Chicken Marsala Meatballs (GF, One Pan)

One Pan Chicken Marsala Meatballs in a creamy mushroom and onion sauce, garnished with parsley, served in a white oval dish. A yellow cloth napkin and fresh herbs are partially visible beside this gluten free meal.

5 from 1 vote

Chicken Marsala Meatballs (GF, One Pan)

Chicken Marsala Meatballs are a cozy one-pan dinner made with juicy ground chicken and a creamy mushroom Marsala sauce. This gluten-free meal is rich, flavorful, and ready in just 30 minutes.

Prep Time29

Cook Time20

Total Time49

Course: Main Course

Cuisine: Italian, Mediterranean

Diet: Gluten Free

Servings: servings

Calories: 431kcal

Author: Gwen Wolken

Equipment

1 cast iron skillet

Ingredients

Meatballs

1 pound ground chicken
1 teaspoon garlic powder
salt to taste
ground black pepper to taste
½ cup gluten-free breadcrumbs
1-2 tablespoons extra-virgin olive oil

Marsala Sauce

2 tablespoons unsalted butter
8 ounces cremini or button mushrooms sliced
1 whole yellow onion sliced
2 whole garlic cloves minced
¾ cup Marsala wine dry wine
1 cup chicken broth
¼ cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon cornstarch
1 tablespoon water
fresh thyme for garnish
fresh parsley for garnish

Instructions

Meatballs

In a large bowl, mix the ground chicken, garlic powder, salt, pepper, and breadcrumbs.
1 pound ground chicken, 1 teaspoon garlic powder, salt , ground black pepper, ½ cup gluten-free breadcrumbs
Divide the mixture into 10-12 meatballs.
Heat the olive oil in a cast-iron skillet over medium-high heat. Cook the chicken meatballs until golden brown, about 6-8 minutes. Transfer to a plate.
1-2 tablespoons extra-virgin olive oil

Marsala Sauce

Lower the heat to medium. Melt the butter in the skillet. Add the mushrooms and cook undisturbed for 2-3 minutes.
2 tablespoons unsalted butter, 8 ounces cremini or button mushrooms
Add the sliced onion. Stir and saute for 3-4 minutes until browned.
1 whole yellow onion
Add the garlic and cook for another 30 seconds.
2 whole garlic cloves
Pour in the Marsala wine, scraping up any browned bits. Simmer for 3-4 minutes to reduce the sauce slightly.
¾ cup Marsala wine
Add the chicken broth, Dijon mustard, and heavy cream. Return the meatballs to the skillet. Reduce the heat to low, cover slightly, and simmer for 10 minutes or until the chicken has reached an internal temperature of 175℉ with a thermometer.
1 cup chicken broth, ¼ cup heavy cream, 1 tablespoon Dijon mustard
To thicken the sauce, add the water to the cornstarch to create a slurry. Add the slurry to the skillet and simmer for 1-2 minutes until the sauce thickens.
1 teaspoon cornstarch, 1 tablespoon water
Taste and adjust the seasonings. Garnish with fresh chopped thyme and parsley. Serve.

Notes

Use damp hands or lightly oiled palms to form the meatballs. This prevents sticking and helps shape the meatballs.

Use dry Marsala wine not sweet wine. This will keep the sauce savory and balanced.

You can make this recipe ahead and reheat it gently on the stove. Add a splash of broth or cream if it thickens too much.

For longer storage, freeze the cooked meatballs and sauce together for up to three months, then thaw and warm before serving.

If you prefer not to cook with wine, replace the Marsala with extra chicken broth and a splash of apple cider vinegar or white grape juice for a little acidity. You’ll still get a rich, flavorful sauce that complements the meatballs beautifully.

To make this recipe dairy-free, swap the butter for olive oil and replace the heavy cream with coconut cream or a dairy-free half-and-half alternative.

Nutrition