• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
Check out my new cookbook

The Toasted Pine Nut

fun. flavorful. feel-good recipes.

  • Check out my cookbook!
  • Recipes
    • Dessert
      • Cookies
      • Bars & Brownies
      • Breads & Muffins
      • Cakes & Cupcakes
      • Pies & Crumbles
      • Candy
      • No Bake
    • Meal
      • Breakfast
      • Main Dishes
      • Appetizers
      • Sides
      • Snacks
      • Drinks
      • Salads
      • Sauces & Dips
      • Dessert
    • Diet
      • Gluten Free
      • Dairy Free
      • Vegan
      • Vegetarian
      • Egg Free
      • Kid Friendly
      • Low Carb
      • Nut Free
    • Meat
      • Fish & Seafood
      • Chicken & Poultry
      • Beef & Pork
      • Meatless
    • Method
      • Air Fryer
      • Slow Cooker
      • Instant Pot
      • Oven
      • Grill
      • Stovetop
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipe Filter
  • Shop
    • My Baking Mixes
    • Kitchen Essentials
    • Pantry Items
    • Kid Favorites
    • Photography
  • Cookbook
  • Videos
Home Recipes Main Dishes
5 from 1 review

Easy + Creamy Chicken Marsala

40 min
by: Lindsay Grimes
February 5, 2020 (Updated: September 29, 2024)
Jump to Recipe
Leave a Comment

This post may contain affiliate links. Please read our disclosure policy.

Want a super easy dinner that feels really fancy? This gluten free Easy + Creamy Chicken Marsala is the perfect date night dinner!

One of the first things I learned to make when I started living on my own was chicken marsala. It was something my mom made regularly. It was only a few simple steps but it felt like a super adult and fancy thing to make. It went on our weekly dinner rotation and I always felt so accomplished whenever it was on the table. Then at some point, I forgot about it.

Well, last week when I decided I needed NEEDED a version of my favorite chicken marsala recipe on my blog. Why? Because it’s one of those recipes that’s super simple to throw together and doesn’t need tons of attention. So, if you have guests over you can be chatting in the kitchen while you’re stirring away at the sauce. It’s one of those entertaining dishes that makes it seem like you got your shiz together whether or not that may be the case.

This is also the most perfect recipe for Valentine’s Day or a sweet date night in. Let’s be real. I don’t get too many date nights out. It’s hard to coordinate babysitters and so J and I do a lot lot of date nights in. We cook a dinner, just the two of us, eat it together, just the two of us, drink wine, just the two of us. It’s a perfect fancy but not labor intensive date night recipe.

I’m using arrowroot flour to coat the chicken. And you may be asking yourself, “WTF is arrowroot flour?” Well, let me give you some highlights.

  • arrowroot flour (aka arrowroot powder aka arrowroot starch) is a starch extracted from a root vegetable
  • it’s naturally gluten free, grain free, and paleo-friendly
  • arrowroot flour is extracted from the root vegetable with traditional methods meaning no harsh chemicals are high heats are needed
  • really great to use as a thickener for sauces
  • really great for coating things to give a crispy outside (hello chicken marsala tenders)

So let’s make this Easy + Creamy Chicken Marsala!

First, place the arrowroot flour, garlic, paprika, salt, and pepper in a large bowl. Mix together and add the chicken tenders to the bowl and coat them with the flour breading.

Heat the avocado oil in a large skillet over high heat for about 3 minutes until the oil is hot. Place the tenders into the skillet and cook for 5 minutes until the tenders are golden brown. Flip and cook for another 3 minutes. You may need to turn down the heat to medium or medium-high and work in batches.

Transfer the tenders to a plate lined with a paper towel and set aside. Add the sliced shallots to the pan and sauté for about 10 minutes, stirring frequently until they are softened and golden brown. Add the marsala wine, 3/4 cup of the chicken stock, and coconut cream and bring to a boil. Add 1 tablespoon of arrowroot flour to the remaining chicken stock and whisk until the arrowroot is dissolved. Pour into the sauce into the sauce and simmer for about 10 minutes.

Turn down the heat to medium and simmer for another 10 minutes, stirring frequently until the sauce is slightly reduced. Add the chicken back to the pan. Cook for another 3 minutes, garnish with parsley and enjoy!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Easy + Creamy Chicken Marsala

Want a super easy dinner that feels really fancy? This gluten free Easy + Creamy Chicken Marsala is the perfect date night dinner!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
Prep: 5 minCook: 35 minTotal: 40 min
Print recipe Rate recipe Pin Save recipe
Servings: serves 4

Ingredients

  • 1 lb. chicken tenders
  • 1/4 cup arrowroot flour
  • 1 teaspoon garlic powder
  • 1.2 teaspoon smoked paprika
  • 1/2 teaspoon pink salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons avocado oil
  • 4 medium shallots, sliced (about 1 cup)
  • 1 cup marsala wine
  • 1 cup chicken broth
  • 1/2 cup unsweetened coconut cream
  • 1 tablespoon arrowroot flour
  • parsley for garnish

Instructions

  1. Place the arrowroot flour, garlic, paprika, salt, and pepper in a large bowl.
  2. Mix together and add the chicken tenders to the bowl and coat them with the flour breading.
  3. Heat the avocado oil in a large skillet over high heat for about 2 minutes until the oil is hot.
  4. Place the tenders into the skillet and cook for 5 minutes until the tenders are golden brown.
  5. Flip the tenders and cook for another 3 minutes. You may need to turn down the heat to medium or medium-high and work in batches to cook all the tenders.
  6. Transfer the tenders to a plate lined with a paper towel and set aside.
  7. Add the sliced shallots to the pan and sauté for about 10 minutes, stirring frequently until they are softened and golden brown.
  8. Add the marsala wine, chicken stock, and coconut cream and bring to a boil.
  9. Add 1 tablespoon of arrowroot flour and whisk into the sauce for about 1 minutes.
  10. Turn down the heat to medium and simmer for another 10 minutes, stirring frequently until the sauce is slightly reduced.
  11. Add the chicken back to the pan.
  12. Cook for another 3 minutes, garnish with parsley and enjoy!

