If you are looking for a dinner that feels special but does not take all night, this one is for you. Dairy free creamy chicken marsala comes together in about half an hour.

I made this recipe dairy free by using dairy free butter and unsweetened dairy free milk instead of the usual cream. It keeps the sauce rich while staying gentle on the stomach.

The chicken gets a light coating of flour, which helps it turn golden and gives the sauce something to hold onto. Simple little steps make a big difference here.

The mushrooms and Marsala wine do most of the work when it comes to flavor. They create a sauce that is savory, slightly sweet, and full of depth.

This is the kind of meal I make when I want something warm and comforting. It is easy enough for a weeknight but nice enough for guests too.

Why This Recipe Is a Keeper

Creamy Without Dairy – Dairy free milk creates a smooth, rich sauce that feels comforting without any cream.

Deep Savory Flavor – Cremini mushrooms, garlic, broth, and browned pan flavors give every bite satisfying richness.

Perfectly Balanced Sauce – Dry Marsala and Dijon add gentle sweetness and tang, keeping the creamy sauce from feeling heavy.

Tender Golden Chicken – A light flour coating gives the chicken a golden finish while helping it stay tender and juicy.

Here’s What You’ll Need

For The Chicken

4 Boneless Skinless Chicken Cutlets, About 5 Ounces Each
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
1/2 Cup All-Purpose Flour
2 Tablespoons Olive Oil
1 Tablespoon Dairy Free Butter

For The Sauce

8 Ounces Cremini Mushrooms, Sliced
2 Garlic Cloves, Minced
3/4 Cup Dry Marsala Wine
1 Cup Chicken Broth
1/2 Cup Unsweetened Plain Dairy Free Milk
1 Teaspoon Dijon Mustard
1/2 Teaspoon Kosher Salt
2 Tablespoons Fresh Parsley, Chopped

How to Make It

Step 1

Season the chicken cutlets with salt and pepper, then lightly coat both sides with flour. Shake off the excess.

Step 2

Heat the olive oil and dairy free butter in a large skillet over medium-high heat. Cook the chicken for 3 to 4 minutes per side until golden and cooked through. Transfer it to a plate.

Step 3

Add the mushrooms to the skillet and cook for 5 to 6 minutes until browned and their moisture has evaporated.

Step 4

Stir in the garlic and cook for 30 seconds. Pour in the Marsala wine and simmer for 2 minutes, scraping up the browned bits.

Step 5

Add the chicken broth and simmer for 4 minutes until reduced slightly.

Step 6

Whisk in the dairy free milk, Dijon mustard, and salt. Simmer for 3 to 5 minutes until the sauce is thick enough to coat the back of a spoon.

Step 7

Return the chicken and its juices to the skillet. Spoon the sauce over the chicken, simmer for 1 minute, and garnish with parsley.

Recipe Tips

Use Evenly Thick Chicken Cutlets

Choose cutlets that are close to the same thickness, or gently pound thicker areas until they are even. This helps every piece cook at the same rate without drying out the thinner parts.

Pat the chicken dry before seasoning and flouring. A dry surface helps the flour stick in a thin layer and gives the chicken a more even golden finish.

Use A Light Flour Coating

Coat both sides of the chicken with just enough flour to cover the surface, then shake off the extra. A heavy coating can make the sauce pasty and keep the chicken from browning well.

Flour the chicken shortly before it goes into the skillet. If it sits too long, the flour can absorb moisture from the chicken and become sticky.

Give The Chicken Room To Cook

Use a large skillet and leave space between the cutlets. If the pieces are crowded, they will release moisture and steam instead of developing a golden coating.

Cook the chicken in batches if needed, adding a little more oil only when the skillet looks dry. Remove each cutlet as soon as it is cooked through so it stays tender while the sauce comes together.

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