Keto Chicken Marsala – A Cozy, Low-Carb Classic

Chicken Marsala feels like a restaurant favorite, but it’s surprisingly easy to make at home—especially when you keep it keto. This version is rich, creamy, and full of mushroom and wine flavor, without the flour or sugar. You’ll get tender chicken, a silky sauce, and that signature Marsala aroma in under an hour.

It’s weeknight-friendly but elegant enough for date night. Serve it with cauliflower mash or sautéed greens, and you’re set.

Keto Chicken Marsala - A Cozy, Low-Carb Classic

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 4 small chicken breasts or 2 large breasts halved lengthwise (about 1.5 pounds)
• Salt and pepper: To season generously
• Almond flour (optional): 2 tablespoons for a light, keto-friendly dusting
• Olive oil: 2 tablespoons
• Butter: 2 tablespoons
• Cremini or baby bella mushrooms: 10–12 ounces, sliced
• Garlic: 3 cloves, minced
• Marsala wine: 3/4 cup (dry Marsala, not sweet)
• Chicken broth: 1/2 cup (low-sodium)
• Heavy cream: 1/3 cup
• Fresh thyme or parsley: 1–2 tablespoons, chopped
• Red pepper flakes (optional): A pinch for gentle heat
• Ghee (optional): For extra flavor and higher-heat searing
• Lemon wedge (optional): To brighten the sauce

Instructions

 

• Prep the chicken: Pat the chicken dry. If using large breasts, slice them horizontally into cutlets. Season both sides with salt and pepper. If you want a light crust, dust with almond flour and shake off the excess.
• Heat the pan: Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter (or ghee). When hot and shimmering, add the chicken in a single layer.
• Sear the chicken: Cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil to keep warm. Don’t overcook—carryover heat will finish them.
• Sauté the mushrooms: Add the remaining oil and butter to the skillet. Toss in the sliced mushrooms with a pinch of salt. Cook, undisturbed, for 2–3 minutes to brown, then stir and continue cooking until they release moisture and turn deep golden, about 6–8 minutes total.
• Add aromatics: Stir in the garlic and a pinch of red pepper flakes. Cook 30–45 seconds until fragrant, scraping up browned bits with a wooden spoon.
• Deglaze with Marsala: Pour in the Marsala wine. It should bubble vigorously. Scrape the pan to loosen all the fond. Let it reduce by about half, 3–5 minutes, to concentrate flavor.
• Build the sauce: Add the chicken broth. Simmer 2–3 minutes more. Lower the heat and stir in the heavy cream until the sauce turns silky. If you like it thicker, simmer another 1–2 minutes. Taste and adjust salt and pepper.
• Return the chicken: Nestle the chicken (and any juices) back into the skillet. Spoon sauce over the top and simmer on low for 2–3 minutes to mingle flavors. Finish with chopped thyme or parsley and a tiny squeeze of lemon, if desired.
• Serve: Spoon generous sauce over each piece. Pair with cauliflower mash, zucchini noodles, roasted asparagus, or a crisp green salad.

What Makes This Special

This Keto Chicken Marsala skips the flour dredge and thickening roux, but it still delivers the classic depth and comfort. The secret is a quick sear for golden chicken, a proper mushroom sauté, and a reduction that concentrates the Marsala wine.

A touch of cream rounds out the sauce without making it heavy. The result is restaurant-level flavor with clean, low-carb ingredients. It’s familiar, satisfying, and surprisingly light.

What You’ll Need

• Chicken: 4 small chicken breasts or 2 large breasts halved lengthwise (about 1.5 pounds)
• Salt and pepper: To season generously
• Almond flour (optional): 2 tablespoons for a light, keto-friendly dusting
• Olive oil: 2 tablespoons
• Butter: 2 tablespoons
• Cremini or baby bella mushrooms: 10–12 ounces, sliced
• Garlic: 3 cloves, minced
• Marsala wine: 3/4 cup (dry Marsala, not sweet)
• Chicken broth: 1/2 cup (low-sodium)
• Heavy cream: 1/3 cup
• Fresh thyme or parsley: 1–2 tablespoons, chopped
• Red pepper flakes (optional): A pinch for gentle heat
• Ghee (optional): For extra flavor and higher-heat searing
• Lemon wedge (optional): To brighten the sauce

How to Make It

1. Prep the chicken: Pat the chicken dry.

   If using large breasts, slice them horizontally into cutlets. Season both sides with salt and pepper. If you want a light crust, dust with almond flour and shake off the excess.

2. Heat the pan: Place a large skillet over medium-high heat.

   Add 1 tablespoon olive oil and 1 tablespoon butter (or ghee). When hot and shimmering, add the chicken in a single layer.

3. Sear the chicken: Cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil to keep warm.

   Don’t overcook—carryover heat will finish them.

4. Sauté the mushrooms: Add the remaining oil and butter to the skillet. Toss in the sliced mushrooms with a pinch of salt. Cook, undisturbed, for 2–3 minutes to brown, then stir and continue cooking until they release moisture and turn deep golden, about 6–8 minutes total.
5. Add aromatics: Stir in the garlic and a pinch of red pepper flakes.

