It’s time for a gluten free spin on the Italian-American classic! But don’t worry, this Gluten Free Chicken Marsala is just as delicious and cozy as the original. The golden, pan-seared chicken cutlets go for a swim in a creamy, marsala mushroom sauce, and then get served with some tender spaghetti squash for a balanced and flavorful meal!
Sometimes you just gotta get back to the classics, and that’s exactly what I did with this Gluten Free Chicken Marsala recipe. Nothing crazy, nothing new, just my take on a really delicious Italian dish. It’s cozy, filling, and honestly hard to get sick of. In fact, we’ve already had it 4 times this Fall, and my husband is likely going to request that it be a weekly staple.
This creamy, mushroom sauce is made from marsala wine, chicken broth, and heavy cream. It’s paired with golden, seared chicken breasts and served alongside some tender strands of spaghetti squash to boost the nutrients, and keep this recipe gluten free. A hearty yet wholesome meal that’s perfect on a chilly, gloomy day!
The best part? It’s really quite simple! Other than the spaghetti squash, which gets roasted in the oven, this is a one-pan dish which means less clean-up yayyy! You can have it on the table in 45 minutes or less, and your family might be shocked that it didn’t come from a restaurant. Undetectably gluten free and so delicious, I hope you love it!
Why You’ll Love this Gluten Free Chicken Marsala Recipe
- This recipe is an undetectably gluten free version of the classic Italian dish!
- It’s paired with tender spaghetti squash for a more nutrient-dense meal.
- The chicken marsala is made all in one pan, in under 45 minutes.
- It’s the perfect cozy dinner on a cold, gloomy day.
- This tastes like a restaurant-quality meal, but is super easy to make.
What You Need to Make this Gluten Free Chicken Marsala
- Spaghetti Squash: Choose a spaghetti squash that’s on the smaller side (about 2 lbs) as you will only need enough for 4 servings.
- Cooking Spray or Oil: A bit of spray or oil for the inside of the spaghetti squash before roasting.
- Boneless, Skinless Chicken Breast: I recommend first butterflying each chicken breast (cutting in half horizontally) and then beating it down so that it’s about 1/4″ thick all the way around.
- Gluten Free 1-to-1 Flour:To keep this gluten free, we are dredging the chicken in a light layer of gluten free flour — I recommend Bob’s Red Mill or King Arthur Flour. If you’re not gluten free, you can use AP flour instead.
- Olive Oil: For searing the chicken breast, and sautéing the mushrooms.
- Unsalted Butter: We are using mixture of butter and oil for sautéing the mushrooms, but you could certainly use all oil instead.
- Baby Bella Mushrooms: Also known as cremini mushrooms, these are the classic choice for chicken marsala.
- Shallots: Shallots are a bit milder than onion, and work perfectly in this dish.
- Garlic: Fresh minced is best!
- Fresh Thyme: In a pinch, you can try substituting about .5-1 tsp of dried thyme.
- Marsala Wine: Hence the name, chicken marsala! This gives it a rich, slightly sweet & nutty flavor. A good substitute is sherry wine if you can’t find marsala wine.
- Chicken Broth: To add volume to the sauce. Feel free to use chicken bone broth to boost the protein even further!
- Heavy Cream: If you want to keep this dairy free, or a bit lighter, you could substitute full-fat canned coconut milk.
- Kosher Salt & Black Pepper: For seasoning the spaghetti squash, the chicken breast & the sauce.
How To Make this Gluten Free Chicken Marsala with Spaghetti Squash
Prep & Roast Spaghetti Squash:
First, preheat your oven to 400F. Cut the spaghetti squash in half lengthwise, then scoop out the seeds & guts. Spray or brush the inside of each half with oil, then season with kosher salt & black pepper. Place cut-side-down onto a baking sheet, and use a fork to pierce holes all over the top of the spaghetti squash. Transfer to the oven and bake until tender, about 25-35 minutes.
Dredge Chicken in Flour:
Pat chicken breasts dry, then season on both sides with kosher salt & black pepper. Add flour to a shallow, wide bowl and dredge both sides of the chicken breasts, then gently shake to remove any excess. Set aside.
Sear Chicken:
Bring a large pan to medium-high heat. Once hot, add 2 tbsp of oil. Then, add chicken, making sure there isn’t any overlap — depending on the size of your pan & chicken, you may have to do this in two batches, adding more oil as needed. Cook until lightly golden on each side, about 3 minutes per side. Transfer chicken to a plate and set aside.
Sauté Mushrooms, Shallots & Garlic:
Reduce heat to medium. Add 1 tbsp of butter and 1 tbsp of oil. Once butter has melted, add mushrooms and spread out evenly in the pan. Let cook, undisturbed, for 3-4 minutes. Then, add shallots, season with kosher salt & stir. Sauté for 3 more minutes. Add in garlic and thyme, and sauté until fragrant, 1 more minute.
