Paleo Chicken Marsala
Elevate your dinner table with Paleo Chicken Marsala, a healthy spin on the classic Italian-American favorite that’s perfect for clean eating enthusiasts. This gluten-free recipe swaps traditional flour for almond flour, coating tender, pan-seared chicken breasts in a golden crust. The rich, savory sauce features earthy cremini mushrooms, fragrant garlic, and a splash of dry Marsala wine, all simmered with chicken stock and fresh thyme for maximum flavor. Finished with a sprinkle of vibrant parsley, this dish offers restaurant-quality elegance while staying true to paleo principles. Ready in under 40 minutes, it’s a satisfying, wholesome meal perfect for weekday dinners or special occasions. Keywords: Paleo Chicken Marsala, gluten-free chicken recipe, healthy Italian-inspired dinner, almond flour crust, easy paleo meal ideas.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.75 cup almond flour
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons ghee
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 0.75 cup dry Marsala wine
- 0.5 cup chicken stock
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound to an even thickness using a meat mallet.
In a shallow bowl, combine the almond flour, salt, and black pepper.
Dredge each chicken breast in the almond flour mixture, shaking off any excess.
In a large skillet over medium-high heat, heat the olive oil and ghee.
Once hot, add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced cremini mushrooms. Cook, stirring occasionally, until the mushrooms are browned and their moisture has evaporated, about 5 minutes.
Add the minced garlic to the mushrooms and cook for about 1 minute until fragrant.
Stir in the Marsala wine, scraping up any browned bits from the bottom of the pan.
Add the chicken stock and thyme, bringing the mixture to a simmer. Let it cook until the sauce reduces slightly, about 3-4 minutes.
Return the chicken breasts to the skillet, spoon the sauce over the chicken, and allow to heat through for another 2 minutes.
Sprinkle the dish with fresh parsley before serving.
Nutrition Facts
Calories |
2578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1786 mg | 78% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 22.1 g | ||
| Protein | 245.8 g | 492% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 303 mg | 23% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2806 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
