This skillet gluten free chicken marsala is an easy weeknight meal that’s elegant enough for guests. It’s packed with mushrooms and shallots and finished in a silky marsala sauce.
Gluten Free Chicken Marsala
This gluten free chicken marsala has been a family favorite for years. I originally made it before one of us needed to follow a gluten free diet, and it adapted easily—swap regular flour for gluten free all-purpose flour and use gluten free penne. The result is a comforting, flavorful dish that works well for weeknights or a casual dinner with company.
I like using a good gluten free pasta made from a corn and rice blend because it holds up well and doesn’t turn mushy. In my experience, it has a texture closest to traditional pasta and is something I’m happy to serve to gluten-eating guests, too.
I often buy gluten free pasta in bulk to save money; having extra on hand makes dinner on busy nights quick and stress-free. This recipe pairs beautifully with penne, since the sauce clings to the pasta and every bite gets a little of the mushroom-marsala flavor.
This skillet version is simple and satisfying: bite-sized pieces of chicken, sautéed mushrooms, tender shallot, and a generous splash of marsala wine that’s reduced and combined with chicken broth to create a silky sauce. The recipe yields just enough sauce to coat the pasta—if you prefer your dish saucier, simply double the sauce ingredients.
Enjoy!
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Gluten Free Chicken Marsala
Ingredients
- 1 12 oz box gluten free penne
- 5 Tbsp extra virgin olive oil, divided
- 1 lb. boneless chicken breast, cut into 1 1/2 inch pieces and seasoned with salt and pepper
- 1/4 C gluten free all-purpose flour
- 1 lb baby bella mushrooms, sliced
- 1 small shallot, minced
- 1/2 C dry marsala wine
- 1 C gluten free chicken broth
- 1 tsp dried sage
- 1/4 C fresh parsley, chopped
Instructions
- Cook the pasta according to package directions for al dente. Drain and set aside.
- Place the chicken and flour in a zip-top bag and shake to coat the pieces evenly.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat. When hot, add the chicken (shake off excess flour) and cook until golden and cooked through, about 6–8 minutes. Remove the chicken to a plate and tent with foil.
- Add the remaining 2 tablespoons oil to the same skillet. When hot, sauté the mushrooms for about 5 minutes, stirring occasionally. Add the shallot and cook 2–3 minutes until softened.
- Pour the marsala into the pan to deglaze, scraping up any browned bits. Cook until the wine has mostly evaporated. Add the chicken broth, return the chicken to the pan, add the penne and sage, and toss to coat. The pasta will absorb most of the broth. Stir in parsley, season with salt and pepper to taste, and serve immediately.
Notes
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Nutrition facts are estimates and may vary; consult a professional for specific dietary needs.
Other recipes you might enjoy:
Chicken Piccata – serve it with gluten free spaghetti for another quick, elegant meal.
More gluten free recipe ideas are available on Pinterest collections and brand pages.
