Chicken Marsala Meatballs (GF, One Pan)

Chicken Marsala Meatballs are a cozy, one-pan dinner made with juicy ground chicken and a rich, creamy mushroom Marsala sauce. This gluten-free recipe comes together in about 30 minutes and delivers big flavor with minimal effort. If you enjoy easy skillet meals like this Chicken With Dijon Mustard Sauce, this is the kind of dinner you'll want to keep in your regular rotation.

• Dry Marsala Wine: The key to a rich and nutty flavor. Always choose a dry, not sweet, Marsala wine to keep the sauce balanced and savory.
• Mushrooms: I chose to use crimini or button mushrooms in the recipe card, but I also tested this with a mix that incorporated shitake and oyster mushrooms. You can use either, but the mix of mushrooms brought another layer of depth to the Marsala sauce. If you are a mushroom lover, consider trying the Mushroom Cauliflower Skillet.
• Ground Chicken: I tested both ground chicken and ground turkey for this recipe. I chose ground chicken, which was a lighter choice that stayed juicy and soaked up the sauce beautifully, keeping the dish satisfying but not heavy.
• Fresh Herbs: Thyme and parsley add brightness and that Mediterranean freshness that ties everything together.

See the recipe card for quantities.

Variations

• Dairy-Free: Swap the butter for olive oil and replace the heavy cream with coconut cream or a dairy-free half-and-half alternative.
• No-Wine Option: Substitute the Marsala wine with extra chicken broth and a splash of apple cider vinegar or white grape juice for acidity.
• Add Greens: Wilt in a handful of baby spinach or kale at the end for color and a bit of freshness.

How To Make Chicken Marsala Meatballs: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Step 1: In a large bowl, mix the ground chicken, garlic powder, salt, pepper, and breadcrumbs. Form into 10-12 meatballs.

Step 2: In a cast-iron skillet, warm the olive oil over medium-high heat. Cook the meatballs until golden brown, about 6-8 minutes, and then transfer them to a plate and set aside.

Step 3: In the same skillet, lower the heat to medium and melt the butter. Add the mushrooms and let them cook undisturbed for 2-3 minutes.

Step 4: Add the onion and saute for 3-4 minutes until browned. Add the garlic and stir for 30 seconds. Add the Marsala wine, and simmer for 3-4 minutes. Add the chicken broth, Dijon mustard, and cream. Return the meatballs to the pan. Reduce the heat to low, cover slightly, and simmer for about 10 minutes until the chicken is cooked and reaches 175 degrees Fahrenheit.

Step 5: Add the cornstarch slurry and simmer for a few more minutes to thicken the sauce. Taste and adjust the seasonings. Garnish with the fresh herbs and serve.

What Is Marsala Sauce?

Marsala sauce is a classic Italian-style sauce made with Marsala wine, mushrooms, and a combination of broth and cream. It has a rich, slightly savory flavor with just a hint of sweetness from the wine, balanced by the earthiness of the mushrooms. In this recipe, the sauce simmers right in the pan with the meatballs, creating a silky, flavorful base that coats each bite without feeling too heavy. You can easily make the Marsala sauce with chicken like in the Chicken Marsala Thighs.