If you’ve ever wondered how to make Chicken Marsala from scratch without cream, this is the perfect recipe for you. This easy, authentic Chicken Marsala recipe uses simple pantry ingredients and a touch of starch instead of heavy cream to create a silky, flavorful sauce that feels indulgent — but without the extra calories or dairy.

Tender chicken breasts are brined for juiciness, seared to golden perfection, and simmered in a savory Marsala wine and mushroom sauce that’s naturally thick and glossy. The result is a restaurant-quality dish made right in your own kitchen.

Whether you’re cooking for a weeknight dinner or a special occasion, this homemade Chicken Marsala delivers comfort and elegance in every bite — and best of all, it’s done in under 45 minutes.

🐔 Why You’ll Love This Chicken Marsala Recipe

No cream required: The sauce thickens beautifully with cornstarch or potato starch.
Restaurant-quality flavor: Balanced sweet and savory notes from Marsala wine.
Ingredient flexibility: Easy substitutions for wine, mushrooms, or cream if needed.
Perfect for two: Scales easily for date night or small households.

🍷 Ingredient Substitutions

No Marsala wine? Use dry sherry, Madeira, or port wine.
No fresh mushrooms? Use canned mushrooms, drained well.
Want creaminess? Stir in sour cream or cream cheese at the end — optional!

Easy Chicken Marsala (no cream)

This Chicken Marsala without cream is a lighter, homemade take on the classic Italian-American dish. Juicy, brined chicken breasts are pan-seared and simmered in a rich mushroom and Marsala wine sauce that’s thickened with a touch of starch instead of cream. The result is a silky, flavorful sauce with no heaviness — perfect for a cozy weeknight dinner or a special meal for two.

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Prep Time 15

Cook Time 25

Brining Time (min) 30

Course Dinner

Cuisine American, Italian

Ingredients

2 boneless skinless chicken breasts (about 6–7 oz each)
2 cups cold water
1 tablespoon salt
1 teaspoon sugar optional
2 tablespoons olive oil
1 tablespoon butter
1 small shallot or ½ small onion finely chopped
6 oz mushrooms sliced (button, cremini, or portobello)
½ cup Marsala wine or sherry, Madeira, or port
½ cup chicken broth low sodium
1 teaspoon cornstarch or potato starch
1 tablespoon cold water to mix with starch
Salt and pepper to taste
Fresh parsley chopped (for garnish)

Instructions

Dissolve salt and sugar in cold water in a medium bowl.
Add chicken breasts and refrigerate for 20–30 minutes to brine.
Remove chicken, rinse lightly, and pat dry.
Place each chicken breast between plastic wrap and pound to ½ inch thickness.
Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken 3–4 minutes per side until golden brown and just cooked through.
Remove chicken and set aside on a plate.
Add butter to the same pan.
Sauté shallot or onion for 1 minute.
Add mushrooms and cook until they release liquid and begin to brown, about 5–6 minutes.
Pour in Marsala wine and scrape the bottom of the pan to loosen browned bits.
Simmer for 2 minutes to reduce slightly.
Add chicken broth and bring to a gentle simmer.
Mix starch with cold water to create a slurry.
Stir slurry into the sauce and simmer until thickened, about 2–3 minutes.
Return chicken to the pan and spoon sauce over the top.
Let heat together for 2 minutes.
Taste and adjust seasoning with salt and pepper.
Garnish with chopped parsley and serve hot over mashed potatoes, pasta, or rice.