Effortless Paleo Chicken Marsala: A Quick and Delicious Recipe

Chicken Marsala is a classic Italian-American dish that’s typically rich and decadent. However, traditional recipes often include ingredients that aren’t Paleo-friendly, such as wheat flour and dairy. This recipe reimagines the dish, creating a delicious and satisfying Paleo version that doesn’t sacrifice flavor and is surprisingly easy to make. Get ready to enjoy a restaurant-quality meal in the comfort of your own home, without spending hours in the kitchen!

## Why You’ll Love This Paleo Chicken Marsala

* **Quick and Easy:** This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
* **Paleo-Friendly:** It’s free of grains, gluten, and dairy, fitting seamlessly into a Paleo lifestyle.
* **Deliciously Flavorful:** The combination of chicken, mushrooms, Marsala wine, and herbs creates a rich and savory sauce that’s irresistible.
* **Restaurant-Quality:** Impress your family and friends with a dish that tastes like it came straight from a fine Italian restaurant.
* **Healthy and Wholesome:** Made with real, whole-food ingredients, this recipe is a nutritious and satisfying meal.

## Ingredients You’ll Need

* **Chicken Breasts:** Boneless, skinless chicken breasts are the star of the show. Look for organic, free-range chicken for the best flavor and quality. About 1.5-2 pounds, depending on how many you are serving.
* **Arrowroot Starch (or Tapioca Starch):** This will be used as a coating instead of regular wheat flour. This is essential for achieving the correct texture and thickening the sauce.
* **Salt and Pepper:** To taste, for seasoning the chicken and sauce.
* **Olive Oil or Avocado Oil:** For cooking the chicken and mushrooms.
* **Mushrooms:** Cremini mushrooms (also known as baby bellas) are a great choice, but you can also use white button mushrooms or a mix of wild mushrooms for a more complex flavor. About 8 ounces.
* **Shallot:** Shallots provide a more delicate flavor than onions. If you don’t have shallots, you can substitute with a small yellow onion, finely chopped. One large shallot, minced.
* **Garlic:** Adds a pungent and aromatic flavor to the sauce. 2-3 cloves, minced.
* **Dry Marsala Wine:** This is the key ingredient that gives Chicken Marsala its signature flavor. Look for dry Marsala wine in the wine section of your grocery store. About ¾ cup.
* **Chicken Broth:** Use a good-quality chicken broth, preferably homemade or organic. About ½ cup.
* **Fresh Thyme:** Adds a subtle herbal note to the sauce. You can also use dried thyme if fresh is not available (use about 1 teaspoon). 1-2 sprigs fresh thyme, or 1 teaspoon dried thyme.
* **Fresh Parsley:** For garnish, adds a pop of color and freshness. Chopped, for garnish.
* **Optional: Coconut Aminos:** A splash of coconut aminos can add a touch of umami and deepen the flavor of the sauce. 1 teaspoon.

## Equipment You’ll Need

* **Cutting Board:** For prepping the chicken, mushrooms, and shallots.
* **Sharp Knife:** For slicing and dicing.
* **Shallow Dish or Plate:** For dredging the chicken in arrowroot starch.
* **Large Skillet or Frying Pan:** A large skillet is essential for cooking the chicken and mushrooms. Cast iron is ideal but not essential.
* **Whisk:** For stirring the sauce.
* **Spatula or Wooden Spoon:** For flipping the chicken and stirring the mushrooms.
* **Measuring Cups and Spoons:** For accurate measuring of ingredients.

## Step-by-Step Instructions

Here’s a detailed guide on how to make this delicious Paleo Chicken Marsala:

**1. Prepare the Chicken:**

* Place the chicken breasts on a cutting board and cover them with plastic wrap or parchment paper.
* Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness of about ½ inch. This will help them cook evenly and quickly.
* In a shallow dish, combine the arrowroot starch, salt, and pepper. Mix well.
* Dredge each chicken breast in the arrowroot starch mixture, making sure to coat both sides evenly. Shake off any excess starch.

**2. Cook the Chicken:**

* Heat 1-2 tablespoons of olive oil (or avocado oil) in a large skillet over medium-high heat.
* Once the oil is hot, carefully add the chicken breasts to the skillet, making sure not to overcrowd the pan. You may need to cook the chicken in batches.
* Cook the chicken for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
* Remove the chicken from the skillet and set aside on a plate. Cover with foil to keep warm.

**3. Sauté the Mushrooms and Shallots:**

* Add another tablespoon of olive oil to the skillet (if needed). Reduce the heat to medium.
* Add the sliced mushrooms and minced shallots to the skillet. Season with a pinch of salt and pepper.
* Cook the mushrooms and shallots, stirring occasionally, until the mushrooms are softened and have released their moisture, about 5-7 minutes. They should be nicely browned.

**4. Make the Marsala Sauce:**

* Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
* Pour in the Marsala wine and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. This will add extra flavor to the sauce.
* Let the wine simmer for 2-3 minutes, allowing it to reduce slightly.
* Pour in the chicken broth and add the fresh thyme sprigs (or dried thyme). Bring the sauce to a simmer.
* If desired, add a teaspoon of coconut aminos for extra depth of flavor.
* Simmer the sauce for 5-7 minutes, or until it has thickened slightly. The sauce should be able to coat the back of a spoon.
* Taste the sauce and adjust seasoning with salt and pepper as needed.

