms and cook for 4-5 minutes until tender.
- Add the garlic and cook for another 1-2 minutes until fragrant.
- Pour in the marsala wine and vegetable broth, scraping the bottom of the pan to release any bits. Let it simmer for 3-4 minutes.
- Stir in the coconut milk and simmer for an additional 5 minutes, allowing the sauce to thicken and become creamy.
- Return the chicken to the skillet, spoon the sauce over the top, and let it simmer for 5 more minutes.
- Garnish with fresh basil and parsley before serving.
The coconut milk dairy-free chicken marsala offers a wonderfully creamy alternative to the traditional recipe. The coconut milk gives the sauce a rich, velvety texture, while the marsala wine retains its signature sweetness. This dish is perfect for those seeking a dairy-free, indulgent version of chicken marsala, and it pairs beautifully with jasmine rice or gluten-free pasta for a complete meal. The tropical notes from the coconut milk make it a comforting yet exotic dish that’s sure to impress.
Lemon and Herb Dairy-Free Chicken Marsala
This lemon and herb dairy-free chicken marsala offers a refreshing and tangy twist on the classic recipe. The bright citrus flavors from fresh lemon complement the richness of the marsala wine and the tender chicken, creating a light yet flavorful sauce. The addition of fresh herbs like parsley and thyme adds depth to the dish, making it an ideal choice for a spring or summer dinner. It’s a zesty, herb-infused variation that’s perfect for those who want a dairy-free option with a burst of freshness.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup arrowroot powder (for dredging)
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 1 tablespoon fresh thyme, chopped
- 5 cloves garlic, minced
- 3/4 cup dry marsala wine
- 1/2 cup vegetable broth
- 1/4 cup fresh lemon juice (about 1 lemon)
- Zest of 1 lemon
- Fresh parsley, chopped for garnish
Instructions:
- Season the chicken breasts with salt and pepper, then dredge them in arrowroot powder.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until browned and tender.
- Add the garlic and fresh thyme, cooking for 1-2 minutes until fragrant.
- Pour in the marsala wine and vegetable broth, scraping the bottom of the pan to release any browned bits. Let it simmer for 3-4 minutes.
- Stir in the lemon juice and lemon zest, allowing the sauce to simmer and reduce slightly.
- Return the chicken to the skillet, spooning the sauce over the chicken. Let the chicken cook for an additional 5 minutes.
- Garnish with fresh parsley before serving.
The lemon and herb dairy-free chicken marsala is a vibrant and fresh variation that’s sure to delight. The citrusy lemon juice and zest cut through the richness of the marsala sauce, creating a balanced and light flavor profile. Paired with tender chicken and savory mushrooms, this dish feels both indulgent and refreshing, making it perfect for those seeking a dairy-free option with a bright, flavorful kick.
Tomato-Based Dairy-Free Chicken Marsala
For a unique take on the classic, this tomato-based dairy-free chicken marsala blends the sweetness of marsala wine with the tanginess of tomatoes. The combination creates a rich, slightly acidic sauce that pairs perfectly with the savory chicken and mushrooms. This variation is great for those who prefer a more tomato-forward dish without sacrificing the essence of the original chicken marsala.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup whole wheat flour (for dredging)
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 6 cloves garlic, minced
- 1/2 cup dry marsala wine
- 1/2 cup vegetable broth
- 1 cup crushed tomatoes (canned or fresh)
- 1 tablespoon fresh oregano, chopped
- 1/2 teaspoon dried basil
- Fresh basil for garnish
Instructions:
- Season the chicken breasts with salt and pepper, then dredge them in whole wheat flour.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in the marsala wine and vegetable broth, scraping the bottom of the pan to release any browned bits. Let it simmer for 2-3 minutes.
- Stir in the crushed tomatoes, oregano, and basil. Let the sauce simmer for 5 minutes until thickened and flavorful.
- Return the chicken to the skillet, spooning the sauce over the chicken, and let it simmer for an additional 5 minutes.
- Garnish with fresh basil before serving.
