Servings
Font
Back
Gluten-Free and Dairy-Free Chicken Marsala
4.4 from 426 votes

Gluten-Free and Dairy-Free Chicken Marsala

This Chicken Marsala recipe adapts the classic dish to be gluten-free and dairy-free using a gluten-free flour coating and avocado oil with butter alternatives. The sauce blends Marsala wine, mushrooms, garlic, chicken broth, and coconut milk, producing a creamy, flavorful sauce without dairy.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Calories: 439 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 1/2 lbs chicken cut into thin fillets, boneless
  • 1/2 cup all-purpose flour gluten-free
  • 1 tsp garlic powder
  • 1 tsp salt sea salt
  • 1/4 tsp black pepper
  • 3 Tbsp avocado oil
  • 1 Tbsp butter or ghee or avocado oil
For the Sauce:
  • 8 ounces baby bella mushroom chopped
  • 4 cloves garlic
  • 3/4 cup marsala wine
  • 1 cup chicken broth
  • 1 cup coconut milk full-fat, canned
  • salt to taste, sea salt
  • 1 Tbsp tapioca flour optional***

Instructions

    Cup of Yum
  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 butter (or 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 butter 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. Pour in 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.

Notes

  • Regular all-purpose flour may be used if gluten-free is not required.
  • Use ghee or butter instead of avocado oil or dairy-free butter if dairy is acceptable.
  • Tapioca flour for thickening can be substituted with arrowroot or gluten-free flour as preferred.

Nutrition Information

Serving 1of 4 Calories 439kcal (22%) Carbohydrates 10g (3%) Protein 43g (86%) Fat 24g (37%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 439

% Daily Value*

Serving 1of 4
Calories 439kcal 22%
Carbohydrates 10g 3%
Protein 43g 86%
Fat 24g 37%
Fiber 1g 4%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.