This easy, one-pan low carb chicken marsala recipe is gluten-free, paleo, whole 30, and made with just six ingredients in a skillet.


  • 4 medium Chicken breast
  • 10 oz Portobello mushrooms (sliced)
  • 1/2 cup Marsala cooking wine
  • 1/2 cup Chicken broth
  • 1 tbsp Arrowroot powder (or xanthan gum – see notes*)
  • 1/4 cup Butter (or ghee)
  • Sea salt
  • Black pepper


  1. Heat a tablespoon of butter in a pan over medium-high heat. Season both sides of the chicken breast lightly with sea salt and pepper. Cook the chicken in a single layer for about 3-5 minutes on each side, until golden and cooked through. Transfer the chicken to a plate and cover to keep warm.
  2. Add another tablespoon of butter to the pan. Add the mushrooms and saute for about 5 minutes, stirring occasionally, until the mushrooms are golden brown and their liquid has evaporated.
  3. Add the Marsala wine to the pan. Bring to a boil, turning up the heat to do so if necessary. Simmer for a few minutes, until the the volume of the liquid is reduced by half.
  4. Whisk the arrowroot powder and chicken broth in a small bowl. Add the chicken broth mixture and remaining butter to the pan. Simmer, stirring and scraping any browned bits from the bottom, for a few more minutes, until the sauce thickens.
  5. Add the chicken back to the pan. Heat for a minute or two until the chicken is heated through. Garnish with fresh parsley.