Gluten Free Chicken Marsala with Spaghetti Squash

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!

Servings people

Prep Time 10

Cook Time 35

Total Time 45

Equipment

cutting board
knife
spoon
fork
baking sheet
shallow bowl
large pan
tongs
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

*NOTE: It's best to use a true dry marsala wine for the best flavor. However, if you can't find any, you can also use marsala cooking wine (found in the vinegar/condiment aisle) but it is much saltier, so you will need to reduce the amount of salt that you add to the sauce.

NUTRITION INFO: The nutrition information listed below is per serving, and is slightly overestimated because you will not use all of the flour in the dredging process.

Calories: 597kcal

Course: Dinner, Main Course

Cuisine: American, Italian

Diet: Gluten Free

Keyword: Chicken Breast, Fall Recipe, Gluten Free, Healthy Comfort Food, Heavy Cream, marsala, Mushrooms, Spaghetti Squash, Thyme

Nutrition