Why You’ll Love This Gluten Free Chicken Marsala Recipe
If you’re looking for a delicious and satisfying meal that’s also gluten-free, you’ll love this Chicken Marsala recipe. It’s one of my go-to dishes for impressing guests or treating myself after a long day.
The tender chicken pairs perfectly with the rich, savory mushroom sauce, and I can’t get enough of that sweet marsala wine flavor. Plus, it’s quick to prepare, making it ideal for busy weeknights.
I appreciate how versatile it is, too—I can serve it with a fresh salad or gluten-free pasta for a complete meal. Trust me, you’ll want to make this again and again!
Ingredients of Gluten Free Chicken Marsala
When it comes to whipping up a comforting meal that checks all the boxes—delicious, satisfying, and gluten-free—this Gluten Free Chicken Marsala recipe is a winner.
Imagine this: tender chicken breasts, perfectly seasoned and sautéed until golden brown, then draped in a rich, savory mushroom sauce that’s kissed with sweet marsala wine. It’s like a warm hug on a plate, and the best part? It’s quick enough for a weeknight dinner but fancy enough to impress guests.
So, let’s explore what you’ll need to bring this delightful dish to life.
Ingredients for Gluten Free Chicken Marsala:
- 2 boneless skinless chicken breasts
- Salt
- Fresh ground black pepper
- 1/2 cup cornstarch
- 1/2 cup olive oil
- 8 ounces baby bella mushrooms, cleaned and sliced
- 2 tablespoons butter
- 1/2 cup sweet marsala wine
- 1/4 cup chicken stock
- 1/4 cup dry white wine
- 2 tablespoons heavy cream (or milk, mixed with a tablespoon of cornstarch if you prefer a thicker sauce)
- Chopped parsley for garnish
Now, before you start gathering these ingredients, a couple of things to keep in mind.
If you’re not a fan of mushrooms (how can you not be?), feel free to leave them out or substitute them with another favorite veggie.
And when it comes to the wines, I know, it can feel like you’re shopping for a fancy dinner party, but don’t stress too much—find a decent bottle that won’t break the bank.
The sweet marsala is key for that signature flavor, while the dry white wine adds a nice balance.
Oh, and if you’ve got any cornstarch left over from dredging the chicken, don’t toss it; it can be a lifesaver for thickening sauces in the future.
Happy cooking!
How to Make Gluten Free Chicken Marsala
Alright, let’s plunge into the delightful world of making Gluten Free Chicken Marsala. First things first, take those 2 boneless skinless chicken breasts and split them through the middle. If you’re feeling fancy and want to make them a bit thinner, grab some plastic wrap, lay it over the chicken, and pound them flat with a meat mallet until they’re about a quarter inch thick. It’s like giving your chicken a spa day—who wouldn’t want that?
Don’t forget to sprinkle a good amount of salt and fresh ground black pepper on both sides. I sometimes use lemon pepper because, well, why not spice things up a bit?
Now, here comes the fun part: dredging! Grab 1/2 cup of cornstarch and pour it onto a plate. This is where the magic happens—coat each piece of chicken in the cornstarch until they’re lightly covered. It gives them that beautiful crispiness when they hit the hot oil.
Speaking of which, heat up 1/2 cup of olive oil in a skillet over medium-high heat. When the oil is hot and shimmering (but not smoking—nobody wants a fire alarm moment), carefully place the chicken in the pan. Let them fry for about 3 to 4 minutes on each side until they’re golden brown and calling your name.
Pro tip: if your pan isn’t big enough, do this in batches so you don’t overcrowd the chicken; nobody likes soggy chicken.
Once your chicken is perfectly browned, transfer it to a serving platter and cover it with foil to keep it warm. Now, lower the heat to medium and toss in 2 tablespoons of butter along with 8 ounces of cleaned and sliced baby bella mushrooms.
Sauté those mushrooms for about 4-5 minutes, giving them a light seasoning of salt and pepper. As the mushrooms start to brown and release their juices, it’s time to add in the stars of the show: 1/2 cup of sweet marsala wine, 1/4 cup of chicken stock, and 1/4 cup of dry white wine.
Let that simmer and reduce for about 3-4 minutes until you reach your desired sauce thickness. If you want to make it extra creamy, stir in 2 tablespoons of heavy cream or milk mixed with a tablespoon of cornstarch.
Once the sauce is ready, pour it over your chicken, sprinkle with chopped parsley, and there you have it—your comforting and delicious Gluten Free Chicken Marsala is ready to be devoured.
Enjoy with a side salad or over a bed of your favorite pasta if you’re feeling indulgent. Trust me, it’ll be a hit!
Gluten Free Chicken Marsala Substitutions & Variations
While traditional Chicken Marsala is a delight, there are plenty of substitutions and variations to elevate this gluten-free dish.
I often swap cornstarch for almond flour for a nuttier flavor, or use cauliflower rice instead of pasta for a lighter touch.
If you’re looking for a twist, try adding sun-dried tomatoes or spinach in the sauce. For a creamier texture, I sometimes replace heavy cream with coconut milk.
You can even switch up the protein—pork or turkey work well too!
Experimenting with these options keeps the dish exciting and suits various preferences. Enjoy the creativity!
Additional Tips & Notes
To guarantee your Gluten Free Chicken Marsala turns out perfectly every time, I’ve found a few tips that can make a real difference.
First, make sure your chicken is pounded evenly; this helps it cook uniformly. Use fresh mushrooms for the best flavor, and don’t skip the seasoning—salt and pepper make a big impact.
If you prefer a thicker sauce, mix cornstarch with your cream or milk before adding it to the pan.
Finally, let the sauce simmer to enhance the flavors. Serve it with a fresh side salad for a complete meal that’s sure to impress! Enjoy!