When I first made chicken marsala for my husband, I watched him close his eyes after the first bite and I knew I’d gotten it right. It was rich, earthy, comforting… and completely gluten free.
Cooking for him has always been my way of saying thank you. Thank you for the quiet strength, the endless patience, and the love he’s given without question.
This gluten free chicken marsala recipe is part of that story. It’s not just about flavor it’s about making something familiar and comforting, in a way that supports his health and honors all he’s given. This one’s for him.
Table of Contents:
Table of Contents
Gluten Free Chicken Marsala Recipe Without Wine or Compromise
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Description
A rich, comforting gluten free chicken marsala recipe made without wine. Dairy-free and full of flavor, it’s the perfect dinner to show you care.
Ingredients
1 1/2 lbs boneless chicken, cut into thin fillets
1/2 cup gluten-free all-purpose flour
1 tsp garlic powder
1 tsp sea salt
1/4 tsp black pepper
3 Tbsp avocado oil
1 Tbsp butter, ghee, or more avocado oil
8 oz baby bella mushrooms, chopped
4 cloves garlic, minced
1/2 cup unsweetened grape juice
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 cup chicken broth
1 cup full-fat canned coconut milk
Sea salt, to taste
1 Tbsp tapioca flour (optional)
Instructions
1. Mix flour, garlic powder, salt, and pepper in a bowl. Dredge chicken.
2. Sear chicken in avocado oil until golden. Set aside.
3. Sauté mushrooms in same pan with butter and remaining oil. Add garlic.
4. Add grape juice, vinegar, and lemon juice. Stir and scrape the pan.
5. Pour in broth and coconut milk. Simmer to reduce.
6. Add tapioca flour slurry if needed to thicken.
7. Return chicken to pan. Spoon sauce over and simmer together.
8. Serve hot with parsley and your choice of sides.
Notes
Check all labels to confirm gluten-free certification.
Store in fridge up to 3 days. Sauce can be frozen separately.
Perfect for dairy-free, wine-free, gluten-sensitive households.
Nutrition
- Serving Size: 1 plate (1/4 recipe)
- Calories: 415
- Sugar: 3g
- Sodium: 510mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
Gluten Free Chicken Marsala Recipe Without Wine or Compromise
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Description
This gluten free chicken marsala recipe is rich, savory, and entirely wine-free—perfect for a cozy weeknight or special dinner. Made with tender chicken, earthy mushrooms, and a creamy coconut milk-based sauce, it’s comforting and healthy without compromising flavor.
Ingredients
**For the Chicken:**
1 1/2 lbs boneless chicken breasts, thinly sliced
1/2 cup gluten-free all-purpose flour
1 tsp garlic powder
1 tsp sea salt
1/4 tsp black pepper
3 Tbsp avocado oil
1 Tbsp butter or ghee
**For the Sauce:**
8 oz baby bella mushrooms, chopped
4 cloves garlic, minced
1/2 cup unsweetened grape juice
2 tbsp apple cider vinegar or balsamic
1 tbsp lemon juice
1 cup gluten-free chicken broth
1 cup full-fat canned coconut milk
1 tbsp tapioca flour (optional, for thickening)
Sea salt, to taste
Instructions
1. Mix gluten-free flour, garlic powder, salt, and pepper in a bowl. Dredge chicken slices until lightly coated.
2. Heat 2 tbsp avocado oil in a skillet over medium-high heat. Sear chicken 3–4 minutes each side until golden. Set aside.
3. Add remaining oil and butter/ghee to the skillet. Sauté mushrooms 5–6 minutes until softened.
4. Add garlic and cook until aromatic, about 1 minute.
5. Deglaze pan with grape juice, apple cider vinegar, and lemon juice. Stir, scraping up browned bits.
6. Add broth and coconut milk. Simmer 8–10 minutes. Stir in tapioca slurry if a thicker sauce is desired.
7. Return chicken to pan. Spoon sauce over top and simmer 3–4 minutes to blend.
8. Serve hot with gluten-free pasta, rice, or mashed potatoes. Garnish with parsley.
Notes
To make it dairy-free, use only avocado oil or ghee.
For thicker sauce, tapioca flour helps without changing flavor.
Pairs wonderfully with mashed potatoes or basmati rice.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 3g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
A Wine-Free Gluten Free Chicken Marsala Recipe Made with Love
Ingredients Chosen for Care, Flavor, and Faith
Cooking with love means thinking about every ingredient not just for taste, but for values, health, and peace of mind. This version of my gluten free chicken marsala recipe is completely alcohol-free.
The ingredients below deliver the rich, savory flavors you expect from a traditional gluten free chicken marsala recipe without any wine or compromise.
You’ll need for the Chicken:
- 1 1/2 lbs boneless chicken, cut into thin fillets
- 1/2 cup gluten-free all-purpose flour (Always use certified gluten-free brands.)
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/4 tsp black pepper
- 3 Tbsp avocado oil (Perfect for crisp searing.)
- 1 Tbsp butter, ghee, or extra avocado oil
You’ll need for the Sauce:
- 8 oz baby bella mushrooms, chopped
- 4 cloves garlic, minced
- 1/2 cup unsweetened grape juice
- 2 tbsp apple cider vinegar (or balsamic vinegar)
- 1 tbsp lemon juice
- 1 cup chicken broth (certified gluten-free)
- 1 cup full-fat canned coconut milk
- Sea salt, to taste
- 1 tbsp tapioca flour (optional, for thickening)
This wine free blend gives the sauce its sweet-savory complexity, while keeping the dish true to both faith and health.
Step-by-Step Instructions for a Tender, Wine-Free Marsala
- Dredge and Season the Chicken: In a bowl, combine gluten-free flour, garlic powder, salt, and black pepper similar to how I prepare the coating for my tangy gluten-free sweet and sour chicken.
