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