This recipe for Gluten-Free Chicken Marsala is quick, easy and full of flavor. Simple enough for a weeknight dinner or fancy enough for date night in!
Hi Friends!
Let’s kick off this week with a fun fact: I learned about a month ago, that my husband loves mushrooms. We’ve been married 7.5 years. I’m honestly not sure if I knew about his love for mushrooms at one point and forgot…or that I somehow just never knew this important little tidbit until this year at Christmas when he made a comment about how he loves my mom’s cooking because she uses a lot of mushrooms!
Anyways, now that I’m aware, I’m making an effort to cook with them more. Another fun fact: this year I’ve made it a goal to re-try some things I think I don’t like just to see if my opinion has changed. So far, I’ve determined that I still don’t like coleslaw or pickles, and although cooked mushrooms aren’t my favorite…they’re pretty darn good in this dish.
So let’s talk a little more about Chicken Marsala. It’s usually made with chicken dredged in flour. I made this twice, once with flour and once without and didn’t notice much of a difference…so I skip that step now, which means this dinner is gluten-free. I also use thin cut chicken breasts so they cook more quickly and buy pre-chopped pancetta to save even more time!
Here’s how you make it:
PrintGluten-Free Chicken Marsala
This recipe for Gluten-Free Chicken Marsala is quick, easy and full of flavor. Simple enough for a weeknight dinner or fancy enough for date night in!
- Cook Time: 30 minutes
- Total Time: 30 minutes
Ingredients
- 1.5 – 2 pounds chicken breasts
- 2 Tbsp butter
- 12 ounces baby portabello mushrooms, thinly sliced
- 4 ounces chopped pancetta
- 2 cloves garlic, minced
- 3/4 cup marsala wine
- 1 1/4 cup chicken broth
- fresh parsley, to garnish
- optional: cornstarch to thicken sauce
Instructions
- Use thin cut chicken breasts or slice or pound regular breasts to desired thinness.
- In a large skillet, melt butter and cook chicken over medium-high heat. You may need to do this in two batches. Set cooked chicken aside on a plate.
- Add mushrooms, pancetta and garlic to pan and saute until mushrooms are soft.
- Add marsala wine, bring to a boil, then reduce heat and simmer 3-4 minutes.
- Add broth and return chicken to pan to heat through.
- Serve warm and top with a sprinkle of parsley.
- **Optional, for a slightly thicker sauce, mix a Tablespoon of cornstarch with a splash a water and stir until dissolved. Add when you add the broth, bring to a boil again and then reduce heat and let simmer to thicken.
Nutrition
- Serving Size: serves 4-6
That’s all there is to it! This meal is simple enough for a quick weeknight dinner but it also looks fancy and would be a perfect for a special date night dinner for your special someone!
[Tweet “This Gluten-Free Chicken Marsala from @leangrnbeanblog is simple and delicious.”]
Enjoy!
–Lindsay–
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I’ve never made homemade Chicken Marsala but it’s so easy. Pinning and enjoying!
I actually LOVE mushrooms so this dish is one for the recipe books for me 🙂 Thanks for sharing xo C
I love that this has no breading on it because I never really liked the breading on chicken marsala any way! Simple and delish!
GF marsala is that easy?! AMAZING! This is on my menu this week. I totally dig simple, easy recipes. THANK YOU!
I was just looking for a good marsala recipe. pinnin this one for later. Thanks for sharing Lindsay!
My husband JUST requested chicken marsala!! I’ll have to check this recipe out 🙂
Mushrooms are amazing. I used to hate them and now I can’t get enough. I would literally put them in everything if I could!
I love mushrooms!!! But I feel the same way about coleslaw and pickles.