   Cook 30–45 seconds until fragrant, scraping up browned bits with a wooden spoon.

6. Deglaze with Marsala: Pour in the Marsala wine. It should bubble vigorously. Scrape the pan to loosen all the fond.

   Let it reduce by about half, 3–5 minutes, to concentrate flavor.

7. Build the sauce: Add the chicken broth. Simmer 2–3 minutes more. Lower the heat and stir in the heavy cream until the sauce turns silky.

   If you like it thicker, simmer another 1–2 minutes. Taste and adjust salt and pepper.

8. Return the chicken: Nestle the chicken (and any juices) back into the skillet. Spoon sauce over the top and simmer on low for 2–3 minutes to mingle flavors.

   Finish with chopped thyme or parsley and a tiny squeeze of lemon, if desired.

9. Serve: Spoon generous sauce over each piece. Pair with cauliflower mash, zucchini noodles, roasted asparagus, or a crisp green salad.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken as it cools, but it loosens nicely with a splash of broth when reheated.

Warm gently on the stovetop over low heat or in the microwave at 50–60% power to avoid overcooking the chicken. For freezing, the cream sauce can separate, but it’s still workable—thaw overnight and whisk while reheating with a bit of broth to bring it back together.

Health Benefits

• Low in carbs: Skips flour and sugar, keeping net carbs minimal while delivering full flavor.
• High-quality protein: Chicken breast supports muscle repair and satiety without excess calories.
• Healthy fats: Olive oil, butter, and cream provide satisfying fats that fit a keto lifestyle and help with fat-soluble vitamin absorption.
• Micronutrients from mushrooms: Mushrooms offer B vitamins, selenium, and antioxidants with minimal carbs and calories.
• Satiety and blood sugar stability: The combination of protein and fat helps keep you full and supports steadier energy.

Common Mistakes to Avoid

• Using sweet Marsala: Sweet Marsala adds unnecessary sugar. Choose dry Marsala for the right flavor and fewer carbs.
• Overcrowding the pan: Mushrooms steam instead of brown if packed in.

  Cook in batches if needed to get that deep, savory flavor.

• Skipping reduction: Let the wine reduce. A quick reduction concentrates flavor and prevents a thin, boozy sauce.
• Overcooking chicken: Thin cutlets cook fast. Pull them at just-done for juicy results.
• Heavy-handed thickening: Avoid starch thickeners.

  A gentle simmer and cream give you a lush sauce without extra carbs.

Alternatives

• Chicken thighs: Use boneless, skinless thighs for richer flavor and a little more fat. Cook 5–6 minutes per side.
• Dairy-free: Swap butter for ghee or olive oil and use full-fat coconut milk instead of cream. Flavor stays rich and the sauce remains silky.
• No wine option: If you’re avoiding alcohol, use extra chicken broth plus 1–2 teaspoons balsamic vinegar for depth.

  It won’t taste exactly like Marsala, but it’s still delicious.

• Fresh herbs: Try rosemary or sage in place of thyme for a different aroma. Add early so the flavors infuse the sauce.
• Extra veggies: Stir in spinach at the end until wilted, or add asparagus tips for color and crunch without many carbs.
• Spice blend: Season the chicken with smoked paprika and garlic powder for a subtle twist that complements the Marsala.

What kind of Marsala wine should I buy?

Choose a dry Marsala labeled “Secco.” Avoid sweet Marsala, which adds sugar and can throw off the flavor balance. Dry Marsala gives you a savory, nutty backbone that works perfectly in sauce.

Can I make this without cream?

Yes.

Use 2–3 tablespoons butter to mount the sauce off heat, or stir in coconut milk for a dairy-free option. The texture will be slightly different but still smooth and satisfying.

Is almond flour necessary?

No. It adds a light crust, but the recipe works great without it.

If skipping almond flour, just make sure your pan is hot so the chicken still gets a good sear.

How many carbs are in this?

Exact numbers vary by brands and portions, but a typical serving lands around 5–7 net carbs, mostly from the wine, mushrooms, and cream. Pair with low-carb sides to keep the meal keto-friendly.

Can I meal prep this?

Absolutely. Cook as directed, cool, and store in single-serve containers.

Reheat gently with a splash of broth. Add fresh herbs right before serving to brighten it up.

What can I serve it with?

Cauliflower mash, roasted broccoli, sautéed green beans, zucchini noodles, or a simple arugula salad with lemon and olive oil all make great low-carb sides.

Will any white wine work if I don’t have Marsala?

You can use a dry white wine in a pinch, plus a teaspoon of brandy or a splash of balsamic for complexity. It won’t be classic Chicken Marsala, but it’ll still be flavorful and nicely balanced.

Wrapping Up

Keto Chicken Marsala is one of those recipes that feels special without being fussy.

With a few pantry staples and the right technique, you get tender chicken, a velvet sauce, and big, cozy flavor—no flour needed. Keep a bottle of dry Marsala on hand and this becomes an easy go-to for weeknights and dinner guests alike. Simple, reliable, and always satisfying.