Add Marsala Wine, Broth & Heavy Cream:
Deglaze the pan with marsala wine, scraping up all the browned bits at the bottom of the pan. Then, add in the chicken broth, heavy cream & more salt & pepper. Stir. Increase the heat to bring the sauce up to a boil, then reduce heat to medium and let simmer for 4-5 minutes. Nestle in the chicken and continue to let the sauce simmer for about 3 more minutes, or until thickened.
Plate, Garnish & Enjoy:
Finally, use a fork to scrape the flesh of the spaghetti squash into strands. Serve chicken marsala along with the spaghetti squash, and garnish with chopped parsley. Enjoy!
Substitution FAQs:
- Can I make this dairy free? I have not tried a dairy free version of this gluten free chicken marsala recipe, but it should work by simply using a vegan butter (or more oil instead) and either a vegan heavy cream alternative (such as Country Crock Plant Cream) or full-fat canned coconut milk.
- Can I use dried thyme instead of fresh? In a pinch, try substituting .5-1 tsp of dried thyme.
- What if I can’t find marsala wine? A true dry marsala wine is the best choice for this recipe, but you could also use sherry wine, or a marsala/sherry cooking wine. Cooking wine is much saltier though, so keep this in mind when seasoning your sauce.
How Should I Store Leftovers?
This gluten free chicken marsala with spaghetti squash is best when eaten fresh, but if you have leftovers, allow them to cool down and then transfer to an airtight container and store in the fridge for up to 4 days. The sauce will thicken up as it sits, so feel free to add a splash of chicken broth to thin it out. You can re-heat it in the microwave for about 1 minute, or on the stovetop, covered, over medium-low heat, until warmed through (about 5-7 minutes).
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Other Recipes You Will Love:
- Broccoli Cheddar Stuffed Spaghetti Squash
- Creamy Mushroom and Spinach Pasta
- Healthy Bolognese with Zucchini Noodles
- Gluten Free Hamburger Helper
Gluten Free Chicken Marsala with Spaghetti Squash
Equipment
- spoon
- fork
- baking sheet
- shallow bowl
- large pan
- spatula
Ingredients
- 1 small spaghetti squash (~2 lbs)
- cooking spray or oil
- kosher salt & black pepper
- 1 lb boneless, skinless chicken breast butterflied & beat down to 1/4" thick
- ½ cup gluten free 1-to-1 flour or AP flour
- 3 tbsp olive oil or avocado oil, divided
- 1 tbsp unsalted butter
- 8 oz baby bella mushrooms sliced
- 2 shallots diced
- 3 garlic cloves minced
- ½ tbsp fresh chopped thyme
- ¾ cup dry marsala wine *
- ¾ cup chicken broth
- ¾ cup heavy cream
- chopped parsley optional, for garnish
Instructions
- First, preheat your oven to 400F. Cut the spaghetti squash in half lengthwise, then scoop out the seeds & guts. Spray or brush the inside of each half with oil, then season with kosher salt & black pepper. Place cut-side-down onto a baking sheet, and use a fork to pierce holes all over the top of the spaghetti squash. Transfer to the oven and bake until tender, about 25-35 minutes.1 small spaghetti squash, cooking spray, kosher salt & black pepper
- Pat chicken breasts dry, then season on both sides with kosher salt & black pepper. Add flour to a shallow, wide bowl and dredge both sides of the chicken breasts, then gently shake to remove any excess. Set aside.1 lb boneless, skinless chicken breast, ½ cup gluten free 1-to-1 flour
- Bring a large pan to medium-high heat. Once hot, add 2 tbsp of oil. Then, add chicken, making sure there isn't any overlap — depending on the size of your pan & chicken, you may have to do this in two batches, adding more oil as needed. Cook until lightly golden on each side, about 3 minutes per side. Transfer chicken to a plate and set aside.3 tbsp olive oil
- Reduce heat to medium. Add 1 tbsp of butter and 1 tbsp of oil. Once butter has melted, add mushrooms and spread out evenly in the pan. Let cook, undisturbed, for 3-4 minutes. Then, add shallots, season with kosher salt & stir. Sauté for 3 more minutes. Add in garlic and thyme and sauté until fragrant, 1 more minute.1 tbsp unsalted butter, 8 oz baby bella mushrooms, 2 shallots, 3 garlic cloves, ½ tbsp fresh chopped thyme
- Deglaze the pan with marsala wine, scraping up all the browned bits at the bottom of the pan. Then, add in the chicken broth, heavy cream & more salt & pepper. Stir. Increase the heat to bring the sauce up to a boil, then reduce heat to medium and let simmer for 4-5 minutes. Nestle in the chicken and continue to let the sauce simmer for about 3 more minutes, or until thickened.¾ cup dry marsala wine, ¾ cup chicken broth, ¾ cup heavy cream
- Use a fork to scrape the flesh of the spaghetti squash into strands. Serve chicken marsala along with the spaghetti squash, and garnish with chopped parsley. Enjoy!chopped parsley
Video
Notes
Nutrition
Did you make this recipe?
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