Gluten-Free Chicken Marsala
By the Gluten Free Recipes team ·
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.
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 . Browse more dinner recipes or return to all gluten-free recipes.
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 certified 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 certified 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 certified gluten-free. It avoids any gluten-containing grains.
Ingredients
- 1.5 lbs chicken cutlets or tenders
- 2 tbsp olive oil
- 8 oz sliced mushrooms (cremini or button)
- 3 cloves garlic, minced
- 0.5 cup dry Marsala wine
- 1 cup GF chicken or vegetable stock
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
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 GF chicken or vegetable stock and the GF 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)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.
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