Adopting a healthy lifestyle doesn’t have to mean giving up your favorite comfort foods.

In fact, with a few simple swaps you can still enjoy the foods you love, including pizza, pasta, pot pie (and yes even chocolate cake) – without the inflammatory ingredients that can take a serious toll on your health.

Today I’d like to share one of my all-time favorite comfort food recipes: Paleo Chicken Marsala!

Paleo Chicken Marsala: All of the Flavor…None of the Flour

Packed with hearty mushrooms and topped with a light, flavorful sauce, this recipe is sure to be a favorite in your household. And of course, it is made without the wheat flour and unhealthy oils found in most recipes and restaurant versions.

Another benefit? Despite its big, bold flavor, our Paleo Chicken Marsala is light in calories and carbs – with just 200 calories and 3 grams of carbohydrate per serving – while providing an excellent source of six key nutrients including protein, selenium, vitamin B6, vitamin K, niacin and phosphorous.

Delicious low carb Paleo chicken marsala

Choosing the Best Ingredients for Your Paleo Chicken Marsala

Like all recipes, those that taste the best and are the best for you are those made with the freshest, highest quality ingredients.

Opt for pastured chicken and choose a high quality Marsala wine. Grocery store versions of Marsala – and other “cooking wines” – are loaded with preservatives. Here are the ingredients on the popular Holland House brand:

Wine, salt, potassium sorbate (preservative), potassium metabisulfite (preservative).

Skip the sulfites and sorbates and buy a good quality Marsala from your local wine shop.

Serve with cauliflower mashers and sauteed spinach with garlic for a delicious and healthy low carb meal that’s ready in under an hour.

5.0 from 2 reviews
Paleo Chicken Marsala (Low Carb, Gluten-Free) Recipe
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Serves: 4
  1. Using a meat mallet, pound chicken to an even 1-inch thickness. Pat dry and sprinkle with sea salt. Heat coconut oil over medium-high heat in an enameled cast iron pan.
  2. When the oil beings to shimmer, add the chicken breast and cook 3 minutes to golden brown. Flip and cook for an additional 3 minutes.
  3. Pour in the Marsala, broth, garlic and thyme. Place sliced mushrooms over the chicken. Cover and simmer for 15-30 minutes (simmering longer will make the chicken more tender).
  4. Remove from heat and slide chicken and mushrooms to one side of the pan. Sprinkle in the arrowroot and whisk to combine. Sauce will thicken. Transfer to a serving platter and sprinkle with fresh parsley.

Instant Pot Paleo Chicken Marsala

Since we’ve been adapting any recipe we can with the Instant Pot, we gave this one a go. The results were stellar, and as expected, more tender and flavorful than the stove top version (thank you pressure!). Feel free to add more mushrooms,  or swap Baby Bellas for the white button mushrooms. And be sure to check out our other Instant Pot recipes including Pressure Cooker Whole Chicken, Pressure Cooker Pot Roast, Instant Pot Pork Sirloin, and many more!

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5.0 from 2 reviews
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Serves: 4
  1. Add half the coconut oil to the bottom of the Instant Pot and set to “Sauté.”
  2. Rub chicken with salt.
  3. Place chicken in hot oil and sear for 2 minutes on each side. Do not crowd the pan. Repeat with remaining oil and chicken in batches.
  4. Add marsala wine, broth, garlic, time and mushrooms and lock the lid. Press the “Keep Warm/Cancel” button on the Instant Pot, then press “Manual” and cook on HIGH for 10 minutes.
  5. When cooking in the Instant Pot is complete, quick release the pressure. Using tongs, transfer chicken and mushrooms to a plate and turn setting back to “Sauté.”
  6. Bring marsala-broth to a simmer and sprinkle in the arrowroot mixture. Whisk gently.
  7. Add the chicken back to the pot and stir to combine.
  8. Serve with chopped parsley.
  9. NOTE: Marsala cooking wine contains preservatives. Opt instead for high quality marsala wine from the liquor store.

Instant Pot Chicken Marsala