- Pan-Sear to Golden: Heat 2 tablespoons of avocado oil in a skillet over medium-high. Sear the chicken for 3–4 minutes per side until golden and cooked through. Set aside on a plate.
- Sauté the Mushrooms and Garlic: In the same pan, add butter or ghee and remaining avocado oil. Add mushrooms and sauté for 5–6 minutes. Stir in garlic and cook until aromatic.
- Build the Sauce (Alcohol-Free): In a small bowl, combine grape juice, vinegar, and lemon juice. Pour it into the pan to deglaze. Stir gently, scraping up any browned bits for flavor.
- Simmer and Enrich: Add chicken broth and coconut milk. Let the sauce simmer for 8–10 minutes. If you prefer a thicker sauce, dissolve 1 tablespoon tapioca flour in a bit of broth and stir it in.
- Bring It Together: Return the seared chicken to the skillet. Spoon the sauce over the top and let it simmer gently for 3–4 more minutes to blend. This slow finishing touch also reminds me of how delicate the balance is in my gluten-free chicken piccata a dish built on similar care and acidity.
- Serve with Warmth: Garnish with parsley and serve with mashed potatoes, gluten-free pasta, or rice. This gluten free chicken marsala recipe is both soul-satisfying and respectful of dietary boundaries.
Gluten Free Chicken Marsala Recipe for Comforting Weeknights
Why Chicken Marsala Means More
There’s a tenderness in the way my husband eats something I’ve made especially for him. He doesn’t say much but the way he wipes his plate clean, or lingers at the table a little longer, says it all.
Chicken marsala used to be one of his go to orders on our little date nights. But after going gluten free, he gave it up quietly, without complaint. I couldn’t let him miss out on something he loved.
Just like I recreated his favorite gluten-free chicken pot pie to keep dinner feeling like home.
So I recreated it carefully, intentionally without the gluten, but with every bit of the deep, silky flavor he remembered.
Finding Gluten-Free Comfort in a Classic
Traditional chicken marsala relies on flour for dredging, and many broths contain hidden gluten. The sauce is savory, slightly sweet, with that gentle earthiness from the mushrooms that wraps around the chicken like a warm embrace.
Whether you’re cooking for someone with dietary needs or simply want to feel good about what you serve, this gluten free chicken marsala recipe delivers all the warmth of the original without any of the worry.
And if creamy comfort meals are what you’re craving, you’ll love this gluten-free chicken Alfredo recipe as well.
Serving, Storage, and Reheating Tips for Chicken Marsala
How to Serve This Gluten-Free Chicken Marsala with Love
There’s a special kind of joy in serving a dish that feels elegant but is made with everyday ingredients and intention. This gluten free chicken marsala recipe version of a classic is perfect for quiet evenings, special occasions, or a comforting dinner after a long day.
Favorite ways to enjoy with gluten free chicken marsala recipe:
- Over Mashed Potatoes: Creamy, rich, and perfect for soaking up every drop of the mushroom-garlic sauce.
- With Steamed Basmati Rice: A naturally gluten-free side that lets the flavors shine through.
- With Roasted Vegetables: Carrots, cauliflower, or asparagus add brightness and balance.
- Over Gluten-Free Pasta: A cozy pairing that makes the dish feel extra special.
How to Store and Reheat It the Right Way
One of the reasons this gluten free chicken marsala recipe has become a staple in our kitchen is how well it keeps. I often make a little extra so my husband can have something nourishing the next day it’s just one more way to care without words.
To Store:
- Place in an airtight container and refrigerate for up to 3 days.
- Keep the chicken and sauce together to preserve flavor.
To Reheat:
- Stovetop: Warm gently over low heat. Add a splash of broth or coconut milk if the sauce has thickened too much.
- Microwave: Use medium power and short bursts, stirring in between to prevent overcooking.
To Freeze:
- The sauce holds up well in the freezer. Store it separately and prepare fresh chicken when you’re ready for another meal.
- This gluten free chicken marsala recipe safe, comforting, and made with care has become a quiet favorite in our home. It’s proof that food can be both healing and full of joy.
Answering Your Questions About gluten free chicken marsala recipe
What can I substitute for cream in chicken marsala?
In this gluten free chicken marsala recipe, I use full fat canned coconut milk instead of dairy based cream. It adds richness without overpowering the other flavors. If you’re not avoiding dairy, lactose free cream or unsweetened almond cream works beautifully too.
What’s the difference between chicken masala and chicken marsala?
They may sound similar, but they’re completely different dishes. Chicken marsala is a Western style meal made with mushrooms and a rich brown sauce traditionally based on Marsala wine. gluten free chicken marsala recipe, on the other hand, is an Indian curry style dish with bold spices, tomato, and sometimes cream. This gluten free recipe focuses on the Italian-American comfort version.
Is chicken masala gluten-free?
Not always. Indian style gluten free chicken marsala recipe often is naturally gluten free, but packaged spice mixes, sauces, or thickening agents may contain gluten. As always, it depends on how it’s prepared. For our wine-free chicken marsala, we’ve made sure every ingredient is safe and labeled gluten-free.
Conclusion: A Gluten Free Chicken Marsala Recipe That Speaks Volumes
This gluten free chicken marsala recipe is more than a plate of food it’s a quiet way of saying “I see you, I care for you, and I remember what you love.” When my husband went gluten free, I made it my mission to recreate his favorite meals in a way that felt just as comforting and familiar.
This gluten free chicken marsala recipe brings those memories back, without compromise.
Each time I cook it, I remember why I started: because love often shows up in small moments in what we choose to cook, how we serve it, and the care we take to make it safe.
