Whole30 Chicken Marsala Recipe with Mushrooms

I’m a mushroom lover, so Chicken Marsala is one of my all-time favorite comfort dishes. The classic version features tender chicken cutlets in a savory mushroom sauce with a touch of sweetness from Marsala wine. This recipe is my Whole30-friendly take: I replace the wine with a splash of sherry vinegar and use coconut milk to create a creamy, dairy-free sauce. The result is rich, savory, and perfectly balanced—ideal for weeknight dinners or a simple Sunday supper.

Marsala is traditionally made as a scallopini: thin slices of meat dredged in flour and simmered in a flavorful pan sauce. Growing up in an Italian family, this dish was a regular on our table, so I wanted to recreate that nostalgic flavor while keeping it Whole30-compliant and gluten-free. This updated version uses cassava flour for a light coating, coconut milk for creaminess, and sherry vinegar to mimic the subtle sweetness of Marsala wine. If you enjoy this, try other Whole30 Italian-style chicken recipes for variety.

Ingredients:

• 4 boneless, skinless chicken breasts (sliced into two thin cutlets each)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons cassava flour (or all-purpose flour if not Whole30)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons ghee (or butter if not Whole30)
• 4 garlic cloves, minced
• 1/2 cup finely diced shallot (about 2 medium shallots)
• 8 ounces sliced mushrooms (button, cremini, or baby bella)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons sherry vinegar (sub balsamic or use Marsala wine if not Whole30)
• 3/4 cup low-sodium chicken broth
• 1/2 cup unsweetened coconut milk (well blended)
• 2 teaspoons fresh thyme leaves
• 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)

Whole30 Chicken Marsala step-by-step:

Step One: Prep the chicken

Slice each chicken breast horizontally to create two thin cutlets, giving you eight pieces in total. Place the cutlets between parchment or plastic wrap and gently pound them with a meat mallet or the bottom of a skillet until about 1/4-inch thick. Pat the chicken dry, then season both sides with salt and pepper. Dredge each piece in cassava flour, shaking off any excess. The cassava coating helps the chicken develop a golden crust and will slightly thicken the sauce as it cooks.

Step Two: Brown the chicken

Heat the olive oil in a large skillet over medium-high heat. In batches (to avoid overcrowding), cook the floured chicken pieces until golden brown, about 2–3 minutes per side. The chicken will finish cooking in the sauce, so it does not need to be fully cooked through at this point. Transfer the browned pieces to a plate and set aside.

Step Three: Make the sauce

Reduce the heat to medium-low and add the ghee to the same skillet. Once melted, sauté the garlic, shallot, mushrooms, and crushed red pepper flakes until the vegetables are softened and fragrant, about 3–4 minutes. Pour in the sherry vinegar and scrape up any browned bits from the pan; let the vinegar reduce by half, about 1 minute. Add the chicken broth, blended coconut milk, and fresh thyme, stirring to combine.

Return the chicken to the skillet, nestling the cutlets into the sauce. Bring to a gentle simmer, reduce the heat to maintain a light simmer, and cook uncovered until the chicken is cooked through and the sauce has thickened, about 10 minutes.

Step Four: Finish the skillet

Remove the skillet from the heat and stir in the lemon juice. Taste and adjust seasoning with additional salt or pepper as needed. Serve the chicken and mushrooms spooned with extra sauce. Garnish with extra thyme or a lemon wedge if you like.

Recipe FAQs:

I hope you enjoy this updated Whole30 Chicken Marsala. It’s rich in mushroom flavor, slightly tangy from the vinegar and lemon, and comforting without dairy or gluten. Leave a comment if you try it and tell me what you served with it.

For another Whole30-style Italian chicken recipe, try my Whole30 Skillet Chicken Piccata.