Chicken Marsala (gluten-free & dairy-free)

Gluten-free and dairy-free chicken marsala is everything you want in a chicken dish! It’s perfectly crispy on the outside, tender on the inside, involves a creamy garlicky mushroom sauce and is big and bold on flavor. Make it for a special occasion or any ol’ night of the week!

Gluten-free and dairy-free chicken marsala - a crispy yet tender breaded chicken dish with creamy garlicky mushroom sauce

I’m going to be honest here…I’m not even the hugest fan of chicken in the entire universe, and I’m IN LOVE with this chicken marsala recipe!

It satisfies that craving for crispy, tender chicken doused in a rich, creamy sauce with the delectable touch of onion, garlic, and mushroom flavors.

PLUS, it is gluten-free, dairy-free, and super easy to throw together at a moment’s notice.

All you need is one skillet and eight million point seven ingredients. Just kidding, you need 12. Most of which you already have on hand. 

Chicken Marsala made in one skillet - gluten-free, dairy-free and healthy

Let’s GO!

What is Chicken Marsala?:

Chicken Marsala is the American adaptation of the Italian Scaloppina – there are many varieties of this dish throughout Italy.  Not to be confused with Chicken Tikka Masala, which I find many often do, Chicken Marsala is a saucy creamy breaded chicken dish of mushrooms and marsala wine. It is often served with noodles at Italian restaurants in the U.S.

Chicken Marsala (gluten-free and dairy-free) a cleaner version of classic chicken marsala

What you should know before making this Chicken Marsala recipe:

Use thin sliced chicken breasts: You’ll want to be sure the chicken breasts you use are nice and thin, rather than trying to use full breasts. You can either slice breasts in half lengthwise (hamburger bun style) to create two thin fillets per breast, or you can buy pre-sliced thin cutlets or chicken tenders. 

The thinness ensures the chicken stays nice and tender, cooks evenly, and does not become dry or tough. If you have a meat tenderizer, you can also pound the chicken breasts to desired thickness.

Use pre-chopped mushrooms: To minimize some of the prep time, you can buy pre-chopped mushrooms rather than having to chop them yourself. Honestly, I take this route because it is more efficient and the mushrooms are generally chopped to the same size, which ensures they cook evenly.

Be sure to use marsala wine for the most authentic approach to chicken marsala. If you have white wine and brandy on hand, you can use a combination of ⅔ cup white wine and a few tablespoons of brandy. 

Let’s make it!

Gluten-Free, Dairy-Free Chicken Marsala - breaded chicken in creamy mushroom sauce

How to Make Gluten-Free Chicken Marsala:

In a measuring cup, stir together the gluten-free flour, garlic powder, sea salt and black pepper. Pour this mixture on a plate.

Dip both sides of each chicken fillet into the flour mixture, making sure each side is well-coated. 

Heat the avocado oil (and ghee if using) in a large skillet over medium-high

Place the chicken breasts onto the hot surface and cook 3 minutes per side, or until both sides have a golden-brown sear.

Transfer the chicken to a plate and set aside while you prepare the marsala sauce.

If needed, add more ghee and/or avocado oil to the skillet and return to medium heat.

Add the garlic and mushrooms and saute, stirring occasionally, until mushrooms begin to turn golden brown and start to stick to the skillet, about 3 minutes. Add half of the chicken broth to deglaze the skillet and cook another 2 minutes.

Add the remaining broth, marsala wine and coconut milk and bring to a full boil. Allow the sauce to boil until it begins to thicken and reduce, about 8 to 10 minutes. If desired, add 1 tablespoon of tapioca flour to thicken the sauce.

Transfer the chicken back into the skillet with the marsala sauce and cover the skillet. Cook 10 minutes, then flip the chicken and cook an additional 2 to 5 minutes, until chicken is cooked through.

Serve chicken marsala with choice of gluten-free noodles or steamed rice.

Creamy Dairy-Free Chicken Marsala - gluten-free and delicious

Note: if you can tolerate ghee, use 2 tablespoons of ghee and 1 tablespoon of avocado oil to cook the chicken. It will add further creamy flavor.

I enjoy my chicken marsala with Lemon Garlic Rosemary Rice. The two dishes pair so nicely and the result is a very rich and flavorful meal!

Also consider serving with Kale Pesto Pasta Salad and/or Crowd-Pleasing Roasted Vegetables.

Enjoy!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Creamy Dairy-Free Chicken Marsala - gluten-free and delicious

Gluten-Free and Dairy-Free Chicken Marsala

Course: Main Course
Cuisine: American, Italian
Keyword: baked chicken, coconut milk, dairy free, gluten free
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings
Author: Julia

Chicken Marsala made dairy-free and gluten-free

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Ingredients

For the Sauce:

Instructions

  1. In a measuring cup, stir together the gluten-free flour, garlic powder, sea salt and black pepper. Pour this mixture on a plate.

  2. Dip both sides of each chicken fillet into the flour mixture, making sure each side is well-coated.

  3. Heat the avocado oil and the ghee in a large skillet over medium-high.

  4. Place the chicken breasts onto the hot surface and cook 3 minutes per side, or until both sides have a golden-brown sear.

  5. Transfer the chicken to a plate and set aside while you prepare the marsala sauce.

  6. If needed, add more ghee and/or avocado oil to the skillet and return to medium heat.

  7. Add the garlic and mushrooms and saute, stirring occasionally, until mushrooms begin to turn golden brown and start to stick to the skillet, about 3 minutes. Add half of the chicken broth to de-glaze the skillet and cook another 2 minutes.

  8. Add the remaining broth, marsala wine and coconut milk and bring to a full boil. Allow the sauce to boil until it begins to thicken and reduce, about 8 to 10 minutes. If desired, add 1 tablespoon of tapioca flour to thicken the sauce.

  9. Transfer the chicken back into the skillet with the marsala sauce and cover the skillet. Cook 10 minutes, then flip the chicken and cook an additional 2 to 5 minutes, until chicken is cooked through.

  10. Serve chicken marsala with choice of gluten-free noodles or steamed rice.

Recipe Notes

*If you aren't dairy-free, use 1 tablespoon of avocado oil and 2 tablespoons of ghee or butter.

Easy Weeknight Chicken Marsala - crispy breaded chicken with creamy marsala mushroom sauce - a quick and easy healthy dinner recipe!

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Comments

    1. Julia Post author

      Ah jeez, I should have caught that. Thank you for bringing this to my attention! I don’t consume cream, but I do eat ghee since it is lactose-free. I adjusted the recipe to use only avocado oil for completely dairy-free, but ghee or butter is an option for those in my same boat. Thanks again!! xoxox

      Reply
  1. Dawn

    Is there another nondairy milk that can be used, like oat or rice milk? My daughter is allergic to all nuts and coconut.

    Reply
    1. Julia Post author

      Hi Dawn,

      I would replace the coconut milk with broth in that case! It won’t be as creamy, but it will still be very flavorful and delicious. My concern with using a different non-dairy milk is they often separate when heated to a boiling point, and I think it would make the dish taste watery instead of rich 😀 Let me know if you try the recipe using broth! xoxo

      Reply

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