Creamy Skillet Chicken Marsala

Name: Gluten-free Chicken Marsala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2-4 Boneless, Skinless Chicken Breasts; 1/2 Cup Arrowroot Starch; 2 Tablespoons Olive Oil; 1 Tablespoon Butter; 1/2 Teaspoon Salt; 1/4 Teaspoon Pepper; 1/4 Teaspoon Thyme; 2 Cups Mushrooms (sliced); 1 Small Yellow Onion (Diced); 3 Cloves Garlic (Minced); 1 Tablespoon Butter; 1 Tablespoon Arrowroot Starch; 1 Teaspoon Salt; 1/2 Teaspoon Pepper; 1/2 Teaspoon Thyme; 1 1/2 Cups Chicken Stock; 1 1/2 Cups Dry Marsala Wine (or more chicken stock)

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Chicken Marsala is one of my husband's and kids' favorite dinners. Besides chicken fried steak, if it's on the menu when we go out to eat, he's getting it. Do not think its fancy name means that it's hard to make because, trust me, this Italian restaurant classic is easy to make at home in no time at all. Plus, you're skipping the higher price tag of eating out. This gluten-free chicken marsala will quickly become a favorite in your house too.

What is chicken marsala?

Chicken Marsala is a pan-seared chicken breast topped with a rich and creamy mushroom sauce.

Chicken marsala on a plate being served out of a skillet with potatoes and green beans.

Why this classic will become a family favorite!

It's easy to make.
Uses simple ingredients.
Ready in minutes and not hours.
This is not your boring weeknight chicken dinner.
Bonus, it's fancy enough for making for guests without you being in the kitchen all night.

Shopping List

Chicken breasts
Mushrooms
Onion
Olive Oil
Butter
Chicken Stock
Marsala Wine
Garlic
Thyme
Salt and Pepper

Chicken marsala ingredients labeled including the chicken, arrowroot starch, mushrooms, olive oil, butter and spices.

Notes on Ingredients

What kind of mushrooms?

I tend to use baby portabella mushrooms, but you can use whatever kind of mushrooms you prefer.

The wine

Traditionally this uses a dry marsala wine. If you don't want to use it or don't have it, that is okay. Just sub in equal parts more chicken stock. It's not something I tend to keep on hand, and I make it without it all the time. It will still be delicious.

You can use one following if you want to use the alcohol but don't have Marsala wine.
Dry Madeira wine
Sherry (Dark)
Port
Red Vermouth

Make it dairy-free.

Substitute the butter for a bit more olive oil to keep this chicken marsala dairy-free.

The wine is too strong.

If you find your wine has a strong flavor that is too strong for your preference, add a half cup of heavy cream or half and half. It will help calm down the strong flavor and add a bit more creaminess to the sauce.

Let's make dinner!

Prep the ingredients.
Dredge the chicken.
Sear the chicken.
Cook the vegetables.
Make the sauce.
Simmer the chicken and thicken the sauce.

Steps for making chicken marsala from prepping the ingredients, searing the chicken, cooking the vegetables, making the sauce and finishing off the chicken before serving.

How to Serve

Chicken marsala is delicious served in a variety of ways. You can pair it with mashed potatoes, rice, and even over some gluten-free pasta of choice. You can even pair it with some spaghetti squash or zucchini noodles if you prefer.

More quick dinners to love

Crispy Cheddar Chicken

Louisiana Red Beans and Cauliflower Rice

Homemade Alfredo

Pretzel Crusted Chicken

Gluten-free Chicken Marsala

This gluten-free chicken marsala with its pan-seared chicken and creamy mushroom sauce rivals anything you can get at a restaurant.

5 from 8 votes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course chicken

Cuisine American, Italian

Servings 4

Ingredients

For the Chicken

2-4 Boneless, Skinless Chicken Breasts
½ Cup Arrowroot Starch
2 Tablespoons Olive Oil
1 Tablespoon Butter
½ Teaspoon Salt
¼ Teaspoon Pepper
¼ Teaspoon Thyme

For the Sauce

2 Cups Mushrooms sliced
1 Small Yellow Onion Diced
3 Cloves Garlic Minced
1 Tablespoon Butter
1 Tablespoon Arrowroot Starch
1 Teaspoon Salt
½ Teaspoon Pepper
½ Teaspoon Thyme
1 ½ Cups Chicken Stock
1 ½ Cups Dry Marsala Wine or more chicken stock

Instructions

Prep the Ingredients

Thinly slice the chicken breasts, so they are even. If you prefer, you can also use a meat mallet and lightly pound them, so they are thinner.
2-4 Boneless, Skinless Chicken Breasts
Slice the mushrooms, dice the onion and mince the garlic and set them aside.
2 Cups Mushrooms, 1 Small Yellow Onion, 3 Cloves Garlic

Dredge the Chicken

Combine the arrowroot starch and half the spices and mix. Dredge the chicken into the flour mixture and set aside.
½ Cup Arrowroot Starch, ¼ Teaspoon Pepper, ¼ Teaspoon Thyme, ½ Teaspoon Salt

Sear the Chicken

In a skillet over medium heat, warm half the butter and the olive oil. Sear the chicken in the skillet, turning once for about 5-6 minutes. The chicken will not be fully cooked through at this point.
2-4 Boneless, Skinless Chicken Breasts, 2 Tablespoons Olive Oil, 1 Tablespoon Butter
Remove the chicken from the skillet and set them aside to make the mushroom sauce.

Make the Sauce

Add the remaining butter and the sliced mushrooms are in the same skillet that the chicken was in. Let the mushrooms cook until they start to brown.
2 Cups Mushrooms, 1 Tablespoon Butter
Add the onions and continue to cook until the onions have started to brown.
1 Small Yellow Onion
Add the garlic and cook another 1-2 minutes until the garlic becomes fragrant.
3 Cloves Garlic
Dust the remaining arrowroot starch over the vegetables and cook until the flour is no longer dry.
1 Tablespoon Arrowroot Starch
Pour in the chicken stock, wine and spices.
1 Teaspoon Salt, ½ Teaspoon Pepper, ½ Teaspoon Thyme, 1 ½ Cups Chicken Stock, 1 ½ Cups Dry Marsala Wine

Simmer the Chicken and Sauce

Place the chicken back in the sauce and let it simmer for about five to ten minutes for the chicken to finish cooking and the sauce to thicken.
Serve as desired and enjoy.

Notes