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close up of chicken marsala with mushrooms
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5 from 1 vote

Easy Chicken Marsala

This easy Chicken Marsala recipe is made in one pan in less than thirty minutes! Traditionally this Italian American dish is made butter and breaded chicken. To make this dairy and gluten free, I’ve used olive oil and skipped the flour altogether. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol and paleo diets.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: Italian American
Servings: 4
Calories: 343kcal
Author: Beth Chen

Ingredients

  • 1 pound boneless skinless Chicken Thighs
  • 1 tablespoon Arrowroot Flour
  • Salt
  • Ground Black Pepper optional for AIP, AIP reintroduction
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 cup Marsala Wine
  • 1 pound White Mushrooms sliced
  • 1/2 teaspoon Italian Seasonings
  • 1/2 cup Chicken Broth
  • 2 tablespoons Parsley chopped (as a garnish)

Instructions

  • Season the chicken with salt and pepper.
  • Heat the olive oil in a large skillet over a medium high heat.
  • Cook chicken in the skillet for about 2-3 minutes on each side.
  • Once the chicken is cooked remove it from the pan and keep covered with foil.
  • Turn off the heat and then add the wine to the pan to deglaze.
  • Turn the heat back on to high and the stir the wine and scrap the chicken bits from the bottom of the pan.
  • Let the wine cook for 2-3 minutes until the alcohol smell has reduced.
  • Turn the heat down to medium high and then add the mushrooms to the pan and cook for about 5 minutes or until cooked through and the liquid has started to reduce.
  • While the mushrooms are cooking, add the arrowroot to the broth. Take care to mix thoroughly as you don’t want any lumps in the sauce.
  • Once the mushrooms have finished cooking, add the chicken broth and the Italian seasonings to the pan.
  • Stir to combine and then add the chicken back into the pan.
  • Reduce the heat to low and cover then let simmer for another 2-3 minutes or until the chicken is cooked through.
  • Remove from the heat and sprinkle with parsley.
  • Serve immediately.

Nutrition

Serving: 1thigh | Calories: 343kcal | Carbohydrates: 14g | Protein: 29g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 176mg | Potassium: 874mg | Fiber: 1g | Sugar: 7g | Vitamin A: 168IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 2mg