Gluten-Free Chicken Marsala Recipe With Potatoes and Basil.

One of the things I love about this creamy, gluten-free chicken Marsala recipe is how easy it is to make.

It's an Italian American dish that contains poultry cutlets which are browned. Mushrooms and Marsala wine go into the mix as well.

This recipe is very simple and uses very few ingredients. One of my favorite components of this dish are the chicken thighs! Serving the chicken this way in the Marsala sauce is just oh so delicious. I promise you will love it! Using small baby potatoes are also fantastic. They just go so well with the mushrooms and soak up all that Marsala flavor. Excellent.

If you cook the thighs first and sort of flash fry them, you end up securing that moisture within the chicken while this dish cooks. Also, try and make the other ingredients about the same size.

The potatoes can be cut into fourths, or halves, depending on the size of potato. When you cut your baby bella mushrooms, I suggest making these around the same size as the potatoes. So, cut the mushrooms into fourths as well.

This recipe calls for Marsala wine, heavy cream, and basil. That's right. Basil! I think the basil tastes excellent with this dish and matches the overall flavor. Thyme is an excellent choice as well and most common. But there's something about the basil that I just adore in this gluten-free chicken Marsala recipe.

Don't worry. You can save the remaining basil to make this caprese bruschetta for another day. You'll thank me for it later.

I don't use chicken stock in this recipe. I actually add a bit more wine to the dish! Alot of Marsala recipes call for about a ½ cup of wine, however, I use a full cup here. Use about ¼ first to deglaze the pan after searing the chicken thighs.

Then use the rest during the cooking process. With this dish, alot of the alcohol will burn off. But the wine has such a distinct flavor that I simply love using a decent amount. Call it an adult chicken Marsala recipe, if you will.

This is truly an easy dish to make. And using chicken thighs adds good flavor without having to add extra fats to your dish. Plus, it's easier to make it this way because you don't have to pound chicken to make cutlets!

Let me know what you think of the recipe if you make it this week by commenting below A wonderful dinner that's easy AND gluten-free!

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Gluten-Free Chicken Marsala With Baby Potatoes and Basil

A fantastic chicken marsala with baby potatoes that steal the show.

Course Main Course

Prep Time 7 minutes

Cook Time 30 minutes

Total Time 37 minutes

Servings 3

Calories 300kcal

Author Jen @ glutenfreethyme.com

Ingredients

• 3 chicken thighs skin on, salted
• Olive oil
• 1 cup Marsala wine preferably sweet
• 8 ounces Baby Bella mushrooms chopped into fourths
• Creamer potatoes gold & red, cut into fourths
• 2  large garlic cloves chopped
• ⅔ cup heavy cream
• Kosher salt to taste
• ground peppercorn to taste
• large basil leaves about 4, torn or lightly chopped

Instructions

• Preheat oven to 350 degrees.
• Heat a cast iron skillet with a thin layer of olive oil on high to medium high.
• Sear chicken thighs, skin sides down, for approximately 3 minutes. Be careful as splattering can occur.
• Turn chicken over and sear the bottoms for about 2 minutes.
• Lower skillet heat to medium or medium low, then carefully remove chicken thighs and set aside on a plate.
• Add about ¼ cup of marsala wine to the skillet to deglaze the pan.
• Place potatoes and mushrooms into the pan and move around to coat.
• Sprinkle hefty pinches of kosher salt over potatoes and mushrooms, as well as several grinds of peppercorn.
• Let potatoes and mushrooms cook for approximately 4 minutes, moving around in skillet frequently.
• Add chopped garlic to skillet and mix in and stir for approximately 1 minute.
• Then add ¼ cup more marsala to pan and stir around.
• Let simmer for approximately 3 minutes, or until a bit of wine has been reduced.
• Then add ⅓ cup of heavy cream to the skillet and stir to mix well.
• Add another ¼ cup of marsala and mix well, coating potatoes and mushrooms.
• Place chicken thighs back into pan and push aside mushrooms and potatoes, so they are not underneath the chicken pieces.
• Sprinkle everything with salt and pepper then place skillet into hot oven.
• Let cook for approximately 20 minutes, then add ⅓ cup more heavy cream to sauce.
• Evenly stir cream into sauce throughout pan until mixed well. You will be moving around the food slightly.
• Sprinkle basil all over sauce in dish and mix in.
• Continue cooking for another 25 minutes or until chicken is cooked thoroughly and no longer pink inside.
• Note: Oven temps and times may vary, as well as stove tops.