Chicken marsala has always been one of my favorite restaurant dishes. It is one of my favorite things to order at Zio’s. I am often able to get a gluten free chicken marsala while eating out, but why not have an easy weeknight-appropriate dinner recipe too?
This recipe is just that! It is easy enough for a weeknight and has all the same flavors that you would get from your favorite Italian restaurant.
I made a recipe very similar to this gluten free chicken marsala recipe with mushrooms during my single semester of culinary school at my local community college while I was pregnant with my oldest daughter. I simplified this gluten free chicken marsala recipe as much as possible so that I could easily make it on a busy weeknight.
I still dusted the chicken in gluten free flour (instead of wheat flour) like many chicken marsala recipes you’ll find online. But I skipped the shallots, onions, cream, and all of that. I used a pre-washed already sliced container of mushrooms to keep the prep to a minimum.
After the chicken is cooked through, (I used my cast iron skillet because it gives me such even heat. I don’t know what I would do without it cooking on my funky apartment electric stove!) just move the chicken to a clean plate to rest and dump the container of mushrooms into your skillet and sauté them briefly. Then all that is left is to dump in some marsala wine, let some of the alcohol burn off, and then add a little chicken broth and let it reduce.
I swirled a little pat of butter (I used dairy-free vegan butter since my little girl can’t have dairy right now) into the sauce before adding the chicken back to the pan.
The light coating of gluten free flour on the chicken helps the chicken to fry up golden and crisp. The flour that is left in the pan helps the sauce to thicken up nicely too.
You can serve your gluten free chicken marsala with mushrooms over pasta, roasted potatoes, or over some oven-roasted asparagus like I did.
To roast my asparagus, I simply wash and trim the bottoms off of my asparagus and then place them on a baking sheet lined with parchment paper or foil for easy clean up. Then I give my asparagus a good drizzle of olive oil and a generous sprinkle of salt and pepper. I roast my asparagus at 375°F or 400°F for just a few minutes until it is tender. Easy peasy weeknight side dish!
Gluten Free Chicken Marsala with Mushrooms Recipe
- 4 Olive Oil or butter
- 4 Chicken Breast (use smaller breasts or cut 2 larger breasts in half lengthwise to butterfly them into 4 thinner breasts)
- 0.25 All-Purpose Gluten Free Flour (xanthan gum free gluten free flour is preferable)
- 0.5 Salt
- 0.25 Black Pepper freshly ground
- 0.25 Paprika
- 1 Washed and Sliced Mushrooms
- 0.5 Marsala Wine
- 0.5 Chicken Broth
- 2 Butter (dairy-free vegan butter works just fine if you are dairy free)
- Generously salt and pepper both sides of the chicken breasts.
- In a shallow dish mix the gluten free flour, salt, pepper, and paprika. Lightly coat each chicken breast in the seasoned flour.
- Heat a cast iron (or heavy bottomed) skillet over medium-high heat. Drizzle in approx. 4 tablespoons of oil or melt 1/4 cup of butter in the pan.
- Place the chicken breasts in the hot pan pretty side down. Cook until golden brown on the bottom (4-6 minutes) and then flip over and cook until cooked through (another 3-5 minutes) (chicken should reach an internal temperature of 165F via an instant read thermometer.) Move the chicken to a clean plate to rest.
- Add the mushrooms to the pan and sauté until softened. Pour in the marsala wine and let it simmer for a few minutes to cook off some of the alcohol. Add the chicken broth and simmer until it is reduced by about half and slightly thickened.
- Turn off the heat and swirl the butter into the sauce one tablespoon at a time. Add the chicken back to the pan and serve.