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Chicken marsala - Dr. Axe

Easy Homemade Chicken Marsala Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


Restaurant versions of chicken marsala come with inferior chicken and tons of sodium. Instead, make it at home with gluten-free flour.


  • ⅓ cup Paleo flour
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • 4 boneless, skinless chicken breasts
  • 3 tablespoons ghee
  • 1 cup sliced mushrooms
  • ½ cup marsala wine


  1. In a medium bowl or shallow pan, mix the flour, garlic powder, salt, pepper and oregano.
  2. Pat the chicken breasts dry, then coat the chicken breasts in the flour mixture.
  3. In a skillet over medium-high heat, add the ghee and then the chicken breasts. Cook the chicken until slightly browned on one side.
  4. Flip the chicken breasts and add the mushrooms to the skillet. Cook for another 2–3 minutes.
  5. Pour the marsala wine over the chicken and cover the skillet. Reduce heat to low and allow to simmer for 10 minutes or until chicken is cooked through.


  • You can add cayenne pepper or other spicy herbs to up the heat factor.
  • If you don’t have ghee handy, you can use butter, but make sure it’s grass-fed.
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Category: Main dish
  • Method: By hand
  • Cuisine: Italian


  • Serving Size: 1 chicken breast
  • Calories: 408
  • Sugar: 0.8g
  • Sodium: 620mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 7.6g
  • Trans Fat: 0.4g
  • Carbohydrates: 8.6g
  • Fiber: 4.4g
  • Protein: 54.3g
  • Cholesterol: 155mg