Chicken Marsala Recipe

Chicken Marsala Recipe - grain free and gluten free

We don’t eat chicken very often because my husband much prefers red meat, but I’m always looking for new ways to cook chicken besides our usual slow-cook a whole chicken and make broth with the bones routine.

I had Chicken Marsala at a restaurant in college and loved it. I decided to create an easy at-home version, and this recipe was born. This Chicken Marsala recipe is an easy and healthy take on this classic dish. It also makes great leftovers and can be packed for lunches and snacks. This meal comes together quickly for a fast on-the-go meal. Even my kids love this recipe and I love that it is easy and fast to prepare and only equals one pan to clean!

Chicken Marsala Recipe - grain free and gluten free

1 vote


Chicken Marsala




Yield 4

Delicious browned chicken in a marsala mushroom reduction.


  • 4 Chicken Breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon each salt and pepper
  • 4 tablespoons butter, coconut oil, or tallow
  • 1 small package of button mushrooms
  • 1/4 cup marsala wine


  1. Melt oil/fat in a large skillet that has a lid. Cut chicken in half lengthwise to make it thinner and season with spices. Fry the chicken in the skillet for 2-3 minutes per side until starting to brown (may have to do a few at a time depending on the size of your skillet.
  2. Remove chicken and add sliced mushrooms. Pour wine into skillet to de-glaze pan and stir with mushrooms for 1 minute to let alcohol cook off.
  3. Return chicken to pan, cover with lid and reduce heat to a simmer. Continue cooking, covered, on low heat for 10-15 minutes until chicken is cooked.
  4. Serve immediately and enjoy. I often serve with a summer salad or steamed broccoli.

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Ever made Chicken Marsala? What is your favorite chicken recipe? Share below!

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Reader Comments

  1. Oh, I’m bookmarking this. Thank you! 🙂

  2. Any suggestions to substitute for the wine?  Would garam masala work or is that another animal?!

    • You can actually sub white grape juice…

  3. This website looks like something I will read and use regularly.  

    A lot of my greens I use in smoothies.  I am dehydrating my greens to use in my smoothies during winter months here in Alberta, Canada.  Has anyone been doing the same thing?

    •  When I used to have smoothies – every day for breakfast – I always used fresh spinach and carrots because their taste could be easily hidden by a half banana (not my favorite fruit, but good in smoothies). Also used berries blue, black, straw, logan, etc.

  4. I am assuming you don’t use a microwave, but how do you heat this up as leftovers?

    • I always re-heat in the oven in a glass container or just eat cold.

  5. Where did you get the Marsala wine? Any specific brand? I can never find any around my area!

    • Our wine and liquor store had it, but you could use any similar wine. There is one organic one here but I can’t remember the name.

  6. Wow! This recipe was delish. I made it with the sweet potato casserole recipe you also provided and I dont really like mushrooms but this maybe the only way I’ll eat them. I made mine with chicken wings because the chicken breast I had was frozen. I browned the meat in the oven rather than frying since it’ll be difficult frying the wings with so little oil, it turned out great.

  7. This was delicious! I love love love marsala, and this is an easy recipe to get the flavor that I love. However, there was too much pepper. I like spicy food, and this was too much for me. I would reduce it to 1/4 or 1/2 tsp. I also like more sauce with my chicken, so I used 1-1/2 C of marsala wine. I let it boil down for a few minutes before adding the mushrooms. After the 15 mins of cooking in step 3, I removed the chicken and whisked in 3 T flour. Then, I brought it back to a boil for a couple of minutes to help thicken the sauce. I spooned it over the chicken, and I was in heaven! Mmmmmm. Thanks for sharing this!

  8. I just made this and it’s VERY good!!!! I used 2 cups of Marsala wine and cooked in organic EVOO instead of butter or coconut oil. I would have loved to use butter but I have hypothyroidism so dairy is a no-no. The juice, once reduced was JUST barely enough. I used 3 chicken breasts butterflied. This is definitely a favorite now!!!

    • What does hypothyroidism have to do with dairy? I have never heard that the combo is a no-no and I have hypothyroidism. I drink a yogurt and banana smoothie every morning and often add a raw egg or two. I have no cholesterol issues. I plan to add coconut oil to this smoothie once I buy some of the oil. Sorry my comment is not about the recipe. I am a first-time user of the coconut oil or will be once I buy it.

  9. I found this site tonight, made this recipe tonight, and enjoyed it very much with my boyfriend this evening.

  10. Hi, Katie. Is marsala wine GAPS legal, to your knowledge?

  11. I just discovered this recipe and my hubby made it. It was absolutely wonderful. We live in a dry county but had no trouble finding marsala at the nearest liquor store in with the sherry. Another wonderful recipe. Definitely making this again.