Paleo Chicken Marsala (Low Carb, Gluten-Free, Instant Pot + Stovetop Options)
Delicious low carb Paleo Chicken Marsala

Paleo Chicken Marsala (Low Carb, Gluten-Free, Instant Pot + Stovetop Options)

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
Prep time
Cook time
Total time
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
Prep time
Cook time
Total time
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

Paleo Chicken Marsala- Nutrition Information Per Serving

paleo chicken marsala nutrition
Nutrient Information Per Batch

828.32 kcal Calories, 113.19 mg Calcium, 10.49 g Carbohydrate, 276.26 mg Cholesterol, 20.31 g Total Fat, 1.59 g Fiber, 5.55 mg Iron, 166.5 mg Magnesium 1718.56 mg Potassium, 113.05 g Protein,93.13 mcg Selenium, 376.25 mg Sodium, 3.38 g Sugars, 4.65 mg Zinc, 13.73g Saturated fat, 0.12 trans Fat, 2.27 g Monounsaturated fats, 1.73 g Polyunsaturated fats, 1386.47 IU Vitamin A, 2.8 mg Vitamin B6, 0.04 mcg Vitamin B12, 28.43 mg Vitamin C, 17.28 IU Vitamin D, 0.75 Vitamin E, 247.01 mcg Vitamin K, 59 mcg Folate,0.43 mg Vitamin B1(Thiamin),56.69 mg Vitamin B3(Niacin),0.86 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 834.15 mcg Lutein and Zeaxanthin, 0.05 g ALA, 0 g EPA, 0.09 gDHA,1048.23 mg Phosphorous, 0.37 mg Manganese, 0 mcg Alpha carotene, 772.36 mcg Beta carotene, 0 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. Hi Kelly,

    Is the Focaccia Bread recipe supposed to have Coconut or Almond Flour? Just checking. It looks amazing.


    • Kelley Herring says:

      Hi Cindy,
      Thanks so much for your comment. It really is great bread!

      No, it has NO flour whatsoever. The Creamed Coconut is a unique ingredient that is condensed whole coconut. Combined with the eggs it creates what you see there.

      Please make sure you buy CREAMED Coconut – not Coconut Cream. There is s big difference. I use Let’s Do Organic which you can find here –

      Let me know how it turns out!

      Be Well,

  2. Hi Kelly
    My 6 year old son is a very picky eater and loves crackers. I’m trying to get him to eat better but it’s hard. He does not eat veggies and he loves cheese bread sticks. Can you please help me find some better choices for him

    Thx Maddi

    • Kelley Herring says:

      Hi Maddi!
      Thanks for stopping by and kudos on seeking out healthy alternatives for your little one. Picky eaters can make it quite a challenge.

      If you like spending time in the kitchen, you can make your own crackers. One of my favorite basics is a combination on almond flour (1 c), butter (3 T) and shredded cheese (2 oz) made into a dough, rolled into a log, chilled, sliced and baked just to golden. I used to make these in my younger years with white flour and rice krispies. My new version tastes just as good, but so much healthier.

      Another option would be some of the raw crackers – like Flax Snax (maybe topped with a little grass-fed cheese) or Kale Chips.

      With this said, I would consider the above recipe/ideas a “gateway” to better eating, not ideal nutrition by any stretch of the imagination.

      A couple ideas for optimizing nutrition…

      Does he like meatballs? They are a great way to sneak in a lot of nutrition into a yummy package (and a way to hide things he doesn’t like). Please check out my Secret Ingredient Meatloaf – You can use all grass-fed beef if you’d like and start with less of the chicken livers, working your way up.

      Finally, smoothies. While I believe that eating real food in its natural state with the tastes and textures and colors is important for the development of a good relationship with food, smoothies can be a great way to “sneak” in a lot of nutrition, too. Grass-fed whey protein, organic frozen berries, full-fat coconut milk and a handful of organic spinach provide many beneficial nutrients that growing bodies need. Sweeten with a little stevia, if desired.

      I hope this is helpful. I know that with a little trial and error and great-tasting options available, he’ll be eating like a champ!

      Be Well,

  3. MARGIE BELL says:

    are all Marsala wines gluten free?…..Taylor says they do not use gluten in processing but also do not test the wine for gluten so they can’t guarantee….any suggested brands of dry Marsala that would be gluten free for sure?

  4. Can I substitute coconut butter for creamed coconut?

    • Kelley Herring says:

      Hi Elaine,
      There is no creamed coconut in this recipe. Are you referring to another recipe?

      If so, typically these ingredients are pretty interchangeable.

      Be Well,

  5. Hi Kelley,
    This recipe looks so good but I don’t drink or buy wine, is there a substitute?

    • Kelley Herring says:

      Hi Brenda!
      The marsala really gives it a unique flavor that is hard to replicate. You can buy marsala cooking wine in the grocery on the vinegar aisle (and the alcohol all burns off during cooking).

      If that’s still not an option, I might try 1/4 cup purple grape juice + 2 Tbsp. red wine vinegar to emulate the flavor. Then add about 1/2 cup more broth.

      Hope you enjoy!

    • Jeannei Smith says:

      You cant make marsala chicken without marsela wine

  6. I just made the Paleo Chicken Marsala (Low Carb, Gluten-Free). This must be the most delicious meal I’ve ever made. It made me feel like a professional chef. The aroma while it was cooking was so good it was driving me crazy having to wait for it to be ready. I can’t thank you enough for your wonderful website. I wish I had found out about it sooner. How can food be so delicious and be healthy.

    • Kelley Herring says:

      Hi Daniele,
      Thank you for your kind comments, you made my day :-). I’m so happy you are enjoying the recipes and the site. There’s lots more to come!

      Be Well,

  7. This Paleo chicken marsala recipe is to die for. I loved everything about it! I added thawed out frozen baby peas at the end.

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