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4.14.19

Chicken Marsala with Bacon {Paleo, Whole30, Keto}

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Whole 30 Nut Free Egg Free No Added Sugar

This one-skillet paleo chicken marsala is loaded with flavor!  Juicy chicken, a creamy mushroom sauce and crispy, savory bacon make this a recipe you’ll want in your dinner rotation!  It’s dairy-free, gluten-free, Paleo, and Whole30 compliant.

This one-skillet paleo chicken marsala is loaded with flavor!  Juicy chicken, a creamy mushroom sauce and crispy, savory bacon make this a recipe you’ll want in your dinner rotation!  It’s dairy-free, gluten-free, Paleo, and Whole30 compliant.

Another one-pot chicken recipe that’s going to be a favorite!  Chicken marsala is one of those meals that for SOME reason, I haven’t had since pre-paleo.

Not because it isn’t delicious enough to want to re-create, but because I had some sort of mental block about doing it the “right” way, yet making it paleo.

Well, surprise!  It’s actually totally possible to make it both paleo and totally YUM – tasting the way chicken marsala should taste.  Oh, and because I had some on hand and just couldn’t resist – I added bacon for some extra flavor – hope you don’t mind!

This one-skillet paleo chicken marsala is loaded with flavor!  Juicy chicken, a creamy mushroom sauce and crispy, savory bacon make this a recipe you’ll want in your dinner rotation!  It’s dairy-free, gluten-free, Paleo, and Whole30 compliant.

I began with thin-sliced chicken breasts, seasoned and very lightly coated in tapioca flour to keep ’em juicy.  I cooked the bacon, then fried the chicken in some of the leftover bacon fat – one of the reasons I can’t resist cooking with bacon.

After setting aside the chicken, I made the sauce – super simple.  Some sautéed onion, mushrooms, and garlic, with bone broth, coconut milk, and balsamic vinegar.  I also added a bit more tapioca with my liquids for extra thickness, and a little bit of mustard and nutritional yeast for flavor.

I find that when using coconut milk, the mustard and nutritional yeast help cut the coconut flavor, but these two are entirely optional in the recipe.

This one-skillet paleo chicken marsala is loaded with flavor!  Juicy chicken, a creamy mushroom sauce and crispy, savory bacon make this a recipe you’ll want in your dinner rotation!  It’s dairy-free, gluten-free, Paleo, and Whole30 compliant.

After the sauce cooked a bit, I added the chicken back in to further thicken the sauce (the tapioca coating from the chicken does this!) and allowed it to simmer just a few minutes.

I hate overcooked chicken, so I’m careful not to keep it simmering too long.  Even with the coating and that creamy sauce chicken breasts have the tendency to dry out.  For the last minute, I crumbled the cooked bacon back into the skillet – definitely don’t want to forget this step!

This one-skillet paleo chicken marsala is loaded with flavor!  Juicy chicken, a creamy mushroom sauce and crispy, savory bacon make this a recipe you’ll want in your dinner rotation!  It’s dairy-free, gluten-free, Paleo, and Whole30 compliant.

And here it is – with some fresh herbs thrown on for extra color (or skip) – your one-skillet chicken marsala is ready for YOU!  And your family, of course, don’t want to forget the others 😉

It’s dairy-free, paleo, gluten-free, Whole30 compliant and relatively low in carbs too – with 12g per serving.  I hope you’re ready for an easy, super tasty paleo dinner that will surely make its way into your dinner rotation!  Leftovers save very well too – it’s win-win here.

Okay, grab a big skillet and all your ingredients because it’s time to cook – let’s go!

Chicken Marsala with Bacon {Paleo, Whole30, Keto}

This one-skillet paleo chicken marsala is loaded with flavor!  Juicy chicken, a creamy mushroom sauce and crispy, savory bacon make this a recipe you’ll want in your dinner rotation!  It’s dairy-free, gluten-free, Paleo, and Whole30 compliant.

