Gluten-Free Chicken Marsala

Savor tender chicken bathed in a rich, savory Marsala wine sauce, thickened to a luscious consistency. This gluten-free rendition offers deep umami flavors and a satisfying texture, perfect for a weeknight meal or special occasion.

Prep: 10 min Cook: 35 min Total: 45 min Serves: 4

At a glance: This medium dinner recipe yields 4 servings in about 45 minutes (10 min prep, 35 min cook). It uses 12 ingredients — including chicken cutlets or tenders, olive oil, sliced mushrooms — and walks through 6 steps. Updated October 24, 2026. Browse more dinner recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Chicken Marsala: When preparing this dinner recipe, always ensure that all ingredients, especially packaged items like broths, wines, and tamari, are gluten-free. Be mindful of cross-contamination in your kitchen by using clean utensils and surfaces when preparing this dish to avoid contact with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only gluten-free stock.

Gluten-Free Notes for Gluten-Free Chicken Marsala: This recipe is naturally gluten-free by using cornstarch as a thickener and ensuring all liquid ingredients and seasonings are gluten-free. It avoids any gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Pat the chicken cutlets or tenders dry with paper towels and season them generously on both sides with salt and black pepper. This ensures a flavorful base for the dish.
2 Heat the olive oil in a large skillet or pan over medium-high heat until it shimmers. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan, and sear for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
3 Add the sliced mushrooms to the same skillet and cook, stirring occasionally, until they are softened and have released their moisture, about 5-7 minutes. Then, add the minced garlic and sauté for another minute until fragrant, being careful not to burn it.
4 Pour in the dry Marsala wine, scraping up any browned bits from the bottom of the pan to deglaze. Let the wine simmer and reduce by about half, which should take approximately 3-5 minutes, concentrating its flavor.
5 Stir in the gluten-free chicken or vegetable stock and the gluten-free tamari or coconut aminos. In a small bowl, whisk together the cornstarch and cold water until smooth, then gradually whisk this slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens to a glossy, coating consistency, about 2-3 minutes.
6 Return the seared chicken to the skillet, nestling it into the sauce. Spoon some of the sauce over the chicken and let it simmer gently for about 5 minutes, allowing the flavors to meld and the chicken to reheat. Garnish with fresh chopped parsley before serving over your favorite gluten-free pasta, rice, or mashed potatoes.

Nutrition (per serving)

548

Calories

30g

Protein

34g

Carbs

24g

Fat

Fiber

522mg

Sodium

Tips & Notes

Pound thick chicken cutlets to an even thickness so they cook quickly and evenly.
Let the mushrooms brown fully, as step 3 says, before adding the Marsala.
Reduce the Marsala by half before adding the stock for a deeper, sweeter sauce.

Common questions

What cross-contamination risk is specific to Gluten-Free Chicken Marsala?

Check chicken cutlets or tenders, olive oil, sliced mushrooms before they go into Gluten-Free Chicken Marsala. Always ensure that all ingredients, especially packaged items like broths, wines, and tamari, are gluten-free. Be mindful of cross-contamination in your kitchen by using clean utensils and surfaces when preparing this dish to avoid contact with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only gluten-free stock.

Which gluten-free swaps does Gluten-Free Chicken Marsala use?

Gluten-Free Chicken Marsala relies on 2 tbsp gluten-free tamari or coconut aminos and 1 tbsp cornstarch. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

Goes well with

Gluten-Free Chicken Piccata

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