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Close up of Whole30 Chicken Marsala in a white skillet.
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4 from 1 vote

Whole30 Chicken Marsala

Whole30, Paleo, Gluten-Free, Dairy-Free, Paleo, Grain-Free
Total Time40 minutes
Servings: 4


  • 4 boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons cassava flour
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons ghee
  • 4 garlic cloves, minced
  • ½ cup finely diced shallot, or 2 medium shallots
  • 8 ounces sliced mushrooms (button, cremini, or baby bella)
  • ½ teaspoon crushed red pepper flakes optional, or more to taste
  • 2 tablespoons sherry vinegar (sub balsamic vinegar, see note if wanting to use marsala wine)
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup unsweetened coconut milk (blended so that it is smooth and no longer separated)
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon freshly squeezed lemon juice, or 1/2 lemon


Prepare the Chicken:

  • Place the chicken breasts on a cutting board and slice the chicken breast horizontally into two even pieces, also known as cutlets. You’ll have 8 thinner chicken pieces.
  • Cover the cutlets with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ¼-inch thickness. Pat dry with paper towels. Season both sides of the chicken breast with the salt and pepper.
  • In a shallow bowl, add the cassava flour. Dredge each piece of chicken into the flour so that they are evenly coated, shaking off any excess.
  • In a large skillet, heat the oil over medium-high heat. In batches so as to not overcrowd the pan, place the chicken into the skillet and cook until golden brown on each side, 2 to 3 minutes per side. The chicken does not need to be cooked through as it will finish baking in the sauce. Transfer the chicken to a plate and set aside.

Make the Sauce:

  • Reduce the heat in the skillet to medium-low. Add the ghee and let it melt. Add the garlic, shallot, mushrooms, crushed red pepper flakes and cook, stirring, until the veggies are tender, 3 to 4 minutes.
  • Add the sherry vinegar and stir, scraping up the browned bits in the pan, until reduced by half, about 1 minute (if using Marsala wine, this will take about 3 minutes).
  • Add the broth, coconut milk, thyme and stir to combine. Nestle the chicken into the sauce and bring to a simmer. Reduce the heat to a light simmer (you want the sauce bubbling, but not rapidly bubbling). Cook, uncovered, until the chicken is cooked through and the sauce has thickened, about 10 minutes.


  • Remove from the heat and stir in the lemon juice. Taste the sauce and add more salt and pepper, if desired.


Serving Suggestion: If I am doing a Whole30, I like to serve this with roasted potatoes and asparagus. If I am not, this is great over brown rice pasta!
Substitute Notes: If you are not Whole30 and want a more traditional Chicken Marsala, here are the substitutes you can use:
  • Sub all-purpose flour for the cassava flour 
  • Sub heavy cream for the unsweetened coconut milk
  • Sub 2/3 cup dry marsala wine for the vinegar and lemon juice
  • Sub butter for the ghee