Chicken Marsala with Bacon {Paleo, Whole30, Keto}

This one-skillet paleo chicken marsala is loaded with flavor! Juicy chicken, a creamy mushroom sauce and crispy, savory bacon make this a recipe you’ll want over and over! It’s dairy-free, gluten-free, Paleo, and Whole30 compliant.

Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dinner/Lunch
Cuisine: keto, Paleo, Whole30
Servings: 6 servings
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4.53 from 59 votes

Ingredients

  • 6 slices nitrate free bacon
  • 3 Tbsp rendered bacon fat divided
  • 1 1/2 lbs boneless skinless chicken breasts thin sliced
  • Sea salt and black pepper
  • 3 Tbsp + 1 tsp tapioca flour or arrowroot starch, divided
  • 1 medium onion diced
  • 8 oz baby Bella mushrooms or preferred mushrooms, sliced
  • 3-4 cloves garlic minced
  • Pinch sea salt and black pepper
  • 1 cup chicken bone broth
  • 1 1/2 Tbsp balsamic vinegar or preferred vinegar
  • 2/3 cup coconut milk full fat, blended
  • 1 Tbsp nutritional yeast optional
  • 2 tsp stone ground mustard optional
  • Fresh herbs for garnish

Instructions

  1. In a large deep skillet, cook bacon on med-high heat until crisp, then remove and drain on paper towels.
  2. Reserve bacon fat in a container, then wipe the skillet of burnt bits.
  3. Return skillet to medium-high heat and add 2 Tbsp bacon fat (or preferred cooking fat. Place 3 Tbsp tapioca on a plate or in a very shallow bowl. Sprinkle chicken with sea salt and pepper on both sides. Coat chicken in the tapioca and shake off excess, then add to the hot skillet. Allow one side to turn golden brown (about 3-4 mins) then flip. Repeat with all chicken, working in batches if necessary. You might need to add more cooking fat if frying the chicken in batches.
  4. Once chicken is done, set aside and lower the heat to medium. Add the remaining 1 Tbsp bacon fat, then add the onions and cook until translucent. Add the mushrooms and garlic, another pinch of salt and pepper, and continue to cook another 3-5 minutes to soften. Mix the 1 tsp tapioca into the broth, then add broth to the skillet, along with the vinegar, coconut milk, mustard, and nutritional yeast.
  5. Stir and bring to a boil, then lower heat to a simmer and add the chicken back in, simmering for 3-4 minutes to thicken the sauce. For the last minute, crumble the cooked bacon into the skillet to heat through.
  6. Serve over cauli rice, veggie noodles or with roasted potatoes. Enjoy!

Recipe Notes

Notes: To lower the carb count for a keto diet, you can omit the tapioca starch OR only very lightly coat each piece of chicken, using about 1 1/2 Tbsp total.  

Nutrition

Calories: 390kcal
Carbohydrates: 12g
Protein: 30g
Fat: 24g
Saturated Fat: 11g
Cholesterol: 93mg
Sodium: 319mg
Potassium: 745mg
Fiber: 0g
Sugar: 2g
Vitamin A: 35IU
Vitamin C: 3.5mg
Calcium: 24mg
Iron: 1.7mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

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Want More Paleo One-Pot Recipes?  Try One of These!

Creamy Tuscan Chicken 

Lemon Garlic Chicken

Bacon Wrapped Chicken Thighs 

“Honey” Mustard Chicken in the Instant Pot

General Tso’s Chicken in the Instant Pot 

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Stephanie L Nelson says

    April 14, 2019 at 9:59 am

    Can you possibly sub Almond milk for the Coconut milk or would it mess with the texture and everything?

    Reply
  2. Julia K says

    April 14, 2019 at 6:00 pm

    All of your recipes are so delicious, can’t wait to try this one.

    Reply
  3. Len says

    April 14, 2019 at 7:28 pm

    4 stars
    Ok, I rarely cook but I have been thinking about going paleo so what the heck.
    Nitrite free bacon – check. I feel so healthy already
    Thin sliced chicken? What does that mean? Cut like a bagel? Like pancetta?
    What in blazes is tapioca? It comes in flour?
    How do I keep raw chicken in check? Clorox anyone?

