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Gluten Free Chicken Marsala Recipe

Gluten Free Chicken Marsala Recipe

This gluten free chicken marsala recipe is a restaurant-quality Italian classic made easy at home. Tender chicken breasts are lightly coated in gluten free flour, pan-seared, and simmered in a rich, savory Marsala wine sauce with mushrooms and garlic. Naturally gluten free and full of deep, comforting flavors, this dish is perfect for weeknight dinners or special occasions. Ready in about 35 minutes, it’s an elegant meal that feels indulgent yet easy to make.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chicken:
  • 2 large boneless skinless chicken breasts (cut in half lengthwise)
  • ½ cup gluten free flour such as rice flour or almond flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil or butter
  • For the Marsala Sauce:
  • 2 tablespoons olive oil or butter
  • 8 oz mushrooms sliced (cremini or button mushrooms work well)
  • 2 cloves garlic minced
  • ¾ cup dry Marsala wine
  • ¾ cup gluten free chicken broth
  • ½ teaspoon thyme optional
  • ¼ cup heavy cream or dairy-free cream optional for a richer sauce
  • Fresh parsley chopped (for garnish)

Equipment

  • Large skillet or sauté pan
  • Meat mallet or rolling pin (for flattening chicken)
  • Shallow bowl or plate for coating
  • Tongs or spatula
  • Measuring cups and spoons
  • Whisk
  • Cutting board and sharp knife

Method
 

  1. Prepare the Chicken: Slice each chicken breast in half horizontally to make thin cutlets. Lightly pound with a meat mallet to even thickness.
  2. Coat the Chicken: In a shallow dish, mix gluten free flour, salt, pepper, and garlic powder. Dredge chicken pieces in the mixture, shaking off any excess.
  3. Sear the Chicken: Heat olive oil or butter in a large skillet over medium heat. Add chicken and cook for 4–5 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
  4. Cook the Mushrooms: In the same pan, add a bit more oil if needed and sauté mushrooms for about 5 minutes until they release moisture and turn golden. Add minced garlic and cook for another 30 seconds.
  5. Deglaze with Marsala Wine: Pour in the Marsala wine and use a spatula to scrape up the browned bits from the pan. Let it simmer for 2–3 minutes to reduce slightly.
  6. Add Broth and Simmer: Stir in chicken broth and thyme, and bring to a gentle simmer. Return the chicken to the pan and cook for another 8–10 minutes, allowing the sauce to thicken.
  7. Optional Creamy Finish: For a richer sauce, stir in the heavy cream and let it simmer for 2–3 minutes.
  8. Garnish and Serve: Sprinkle fresh parsley over the top and serve hot with mashed potatoes, gluten free pasta, or rice.
    Gluten Free Chicken Marsala Recipe

Notes

  • Marsala Wine: Use dry Marsala for a savory flavor; sweet Marsala works if you prefer a milder, sweeter sauce.
  • Gluten Free Flour Alternatives: Almond flour gives a nutty flavor; rice flour offers a light, crisp coating.
  • Dairy-Free Option: Replace butter and cream with olive oil and coconut cream for a lactose-free version.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat gently to preserve texture.
  • Serving Tip: This dish pairs beautifully with garlic mashed potatoes, steamed green beans, or roasted asparagus.
  • Gluten Free Chicken Marsala Recipe