Paleo Chicken Marsala

Elevate your weeknight dinners with this flavorful and guilt-free Paleo Chicken Marsala, a wholesome twist on the classic Italian-American favorite. This recipe replaces traditional flour with almond flour for a gluten-free, paleo-friendly coating that gives the chicken a golden, crispy crust. Pan-seared chicken breasts are paired with sautéed cremini mushrooms and garlic, then simmered in a rich, aromatic Marsala wine and chicken stock sauce infused with fresh thyme. Finished with a sprinkle of vibrant parsley, this dish is as elegant as it is easy to prepare—ready in just 40 minutes! Perfect for a cozy family meal or an impressive dinner party centerpiece, this paleo-friendly recipe is proof that healthy eating doesn’t compromise on flavor or style.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Place the chicken breasts between two sheets of plastic wrap and pound to an even thickness using a meat mallet.

Step 2

In a shallow bowl, combine the almond flour, salt, and black pepper.

Step 3

Dredge each chicken breast in the almond flour mixture, shaking off any excess.

Step 4

In a large skillet over medium-high heat, heat the olive oil and ghee.

Step 5

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.

Step 6

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.

Step 7

Add the minced garlic to the mushrooms and cook for about 1 minute until fragrant.

Step 8

Stir in the Marsala wine, scraping up any browned bits from the bottom of the pan.

Step 9

Add the chicken stock and thyme, bringing the mixture to a simmer. Let it cook until the sauce reduces slightly, about 3-4 minutes.

Step 10

Return the chicken breasts to the skillet, spoon the sauce over the chicken, and allow to heat through for another 2 minutes.

Step 11

Sprinkle the dish with fresh parsley before serving.

Nutrition Facts

Serving size	(1442.1g)

Amount per serving	% Daily Value*
Calories	2577.9

Total Fat 133.6g	0%
Saturated Fat 34.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 682.2mg	0%
Sodium 1785.8mg	0%
Total Carbohydrate 52.7g	0%
Dietary Fiber 10.8g	0%
Total Sugars 22.1g
Protein 245.8g	0%

Vitamin D 29.6IU	0%
Calcium 303.3mg	0%
Iron 12.7mg	0%
Potassium 2805.8mg	0%

*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.

Source of Calories

Fat: 50.2%

Protein: 41.0%

Carbs: 8.8%