This Keto Chicken Marsala is rich, decadent, layered with low carb mushrooms, packed with flavor from garlic and shallots, and SUPER EASY. It’s made in only ONE pan in under 25 minutes!!! The sauce is a creamier, slightly thicker, and lower carb variation of the famous marsala wine reduction ( to keep it keto!) and it WILL NOT DISAPPOINT.
Every time I make this dish, my husband says, ” okay, I take back what I said before……. but THIS, is my actual favorite keto dish you make.” And then of course he finds something else that he loves… only to later re-profess his love for keto chicken marsala as his #1, every time I remake it.???? So, it’s virtually a classic favorite. Even my 2 year old daughter ADORES this dish. I mean, what’s not to love? Garlic and shallot flavored marsala wine reduction sauce and perfectly pan – crisped golden brown chicken breasts?
The traditional italian chicken marsala dish, usually requires a really light dusting of flour on the chicken pieces to create a crispy crust. This being a gluten-free and keto friendly dish, I found another solution to crisping up the chicken breasts. By coating your chicken in a layer of salt and seasoning, and then pan frying in ghee, you get a perfectly crisped chicken breast pieces WITHOUT the carbs! You can see the golden browned chicken pieces in my photos peeking through the sauce. That’s the crispy crust, and believe or not, the chicken inside is SUPER SUPER tender and juicy still if you follow my cooking instructions!
I don’t have really any additional tips for this Keto Chicken Marsala recipe, because it’s pretty straight forward and simple! Whole ingredients, low carb, and ABSOLUTELY freakin delicious….. Just make sure that you are CUTTING your chicken breasts crosswise to make them thinner (as listed in instructions), otherwise they will take too long to cook and you’ll lose the juiciness factor and probably burn the exteriors in the process. 🙂 ENJOY!!!
Keep Calm and KETO ON my friends!
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Keto Chicken Marsala – Easy & Gluten-Free
- Total Time: 24 minutes
- Yield: 4
Description
One of the most decadently flavored dinner meals, without a hassle or multiple dirty pans (one pan!). It’s rich, creamy, with a hint of sweetness from the marsala wine, and layered with low carb mushrooms on top of perfectly seasoned chicken. This chicken dinner can be served up within 25 minutes! You will NOT regret making this one!
Ingredients
2 Large Chicken Breasts
1/8th teaspoon Black Pepper
1/2 teaspoon Pink Himalayan Sea Salt
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1.5 – 2 Tablespoons Ghee (You can sub another oil here, but ghee gives the best flavor!)
1.5 Tablespoons Butter
12 Cremini Mushrooms, Quartered or Sliced
2.5 Tablespoon Shallots, Minced
4 Cloves of Garlic, Minced (2 tsps if using pre-minced)
3.5 Tablespoons Marsala Cooking Wine (no substitutes here! You can find it at most all grocery stores too)
3/4 Cup Chicken Broth or Chicken Bone Broth
1/2 Cup Heavy Cream or Heavy Whipping Cream
Extra Salt and Pepper to taste (optional)
Chopped Parsley for Garnish (optional, but does add nice flavor)
Instructions
1.) Cut each Chicken Breasts crosswise to make them thinner, creating 4 large but less thick chicken breast pieces. Sprinkle breast pieces liberally on all sides with each salt, garlic powder, onion powder, and a little pepper.
2.) Heat up a LARGE (large enough for 4 chicken breast sized pieces) nonstick skillet over medium heat with Ghee in it. Once the Ghee is melted and the pan is warmed up, place all four pieces of chicken flat in the pan – trying to avoid overcrowding/overlapping them. Cook breast pieces for 6 minutes on EACH side, without moving them other than to flip or check that they’re not burning ;). Remove chicken from the pan, and set aside.
3.) Using the same pan, turn down the heat slightly. Add mushrooms and butter, stirring occasionally for even cooking for about 2 minutes, and making sure to scrape ALL the brown bits left in the pan into the mushrooms (this adds flavor!). Add minced shallots and minced garlic and cook 1 more minute. Then add Marsala wine and Chicken Broth to the pan, stirring briefly and then allowing to simmer/bubble until the liquid in the pan is reduced by half (meaning half the liquid you started with is left!), which usually is about 6-10 minutes (it should be bubbling/boiling to cook down the liquid). Add Heavy Cream and let simmer and bubble for another 3-5 minutes, or until thickened slightly (it thickens more as it cools though). Remove from heat, and add additional salt and pepper to taste if desired (I usually add just two pinches of salt).
4.) Place your cooked chicken breast pieces back in the sauce and flip each once to lightly coat in the sauce. Let cool for 2 minutes or so as the sauce thickens up a bit more, and then serve! You can drizzle extra sauce and mushrooms onto each chicken breast when plating, and garnish with chopped parsley. AND ENJOY!!!
If you have leftovers, just store the chicken with the sauce and mushrooms drizzled on top in an airtight container. Place in the microwave at 50% power for 1-2 minutes to reheat (lowered power keeps the chicken from getting dry), and your chicken marsala should be good as new! 🙂
Notes
Net Carbs = Per serving (serving size)
*Sugar alcohols from erythritol are not counted in total net carbs, since they don’t affect blood sugar (they’re 0 net carbs)!
Carb counts vary based on the brands of each item used. My calculations are for the brands listed/suggested.
- Cook Time: 24
Nutrition
- Serving Size: 1/4 of Recipe
This dish was delicious. I didn’t have any Marsala wine so I used Chardonnay instead. It made such a wonderful creamy sauce. Will definitely make again.
