top of page

GF/DF Chicken Marsala

Chicken Marsala is a classic creamy mushroom, Italian dish that gets its name from the fortified wine, called Marsala, used in the recipe. It traditionally includes dairy cream in the sauce.
Also, the chicken is usually dredged in flour and fried in a pan on the stove. Instead, for this recipe, the chicken is covered in an Italian-style rub and baked in the oven, eliminating the need for any flour.


Start with:

  • 2 large boneless, skinless chicken breasts or 4-6 boneless, skinless chicken thighs

Ingredients for the Rub:

  • 2 Tbsp olive oil

  • 1 Tbsp packed brown sugar

  • 1 tsp each ground oregano, basil, thyme, garlic powder and salt

Ingredients for the Sauce:

  • 2 Tbsp olive oil

  • 1 package pre-sliced mushrooms, rinsed and drained

  • 2 cloves minced garlic

  • 2/3 cup chicken broth

  • 2/3 cup Marsala wine

  • 2/3 cup canned coconut cream (You can also use any dairy-free “milk” that takes well to being heated, like coconut milk or oat milk.)

  • Chopped fresh parsley, oregano or basil to serve (optional)


Preheat oven to 425 degrees Fahrenheit.

Lay a large sheet of parchment or waxed paper on a flat surface. Place chicken breasts or thighs on the paper. Cover with another large sheet of parchment or waxed paper. Using the flat side of a meat tenderizer or a rolling pin, pound the chicken pieces flat. They should be no more than ½ inch thick.

If you wish, cut the chicken pieces in half. This will make them easier to handle later.

For the rub, measure 2 Tbsp olive oil into a small dish. Set aside.

In another dish or small bowl, mix together the brown sugar with the seasonings until well combined.

Line a large baking sheet with parchment paper.

Using your hands, rub a bit of the olive oil over the entire surface of one of the chicken pieces. Place the chicken piece into the rub and coat it thoroughly on both sides. Place the chicken piece onto the baking sheet.

Repeat the process until all the chicken pieces are coated in olive oil and the rub.

Bake the chicken in the oven for 18-20 minutes. Once the time is up, cut into a piece of chicken to make sure it is cooked through. If it’s still pink inside, put the chicken back in the oven for another 5 minutes. Continue to do this until the chicken is no longer pink inside.

While the chicken is cooking, make the sauce:

In a large frying pan, heat 2 Tbsp olive oil. Fry the mushrooms over med-high heat until they reduce by half, about 5 minutes. Add the garlic and continue to cook for another 1-2 minutes.

Add the chicken broth and Marsala wine. Boil gently until the sauce reduces by half, about 5-10 minutes. Add the coconut cream and simmer, bubbling, for another 5 minutes.

The sauce will be dark. This is normal.

Once they’re cooked through, add the chicken pieces to the sauce, along with the juices at the bottom of the baking sheet.

Reduce the heat to low and simmer one last time, for about 3-5 minutes, to let the flavors blend.

Serve with gluten-free pasta, rice or potatoes. Top with fresh chopped oregano, basil or parsley if desired.

Yield: 4 servings.

This recipe is easily doubled. It freezes well. If you want to serve this for a family dinner – with small children – you can eliminate the Marsala wine.  

bottom of page