Whole30 Chicken Marsala
Elevate your weeknight dinner with this Whole30 Chicken Marsala, a wholesome twist on the classic Italian dish that's brimming with flavor and entirely grain-free, dairy-free, and compliant with Whole30 guidelines. Tender, pan-seared chicken breasts are coated in almond flour for a golden, crisp finish, then simmered in a rich sauce made with earthy mushrooms, shallots, garlic, and compliant Marsala wine. Aromatic fresh thyme adds an herbaceous note, while a final sprinkle of parsley brightens every bite. This one-pan wonder is ready in just 45 minutes, making it perfect for a quick yet elegant meal. Pair it with roasted vegetables or cauliflower mash for a satisfying, Whole30-approved dinner that feels decadently indulgent but remains refreshingly guilt-free!
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup almond flour
- 3 tablespoons olive oil
- 2 tablespoons ghee
- 8 ounces brown mushrooms, sliced
- 2 tablespoons shallots, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup compliant Marsala wine
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Begin by seasoning the chicken breasts with the salt and black pepper. Set aside.
Step 2
Pour the almond flour onto a plate and coat each chicken breast on both sides, shaking off any excess.
Step 3
Heat 2 tablespoons of olive oil and 1 tablespoon of ghee in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, add the remaining 1 tablespoon of olive oil and the remaining 1 tablespoon of ghee. Add the sliced mushrooms and shallots. Sauté for about 5 minutes until the mushrooms are browned and the shallots are soft.
Step 5
Add the minced garlic to the skillet and cook for another minute until fragrant.
Step 6
Pour the chicken broth and Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and let it reduce by about half, this should take about 4-5 minutes.
Step 7
Once the sauce is reduced, add the fresh thyme leaves and stir to combine.
Step 8
Return the chicken breasts back to the skillet, nestling them into the sauce. Cook for another 2-3 minutes to warm the chicken through.
Step 9
Sprinkle with fresh parsley before serving. Serve hot, and enjoy your Whole30 Chicken Marsala!
Nutrition Facts
| Serving size | (1554.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2508.1 |
| Total Fat 119.8g | 0% |
| Saturated Fat 33.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 671.6mg | 0% |
| Sodium 3474.5mg | 0% |
| Total Carbohydrate 57.7g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 36.6g | |
| Protein 237.6g | 0% |
| Vitamin D 29.6IU | 0% |
| Calcium 265.1mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 3104.0mg | 0% |
Source of Calories