Chicken Marsala Without Wine

Chicken marsala without wine has become a signature weeknight favorite in our home. Nora still remembers the evening she tested her version of this Italian classic using red grape juice instead of traditional Marsala. Nicolas had just gotten home from work, and their daughters were clamoring for something “fancy” but comforting. Nora whipped this up in under an hour. The creamy mushroom sauce, the tender chicken—it was gone before the girls even reached for seconds. Since then, it’s been a staple they all look forward to.

Try also our non-alcoholic Italian chicken dish with creamy sauce.

Pair your meal with a high-protein chicken salad for a balanced plate.

Chicken Marsala Without Wine

Chicken marsala without wine has become a signature weeknight favorite. Nora’s twist with red grape juice instead of Marsala brings rich, comforting flavor without alcohol. It’s a quick, creamy dish the whole family loves.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 4 servings

Calories 365 kcal

Equipment

• Large Skillet
• Knife
• Cutting Board
• Wooden Spoon
• Measuring cups and spoons
• Tongs
• Mixing Bowl
• Serving Platter

Ingredients

  

For the Chicken

• 2 boneless, skinless chicken breasts sliced thin
• 1 tbsp olive oil
• 2 tbsp unsalted butter divided
• salt and black pepper to taste

For the Sauce

• 2 cups mushrooms cremini or button, sliced
• 0.5 onion finely chopped
• 2 cloves garlic minced
• 0.5 cup red grape juice
• 1 tbsp balsamic vinegar
• 0.5 cup low-sodium chicken broth
• 0.5 cup cream or coconut cream

For Garnish

• fresh parsley chopped

Instructions

 

• Season chicken with salt and pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Cook chicken until golden brown, 3–4 minutes per side. Transfer to a plate and cover.
• In the same skillet, melt the remaining 1 tbsp butter. Add onion and cook until softened, about 2 minutes. Stir in garlic, cook for 30 seconds.
• Add mushrooms and cook 5–7 minutes until browned. Pour in grape juice and balsamic vinegar. Scrape up browned bits and simmer 2–3 minutes.
• Add chicken broth and bring to a simmer. Reduce heat, stir in cream. Simmer gently for 5 minutes until thickened.
• Return chicken to skillet and spoon sauce over. Simmer 5–7 minutes until chicken is cooked through.

Notes

Use coconut cream for a dairy-free version. For a thicker sauce, stir in a slurry of 1 tsp cornstarch and 2 tsp water. Make ahead by preparing sauce and chicken separately.

Keyword Alcohol-Free, Chicken, Weeknight Dinner

Why You Will Love This Recipe

• Completely Alcohol-Free: Perfect for family meals or when avoiding alcohol for dietary or personal reasons.
• Rich and Satisfying: You get the same savory depth without any wine.
• Simple Ingredients: Easy to find, easy to cook.
• Quick Cleanup: One skillet for sauce and chicken.
• Perfect for Guests: Looks restaurant-quality with very little effort.

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts, sliced thin
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• Salt and black pepper, to taste

For the Sauce

• 2 cups mushrooms (cremini or button), sliced
• ½ onion, finely chopped
• 2 cloves garlic, minced
• ½ cup red grape juice
• 1 tablespoon balsamic vinegar
• ½ cup low-sodium chicken broth
• ½ cup cream or coconut cream

For Garnish

• Fresh parsley, chopped

If you enjoy bold flavors, you might love our Thai peanut chicken wraps.

Kitchen Equipment and Utensils

What You’ll Need to Prepare Chicken Marsala Without Wine

When making chicken marsala without wine, having the right tools on hand makes everything smoother and more enjoyable. You don’t need a gourmet kitchen—just reliable basics that every home cook can count on. Nora prepares hers in a modest family kitchen, and everything fits in one drawer and one cabinet.

Here’s what you’ll want nearby:

• Large skillet or sauté pan: A wide, heavy-bottomed pan is essential. It lets the chicken brown evenly and gives the mushrooms room to caramelize properly. If possible, choose a skillet with high sides to handle the sauce.
• Sharp knife and cutting board: To slice the chicken thin and chop onions, garlic, and mushrooms with ease.
• Wooden spoon or silicone spatula: These are perfect for stirring the sauce without scratching your pan. They also help you scrape up the delicious browned bits—key for building flavor in any chicken marsala without wine recipe.
• Measuring cups and spoons: Precision matters, especially with ingredients like grape juice and cream.
• Tongs: Great for flipping chicken slices quickly and safely while browning them in the pan.
• Mixing bowl (optional): If you like to season your chicken in advance, a small bowl helps you toss it evenly with salt and pepper.
• Serving platter or shallow dish: Once your chicken marsala without wine is ready, plate it beautifully to serve with pasta or vegetables.

You don’t need any fancy equipment. Just these everyday tools will help you bring out the best flavors in your dish—and make cleanup a breeze afterward. And as Nora always says, “The best meals come from kitchens full of love, not gadgets.”

Preparation

Step 1

Start by seasoning the thin-sliced chicken breasts with salt and pepper. Heat olive oil and one tablespoon of butter in a large skillet over medium heat. Once the butter is melted and sizzling, place the chicken in the skillet. Cook until golden brown, about 3–4 minutes per side. Once done, transfer the chicken to a plate and cover loosely with foil.

Step 2

In the same pan, melt the remaining tablespoon of butter. Add chopped onion and cook until softened—about 2 minutes. Stir in the garlic and cook another 30 seconds until fragrant. Now, add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they are browned and reduced in size.

Step 3

Pour in the red grape juice and balsamic vinegar to deglaze the pan. Scrape up the browned bits stuck to the bottom. Let it simmer gently for about 2–3 minutes until slightly reduced.

Step 4

Add the chicken broth and stir. Bring to a simmer, then reduce the heat to low. Stir in the cream and let the sauce bubble gently until it thickens—around 5 minutes. If you’re making a dairy-free chicken marsala without wine, use coconut cream for a rich and satisfying result.

Step 5

Return the chicken to the skillet and spoon sauce over the pieces. Let it simmer gently for 5–7 minutes so the flavors come together and the chicken is fully cooked through.

For lighter alternatives, take a look at our Weight Watchers-friendly chicken meals.

Serving Suggestions

Chicken marsala without wine pairs beautifully with:

• Buttery mashed potatoes
• Buttered egg noodles or spaghetti
• Creamy polenta
• Steamed broccoli or green beans
• Roasted asparagus with lemon zest

For a complete alcohol-free Italian meal, add a crisp romaine salad with vinaigrette and warm dinner rolls.

Tips

• Mushroom Options: Swap cremini with shiitake or a wild mushroom blend for variety.
• Dairy-Free?: Use coconut cream instead of dairy cream.
• Thicken the Sauce: A slurry of 1 tsp cornstarch + 2 tsp water can help if you like a thicker sauce.
• Make Ahead: Sauce and chicken can be prepped separately and combined just before serving.
• More Flavor: Let the chicken rest in the sauce for 15 minutes before serving for deeper taste.

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Nutritional Information (per serving)

• Calories: 365
• Protein: 30g
• Carbohydrates: 12g
• Fat: 22g
• Sugar: 5g
• Fiber: 2g
• Sodium: 440mg

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Conclusion

This chicken marsala without wine brings all the richness of traditional recipes, but with a family-friendly, non-alcoholic twist. It’s perfect for weeknights or even dinner parties when you want to serve something a bit more special—but easy.

Questions and Answers about this Recipe