Chicken Marsala is a classic dish made with tender chicken breasts that are sautéed and then simmered in a rich and flavorful sauce made with mushrooms, and chicken broth. The chicken is first dredged in arrowroot starch, which gives it a light and crispy coating, and then cooked in a hot pan until golden brown. A quick pan sauce is made with mushrooms and shallots. The resulting dish is tender and juicy chicken in a rich and flavorful sauce that is perfect for serving over pasta or with a side of roasted vegetables. It's a delicious and comforting meal that is easy to prepare and sure to please. My version is complete gluten-free and Whole30 compatible.
Why You'll Love This Recipe
Comfort Food: This is an all time favorite comfort food of mine with a healthy twist.
One-pan: It doesn't require a lot of dishes or ingredients.
Gluten-free and Dairy-free: This Chicken Marsala is perfect if you are doing a Whole30, or just trying to eliminate certain ingredients for whatever reason.
Ingredients You'll Need
Chicken: I use organic chicken breast.
Chicken broth: I like Kirkland's Organic Chicken broth the best.
Coconut milk: I use Thrive Coconut milk and also like Trader Joe's because those are the only two I can find that don't have any gums or emulsifiers in it.
Balsamic Vinegar: Any will do, just be sure to check for any weird added ingredients to your balsamic vinegars.
Arrowroot powder: I get mine from Thrive. You can also substitute tapioca starch.
Mushrooms: Baby bella is best, but you can use whatever you have on hand.
Shallots: chopped very finely.
Spices: garlic, thyme, fresh parsley, salt and pepper.
Instructions
Butterfly the chicken breasts or you can pound them to thin them out. This is so it cooks evenly.
Coat the chicken in a fine layer of arrowroot powder.
Saute chicken for 3 minutes per side then remove from the pan.
Add veggies to the pan. Saute the shallots, mushrooms, and garlic to the pan and saute for about 5 minutes. Then add chicken broth, coconut milk, balsamic vinegar, thyme, salt, and pepper to the pan.
Simmer for 10 minutes for the sauce to thicken.
Add chicken back to the sauce and simmer until cooked all the way through and the sauce is thickened.
Tips for One Pan Chicken Marsala
- Be sure you butterfly your chicken breast to ensure even cooking times.
- Use any pasta that you like! I like Banza Chickpea pasta in my food freedom, but if you don't eat beans or are on the Whole30, you can always make mashed potatoes, spaghetti squash or just serve this with a side of veggie.
- When you are trying to thicken the sauce, start slow with the arrowroot powder. I typically use only about ½ teaspoon at first. It will take some time to thicken so let it simmer for 5-10 minutes before adding more.
Variations and Substitutions
You can use tapioca starch in place of arrowroot powder if that is what you have on hand.
If you are not dairy-free, you can use heavy cream instead of coconut milk.
If you are not doing a Whole30, feel free to add marsala wine to the recipe.
Storage Tips
This can store in an air tight container in the refrigerator for up to 5 days. I store the chicken and the sauce together.
FAQs About One Pan Chicken Marsala
Can I use another flour? The only substitute that I recommend is tapioca starch in stead of arrowroot powder.
Can I use marsala wine? Yes, you can if you are not looking to watch for specific ingredients. However, if you are doing a Whole30 that is not compatible.
One Pan Chicken Marsala
Ingredients
- 2 Chicken breasts
- 1 tablespoon Olive oil
- 1 cup Chicken broth
- ⅓ cup Coconut milk
- 1 ½ tablespoon Balsamic vinegar
- 3 ½ tablespoon Arrowroot powder
- 8 oz Baby Bella mushrooms
- 2 tablespoon Chopped shallot
- 1 tablespoon Garlic
- 1 teaspoon Thyme
- 1 tablespoon Fresh parsley
- Salt and pepper
Instructions
- In a large saucepan, heat the olive oil to medium-high heat.
- Butterfly the chicken breasts or you can pound them to thin them out. This is so it cooks evenly.
- Put 3 tablespoon of arrowroot powder on a plate and light coat eat chicken breast in. Be sure this is not a heavy coating, but the entire breast should be covered. Check to make sure your oil is hot- it should sizzle when you put a drop of water in it.
- Put the chicken in the pan and cook on one side for 3 minutes, then turn and cook on the other side for about 3 minutes. Remove from pan and set aside.
- Add the shallots, mushrooms, and garlic to the pan and saute for about 5 minutes. Then add chicken broth, coconut milk, balsamic vinegar, thyme, salt, and pepper to the pan. Whisk the sauce together then add ½ teaspoon of arrowroot powder, set the rest aside, and add later if needed. Whisk the arrowroot powder in thoroughly.
- Let the sauce simmer for 10 minutes. Check at 5 minutes and if it has not thickened at all, whisk in another ½ teaspoon of arrowroot powder.
- Add chicken back to the sauce. Cover the pan and saute for 5-10 minutes or until chicken is cooked all the way through and sauce is the consistency of gravy.
- Top with fresh parsley and enjoy!
Notes
- Be sure you butterfly your chicken breast to ensure even cooking times.
- Use any pasta that you like! I like Banza Chickpea pasta in my food freedom, but if you don't eat bean or are on the Whole30, you can always make mashed potatoes, spaghetti squash or just serve this with a side of veggie.
- When you are trying to thicken the sauce, start slow with the arrowroot powder. I typically use only about ½ teaspoon at first. It will take some time to thicken so let it simmer for 5-10 minutes before adding more.
Nutrition
If you want another one pan dinner check out this Creamy Artichoke Chicken recipe.
Leave a Reply