Chicken Marsala is a classic Italian-inspired dish, and this Paleo-friendly version keeps it light and wholesome without sacrificing flavor. Tender chicken breasts are simmered in a rich mushroom and wine sauce, with fresh spinach adding extra nutrients. Whether you’re following a Paleo lifestyle or need a Crohn’s-friendly option, this recipe can be easily adapted to fit your needs.

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

  • 4 boneless chicken breasts

  • 1 cup sliced mushrooms

  • 1 cup fresh baby spinach

  • 1 cup chicken broth

  • ½ cup Marsala wine (see notes for Crohn’s-friendly swap)

  • 1 tbsp olive oil

  • 1 tsp coconut flour

Instructions

  1. Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes.

  2. Stir in the spinach and cook for 1 more minute, until just wilted.

  3. Add chicken broth and Marsala wine. Bring to a gentle simmer.

  4. In a small bowl, combine ¼ cup of the liquid from the pan with the coconut flour to create a slurry. Whisk until smooth, then return the mixture to the skillet.

  5. Place the chicken breasts into the sauce. Simmer over low heat until chicken is cooked through, about 15–20 minutes, turning occasionally.

  6. Serve warm, topped with the mushroom and spinach sauce.

Notes