Go Back Email Link
Chicken Marsala
Print Recipe

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.
Prep Time15 minutes
Cook Time25 minutes
Brining Time (min)30 minutes
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.