GLUTEN FREE CHICKEN MARSALA is easy, healthy, and delicious! This one pot skillet skinny Chicken Marsala is made with almond meal and no cream. It’s the perfect family meal you can feel good about!
You guys know that I’m a huge fan of decadent recipes. On a typical day, you’ll see lots of cheese, cream, and bread in every recipe! But that doesn’t mean I don’t like the lighter fare from time to time. I’m a big believer in balance, especially with food. I love to splurge once in a while, but typically at our house we try to make healthy choices.
I love to tweak favorite recipes to make them a bit better for you, without sacrificing on flavor. Some of my favorite healthy twist recipes have been Skinny Baked Fajitas, Low Carb Pepperoni Pizza, Slow Cooker Chicken Tortilla Soup, and Fajita Black Bean Burgers. You would never guess that those recipes are secretly better for you, because they are BURSTING with flavor.
My ULTIMATE healthy take on a rich favorite is this GLUTEN FREE CHICKEN MARSALA.
While being skinnier in calories, portion, and carbs, its also fully gluten free. Light on the stomach and heavy and the delish. The best type of recipe!
The secret to making this Italian favorite Gluten Free is Bob’s Red Mill Almond Meal Flour! If you haven’t used it before, YOU MUST! It’s the absolute perfect way to achieve great GF baking, sauces, and especially a tasty coating for meats like I did with this dish. It creates a delicious and buttery breading when cooking the chicken, you’ll never miss the traditional flour. I am OBSESSED. I’m so honored to be working with Bob’s Red Mill this year, and this Almond Meal Flour is a big reason why. It’s a staple in my pantry and I hope you give it a try! You can click HERE to find out where to buy near you.
Comfort food doesn’t have to be bad for you, and this Gluten Free Chicken Marsala is proving that one bite at a time!
I know you’ll be hooked, just like us. It’s nice to feel good about what we eat, I think it seems to make things even tastier somehow.
Gluten Free Chicken MarsalaPrint
- 2 large boneless skinless chicken breasts
- salt and pepper to taste
- 1/2 cup Bob's Red Mill Almond Meal Flour divided into equal parts
- 1 teaspoon garlic powder
- 2 tablespoons salted butter divided
- 1 tablespoon extra light olive oil divided
- 2 garlic cloves minced
- 2 cup sliced mushrooms
- 1 1/2 cups cherry tomatoes whole
- 1/3 cup low fat low sodium chicken broth
- 3/4 cup Marsala wine
- 1 tablespoon chopped oregano
- 2 tablespoons fresh parsley chopped (plus more for garnish)
- Slice chicken breasts lengthwise to make 4 thin chicken cutlets. Season each with salt and pepper to taste.
- In a shallow bowl, mix together 1/4 cup almond meal flour and the garlic powder. Dredge each chicken cutlet in the flour mixture and set aside,
- In a large skillet, heat 1 tablespoon butter with 1/2 tablespoon olive oil over medium/high heat. Swirl the butter around to make sure the entire base of the skillet is coated. Place the four chicken breasts into the skillet and cook for 2-3 minutes per side or until fully cooked through and browned. Remove the chicken from the skillet and set aside.
- Add the remaining 1 tablespoon butter and 1/2 tablespoon olive oil to the skillet and swirl to melt, scraping the brown bits off the bottom (that's where all the flavor lives!) Add the garlic and cook for approximately 2 minutes until fragrant and translucent.
- Add in the mushrooms and tomatoes and stir to cover in the butter and oil. Add a splash of chicken broth and cook for about 5 minutes, until the mushrooms are browned and the tomatoes are cooked but still retaining their shape. Season with salt and pepper to taste. Add the remaining 1/4 cup almond meal flour and stir to combine.
- Add in the rest of the chicken broth, marsala, oregano, and parsley. Stir to combine. Bring to a boil and then reduce to a simmer, cooking/reducing for 2-3 minutes.
- Add the chicken back to the skillet, nesting in the sauce and vegetables. Cook for 4-5 minutes until the chicken is fully heated through and the sauce is bubbly.
- Serve hot, sprinkled with more chopped parsley. Enjoy!
This recipe was written in a partnership with Bob’s Red Mill. As always, all opinions are 100% my own. Thank you SO much for supporting the brands that help support The Cookie Rookie!