Paleo Chicken Marsala w/Bacon
Are you ready to indulge in a mouthwatering, one-skillet wonder that will have you coming back for seconds? Our Paleo Chicken Marsala with Bacon is here to satisfy your cravings for a delicious and filling meal without any gluten or dairy. Loaded with flavor and cooked in just one skillet, this dish will become a star in your dinner rotation!
A Flavor-Packed Feast
Juicy chicken, a creamy mushroom sauce, and crispy, savory bacon come together to create a symphony of flavors in our Paleo Chicken Marsala. This is a meal that hits all the right notes and will leave your taste buds dancing with delight. Whether you’re cooking for yourself or a crowd, this recipe is a guaranteed hit.
The Perfectly Juicy Chicken
We believe in keeping things simple and scrumptious. Starting with thin-sliced chicken breasts, we lightly coat them with tapioca flour to retain their juiciness. Then, we give them a sizzling sear in some bacon fat – because, let’s be honest, everything tastes better with bacon!
The Bacon Bonus
Did we mention the bacon? We just couldn’t resist adding this savory delight to enhance the flavor even more. Crumbled back into the skillet right at the end, the bacon adds an extra layer of yum that takes our Chicken Marsala to new heights of deliciousness.
Family-Friendly and Healthful Feeding a Hungry Crew?
Our Paleo Chicken Marsala with Bacon is the answer. It’s not just dairy-free and gluten-free; it’s also Whole30 compliant, making it a wholesome option for the whole family. With relatively low carbs (only 10g per serving), you can indulge without any guilt.
Make sure to pair with cauli rice, Best Cauliflower Mash, Red Lentil Spaghetti, or Edamame noodles for added nutrition and fuel!
Ingredients
- 6 slices thick cut bacon - cut in half lengthwise and then chopped
- 2 pound boneless skinless chicken breasts
- 3 TBSP tapioca flour - OR arrowroot starch
- 1 tsp tapioca flour - OR arrowroot starch
- 1 yellow onion
- 8 oz Baby Bella mushrooms - sliced
- 4 clove garlic - OR 1 Dorot garlic pod per clove
- 1 cup chicken bone broth
- 1.5 TBSP balsamic vinegar
- 2/3 cup coconut milk - unsweetened
- 1 tsp fine sea salt
- 1/2 tsp black pepper
Instructions
- In a large skillet, cook bacon on med-high heat until crisp, then remove and drain on paper towels.
- Reserve bacon fat in a container, then wipe the skillet of burnt bits.
- Return skillet to medium-high heat and add 2 TBSP bacon fat (per every 6 servings). Place larger portion of tapioca flour 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 and use 2 skillets if frying the chicken in batches.
- Once chicken is done, set aside and lower the heat to medium. Add another 1 TBSP bacon fat (per 6 servings), then add the onions and cook until translucent. Add the mushrooms and garlic and continue to cook another 3-5 minutes to soften. Add the sea salt and pepper.
- Mix the smaller portion of tapioca flour into the broth, then add broth to the skillet, along with the vinegar and coconut milk.
- 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.
- Serve over cauli rice, Red Lentil or Edamame noodles or with roasted potatoes. Enjoy!