★★★★★
Ana! YUM!!!!!! I make a very similar recipe for a wine/mushroom chicken sauce, and for some reason, I never thought about how it’s almost EXACTLY this recipe but with white wine haha, until i read your comment! I am so glad that you enjoyed!! THank you for your feedback 🙂
This was so delicious! My whole family loved it. What is the nutrition factor for this recipe. It doesn’t list the carb or calorie count.
Thank you so much for this recipe! My husband and I both loved it, which makes my life waayyy easier. I’m always searching for keto recipes my hubby enjoys as he’s not keto…Do you have the nutrition counts on this recipe???
★★★★★
HI Zoe!! I am so glad you both enjoyed it! My hubby is not keto as well, so most all of my recipes are tailored to please those pesky carb lovers too LOL 😉 He doesn’t like anything that he feels TASTES like it’s low carb. The other day I made a low carb enchilada casserole and used HALF the mix cauliflower rice and half shredded chicken. He ate almost half the entire pan, and then I later said… could you taste the caulflower rice? He says “WHATTTTTT CAULIFLOWER RICE” LOL!!! WINNING. Anywho, I am so sorry I forgot to update nutrition info! I will do so shortly!
Hello, can You please post the recipe for your chicken enchilada casserole with cauliflower rice recipe,?
Amazing! So delicious and East! Thank you for sharing.
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I’m also wondering the carb count/nutrition info for this, it looks so delicious but I want to know what it will cost my carb budget.
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★★★★
I’ve seen several requests for the nutritional info but no reply. Can we get that please? Other websites have it posted with serving size info, which is very helpful. Thanks!
Hubby has been keto for 3 years and when I made this dish he declared it his favourite keto meal he’s eaten! Delicious, thankyou for a wonderful recipe!
★★★★★
YAY!!!!!!!! what an honor to hear the BEST EVER!!! 🙂 My husband loves this dish too (and he’s NOT keto ). Everytime I make it, he reclaims it’s his favorite of all time ha ha! Something about that creamy marsala that just gets him every time 🙂
Excellent dinner! I am starting the keto diet and made this last night! Delicious! Love your site and recipes! I am learning through you and thank you! How do I find the carbs on this recipe? I looked all over and do not see it. I am trying to count every carb! Thank You! Look forward to trying more of your recipes!
HI Suz!!! I am so glad you liked it!!! I’m sorry many have asked me and for some reason I have updated the post and this one is not showing it. I will try to add it into the notes perhaps sometime soon when I get a chance! If you have a macro tracker (I like keto diet, but you have to pay for it!) or carb manager or myfitnesspal is another good one, you can add in the ingredients, then amounts by the number of servings you got from this recipe for now!!!
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★★★★★
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★★★★★
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I made this for the first time last week and it was a huge hit! I doubled the recipe and there was not a scrap of food left. The children (very picky teenagers) had seconds and were asking for thirds! They literally tried to lick their plates.
I am making the sauce again tonight to serve over top a nice roast with mashed potatoes, and zucchini. I think the sauce would also be delicious as part of a French Dip Sandwich, so if we have left overs that is what we are planning to do for lunch tomorrow.
★★★★★
Absolutely delicious,. Definitely make double the sauce. I doubled it for a party of 4. I also made 5 Chicken breasts, I pounded them rather than cutting in half. (this worked for me). Even with doubling the sauce I ran out! (it was also poured over my cauliflower mash). Today I made another double batch of sauce for the leftover chicken. Thank you for this recipe.
★★★★★
Can this made ahead of time and then reheated? If so, suggestions?
I made this for dinner tonight and it was delicious. I used three of the frozen chicken tenderloins from Costco and cut them into pieces. This will go on our regular rotations. Thank you!
I used more mushrooms than the recipe called for and will use even more mushrooms next time.
★★★★★
So glad you liked it!!! we honestly use much more mushrooms too. I simply use less in the recipe, so that there is more of the sauce to go around, since the mushrooms soak up a bit of it 😉 But yay for adding it to your rotations !!!
Recipe was amazing !!! Thanks ! Did you get a chance to add the nutritionnal information. ? I can’t seem to find it.
Thanks again !
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Just made this for my family, and we all thought it was so tasty and satisfying! Thank you!
★★★★★
There’s no Nutrition Value?? Calories, Fat, Sugar, Carbs, Protein???
Just went through the recipe and made a double batch. Smells great, but I wish the nutrition information was available!
★★★★
It tasted fine, but it was very rich & heavy.
★★★
OMG, this dish was HEAVENLY! My honey and I both loved it. I used 6 chicken cutlets and increased all the increments by 1/2 to balance the additional chicken. My only complaint is that the recipe took me well over an hour to complete from prep to plate, not 25 minutes, as stated. Some of that is because I used 6 cutlets and could only cook 3 at a time, so that added an additional 15 minutes to the process. Additionally, my sauce stubbornly would not thicken (even keeping the lid OFF the skillet), so I added a 1/4 tsp of Xantham gum to the skillet and that did the trick. Next time I make this–there WILL be a next time!–I will use raw chicken tenders and that will definitely cut the cook time. Thank you for a great recipe. It was a winner!
★★★★★
I don’t find the nutrition data, just the “notes.” Where do I find this?
This was so easy and so delicious! Thank you so much!
The recipe looks delicious.
★★★★★