Gluten-Free Chicken Marsala (Dairy-Free Option)
This gluten-free chicken marsala is an easy weeknight meal featuring tender chicken in a rich mushroom and Marsala wine sauce. Cooked in one pan and ready in 45 minutes, this recipe is gluten-free with a dairy-free option. Serve over mashed potatoes or gluten-free pasta for a delicious chicken dinner!
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Chicken Marsala for an Easy Weeknight Dinner
I don’t know about you, but when I’m planning what to cook on a busy weeknight, I’m looking for easy meals that are ready in under an hour, and preferably which require minimal cleanup.
That’s why this one-pan chicken marsala is perfect. All you need is 45 minutes to cook up this restaurant-quality chicken dinner that tastes just as flavorful as it is simple to make.
(I mean, just looking at this plate of chicken smothered in the rich creamy sauce is enough to make you hungry!)
Why You’ll Love this Recipe:
- Simple Ingredients: The ingredients for this gluten free chicken marsala recipe are easily accessible at your local grocery stores.
- Easy to Make: The dish comes together in just 45 minutes, and is as simple as dredging, searing, and sautéing.
- Gluten-Free with Dairy-Free Option: The best part is that this delicious chicken dinner is 100% gluten-free, and can easily be made dairy-free too. This means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this gluten-free chicken marsala recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipes Notes + Substitutions:
- Chicken Breasts: Traditional chicken marsala is most typically made with boneless, skinless chicken breasts (make sure to pound the chicken breasts to an even thickness – this fundamental step will ensure quick and even cooking). Alternatively, you may also use skinless, boneless chicken thighs for a more flavorful cut.
- Gluten-Free Flour: I highly recommend using a good quality gluten-free all-purpose flour blend which includes lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour). Alternatively, you may also use tapioca flour or arrowroot starch.
- Mushrooms: Portobello mushrooms, cremini mushrooms (baby bella mushrooms) or white button mushrooms will work.
- Butter: I used regular butter, but if you are lactose-intolerant, go ahead and use equal amounts of dairy-free butter (vegan butter) instead.
- Marsala Wine: Since this is a recipe for chicken marsala, marsala wine is a key ingredient here. Make sure to use dry marsala wine which will work better for savory recipes (as opposed to sweet marsala wine which works better for desserts). If you want to make this recipe alcohol-free, you can use grape juice instead.
- Broth: Homemade chicken broth is best, but storebought chicken broth or chicken stock will work just as well (plus it’s also more convenient)!
- Heavy Cream: If you are lactose-intolerant, go ahead and use dairy-free heavy cream instead.
How to Make Gluten-Free Chicken Marsala (Step by Step):
Pound Chicken and Coat in Flour:
Pound Chicken Breasts: Slice the chicken breasts into half lengthwise, place them on a cutting board, cover with plastic wrap, and pound to an even thickness.
Dredge in Flour: Dredge the chicken pieces in gluten-free all-purpose flour, making sure to coat both sides evenly.
Sear Chicken and Sauté Shallots and Mushrooms
Sear Chicken Fillets: Heat olive oil in a large skillet and sear the flour-coated chicken cutlets for 3-4 minutes per side until golden brown. Sprinkle with salt and pepper, then transfer to a plate.
Sauté Shallots and Mushrooms: In the same skillet, add butter and shallots, sauté for 3 minutes. Add mushrooms and cook for another 5 minutes, stirring occasionally.
Prepare Marsala Sauce
Add Marsala: Add Pour in the Marsala cooking wine and cook for 3 minutes over medium heat.
Add Broth and Cream: Add chicken broth, heavy cream, stir well, and bring to a boil. Cook for about 5 minutes until the sauce begins to thicken.
Add Cooked Chicken to Sauce
Return Chicken to Skillet: Return the cooked chicken to the skillet and simmer on low heat for about 10 minutes until heated through.
Serve and Enjoy: Serve with mashed potatoes, fresh herbs, oven-roasted asparagus, or other vegetables.
Dish by Dish Tips/Tricks:
- Pound Chicken Before Cooking: Make sure to pound the chicken breasts with a meat tenderizer to an even thickness – this fundamental step will ensure quick and even cooking.
