Creamy Keto Chicken Marsala

This Creamy Keto Chicken Marsala recipe is a low carb version of the traditional Italian dish. It is made in one pan using thinly sliced chicken breasts, mushrooms, and topped with a rich and creamy marsala sauce.

How to make chicken marsala keto-friendly

Your classic chicken Marsala recipe is pretty keto-friendly in general. The only thing that makes it not keto-friendly is the flour that is typically used to coat the chicken cutlets before pan-frying. The flour helps to soak up the sauce on the exterior of the chicken. It also helps to thicken the sauce.

But this keto version is made without flour or thickeners so, although the flavors are still the same, the consistency is a little different. The result is still juicy golden chicken cutlets smothered in a lusciously rich sauce that is well seasoned and full of Marsala flavor.

If you love chicken dishes, you have to try my Keto Chicken Stir Fry with Vegetables!

Ingredients:

• Chicken breasts– Thinly cut boneless, skinless chicken cutlets are what you want. See tips below for thinning out your chicken breasts.
• Cremini mushrooms– These are staple ingredients in chicken Marsala. If you do not have these, use whatever mushrooms you like best.
• Chicken broth– This is the base of your sauce and adds extra chicken flavor.
• Thyme & parsley– Thyme and parsley go together very well and make this dish super tasty. Finish with freshly chopped parsley for a fresh touch.
• Marsala cooking wine– This is the main flavor profile of this dish. Make sure to use a dry wine as opposed to sweet. See other wine options below.
• Heavy whipping cream– This adds lots of creaminess and fat to your sauce.

Steps:

Step 1: Melt 1 TB butter and 1 TB olive oil over medium-high heat. Salt and pepper chicken breasts on each side then sear the chicken on both sides so that it is good and brown. (Approx 4 min on each side) Remove the chicken from the skillet to a platter.

Step 2: Turn the heat down to medium then add the remaining butter and olive oil to the skillet. Add the sliced mushrooms, onions, and minced garlic. Sauté the mushrooms, onions, and garlic over medium heat until the mushrooms are golden brown.

Step 3: Add chicken broth and deglaze skillet by scraping the bottom of the pan with a wooden spoon. The brown bits have lots of flavors, so keep them in your pan. Add the marsala cooking wine and spices and bring to a boil.

Step 4: Add the heavy whipping cream and turn down the stove to medium. Boil for 6-10 minutes so that the sauce can thicken and reduce.

Tip: If you prefer a thicker sauce, follow the instructions below instead of steps 8 and 9.

Add the heavy whipping cream to the skillet and stir to combine the ingredients. Then, remove 2 tablespoons of the sauce from the pan and place it in a small bowl with 1/4 tsp Xanthan Gum. Whisk together until combined, then return to the skillet along with the browned chicken and simmer on medium/low for 5 minutes or until the sauce has thickened and the chicken reaches 165 degrees with an internal thermometer.

Step 5: Add your seared chicken back to the pan and simmer for 5 minutes or until the chicken reaches 165 degrees with an internal thermometer. If you prefer a thinner sauce, add more chicken broth.

Step 6: Garnish with freshly chopped parsley and serve warm as is or over the top steamed cauliflower rice.

“What kind of chicken should I use?”

Thinly sliced chicken cutlets are the best kind for chicken marsala. You want to be able to cook your chicken through using a saute pan. To do this, you need to make sure you are not using those humongous chicken breasts they tend to sell. Larger, thick chicken breasts are great for baking or stuffing. They are not ideal for browning quickly in a skillet.

So if you only have thicker chicken breasts, you can do one of two things to thin them out:

Option 1: Place a piece of plastic wrap over the top of your chicken breasts and use a meat mallet to pound your breasts until they are about 1/4″ thick. You can also do this inside of a plastic baggie. Just make sure to keep the bag open, or you’ll pop the bag. Using plastic wrap (or a zip-lock bag) is a sanitary thing. It keeps those nasty chicken juices from flying everywhere.

Option 2: Slice your thick chicken breasts in half lengthwise. If they are still pretty thick after slicing, you can then move to option 1 to thin them out even more.

Where can I find Marsala wine?

I used Marsala cooking wine in this recipe. Marsala wine is a brandy fortified wine that is like sherry. It can be sweet or dry. You can find marsala wine in your local wine and spirits. They also sell marsala cooking wine in grocery stores, usually in the vinegar aisle. That kind is made without alcohol.

“I do not have Marsala wine. What can I use?”

Marsala wine or Marsala cooking wine is what makes this chicken dish Marsala chicken, so I don’t recommend leaving it out.

