Paleo Chicken Marsala
This post is sponsored by Swanson® . All thoughts and opinions are my own. Swanson® Chicken Broth is a staple in my pantry! It adds such a great flavor to sauces, soups, and even when cooking rice. Plus, it’s 100% natural.
Looking for a better-for-you, tasty chicken recipe? Try this Paleo Chicken Marsala meal! It’s a delicious dish that’s full of flavor and a total crowd pleaser.
The flavors from the “breaded” chicken, caramelized mushrooms, and mushroom / Swanson® chicken broth reduction sauce make for a delicious take on this Italian-American classic! Paleo friendly, gluten free, and you only need ONE PAN! Let me show you just how easy this recipe is to whip up!
HOW TO COOK UP PALEO CHICKEN MARSALA
Start by seasoning raw chicken with salt and pepper. Add arrowroot powder to a plate or shallow bowl. We’re using arrowroot powder to keep this recipe paleo, but you can totally sub with flour instead.
Lightly dredge all of the chicken in the arrowroot powder and set aside.
Heat oil in a large skillet and, once heated, add the chicken to the skillet. You might need to do this in batches, depending on the size of your skillet.
When chicken has browned on both sides, plate it and set it aside. Now it’s time to cook up the mushrooms, shallots and garlic. I like to sauté the mushrooms in ghee, but you can also use butter, if you’re not worried about keeping this dish Whole30 and Paleo. Let the veggies caramelize for about 5 minutes.
When mushrooms are soft, add the Swanson® chicken broth, vinegar, almond milk and lemon juice. There aren’t a whole lot of seasonings needed because we’re using America’s #1 broth, Swanson® chicken broth, instead of water for this tasty mushroom sauce. I love that Swanson® chicken broth is 100% natural and it greatly elevates the end flavor of this dish.
Last, nestle the chicken in the sauce and simmer about 8 to 10 minutes until the sauce thickens. Add fresh chopped parsley and serve with zucchini noodles or spaghetti squash to keep this meal Whole30 and Paleo. Or serve with your favorite pasta variety.
If you’re looking for other favorite Paleo-friendly meal ideas, be sure to check out my roundup of 40 Whole30 Recipes. SO much goodness!
I’d love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Paleo Chicken Marsala
- 4 chicken breasts, thinly sliced, (or 4 chicken breasts, butterflied)
- kosher salt, to taste
- black pepper, to taste
- 1/4 cup arrowroot starch
- 2-4 tablespoons olive or avocado oil
- 2 tablespoons ghee
- 2 shallots, diced
- 2 cloves garlic, minced
- 8 ounces sliced mushrooms
- 1 cup Swanson® chicken broth
- 1 tablespoon balsamic or sherry vinegar
- 1/2 cup dairy free milk, such as almond or coconut milk
- juice of 1 lemon
- 2 tablespoons freshly chopped parsley
- Season chicken on both sides with kosher salt and black pepper, to taste.
- Place 1/4 cup arrowroot on a plate or in a shallow bowl. Dredge the chicken cutlets so that they are just lightly coated on all sides. You don't have to use all of the arrowroot, you just want the chicken lightly coated. Set chicken aside on a plate.
- Heat a large skillet over medium-high heat. Add 1-2 tablespoons oil and swirl the pan so the bottom is coated in the oil.
- Sear the chicken (you may need to do this in batches depending on the size of your skillet), until lightly golden brown on both sides, about 3-4 minutes a side. After both sides are browned remove from skillet and set aside on a plate. (it doesn't necessarily have to be completely cooked through yet, it will continue to cook in the sauce later). If you are working in batches, you will likely need to add more olive oil in between to ensure the skillet isn't too dry.
- When all of your chicken is browned, reduce heat to medium. Add ghee and let melt, then add the shallots, garlic, and sliced mushrooms. Season with salt and pepper. Sauté until mushrooms are tender, about 5 minutes.
- Add the chicken broth, milk, vinegar, and the juice of the lemon. Stir to combine and reduce heat so that the sauce is just simmering.
- Nestle the chicken back into the sauce and let simmer for 8-10 minutes, or until the sauce thickens and the chicken is completely cooked through.
- Top with fresh parsley and serve! Serve with zucchini noodles to keep it paleo and Whole30 approved, or try serving with brown rice gluten free pasta for a healthier pasta dish.
Did you make this recipe?
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Those mushrooms look SO good! What a hearty, delicious dish. I always have chicken stock or broth in my pantry too. Great to have it at the ready all the time. 🙂
Looks like such an easy recipe for a busy weeknight dinner.
I always keep boxes of chicken broth in my pantry. So versatile. This looks like a great chicken dinner recipe.
Love chicken marsala but have ! Cannot wait to try your version!
This looks so good. I’m always looking for easy mid week meal so I can’t wait to try your version of this.
May I use soy milk in this recipe?
Yummy! This is our new family favorite!
I actually cooked chicken with mushrooms this week. Mine looks similar to yours but some different ingredients. Next time I’ll try your version!
Chicken marsala is such a delicious and elegant dish…but easy enough for weeknights! Yours looks fabulous!
I love chicken Marsala and make it often. This sounds wonderful and a little different than I do it so I will try this great looking dish!