The tomato-based dairy-free chicken marsala offers a tangy twist on the classic with the addition of crushed tomatoes. The rich, wine-infused sauce balances perfectly with the savory chicken and earthy mushrooms, while the tomato’s acidity adds depth and brightness. This variation is ideal for those who enjoy a little extra tang in their meals and want a dairy-free version that’s just as rich and satisfying as the original.
Dairy-Free Chicken Marsala with White Wine and Shallots
For a sophisticated take on chicken marsala, this dairy-free version features white wine and shallots, creating a light yet elegant sauce. The white wine adds a crisp and refreshing flavor, while the shallots contribute a mild sweetness. This recipe is a refined, dairy-free alternative to the classic marsala, ideal for a special dinner or a weeknight treat when you’re looking for something a little extra.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup rice flour (for dredging)
- 2 tablespoons olive oil
- 6 shallots, thinly sliced
- 5 cloves garlic, minced
- 3/4 cup dry white wine
- 1/2 cup vegetable broth
- 1/2 teaspoon fresh thyme, chopped
- Fresh parsley, chopped for garnish
Instructions:
- Season the chicken breasts with salt and pepper, then dredge them in rice flour.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the shallots and cook for 3-4 minutes until softened and translucent.
- Add the garlic and cook for 1-2 minutes until fragrant.
- Pour in the white wine and vegetable broth, scraping the bottom of the pan to release any browned bits. Let it simmer for 4-5 minutes to reduce and concentrate the flavors.
- Stir in the fresh thyme and return the chicken to the skillet. Let it simmer for an additional 5 minutes, allowing the sauce to thicken and coat the chicken.
- Garnish with fresh parsley before serving.
This dairy-free chicken marsala with white wine and shallots brings an elegant, refined touch to the dish. The white wine lends a crisp, bright flavor that balances beautifully with the sweetness of the shallots and the savory chicken. It’s perfect for a special occasion or a fancy weeknight dinner, offering a sophisticated alternative to the classic recipe without any dairy.
Balsamic Vinegar Dairy-Free Chicken Marsala
This balsamic vinegar dairy-free chicken marsala takes a bold approach by replacing traditional marsala wine with tangy balsamic vinegar. The vinegar brings a rich, deep flavor while adding a touch of sweetness, and when combined with the mushrooms, it creates a deliciously complex sauce. The addition of vegetable broth enhances the depth of the sauce, and the dish is finished with fresh herbs to add fragrance and balance. Perfect for those who want a dairy-free, unique twist on a classic dish.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup cornstarch (for dredging)
- 2 tablespoons olive oil
- 8 oz cremini mushrooms, sliced
- 1 small onion, finely chopped
- 1/2 cup balsamic vinegar
- 1/2 cup vegetable broth
- 1 tablespoon fresh rosemary, chopped
- Fresh parsley for garnish
Instructions:
- Season the chicken breasts with salt and pepper, then dredge them in cornstarch.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the mushrooms and onion, cooking for 4-5 minutes until softened and fragrant.
- Pour in the balsamic vinegar and vegetable broth, scraping up any browned bits from the bottom of the pan.
- Let the sauce simmer for 4-5 minutes, reducing slightly and allowing the flavors to meld together.
- Stir in the fresh rosemary and return the chicken to the skillet. Let the chicken simmer for another 5 minutes, spooning the sauce over the top.
- Garnish with fresh parsley before serving.
This balsamic vinegar dairy-free chicken marsala offers a rich, tangy twist on the traditional recipe. The balsamic vinegar adds a beautiful depth of flavor that complements the mushrooms and tender chicken. The sauce is both hearty and refreshing, perfect for those seeking a dairy-free alternative that doesn’t skimp on flavor. Serve it with your favorite side dish for an impressive and satisfying meal.