Nutrition Info:

  • Serving Size: 1
  • Calories: 740
  • Sugar: 8.3g
  • Sodium: 703mg
  • Fat: 22.5g
  • Saturated Fat: 28.9g
  • Carbohydrates: 22.5g
  • Fiber: 0.8g
  • Protein: 38.9g
  • Cholesterol: 101mg
© The Toasted Pine Nut

Did you make this?

I love seeing what you made! Tag me on social @thetoastedpinenut

Rate recipe Tag me on Instagram

Enjoy!! xo

pinterest image

140 shares
  • Share
  • Tweet
  • Email
overhead image of a gluten free sprinkle cookie with a bite taken out on a white counter

Never miss a recipe!

Join our pine nut family and get recipes delivered right to your inbox.

Join now!
15 no bake desserts

You May Also Like...

  • One Skillet Creamy White Wine Chicken
  • Creamy Sun-Dried Tomato Chicken
  • This is a side view of chicken pot pie in small ramekins. The ramekins sit on a small plate on a white counter with a fork laying on the side of the plate. A striped team towel is off to the side.
    Cozy & Hearty Gluten Free Chicken Pot Pie (only 25 Min to prep!)

Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

Have a question? Submit your question or comment below. Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. AvatarLiz says

    Posted on 6/4/20 at 8:31 pm

    Very simple recipe and absolutely delicious! 

    Reply
    • Lindsay Grimes Freedman says

      Posted on 6/7/20 at 6:48 am

      Yay! I’m so happy you loved!! xo

      Reply

Primary Sidebar

Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

Read more...

Recipe Key

GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

Most Popular

This is a horizontal image of a hand with deep pink nail polish holding a chocolate quinoa crisp in between their thumb and pointer finger. More chocolate quinoa crisps are blurred in the background.

5-Minute Crunchy Chocolate Quinoa Crisps

overhead image of a muffin tin filled with 12 raw eggs sprinkled with pepper

Perfect Oven-Baked Eggs in a Muffin Tin

This is a side view of a chocolate almond butter bar with a bite taken out of it. The bar sits on a white piece of parchment paper and is sprinkled with salt. More bars are blurred in the background.

No Bake Almond Butter Bars

Lemon & Avocado Kale Salad

Freebie alert!

Get My Free No Bake Desserts eBook!

Explore

More Main Dishes

This is an overhead view of a cast iron skillet with chickpeas and mushrooms in a marsala sauce. A wood spoon is scooping up some of the chickpeas and leaning against the skillet. The chickpeas are topped with parsley leaves.

Chickpea Mushroom Marsala

This is a side view of a stack of quesadilla sliced. The quesadilla has chickpeas, jackfruit, and little pieces of cilantro. The stack is topped with a queso. The stack of quesadilla pieces are on a white plate on a white surface with a white background.

Vegan Buffalo Chickpea + Jackfruit Quesadillas

This is an overhead image of a shallow bowl with hot pink beetroot pasta topped with sautéed greens and a nutty mixture on top. A fork dips into the bowl and leans against the right side of the dish. Another bowl with pasta is to the top right corner of the image. A small bowl with nutty gremolata is to the top left corner of the image.

Almond Beetroot Pasta + Nutty Gremolata

This is an overhead image of a shallow bowl with pumpkin soup on a white counter. The soup is topped with sage leaves, pecans, and quinoa. A spoon is dipping into the soup to the left side of the bowl. Another bowl of soup is to the top left of the image.

Slow Cooker Pumpkin Soup

Browse All
15 No bake desserts

Download my FREE No Bake Dessert Ebook!

As seen on:

Food Network
Shape
Men's Health
NBC
Kitchn
Glamour
  • Reader Faves: Gluten-Free Desserts
    • Gluten free macarons
    • Banana mug cake
    • Almond butter bars
    • Peanut butter Cheerio bars
    • Chia seed cookies
    • More gluten-free desserts
  • Top Chocolate Desserts
    • Chocolate quinoa crisps
    • Microwave baked oats
    • Hot chocolate bombs
    • Chocolate banana bread
    • Peanut butter brownies
    • All chocolate recipes
  • DIY & How To
    • Dried orange garland
    • How to melt chocolate chips
    • DIY face oil
    • Oven-baked eggs in a muffin tin
    • How to make taco seasoning
    • How to make oat milk in 5 minutes
  • Explore Resources
    • FAQ
    • My Baking Mixes
    • Cookbook
    • Shop Favorites
    • Web Stories
    • Meet Lindsay
Follow

@thetoastedpinenut

Accessibility

Privacy Policy

Disclaimer

Contact

© 2025 The Toasted Pine Nut
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
Back to Top
140 shares