- Optional Condiments: I used just salt and ground black pepper to flavor the chicken cutlets, but you can also add other condiments such as garlic powder, onion powder, Italian seasoning, etc.
- Storing: To store, place the cooled chicken marsala in an airtight container and store for up to 4 days. Reheat in the microwave or on the stovetop before serving.
- Serve With: For a hearty meal, I highly recommend this chicken marsala with our homemade creamy mashed potatoes, gluten-free pasta or rice. However, you can also serve it with cauliflower rice or spaghetti squash for a low-carb option.
- Garnishes: I like sprinkled chopped fresh herbs for a bright pop of color against the delicious sauce. (I love fresh parsley, but fresh thyme or fresh chives will work great too.)
Other Gluten-Free Chicken Recipes to Make:
- Easy Butter Chicken (Gluten-Free, Dairy-Free Option)
- Chicken Alfredo (Gluten-Free, Dairy-Free)
- Delicious Chicken Curry (Gluten-Free, Dairy-Free)
- Kung Pao Chicken (Gluten-Free, Dairy-Free)
- Homemade Chicken Nuggets (Gluten-Free, Dairy-Free)
- Marry Me Chicken (Gluten-Free, Dairy-Free)
- Chicken Potato Bake (Gluten-Free, Dairy-Free)
Gluten-Free Main Dishes You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Gluten-Free Chicken Marsala (Dairy-Free Option)
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
This gluten-free chicken marsala is an easy weeknight meal featuring tender chicken in a rich mushroom and Marsala wine sauce. Cooked in one pan and ready in 45 minutes, this recipe is gluten-free with a dairy-free option. Serve over mashed potatoes or gluten-free pasta for a delicious chicken dinner!
Ingredients
- 3 skinless boneless chicken breasts (approximately 18 ounces total)
- 4 tablespoons gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/3 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup sliced mushrooms
- 2 tablespoons butter
- 2 chopped shallots
- 1 cup dry Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
Instructions
- Pound Chicken Breasts: Slice the chicken breasts into half lengthwise, place them on a cutting board, cover with plastic wrap, and pound to an even thickness.
- Dredge in Flour: Dredge the chicken pieces in gluten-free all-purpose flour, coating both sides.
- Sear Chicken Fillets: Heat olive oil in a large skillet and sear the chicken for 3-4 minutes per side until golden. Sprinkle with salt and pepper, then transfer to a plate.
- Sauté Shallots and Mushrooms: In the same skillet, add butter and shallots, sauté for 3 minutes. Add mushrooms and cook for another 5 minutes, stirring occasionally.
- Add Marsala: Add Pour in the Marsala wine and cook for 3 minutes over medium heat.
- Add Broth and Cream: Add chicken broth, heavy cream, stir well, and bring to a boil. Cook for about 5 minutes until the sauce begins to thicken.
- Return Chicken to Skillet: Return the cooked chicken to the skillet and simmer on low heat for about 10 minutes until heated through.
- Serve and Enjoy: Serve with mashed potatoes, fresh herbs, asparagus, or other vegetables.
Notes
Chicken Breasts: Chicken marsala is most typically made with boneless, skinless chicken breasts (make sure to pound the chicken breasts to an even thickness – this fundamental step will ensure quick and even cooking). Alternatively, you may also use skinless, boneless chicken thighs for a more flavorful cut.
Gluten-Free Flour: I highly recommend using a good quality gluten-free all-purpose flour blend which includes lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour).
Mushrooms: Portobello mushrooms, cremini mushrooms (baby bella mushrooms) or white button mushrooms will work.
Butter: I used regular butter, but if you are lactose-intolerant, go ahead and use equal amounts of dairy-free butter (vegan butter) instead.
Marsala Wine: Since this is a recipe for chicken marsala, marsala wine is a key ingredient here. Make sure to use dry marsala wine which will work better for savory recipes (as opposed to sweet marsala wine which works better for desserts). If you want to make this recipe alcohol-free, you can use grape juice instead.
Broth: Homemade chicken broth is best, but storebought chicken broth will work just as well (plus it’s also more convenient)!
Heavy Cream: If you are lactose-intolerant, go ahead and use dairy-free heavy cream instead.
Storing: To store, place the cooled chicken marsala in an airtight container and store for up to 4 days. Reheat in the microwave or on the stovetop before serving.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
