Chicken Marsala is a delicious classic Italian dish made in a creamy marsala sauce.
It’s one of my favorite savory dishes to make on busy weeknights.
Dry marsala wine is a cooking wine made in Sicily that carries a deep nutty flavor similar to brandy and sherry.
In this chicken marsala dish, the dry fortified wine adds a depth of flavors that make it irresistible.
Creamy chicken marsala is a very popular dish in many Italian restaurants.
And no doubt, it’s one of my favorite chicken dishes to order.
Luckily, it’s fairly easy to prep it at home too.
And since the base of the sauce is creamy marsala wine sauce, it’s easy to make it keto and low-carb.
While it took a few tries to perfect this keto chicken recipe, I’m proud to say, this version is heavenly good.
While preserving all the flavors of the original chicken marsala, this recipe is made perfectly keto.
I hope you enjoy it as much as I do.
Serve it over cauliflower rice or zoodle pasta to indulge guilt-free.
The making of this dish is somewhat similar to the of beef stroganoff, a French-inspired Russian dish.
It starts off by browning the chicken cutlets and mushrooms in 2 tablespoons of butter. You then carmelize shallots that add sweetness to the finished dish.
From there, you add chicken broth, heavy cream, and marsala wine. Let it simmer to get all the flavors to blend.
It’s a pretty simple cooking process you are probably familiar with already.
While it’s an easy recipe anyone can make, it’s one dish you want to perfect each step to get the best results.
When made right, it’s earthy, rich, and simply amazing. Once you taste it, I know you’ll want to make a double batch next time.
Keto Chicken Marsala Recipe
In this chicken marsala recipe, there are some substitutions and tweaks that I incorporated.
In the original chicken marsala recipe, chicken pieces more often used are breasts.
Instead, I went with boneless skinless thighs. For keto dishes, chicken thighs add more fat to the dish than leaner skinless chicken breasts.
And because of that, there are more chicken juices you get out of those pieces of chicken than less-fatter and less juicy chicken breasts.
- 12 oz chicken thighs, cutlets
- 8 oz heavy whipping cream
- 2 tbsp olive oil
- 1 tbsp butter
- 1/2 cup chicken broth
- 1/2 small onion or 1 whole shallot, sliced
- 2 cups Italian or crimini mushrooms
- 1/2 cup Marsala wine
- 1/2 tbsp tamari sauce
- 1 tsp dried thyme
- 12 oz cauliflower rice
- 1/4 tsp salt and pepper
- 1 tbsp chopped parsley for garnish
- Cut your skinless chicken thighs into 4 total pieces. Pat chicken dry with a paper towel. Season with salt and pepper and set aside.
- Over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet. Once heated, add in the chicken pieces and cook until you see brown bits and the edges are golden brown. Remove them from the skillet and set them aside.
- Leave the grease and juices from the chicken, add in the remaining olive oil, and heat over medium heat. Add the onion and sliced mushrooms and saute for a few minutes until the onions are translucent. Don't cook them on high heat as they can burn the onion rather than carmelize them.
- Add the marsala wine and bring it to a boil and let the volume be reduced to about half.
- Add the chicken broth, heavy cream, and thyme, and bring to a boil again. Bring the heat down to medium-low and simmer for 10 minutes until the broth is reduced and thickened.
- Add the chicken cutlets to the skillet and cover them with the sauce. Simmer for additional 1-2 minutes. Season it with salt and pepper before serving.
- Warm up the cauliflower rice and serve in 4 separate places. Drop 1/2 tablespoon of butter on top and let it melt.
- Serve the chicken marsala on the side of the cauliflower rice. Sprinkle chopped parsley and sprinkle some on top if desired.