    Coconut comes in cans? Turns out yes, and is solid! Ok, thinned out with stirring.
    Sea salt? Hmm – wait, what was in that silent auction basket? Himalayan salt! Bonus!
    Used lots of dishes
    How brown is golden brown. And how dry is that?
    Do you wash mushrooms?
    Wow, bacon splatters!
    Smacked a garlic with the flat of a knife – then went across the room to get it
    No wine? For me , not the recipe

    Ok, came out ok – a little bland but nice earthy taste. Did I measure the salt and pepper? Nope real men don’t ask directions or measure.

    Served with brown rice. The more I ate it the more I liked it. Not tell anyone I can cook!

    Reply
  4. Addison says

    April 15, 2019 at 4:54 pm

    Chicken Marsala has always been one of my favorite dinners! I haven’t had it in while so this recipe will have to change that! Delicious!

    Reply
  5. Karen says

    April 17, 2019 at 1:50 pm

    5 stars
    We thoroughly enjoyed this recipe. I couldn’t really taste the coconut & the chicken was very soft & tender. Best thing too I have enough for my lunch tomorrow yummy ?.

    Reply
  6. Rachel Shimon says

    April 19, 2019 at 3:57 am

    Chicken Marsala is one of my go-to dishes. I’ve used the recipe from cooking with engineers which is very simple and delicious, and I’ve used a recipe attached to the Florio Marsala bottle that we like just a bit better. and This one is very good thanks for sharing.

    Reply
  7. Kristie V. says

    April 24, 2019 at 7:35 pm

    5 stars
    I used chicken thighs instead and the chicken alone with arrowroot flour was crispy and great to eat without the sauce. Didn’t have any bacon for this dish and it was still tasty. Thank you for sharing the recipe.

    Reply
    • Michele says

      April 29, 2019 at 4:00 pm

      Sounds good, glad you enjoyed!

      Reply
  8. Aimee says

    April 25, 2019 at 1:15 am

    5 stars
    Fantastic – whole family loved!

    Reply
  9. Kristie V says

    April 25, 2019 at 5:45 pm

    4 stars
    I made this dish without the bacon (didn’t have any). The chicken itself was already delicious and crispy from the arrowroot flour. With the sauce, it was good. It kind of reminded me of another Whole30 sauce in a chicken dish. Taste is similar maybe because it used the coconut milk as base.

    Reply
    • Michele says

      April 29, 2019 at 3:56 pm

      Glad it worked out. I know what you mean about the coconut milk, I’m always trying to cover that up with other flavors!

      Reply
  10. run 3 says

    April 29, 2019 at 10:54 am

    This dish looks delicious and attractive. I will try to make it. Thanks for sharing the recipe.

    Reply
  11. Hannah says

    April 30, 2019 at 8:18 pm

    Fantastic dinner recipe! Great flavor!

    Reply
  12. Kate says

    June 8, 2019 at 5:28 pm

    5 stars
    I meal prepped this last Sunday for my lunches this past week. Just ate the last of it this morning for breakfast. It turned out absolutely fantastic, and held up really well over the course of the week. Thank you for this recipe!

    Reply
  13. Sylvia Arrowood says

    July 26, 2019 at 8:26 am

    5 stars
    This is such a tasty recipe. I didn’t add the mushrooms since my husband won’t eat any vegetables. But this dish is flavorful and wonderful. I will make this again and again.

    Reply
  14. Jack says

    August 16, 2019 at 4:02 am

    5 stars
    I love different recipes, they look great, they’re good hands.

    Reply
  15. Julia says

    November 24, 2019 at 4:00 am

    5 stars
    New here, hope you are doing well, can anyone help me with community rules?

    Reply
  16. Olga Osterhage says

    December 13, 2019 at 11:21 pm

    5 stars
    Delicious! This is definitely a keeper. My family loved it. Flavors are great.

