If you’ve ever ordered chicken marsala at a restaurant and wondered if it’s safe to eat gluten free, you’re not alone. Most versions use regular flour, which means it’s usually off limits. But not this one.

This homemade version uses a gluten free flour blend to coat the chicken, and the rest of the ingredients are naturally gluten free. So you get all that rich, savory flavor without worrying about a thing.

The combination of marsala wine, garlic, cremini mushrooms, and cream makes a sauce that’s absolutely worth making at home. It comes together fast and tastes like something from a nice restaurant.

I love serving this over rice or mashed potatoes to soak up every last bit of that sauce. It also pairs well with roasted vegetables if you want to keep things lighter.

It’s a great weeknight dinner but also impressive enough for company. Let’s get into the recipe.

Why You’ll Love This Recipe

It’s Completely Gluten Free – If you’ve been missing classic Chicken Marsala since going gluten free, this recipe lets you enjoy every bit of that rich, savory flavor without any gluten worries.

That Marsala Wine Sauce Is Incredible – The combination of dry marsala wine, heavy cream, and golden mushrooms creates a silky, restaurant-quality sauce that you’ll want to pour over everything.

Ready in About 30 Minutes – Pounding the chicken thin means it cooks fast, and the mushroom marsala sauce comes together in the same skillet right after, so dinner is on the table before you know it.

Ingredients

4 Boneless Skinless Chicken Breasts
1/3 cup Gluten Free All-Purpose Flour Blend
1 tsp Salt
1/2 tsp Black Pepper
3 tbsp Olive Oil
3 tbsp Butter (divided)
8 oz Cremini Mushrooms (sliced)
3 cloves Garlic (minced)
3/4 cup Dry Marsala Wine
1/2 cup Chicken Broth (gluten free)
1/3 cup Heavy Cream
2 tbsp Fresh Parsley (chopped)

How to Make

Step 1

Place each chicken breast between two sheets of plastic wrap and pound with a rolling pin to an even 1/2-inch thickness. In a shallow dish, whisk together the gluten free flour blend, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off the excess.

Step 2

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the chicken for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil.

Step 3

Add the remaining 2 tablespoons of butter to the same skillet. Add the sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until deeply golden and tender.

Step 4

Add the garlic and cook for 30 seconds until fragrant. Pour in the marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2 to 3 minutes until reduced by about half.

Step 5

Pour in the chicken broth and heavy cream. Stir to combine and let the sauce simmer for 3 to 4 minutes until it thickens enough to coat the back of a spoon.

Step 6

Return the chicken and any juices from the plate back to the skillet. Spoon the mushroom sauce over the chicken and cook for 1 to 2 minutes to warm through. Garnish with fresh parsley and serve immediately.

Helpful Tips

Pound the Chicken Evenly

This step matters more than you might think. If one side of the chicken breast is thick and the other is thin, the thin part will dry out before the thick part is even cooked through. You end up with chicken that’s half rubbery and half overdone.

Place each breast between plastic wrap and pound it gently with a rolling pin until the whole thing is about 1/2 inch thick all the way across. Don’t rush it or slam it – just firm, even taps starting from the center and working outward.

Once they’re all even, the chicken will cook at the same rate and you’ll get that perfect golden crust on both sides without any raw spots in the middle.

Get Your Skillet Hot Before the Chicken Goes In

Before you place the dredged chicken in the pan, make sure the olive oil and butter are properly heated. You want the butter to be melted and slightly foamy but not brown or smoking. If the pan isn’t hot enough, the flour coating will absorb the oil and turn soggy instead of forming a nice golden crust.

A good way to test it is to touch the edge of a chicken breast to the oil. If it sizzles right away, you’re good to go. If nothing happens, give it another 30 seconds or so.

Also, don’t crowd the pan. If your skillet isn’t big enough for all four pieces without them touching, cook them in two batches. Crowding drops the temperature fast and you’ll end up steaming the chicken instead of searing it.

Shake Off the Extra Flour

After you dredge each chicken breast in the gluten free flour blend, give it a good shake to knock off any loose flour. Gluten free flour blends can clump up more than regular flour, and those extra bits will fall off into the hot oil and burn. Burned flour leaves dark specks in your pan and can make the sauce taste bitter later.

You only want a thin, even coating on each piece. That’s all it takes to get a good sear and to help thicken the sauce when the chicken goes back in at the end.

Frequently Asked Questions

Can I substitute the Marsala wine with something else?

If you don’t want to use alcohol, you can mix equal parts grape juice and white wine vinegar as a stand-in. It won’t taste exactly the same, but it gives you a similar sweet and tangy flavor that works well in the sauce.

That said, Marsala wine is really what makes this dish special, and most of the alcohol cooks off during simmering. If you can find dry Marsala at your local store, it’s worth using the real thing.