Go Back
+ servings
gluten free chicken marsala in a skillet

Gluten Free Chicken Marsala Recipe

Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 267kcal
Chicken Marsala is an Italian favorite, and now you can make it at home AND make it healthier. This GLUTEN FREE Chicken Marsala recipe is easy, healthy, and delicious. This one pot skillet healthy Chicken Marsala is made with almond meal and no cream. It's the perfect family meal you can feel good about!
Print Recipe


  • 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!


Calories: 267kcal | Carbohydrates: 15g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 73mg | Potassium: 365mg | Fiber: 2g | Sugar: 7g | Vitamin A: 655IU | Vitamin C: 16.9mg | Calcium: 69mg | Iron: 1.4mg