Name: Keto Chicken Marsala Recipe For Dinner
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 pounds); 1/4 cup almond flour; 1/4 cup grated Parmesan cheese; 3 tablespoons olive oil; 1 tablespoon butter; 8 ounces mushrooms, sliced; 1/2 cup Marsala wine; 1/2 cup chicken broth; 1/2 cup heavy cream; 2 cloves garlic, minced; 1 teaspoon fresh thyme (optional); Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Jump to Recipe·Print Recipe

Looking for a delicious way to stick to your keto diet while still enjoying restaurant-quality meals? Let me introduce you to Keto Chicken Marsala—a rich, flavorful dish that’s perfect for any weeknight dinner or special occasion. The beauty of this recipe is that it keeps all the delicious flavors of traditional Chicken Marsala, but with a keto-friendly twist. Plus, it’s surprisingly easy to make, even if you’re not a pro in the kitchen. Let’s get to it!

What is Chicken Marsala?

In case you haven’t heard of it, Chicken Marsala is a classic Italian-American dish made with chicken breasts, mushrooms, and Marsala wine, all simmered together in a rich sauce. Traditionally, the dish is served over pasta or with mashed potatoes, but we’re making it low-carb and keto-friendly by ditching the carbs and focusing on protein and healthy fats.

Ingredients You’ll Need

Here’s a breakdown of what you’ll need to whip up this amazing Keto Chicken Marsala:

4 boneless, skinless chicken breasts (about 1.5 pounds)
1/4 cup almond flour (for dredging the chicken)
1/4 cup grated Parmesan cheese (adds flavor and a little crunch)
3 tablespoons olive oil (for frying the chicken)
1 tablespoon butter (adds richness to the sauce)
8 ounces mushrooms, sliced (button or cremini mushrooms work well)
1/2 cup Marsala wine (this is the star ingredient, but don’t worry, the alcohol cooks off)
1/2 cup chicken broth (adds depth to the sauce)
1/2 cup heavy cream (makes the sauce creamy and indulgent)
2 cloves garlic, minced (garlic makes everything better, right?)
1 teaspoon fresh thyme (optional, but it adds a nice herbal note)
Salt and pepper to taste (you’ll need more than you think)
Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Prepare the Chicken

First thing’s first—prep the chicken. You want to start by pounding your chicken breasts to an even thickness. This ensures that they cook evenly and stay tender. Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2-inch thick.

2. Coat the Chicken

In a shallow dish, mix the almond flour, grated Parmesan cheese, salt, and pepper. Dredge each chicken breast in this mixture, ensuring an even coat. The almond flour gives the chicken that nice crispy texture without using traditional flour, keeping things keto-approved.

3. Cook the Chicken

Heat the olive oil and butter in a large skillet over medium-high heat. Once the pan is hot (but not smoking), add the chicken breasts. Cook for 4-5 minutes on each side, until they’re golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate—don’t worry about keeping it warm just yet; we’ll get to that.

4. Sauté the Mushrooms

In the same skillet (without cleaning it, because all those crispy chicken bits add flavor), toss in the sliced mushrooms. Cook them over medium heat until they’re soft and golden brown, about 5-7 minutes. The key here is not to overcrowd the pan; if needed, cook the mushrooms in batches. Once they’re golden and fragrant, toss in the minced garlic and cook for another 30 seconds until it’s aromatic.

5. Make the Marsala Sauce

Now comes the fun part—the sauce! Pour in the Marsala wine and let it simmer for a couple of minutes. This allows the alcohol to cook off and the flavors to concentrate. You’ll notice the wine reducing and thickening slightly. Once the wine has reduced by half, stir in the chicken broth and fresh thyme, if using. Let this simmer for another 3-4 minutes to let the flavors meld together.

6. Finish the Sauce with Cream

To make this dish truly keto-friendly and extra delicious, we’re adding heavy cream. Stir it into the sauce and let it simmer for a few minutes until the sauce thickens up. You’re looking for a creamy, velvety sauce that clings to the chicken. At this point, taste the sauce and adjust the seasoning with salt and pepper, if needed.

7. Bring It All Together

Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken to coat it. Let everything simmer together for a couple of minutes so the chicken absorbs some of that amazing flavor.

8. Garnish and Serve

Once your chicken is fully cooked and your sauce has thickened to perfection, remove the pan from the heat. Garnish with fresh parsley and serve immediately.

How to Serve Keto Chicken Marsala

While traditional Chicken Marsala is served over pasta, that’s obviously not an option for keto. So, what do you serve it with instead? Here are a few low-carb options that pair perfectly with this dish:

Cauliflower Mash: Just like mashed potatoes but keto! You can make it creamy with butter and heavy cream, and it’ll soak up that sauce beautifully.
Zucchini Noodles: If you miss pasta, this is a great low-carb alternative. Sauté your zoodles in a little olive oil and garlic for a quick side.
Spaghetti Squash: Another excellent low-carb pasta substitute. Roast it, scrape out the strands, and it’s ready to go.
Sautéed Spinach or Kale: Want to keep it simple? A quick sauté of leafy greens in olive oil with a bit of garlic is both healthy and keto-friendly.

Nutritional Breakdown (Per Serving)

Calories: ~480
Fat: ~34g
Protein: ~30g
Carbs: ~6g (Most of this comes from the mushrooms and Marsala wine)

Why This Recipe Works for Keto

You might be wondering why Chicken Marsala works so well for keto. Let’s break it down:

High in Fat: Thanks to the use of heavy cream, butter, and olive oil, this dish is rich in fats—perfect for hitting your daily keto fat targets.
Moderate Protein: The chicken provides a solid amount of protein, but not too much to knock you out of ketosis. The balance here is key.
Low in Carbs: Traditional Chicken Marsala can be carb-heavy, especially if it’s dredged in flour and served with pasta. But by using almond flour and skipping the starchy sides, we keep the carb count low without sacrificing any flavor.

Tips for Success

Pound the Chicken Evenly: This ensures the chicken cooks evenly and stays juicy. Uneven thickness means some parts will be dry while others are undercooked.
Don’t Overcrowd the Pan: When sautéing the mushrooms, overcrowding the pan will cause them to steam instead of caramelize. Give them room to breathe so they get that nice golden color.
Use Dry Marsala Wine: While sweet Marsala is sometimes used in desserts, you want to stick with dry Marsala for this recipe. It gives the sauce a more savory, robust flavor that complements the chicken perfectly.

Storing and Reheating Keto Chicken Marsala

Got leftovers? Lucky you! Here’s how to store and reheat your dish so it tastes just as good the second time around.

Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken a bit as it cools, but that’s okay.
Reheating: To reheat, place the chicken and sauce in a skillet over medium-low heat. You might need to add a splash of chicken broth or water to thin out the sauce a bit as it reheats. Avoid using the microwave if possible, as it can make the chicken tough and dry.

Can You Freeze Chicken Marsala?

Yes! You can freeze this dish, though the cream in the sauce may separate a bit when thawed. If you plan on freezing it, I recommend waiting to add the cream until after you’ve reheated the dish. Store in a freezer-safe container for up to 2 months, then thaw overnight in the fridge before reheating on the stove.

Conclusion

Keto Chicken Marsala is the perfect dish when you want something rich and satisfying without blowing your carb budget. It’s easy enough for a weeknight but impressive enough to serve at a dinner party. Whether you’re new to keto or a seasoned pro, this recipe is sure to become a staple in your kitchen.

So, grab a skillet, pour yourself a glass of (keto-friendly) wine, and get cooking! You’ll be amazed at how simple and delicious this low-carb Chicken Marsala is.