Coconut Milk Dairy-Free Chicken Marsala
For a creamy, indulgent version of chicken marsala without dairy, this recipe uses coconut milk to create a velvety sauce that pairs wonderfully with the earthy mushrooms and rich marsala wine. The coconut milk adds a subtle sweetness that balances the savory flavors, while the marsala wine remains the star of the sauce. This dish is a fantastic choice for anyone who wants a luxurious, dairy-free alternative that’s sure to satisfy.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup rice flour (for dredging)
- 2 tablespoons coconut oil
- 8 oz white mushrooms, sliced
- 1/2 cup marsala wine
- 3/4 cup full-fat coconut milk
- 1/2 cup vegetable broth
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
Instructions:
- Season the chicken breasts with salt and pepper, then dredge them in rice flour.
- Heat coconut oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the mushrooms and cook for 4-5 minutes, until softened and browned.
- Pour in the marsala wine and vegetable broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 3-4 minutes.
- Stir in the coconut milk and garlic powder, allowing the sauce to simmer and thicken for 3-4 more minutes.
- Return the chicken to the skillet, spooning the sauce over the top. Let the chicken cook for an additional 5 minutes, absorbing the flavors.
- Garnish with fresh parsley before serving.
The coconut milk dairy-free chicken marsala is a rich and creamy version of the classic dish that offers a delicious balance of sweet and savory flavors. The coconut milk creates a smooth, luxurious sauce, while the marsala wine still shines through, giving the dish a classic depth. It’s a comforting, dairy-free option that’s perfect for anyone craving a creamy, indulgent meal with a flavorful twist.
Spicy Dairy-Free Chicken Marsala with Red Pepper Flakes
If you enjoy a bit of heat in your dishes, this spicy dairy-free chicken marsala will be a hit. Red pepper flakes are added to the sauce, providing a fiery kick that contrasts beautifully with the sweetness of the marsala wine and the savory mushrooms. The heat from the red pepper flakes is balanced by the rich marsala sauce, creating a well-rounded dish that’s both bold and satisfying. This version is perfect for those who enjoy a little extra spice in their meals.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 8 oz baby bella mushrooms, sliced
- 1/4 teaspoon red pepper flakes (or more to taste)
- 1/2 cup dry marsala wine
- 1/2 cup vegetable broth
- 1 teaspoon fresh thyme, chopped
- Fresh parsley for garnish
Instructions:
- Season the chicken breasts with salt and pepper, then dredge them in flour.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the mushrooms and cook for 4-5 minutes, until softened and browned.
- Add the red pepper flakes to the mushrooms, stirring for 1 minute to release the heat.
- Pour in the marsala wine and vegetable broth, scraping the browned bits from the bottom of the skillet. Let the sauce simmer for 3-4 minutes.
- Stir in the fresh thyme and return the chicken to the skillet. Let it simmer for an additional 5 minutes, spooning the sauce over the chicken.
- Garnish with fresh parsley before serving.
This spicy dairy-free chicken marsala is a bold variation of the classic dish. The red pepper flakes add a satisfying heat that contrasts perfectly with the sweet, savory marsala wine and tender mushrooms. The sauce is well-balanced, providing a fiery but not overwhelming flavor, making it an exciting choice for those who like a little extra spice in their meals. Enjoy this dish with a side of rice or potatoes for a complete, flavorful meal.
Lemon Herb Dairy-Free Chicken Marsala
This light and refreshing dairy-free chicken marsala adds a zesty twist with the inclusion of lemon and fresh herbs. The tangy lemon perfectly complements the earthy flavor of the mushrooms, while the marsala wine continues to add richness to the sauce. It’s a flavorful and slightly brighter take on the traditional recipe, offering a great balance of citrus and savory notes that work harmoniously together. Ideal for a spring or summer dinner, this version of chicken marsala is both satisfying and refreshing.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup whole wheat flour (for dredging)
- 2 tablespoons olive oil
- 8 oz cremini mushrooms, sliced
- 1/2 cup dry marsala wine
- 1/2 cup vegetable broth
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh thyme, chopped
- Fresh parsley for garnish
Instructions:
- Season the chicken breasts with salt and pepper, then dredge them in whole wheat flour.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the mushrooms and cook for 4-5 minutes, until softened and browned.
- Pour in the marsala wine and vegetable broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 3-4 minutes to reduce.
