Gluten Free Chicken Marsala with Mushrooms

Total time45 min

Prep time15 min

Cook time30 min

Gluten Free Chicken Marsala with Mushrooms

Golden, pan-seared chicken cutlets get pounded thin for even cooking, then dredged in a light starch coating that crisps beautifully in hot olive oil. The real magic happens in the same skillet, where cremini mushrooms turn deeply golden before garlic and fresh thyme join in, followed by a savory broth-and-balsamic reduction that thickens into a glossy, spoon-coating sauce. A finishing swirl of butter rounds out the pan sauce, and the chicken gets nestled right back in to soak up all that flavor before serving. Fresh parsley on top adds a clean, herby lift to finish the plate. It's the kind of dish that feels like a restaurant order but comes together in one pan on a weeknight, and it's a solid, reliable choice for a gluten free dinner rotation.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp salt
¼ tsp black pepper
¼ cup arrowroot starch
3 tbsp extra virgin olive oil, divided

For the sauce

10 oz cremini mushrooms, sliced ¼ inch thick
3 cloves garlic, minced
1 tbsp fresh thyme leaves
1 ½ cups low-sodium chicken broth
2 tbsp balsamic vinegar
1 tsp arrowroot starch
1 tbsp grass-fed butter

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides with the salt and black pepper, then dredge lightly in the 1/4 cup arrowroot starch, shaking off any excess.
2
Heat 2 tablespoons of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken cutlets in a single layer and sear undisturbed for 4 minutes, until the underside is golden and releases easily from the pan. Flip and cook for another 3–4 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer to a plate and tent loosely with foil.

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