    Reply
  17. Ashley W says

    December 23, 2019 at 1:16 pm

    5 stars
    All I can say is, WOW! I have been eating Paleo lately and this recipe is amazing. Since I am the only one in my household that eats Paleo, this made four meals for me. The dish reheats perfectly. I found myself looking forward to lunch since I was craving this dish! I think the next time I make this I am going to double the mushrooms. Thank you, thank you, thank you!!!

    Reply
  18. john mark says

    February 13, 2020 at 10:07 pm

    I do not use bacon. I use thinly sliced bacon. It was also quite delicious

    Reply
  19. Sheila says

    March 11, 2020 at 1:06 am

    5 stars
    This was excellent! My whole family loved it!

    Reply
  20. Lovely person says

    March 13, 2020 at 1:32 am

    I like new characters in Call of Duty, they have awesome special skills and can be fun.

    Reply
  21. My dear says

    March 13, 2020 at 1:32 am

    Jokes aside, brilliant writing, loved your new approach, I love people who think outside the box.

    Reply
  22. Barb says

    March 28, 2020 at 4:58 pm

    Excellent! Will make again; I can always count on your recipes

    Reply
  23. Molly says

    March 31, 2020 at 2:50 am

    5 stars
    Thank you for a super recipe.

    Reply
  24. Rachel says

    March 31, 2020 at 2:53 am

    5 stars
    I love your blog so many amazing recipes.

    Reply
  25. Eyal Nachum says

    April 19, 2020 at 6:02 pm

    Banking is an industry that handles cash, credit, and other financial transactions. Banks provide a safe place to store extra cash and credit. They offer savings accounts, certificates of deposit, and checking accounts. Banks use these deposits to make loans.

    Reply
  26. rebecca says

    April 21, 2020 at 9:06 pm

    I made this on the fly after reading your recipe and made it AIP compliant too by omitting pepper, mustard powder and nutritional yeast.
    I did make it with too much broth so the sauce was quite runny and there was a lot left over but OMG the flavours, yum! I used a fermented coconut balsamic vinegar (which is AIP compliant and literally just fermented coconut and salt, brand is Niulife for those interested) and it gives it that nice tart taste that a white wine usually would. I didnt coat the chicken in tapioca, i just added it to the broth and juices in the pan and whisked it to thicken up. as I said, I made it on the fly lol
    I served it with mashed sweet potatoes and it was so so yummy!! I’m going to add left over roast chicken to the remaining sauce to get an additional meal or two from it. Thank you for this great recipe!

    Reply
    • rebecca says

      April 21, 2020 at 9:08 pm

      Oh, I also added 100% coconut cream not milk and it still tasted fabulous!

      Reply
  27. Run 2 unblocked says

    June 8, 2020 at 1:19 am

    Imagine being so lazy that you spend all day long in bed, ME = D

    Reply
  28. Jamie says

    July 3, 2020 at 8:24 pm

    This was sooo good. This will be a staple I. My house. Amazing, easy and delicious!

    Reply
  29. Heather Cammarata says

    September 10, 2020 at 6:37 pm

    My husband and I are doing our second round of Whole 30. Much easier this time around in general, but dishes like this make it SO MUCH BETTER!!!! This is one dish that we will continue to make even after we are done with Whole 30. So delicious and decadent. This is date night or company worthy!!!!!

    Reply
  30. Peggie says

    September 22, 2020 at 9:31 am

    Hwy girl!
    What else can I add to take place of the mushrooms. I love mushrooms but not the kids. What about Kale? I have plenty in the garden!

    Reply
  31. Natalie says

    November 8, 2020 at 5:35 pm

    5 stars
    This was a wonderful dish. I eat Paleo for all my meals except breakfast and my husband eats trash, lol. I made this dish tonight and he liked it, he says there was too much garlic, but I thought it was wonderful. I will use less garlic next time for him. I Did modified this recipe by using the entire package of bacon and only 1/3 cup coconut milk.

    Reply
  32. Emily says

    November 24, 2020 at 12:04 am

    Can you substitute the coconut milk for almond milk?

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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