Creamy Keto Chicken Marsala

4.69 from 29 votes

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 and mushrooms in a rich and creamy Marsala sauce.

Prep Time10

Cook Time30

Course: Main Course

Cuisine: American, casual, Italian

Keyword: Keto Chicken Marsala

Servings:

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

Before you start cooking, it's important to pat the chicken breasts dry with paper towels. This will remove any excess moisture that could prevent the chicken from searing properly and result in a pale, soggy appearance.
Once the chicken breasts are dry, generously season them with salt and pepper on both sides. This will enhance the flavor of the chicken and add depth to the dish.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. The butter will add richness to the sauce, while the olive oil will help the chicken sear evenly.
Once the butter and olive oil are hot, carefully place the chicken breasts in the skillet. Don't overcrowd the pan, as this will prevent the chicken from cooking evenly. Cook the chicken breasts for 4 minutes per side, or until they are golden brown. Remove them from the pan and set them aside on a plate
* Don't move the chicken breasts around too much while they are searing. This will disturb the sear and prevent it from forming properly.
After searing the chicken breasts, turn down the heat to medium. This will prevent the onions and mushrooms from burning before they have a chance to soften. Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet. The additional fat will help to sauté the onions and mushrooms evenly and prevent them from sticking to the pan.
Add the sliced mushrooms, onions, and minced garlic to the skillet. Sauté them over medium heat for 5-7 minutes, or until the mushrooms are golden brown and the onions are softened. Stir the vegetables occasionally to ensure even cooking.
Once the mushrooms, onions, and garlic are cooked, it's time to deglaze the skillet. This means using a liquid to dissolve the browned bits of food that have stuck to the bottom of the pan. These browned bits contain a lot of flavor, so it's important to incorporate them into the sauce.
Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pan, dislodging the browned bits. Continue scraping until the browned bits have dissolved into the broth.
After adding the Marsala cooking wine and spices, pour in the ¾ cup of heavy whipping cream. Bring the sauce to a boil, stirring occasionally. The Marsala wine will add a rich, nutty flavor to the sauce, while the dried thyme will add an earthy aroma.
Turn the heat down to medium and let the sauce simmer for 6-10 minutes. This will allow the sauce to thicken and reduce, resulting in a richer and more flavorful sauce.
***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 is done. To ensure that the chicken is cooked through, insert a meat thermometer into the thickest part of the breast. The internal temperature should reach 165°F (74°C)
If you prefer a thinner sauce, you can add more chicken broth. Simply add a tablespoon of chicken broth at a time, stirring until the sauce reaches your desired consistency.
Once the chicken is cooked through and the sauce is to your liking, garnish with fresh chopped parsley. Serve the Keto Chicken Marsala on its own, with a salad, or over steamed cauliflower rice.
****If you prefer a thicker sauce, follow the instructions below instead of steps 7 and 8.
If you prefer a thicker sauce, you can use xanthan gum, a natural thickener that will not affect the flavor of the sauce. To do this, follow steps 7 and 8, then:
Remove 2 tablespoons of the sauce from the pan and place it in a small bowl. Add ¼ teaspoon of xanthan gum to the sauce in the small bowl and whisk until combined. Return the thickened sauce to the pan along with the browned chicken.
Simmer the sauce on medium-low heat for 5 minutes, or until the sauce has thickened to your desired consistency.
To ensure the chicken is cooked through, insert a meat thermometer into the thickest part of the breast. The internal temperature should reach 165°F (74°C) for food safety.

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