BUT if you do not have marsala wine or the marsala cooking wine at home at don’t have time to hit the store, you can use one of these replacements.

• sherry wine/vinegar
• white wine/vinegar
• Madeira wine

The flavor won’t be the same, but it will still taste delicious.

Is Marsala wine keto-friendly?

Marsala cooking wine is about 4g of net carbs per serving. Keep in mind, as with any wines, there is always some sugar involved. Since we use just 1/4 cup in this recipe, it equates to minimal carbs. But if you are following a strict keto diet, may I suggest you use sherry vinegar instead of wine.

What to serve with this dish

I love serving a saucy meal over top of steamed cauliflower rice. Other sides you can serve with this are:

• Grilled Bacon Wrapped Asparagus
• Southern Green Beans {Keto Friendly/Low Carb}
• Keto Cauliflower Mac and Cheese
• Keto Green Bean Casserole Recipe
• Easy Air Fryer Broccoli 

Other keto chicken dinners:

Keto Baked Chicken Thighs (w/ BBQ Sauce)

Keto Buffalo Chicken Casserole (w/ Cauliflower)

Creamy Tuscan Garlic Chicken Recipe

Keto Fried Chicken Nuggets

Keto Creamy Chicken and Asparagus Recipe

Zesty Italian Chicken

Keto Chicken Florentine

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Creamy Keto Chicken Marsala

This Creamy Keto Chicken Marsala recipe is a low carb version of the traditional Italian dish. It is made in one pan using thinly sliced chicken breasts, mushrooms, and topped with a rich and creamy marsala sauce.

Prep Time10 mins

Cook Time30 mins

Course: Main Course

Cuisine: American, casual, Italian

Keyword: Keto Chicken Marsala

Servings: 4

Calories: 379kcal

Author: Kasey Trenum

Ingredients

• 2 tbsp butter
• 2 tbsp olive oil
• 4 thinly sliced chicken breasts
• 8 oz cremini mushrooms, sliced (baby Bella mushrooms)
• ¼ cup diced onion
• 4 garlic cloves minced
• 1 cup chicken broth
• ¼ tsp dried thyme
• ¼ tsp salt
• ⅛ tsp pepper
• ¼ cup Marsala cooking wine (or Marsala wine)
• ¾ cup heavy whipping cream
• 2 tbsp fresh chopped parsley
• 1/4 tsp Xanthan Gum (optional)

Instructions

• Melt 1 TB butter and 1 TB olive oil over medium-high heat in a skillet. Salt and pepper chicken breasts on each side, then sear it on both sides so that it is nicely browned. (Approx 4 min on each side.)
• Remove the browned chicken from the skillet to a platter and set aside.
• Turn the heat down to medium then add the remaining butter and olive oil to the skillet.
• Add your sliced mushrooms, onions, and minced garlic.
• Sauté the mushrooms, onions, and garlic over medium heat until the mushrooms are golden brown.
• Add chicken broth and deglaze skillet by scraping the bottom of the pan with a wooden spoon. The brown bits have lots of flavors, so keep them in your pan.
• Add the marsala cooking wine and spices and bring to a boil.
• Add the heavy whipping cream and turn down the stove to medium. Boil for 6-10 minutes so that the sauce can thicken and reduce.

  ***See note in the last step if you prefer a thicker sauce.
• Add your browned chicken back to the pan and simmer for 5 minutes or until the chicken reaches 165 degrees with an internal thermometer.
• If you prefer a thinner sauce, add more chicken broth.
• Garnish with parsley and serve alone, with a salad, or with over steamed cauliflower rice.
• ****If you prefer a thicker sauce, follow the instructions below instead of steps 8 and 9.

  Add the heavy whipping cream to the skillet and stir to combine the ingredients. Then, remove 2 tablespoons of the sauce from the pan and place it in a small bowl with 1/4 tsp Xanthan Gum. Whisk together until combined, then return to the skillet along with the browned chicken and simmer on medium/low for 5 minutes or until the sauce has thickened and chicken reaches 165 degrees with an internal thermometer.

Video

Notes

If you have thicker chicken breasts, you can slice them in half lengthwise or pound them using a meat mallet until they are about 1/4" thick. You would need two regular-sized chicken breasts for this recipe if you cut them in half. 

If you do not have marsala wine or marsala cooking wine, you can use one of the following. (The taste will not be the same, but it will be delicious either way.)

• sherry wine/vinegar*
• white wine/vinegar*
• Madeira wine

*Use if you are following a strict keto diet and do not want the added sugars from wine.

Nutrition

Calories: 379kcal | Carbohydrates: 8g | Protein: 15g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 113mg | Sodium: 600mg | Potassium: 581mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1019IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg

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