**5. Combine Chicken and Sauce:**

* Return the cooked chicken breasts to the skillet with the Marsala sauce.
* Spoon the sauce over the chicken, making sure to coat each piece evenly.
* Simmer for another 1-2 minutes, allowing the chicken to warm through and absorb the flavors of the sauce.

**6. Garnish and Serve:**

* Remove the skillet from the heat.
* Garnish the Chicken Marsala with chopped fresh parsley.
* Serve immediately over cauliflower rice, zucchini noodles, or your favorite Paleo-friendly side dish.

## Tips for the Best Paleo Chicken Marsala

* **Pound the chicken breasts evenly:** This ensures that they cook evenly and prevents them from drying out.
* **Don’t overcrowd the pan:** Cook the chicken in batches to ensure that it browns properly. Overcrowding the pan will lower the temperature and cause the chicken to steam instead of brown.
* **Use dry Marsala wine:** Dry Marsala wine will give the sauce a richer, more complex flavor. Sweet Marsala wine will make the sauce too sweet.
* **Don’t skip the deglazing step:** Scraping up the browned bits from the bottom of the pan after cooking the chicken and mushrooms is essential for adding flavor to the sauce.
* **Adjust the seasoning to your liking:** Taste the sauce and adjust the seasoning with salt, pepper, and coconut aminos as needed. Everyone’s taste buds are different!
* **Use fresh herbs:** Fresh thyme and parsley will add a brighter, more vibrant flavor to the dish. If you don’t have fresh herbs, you can use dried herbs, but use less (about 1 teaspoon of dried herbs for every tablespoon of fresh herbs).
* **Make it ahead of time:** Chicken Marsala can be made ahead of time and reheated. The flavors will actually meld together and improve over time. Store the Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
* **Make it Whole30 compliant:** To make this recipe Whole30 compliant, make sure your chicken broth and coconut aminos are Whole30 approved and omit the Marsala wine. Replace it with additional chicken broth and a tablespoon of balsamic vinegar or red wine vinegar for a similar depth of flavor.

## Serving Suggestions

This Paleo Chicken Marsala is delicious served with:

* **Cauliflower Rice:** A low-carb and Paleo-friendly alternative to traditional rice.
* **Zucchini Noodles (Zoodles):** Another low-carb option that’s perfect for soaking up the delicious Marsala sauce.
* **Mashed Cauliflower:** A creamy and comforting side dish.
* **Roasted Vegetables:** Such as broccoli, asparagus, or Brussels sprouts.
* **A Simple Salad:** To add some freshness and crunch to the meal.

## Variations

* **Creamy Chicken Marsala:** Add a splash of coconut cream or almond milk to the sauce for a creamier texture. Start with ¼ cup and add more to reach desired consistency.
* **Spicy Chicken Marsala:** Add a pinch of red pepper flakes to the sauce for a touch of heat.
* **Chicken Marsala with Spinach:** Add a few handfuls of fresh spinach to the skillet during the last few minutes of cooking, allowing it to wilt before serving.
* **Chicken Marsala with Sun-Dried Tomatoes:** Add ¼ cup of sun-dried tomatoes (oil-packed, drained) to the skillet when you add the mushrooms for a burst of intense flavor.

## Paleo Chicken Marsala Recipe Card

**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 20 minutes

**Ingredients:**

* 1.5-2 lbs boneless, skinless chicken breasts
* 2 tablespoons arrowroot starch (or tapioca starch)
* Salt and pepper to taste
* 2 tablespoons olive oil or avocado oil
* 8 oz cremini mushrooms, sliced
* 1 large shallot, minced
* 2-3 cloves garlic, minced
* ¾ cup dry Marsala wine
* ½ cup chicken broth
* 1-2 sprigs fresh thyme (or 1 teaspoon dried thyme)
* Chopped fresh parsley, for garnish
* 1 teaspoon coconut aminos (optional)

**Instructions:**

1. Prepare the Chicken: Pound chicken breasts to ½ inch thickness. Dredge in arrowroot starch, salt, and pepper mixture.
2. Cook the Chicken: Heat oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side, until golden brown and cooked through. Remove and set aside.
3. Sauté the Mushrooms and Shallots: Add more oil to the skillet (if needed). Add mushrooms and shallots, season with salt and pepper. Cook until softened and browned, about 5-7 minutes.
4. Make the Marsala Sauce: Add garlic and cook for 30 seconds. Pour in Marsala wine, scraping up browned bits. Simmer for 2-3 minutes. Pour in chicken broth and add thyme. Add coconut aminos (optional). Simmer for 5-7 minutes, until thickened.
5. Combine Chicken and Sauce: Return chicken to skillet with sauce. Spoon sauce over chicken and simmer for 1-2 minutes.
6. Garnish and Serve: Remove from heat, garnish with parsley. Serve over cauliflower rice, zucchini noodles, or your favorite Paleo-friendly side dish.

## Enjoy Your Delicious Paleo Chicken Marsala!

This recipe is a testament that you don’t have to sacrifice flavor or enjoyment when following a Paleo diet. This easy Chicken Marsala is a crowd-pleaser that’s perfect for any occasion. So gather your ingredients, follow the simple steps, and get ready to enjoy a truly delicious and satisfying meal!