- Stir in the lemon juice, lemon zest, and fresh thyme, then return the chicken to the skillet. Let the chicken simmer for another 5 minutes, spooning the sauce over the top.
- Garnish with fresh parsley before serving.
The lemon herb dairy-free chicken marsala offers a bright, fresh take on a classic dish. The addition of lemon adds a citrusy tang that contrasts beautifully with the earthy mushrooms and rich marsala sauce. The fresh thyme brings a fragrant herbaceous note to the dish, making it a perfect choice for a light, yet flavorful meal. This dairy-free version is ideal for those looking for a healthier and more vibrant twist on the traditional recipe.
Garlic and Shallot Dairy-Free Chicken Marsala
This garlic and shallot-infused dairy-free chicken marsala recipe brings a deeper layer of flavor to the classic dish. The combination of aromatic garlic and sweet shallots enhances the flavor profile of the marsala sauce, giving it a savory, slightly sweet undertone. The richness of the marsala wine is complemented by the subtle sweetness from the shallots, creating a balanced and complex dish. It’s a comforting and aromatic dairy-free option that’s perfect for a cozy evening meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 2 shallots, finely chopped
- 8 oz mixed mushrooms, sliced
- 1/2 cup dry marsala wine
- 1/2 cup vegetable broth
- 1 tablespoon fresh thyme, chopped
- Fresh parsley for garnish
Instructions:
- Season the chicken breasts with salt and pepper, then dredge them in flour.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the garlic and shallots, cooking for 2-3 minutes until softened and fragrant.
- Add the mushrooms and cook for an additional 4-5 minutes, until browned.
- Pour in the marsala wine and vegetable broth, scraping up any browned bits from the skillet. Let the sauce simmer for 3-4 minutes to reduce.
- Stir in the fresh thyme, then return the chicken to the skillet. Let the chicken simmer in the sauce for another 5 minutes.
- Garnish with fresh parsley before serving.
The garlic and shallot dairy-free chicken marsala offers a rich and savory take on the traditional dish. The aromatic garlic and sweet shallots add a depth of flavor that beautifully complements the marsala wine sauce. This dish is perfect for anyone looking for a comforting, yet sophisticated meal without the dairy. With its hearty flavor and fragrant herbs, it’s sure to become a family favorite.
Tomato and Basil Dairy-Free Chicken Marsala
For a Mediterranean-inspired twist on chicken marsala, this recipe incorporates juicy tomatoes and fragrant basil. The tomatoes bring a subtle sweetness and acidity to the sauce, while the basil offers a fresh, herby note that elevates the dish. This dairy-free version combines the classic richness of marsala wine with the bright, savory flavors of tomatoes and basil, creating a well-balanced and flavorful dish that’s perfect for a warm dinner.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup chickpea flour (for dredging)
- 2 tablespoons olive oil
- 8 oz plum tomatoes, chopped
- 8 oz baby bella mushrooms, sliced
- 1/2 cup dry marsala wine
- 1/2 cup vegetable broth
- 1 tablespoon fresh basil, chopped
- Fresh basil leaves for garnish
Instructions:
- Season the chicken breasts with salt and pepper, then dredge them in chickpea flour.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the chopped tomatoes and mushrooms, cooking for 4-5 minutes until the mushrooms have softened and the tomatoes have broken down.
- Pour in the marsala wine and vegetable broth, scraping up any browned bits from the skillet. Let the sauce simmer for 4-5 minutes to reduce.
- Stir in the fresh basil, then return the chicken to the skillet. Simmer for another 5 minutes, spooning the sauce over the chicken.
- Garnish with fresh basil leaves before serving.
The tomato and basil dairy-free chicken marsala offers a unique and vibrant twist on the traditional recipe. The tomatoes provide a sweet and tangy flavor, while the basil adds a refreshing herbal note that elevates the dish. With the richness of the marsala wine and the freshness of the vegetables, this is a well-balanced, dairy-free version of the classic that’s sure to please. Serve it with a side of pasta or roasted vegetables for a full, satisfying meal.
Note: More recipes are coming soon!
