Make an easy gluten-free Chicken Marsala with tender chicken, golden mushrooms, and a rich, silky Marsala wine sauce in only 40 minutes.
Tender chicken cutlets, golden mushrooms, and a silky wine sauce come together in this Easy Gluten-Free Chicken Marsala Recipe With Mushrooms. It delivers the comforting flavor of a classic Italian-American restaurant dish while using rice flour instead of traditional wheat flour.
The chicken cutlets receive a light coating of sweet rice flour or white rice flour before being pan-seared until golden brown. This delicate coating adds color and texture without becoming heavy. It also helps thicken the Marsala sauce, giving it a smooth consistency that coats every piece of chicken.
Mushrooms bring an earthy, savory flavor that complements the rich Marsala wine, aromatic shallots, and garlic. A final addition of butter makes the sauce glossy and luxurious. The finished dish is elegant enough for a special dinner but easy enough to prepare for a weeknight meal.
Serve this gluten-free Chicken Marsala with creamy mashed potatoes, rice, roasted vegetables, or gluten-free pasta. Each option provides the perfect base for enjoying every spoonful of the mushroom and Marsala sauce.
Directions
Step 1: Prepare the Chicken
Place 1/3 cup of the sweet rice flour or white rice flour in a shallow bowl or pie plate. Pat the chicken cutlets dry with paper towels. Season both sides of each cutlet with kosher salt and freshly ground black pepper.
Dredge the chicken in the rice flour, turning each piece to coat both sides. Shake off the excess flour so only a thin, even coating remains. This light coating helps the chicken develop a golden exterior while also contributing to the smooth texture of the sauce.
Step 2: Brown the Chicken
Heat 2 tablespoons of the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the butter has melted and the foaming begins to subside, add as many chicken cutlets as will fit comfortably in the skillet.
Cook the chicken for approximately 3 minutes per side, or until it develops a rich golden-brown exterior and is cooked through. The thickest part of each cutlet should reach an internal temperature of 165°F.
Transfer the cooked chicken to a plate and cover it loosely with foil to keep it warm. Repeat with the remaining chicken, using a small amount of the measured olive oil and butter if needed to prevent sticking.
Step 3: Sauté the Mushrooms
Add 2 tablespoons of the olive oil and 1 tablespoon of the butter to the same skillet.
Add the sliced mushrooms and season them lightly with salt.
Cook the mushrooms for 7 to 8 minutes, stirring occasionally. The mushrooms will release moisture before they begin to brown. Continue cooking until they are tender, lightly golden, and concentrated in flavor.
Transfer the cooked mushrooms to the plate with the chicken and set them aside while preparing the Marsala sauce.
Step 4: Cook the Shallots and Garlic
Add the remaining olive oil to the skillet. Stir in the finely chopped shallots and garlic.
Cook for 1 to 2 minutes, stirring frequently, until the shallots are softened and the garlic is fragrant. Watch the garlic carefully so it does not burn.
Step 5: Prepare the Marsala Sauce
Sprinkle the remaining 1 tablespoon of rice flour into the skillet. Stir continuously for approximately 2 minutes. Cooking the flour briefly removes its raw flavor and creates the base for a smooth sauce.
Slowly pour in the dry Marsala wine while scraping the bottom of the skillet to release the flavorful browned bits. Add the chicken stock and stir until everything is well combined.
Bring the mixture to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally, until the sauce has reduced slightly and thickened enough to coat the back of a spoon.
Step 6: Return the Chicken and Mushrooms
Return the cooked chicken and mushrooms to the skillet. Spoon the Marsala sauce over the chicken so every cutlet is evenly coated.
Cover the skillet and cook for approximately 2 minutes, or until the chicken and mushrooms are heated through and the flavors have had time to blend.
Step 7: Finish the Sauce
Stir the remaining butter into the sauce until it is fully melted. The butter enriches the Marsala sauce and gives it a smooth, glossy finish.
Taste the sauce and adjust the seasoning with additional kosher salt and freshly ground black pepper if needed.
Step 8: Garnish and Serve
Sprinkle the finished Chicken Marsala with freshly chopped parsley. Serve it immediately while the chicken is hot and the sauce is smooth.
Pair it with mashed potatoes, gluten-free pasta, fluffy rice, roasted asparagus, green beans, or sautéed spinach. Spoon the mushrooms and extra Marsala sauce over the chicken and accompanying side dish.
Notes
Dry Marsala wine provides the rich, savory flavor traditionally associated with Chicken Marsala. A sweet Marsala will produce a noticeably sweeter sauce.
Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
Sweet rice flour is especially good for creating a delicate coating and smooth sauce. White rice flour may be used as an alternative.
Pound the chicken cutlets to an even 1/4-inch thickness before cooking. Uniform cutlets cook more quickly and evenly than pieces of varying thickness.
Avoid crowding the skillet when browning the chicken. If necessary, cook the cutlets in batches so they sear properly instead of steaming.
The exact cooking time will depend on the thickness of the chicken and the heat of the skillet. Use an instant-read thermometer to confirm that the chicken has reached 165°F.
Check the labels on the rice flour, chicken stock, Marsala wine, and other packaged ingredients to confirm that they meet your gluten-free needs. When cooking for someone with celiac disease or gluten sensitivity, use clean utensils, cookware, and preparation surfaces to prevent cross-contact.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and sauce gently in a covered skillet over low heat. Avoid boiling the sauce during reheating because excessive heat may affect its smooth texture and dry out the chicken.
