This paleo chicken marsala is a classic indulgence that's recently gained a new wave of appreciation from the health and wellness community. While traditionally prepared with Marsala wine, this dish can be easily made paleo- and keto-friendly by using any red wine or even chicken stock as a substitute.
Chicken Marsala
There's no need to compromise on taste or nutrition when it comes to chicken marsala. For the paleo crowd who prioritizes wholesome, nutrient-dense meals, this dish checks all the boxes. Rich in protein, healthy fats, and complex flavors, this recipe is perfect for anyone following a paleo or keto diet.
If you're looking for some sides to accompany paleo chicken marsala, you might like a side of paleo mashed potatoes or cauliflower mash. It also pairs wonderfully with a simple green salad or a side of broccolini.
Ingredients
Serves: 5 Prep Time: 25 min Cook Time: 6 min
• 5 boneless chicken breasts, with or without skin
• 4 slices bacon, cut into 1-inch pieces
• ½ lb button mushrooms
• 1 garlic clove, minced
• 1 teaspoon tomato paste
• 1 cup Marsala**
• 1 ½ tablespoon lemon juice
• 4 tablespoon butter or ghee, divided into 4 pieces
• 2 tablespoon fresh parsley, minced
• 2 tablespoon cooking fat
• Sea salt and freshly ground black pepper to taste
**While this French-inspired dish is usually prepared with Marsala wine, you can substitute it for any red wine you might have or even simply chicken stock.
How to Make Chicken Marsala
Preheat your oven to 200°F and place a large oven-safe plate on the middle rack to warm.
In a large skillet, melt 2 tablespoons of your chosen cooking fat over medium-high heat. While this is heating, season the chicken breast with salt and pepper on both sides, around 1 teaspoon of each. Then, place the chicken into the skillet and cook for 3 minutes per side, until golden brown and cooked through. Then, place the chicken onto the warmed plate and place it back into the oven to keep warm.
Now, reduce the heat to low in the skillet, and cook the bacon until crisp, around 4 to 5 minutes. Remove from the pan and set aside.
Into the same skillet, in the bacon grease, add ½ pound of sliced mushrooms. Increase the heat to medium-high, and cook, stirring regularly, for around 8 minutes, until the liquid has evaporated and the mushrooms are browned.
Add the bacon back into the skillet with the minced garlic and tomato paste. Stir to combine with everything, cooking for 1 minute.
Next, add in the wine, and stir, then bring it to a boil. Reduce the heat to low and simmer for 5 minutes. Then remove the skillet from the heat and stir in the lemon juice.
Add the butter one tablespoon at a time, until combined. Then, add the fresh parsley. Taste, and add additional salt and pepper as needed before serving.
More Paleo Chicken Recipes
Whether you're entertaining guests or simply looking for a satisfying meal that's both healthy and flavorful, paleo chicken marsala is a must-try dish. With this easy-to-follow recipe, you can elevate your culinary skills from ordinary to extraordinary, leaving your taste buds singing with each succulent bite. If you need more inspiration for your menu, check out the chicken recipes below!
- Chili-Rubbed Chicken With Tomato And Spinach Salad Recipe
- Chili Lime Chicken with Thai Salad Recipe
- Creamy Sun-Dried Tomato Chicken Zoodles Recipe
- One-Pan Basil Chicken With Spring Vegetables Recipe
- Chicken And Asparagus With Italian Dressing Recipe
📖 Recipe
Paleo Chicken Marsala
Equipment
- 1 Large skillet
Ingredients
- 5 boneless skinless chicken breasts with skin if preferred
- 4 slices bacon cut into 1" pieces
- ½ lb button mushrooms sliced
- 1 garlic clove minced
- 1 teaspoon tomato paste
- 1 cup Marsala wine or chicken stock
- 1 ½ tablespoon lemon juice
- 4 tablespoon butter or ghee
- 2 tablespoon fresh parsley minced
- 2 tablespoon cooking fat bacon grease, beef tallow, or lard
- Sea salt and freshly ground black pepper to taste
Instructions
- Begin by heating the oven to 200°F and placing an oven-safe plate on the center rack. This will be used to keep the chicken warm later.
- Heat 2 tablespoons of cooking fat in a large skillet over medium-high heat. Then, season the chicken with salt and pepper and cook in the skillet for 3 minutes per side, until cooked through. Remove the chicken from the pan and place on the warmed plate and back into the oven to stay warm.5 boneless skinless chicken breasts, 2 tablespoon cooking fat, Sea salt and freshly ground black pepper
- Over low to medium heat on the same skillet, cook 4 slices of diced bacon for about 4 minutes, until crispy. Remove the bacon from the skillet and reserve.4 slices bacon
- Add ½ pound of sliced button mushrooms to the skillet and turn the heat to medium-high. Cook for around 8 minutes, or until the liquid from the mushrooms has evaporated entirely, and the mushrooms have a light brown sear.½ lb button mushrooms
- To the skillet, incorporate the cooked bacon, 1 minced garlic clove, and 1 teaspoon of tomato paste. Cook for about 1 minute.1 teaspoon tomato paste, 1 garlic clove
- Pour in 1 cup of Marsala or red wine into the skillet. Bring up to a boil, then lower heat to simmer until about 1 ¼ cups of liquid remain, which should take about 5 minutes.1 cup Marsala wine
- Take the skillet off the heat and put in 1 ½ tablespoons of lemon juice. Drop 4 tablespoons of butter or ghee one at a time, mixing each time to combine. Include 2 tablespoons of minced fresh parsley.1 ½ tablespoon lemon juice, 4 tablespoon butter, 2 tablespoon fresh parsley
- Begin seasoning the Marsala sauce with 1 teaspoon each of sea salt and freshly ground black pepper. Taste and adjust seasoning as needed. Drench the Marsala sauce over the cooked chicken and serve.
Notes
- This can be made with both chicken breasts or thighs. If you prefer the skin on the chicken, it can be left on for this recipe. It is a personal preference.Â
- Use chicken broth or any preferred red wine in place of marsala if needed.Â
- Serve the chicken covered in sauce over potatoes, cauliflower rice, or zoodles.Â
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