Dairy-free Chicken Marsala is a classic dish with tender chicken breasts that are sautéed and then simmered in a rich and flavorful sauce made with mushrooms, and chicken broth. A quick pan sauce made with mushrooms and shallots. The resulting dish is tender and juicy chicken in a rich and flavorful sauce that is perfect for serving over mashed potatoes or with a side of roasted vegetables. It's a delicious and comforting meal that is easy to prepare and sure to please everyone.
Why You'll Love This Recipe
Comfort Food: This is an all-time favorite comfort food of mine with a healthy twist. Make this on a chilly night and fill your stomach and soul with some nourishing food.
One-pan: This paleo chicken marsala doesn't require a lot of dishes or ingredients. All you need is one pan to cook this juicy chicken dinner!
Allgergen friendly: This Healthy Chicken Marsala is perfect if you are doing a Whole30, or just trying to eliminate certain ingredients for whatever reason. This recipe doesn't use any cream so it is completely dairy-free and gluten-free.
Ingredients You'll Need
Chicken breast: I like to ensure my chicken is organic and doesn’t have antibiotics. Chicken breasts are a great source of lean protein.
Olive Oil: It is really important to get a high-quality olive oil and one that is 100% olive oil and single origin, the food industry likes to cut corners when it comes to oils so be sure you check your labels.
Chicken broth: When looking for chicken broth be sure you are checking the ingredients and the source that it comes from. I prefer to buy one with no extra preservatives, sugar, or coloring, and that is organic.
Coconut milk: Since this recipe doesn't use cream like the original, coconut milk is an alternative that is rich in healthy fats, particularly medium-chain triglycerides (MCTs), which can provide a quick source of energy. It also contains essential nutrients like potassium and magnesium, contributing to heart health and promoting proper muscle and nerve function.
Balsamic Vinegar: has a complex, sweet-tangy flavor with hints of fruits and is used for its versatile use in dressings, marinades, and reductions.
Arrowroot powder: Is a common, grain-free alternative to flour or cornstarch. It is paleo-friendly and I use it in lots of recipes. It is great for cooking baking, and frying.
Mushrooms: Mushrooms are one of the few foods that are a good source of Vitamin D, which helps with bone health and immune function. Outside of that, mushrooms are also known to reduce the risk of chronic disease, too!
Shallots: are rich in antioxidants and compounds like quercetin, which has anti-inflammatory properties and contributes to heart health
Garlic: is known for its anti-inflammatory and antibacterial properties. It helps fight many diseases like the common cold, heart disease, and others.
Thyme: Thyme is an herb from the mint family! It may also provide numerous health benefits, such as fighting acne, regulating mucus, fighting infections, helps boost your overall immune system.
Parsley: Parsley is a versatile herb that goes great in many dishes. It is packed full of antioxidants and vitamins that support your brain health, immune system, and even your bone health.
Salt and pepper
Coat Chicken: Butterfly each chicken breast. Put 3 tablespoon of arrowroot powder on a plate and light coat each chicken breast. Be sure this is not a heavy coating, but the entire breast should be covered. Check to make sure your oil is hot- it should sizzle when you put a drop of water in it.
Cook Chicken: Put the chicken in the pan and cook on one side for 3 minutes, then turn and cook on the other side for about 3 minutes. Remove from pan and set aside.
Make the pan sauce: Saute the shallots, mushrooms, and garlic in the pan and saute for about 5 minutes. Then add chicken broth, coconut milk, balsamic vinegar, thyme, salt, and pepper to the pan. Saute for about 5 minutes, if it has not thickened at all, whisk in another ½ teaspoon of arrowroot powder.
Simmer: Let the sauce simmer for 10 minutes. Check at 5 minutes and if it has not thickened at all, whisk in another ½ teaspoon of arrowroot powder.
Add Chicken: back to the sauce and simmer until cooked all the way through and the sauce is thickened.
Recipe Tips and Tricks
Butterfly Chicken: Be sure you butterfly your chicken breast to ensure even cooking times.
What to serve with Chicken Marsala: To me, paleo Chicken Marsala goes best with some asparagus and gluten-free pasta (I like Banza best). If you are doing a Whole30, mashed potatoes are also a great option!
Troubleshooting the sauce: When you are trying to thicken the sauce, start slow with the arrowroot powder. I typically use only about ½ teaspoon at first. It will take some time to thicken so let it simmer for 5-10 minutes before adding more because a small amount of arrowroot powder goes a long way.
Variations and Substitutions
Arrowroot starch: You can use tapioca starch in place of arrowroot powder if that is what you have on hand. This will be a 1:1 substitute.
Coconut milk: If you are not dairy-free, you can use heavy cream instead of coconut milk.
Balsamic vinegar: If you are not doing a Whole30, feel free to add marsala wine to the recipe.
Refrigerator: This Dairy-free Chicken Marsala stores well in an air-tight container in the refrigerator for up to 5 days. I store the chicken and the sauce together.
Freezer: I do not recommend freezing this recipe.
FAQs About Dairy-free Chicken Marsala
How can I thicken my chicken marsala sauce?
I recommend slowly adding more arrowroot starch. Add ¼ teaspoon to ½ teaspoon at a time and thoroughly whisk it so it doesn't clump. Then allow the sauce to simmer for 5 more minutes before adding more.
What is a non-alcoholic alternative to marsala wine?
Balsamic vinegar is a great substitute for marsala wine, it has a very similar flavor profile in this sauce.
Dairy-free Chicken Marsala
- 2 Chicken breasts
- 1 tablespoon Olive oil
- 1 cup Chicken broth
- ⅓ cup Coconut milk
- 1 ½ tablespoon Balsamic vinegar
- 3 ½ tablespoon Arrowroot powder
- 8 oz Baby Bella mushrooms sliced
- 2 tablespoon Shallots diced
- 1 tablespoon Garlic minced
- 1 teaspoon Thyme
- 1 tablespoon Fresh parsley
- Salt and pepper
- In a large saucepan, heat the olive oil to medium-high heat.
- Butterfly the chicken breasts or you can pound them to thin them out. This is so it cooks evenly.
- Put 3 tablespoon of arrowroot powder on a plate and light coat each chicken breast in. Be sure this is not a heavy coating, but the entire breast should be covered. Check to make sure your oil is hot- it should sizzle when you put a drop of water in it.
- Put the chicken in the pan and cook on one side for 3 minutes, then turn and cook on the other side for about 3 minutes. Remove from pan and set aside.
- Add the shallots, mushrooms, and garlic to the pan and saute for about 5 minutes. Then add chicken broth, coconut milk, balsamic vinegar, thyme, salt, and pepper to the pan. Whisk the sauce together then add ½ teaspoon of arrowroot powder, set the rest aside, and add later if needed. Whisk the arrowroot powder in thoroughly.
- Let the sauce simmer for 10 minutes. Check at 5 minutes and if it has not thickened at all, whisk in another ½ teaspoon of arrowroot powder.
- Add chicken back to the sauce. Cover the pan and saute for 5-10 minutes or until chicken is cooked all the way through and sauce is the consistency of gravy.
- Top with fresh parsley and enjoy!