Keto Chicken Marsala

This keto chicken Marsala gives you all the rich, creamy flavor of the classic Italian American dish without the traditional wheat flour breading. Tender chicken cutlets are coated in a seasoned mixture of finely milled almond flour and Parmesan cheese, pan fried until golden, then finished in a creamy mushroom Marsala sauce.

With only 4.2 grams of net carbs per serving, this low carb chicken Marsala is also gluten free and makes an impressive dinner without being difficult to prepare.

Everything comes together in one skillet in about 40 minutes, making it easy enough for a weeknight dinner while still feeling special enough for entertaining.

If you enjoy Italian inspired chicken dishes, be sure to also try our keto chicken piccata and explore our complete collection of keto chicken recipes

Why You'll Love This Keto Chicken Marsala Recipe

There is plenty to love about this low carb version of chicken Marsala. Instead of eliminating the breading completely, I use finely milled almond flour and Parmesan cheese to give the chicken cutlets a lightly golden coating without wheat flour or traditional breadcrumbs.

The creamy Marsala sauce is made in the same skillet with mushrooms, garlic, butter, chicken broth, heavy cream, Parmesan cheese, and Marsala wine. Cooking everything in the same pan also allows all those flavorful browned bits from the chicken to become part of the sauce.

At 4.2 grams of net carbs per serving, it is a satisfying keto dinner that gives you the flavors you expect from chicken Marsala while keeping the carb count low.

What Makes Chicken Marsala Keto Friendly?

Traditional chicken Marsala is commonly coated with wheat flour before the chicken is pan fried. It is also frequently served with pasta, rice, or potatoes.

This keto chicken Marsala replaces the wheat flour coating with a mixture of finely milled almond flour and Parmesan cheese. The creamy mushroom Marsala sauce is also made without wheat flour or cornstarch.

Thankfully, each serving of this recipe contains 6.1 grams of total carbohydrates and 4.2 grams of net carbohydrates.

Pair it with cauliflower rice, cauliflower mash, or another low carb vegetable side to keep the entire meal keto friendly.

Ingredients Needed

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You will find the exact measurements in the printable recipe card at the bottom of the post. Here are some of the key ingredients that make this keto chicken Marsala work so well.

Chicken Breasts

Slice the chicken breasts horizontally to make thinner cutlets and pound them to an even thickness. This allows the chicken to cook more evenly and gives you more surface area for the almond flour Parmesan coating.

Finely Milled Almond Flour

Almond flour replaces the wheat flour traditionally used to coat chicken Marsala. Be sure to use finely milled almond flour for the best texture.

Parmesan Cheese

Finely grated Parmesan is combined with the almond flour for the chicken coating and is also added to the creamy Marsala sauce.

Mushrooms

Sliced button mushrooms work beautifully in the sauce. You could also use cremini mushrooms if you prefer their slightly deeper flavor.

Marsala Wine

Use dry Marsala wine for this savory chicken recipe. It gives the sauce its distinctive flavor without making it overly sweet.

Heavy Cream

Heavy cream gives this keto Marsala sauce its rich, creamy consistency without relying on flour to thicken it.

Tips for the Best Keto Chicken Marsala

For evenly cooked chicken, pound the cutlets to approximately the same thickness before breading them.

Shake off any excess almond flour coating before placing the chicken in the skillet. This helps prevent loose breading from accumulating in the pan.

Cook the chicken in batches if necessary rather than overcrowding the skillet.

Allow the mushrooms to cook until they have released most of their moisture and begun to brown before adding the Marsala wine.

When you add the wine, scrape the browned bits from the bottom of the skillet. Those bits add lots of flavor to the finished Marsala sauce.

Keep the cream sauce at a gentle simmer rather than a rapid boil as it thickens.

When you return the chicken to the skillet, make sure it reaches an internal temperature of 165°F before serving.

Is Marsala Wine Keto Friendly?

Marsala wine can fit into a keto recipe when it is used in a moderate amount. For this chicken Marsala, I recommend using dry Marsala rather than sweet Marsala.

The entire recipe uses only ⅓ cup of Marsala wine divided among six servings.

Because carbohydrate amounts can vary between brands and varieties of wine, check the nutrition information on the bottle you are using if you closely track your carbohydrate intake.

How To Make This Keto Chicken Dish

Begin by cutting each chicken breast in half horizontally for a total of 6 chicken pieces.

Using a meat mallet or the smooth side of a cook's knife, pound each breast piece to equal thickness. I like doing so in a large freezer bag to keep things from getting too messy.

Then, in a small shallow bowl, combine the almond flour, parmesan cheese, Italian spices, salt, pepper, onion powder, and garlic powder for the "bread" coating and set it aside.

In another small shallow bowl, whisk the whole egg with the water for the egg wash.

Next, carefully coat the breast on both sides with the egg wash, and then dip the chicken cutlets into the breadcrumb mixture and lay the chicken in the coating and turn it over and press the chicken breasts into the breading to coat well.

Then shake off the excess breading.

Repeat with each chicken breast and lay it on wax paper or parchment paper.

Heat a large skillet over medium-high heat and add the oil. Cook each chicken breast without turning them for about 2 minutes until they're lightly golden brown.

Then, flip the chicken and cook for about 2 minutes more until equally brown on the other side. Repeat with the remaining chicken breasts. Transfer chicken to a paper towel-lined plate to drain and set it aside.

Proceed to make the creamy Marsala sauce.

To make the sauce, in the same pan, you cooked the chicken, still over medium-high heat, add the unsalted butter and cook the mushroom slices and garlic for a few minutes, until they are golden brown and all the liquid has evaporated.

Next, you'll add the Marsala wine to deglaze the pan. Scrape the bottom of the pan to help get all the brown bits because that's where all the yummy flavor is concentrated.

Add the chicken broth and heavy cream, and reduce the heat to a low simmer.

Cook the sauce for about 5-7 minutes, or until it thickens slightly, then stir in the Parmesan cheese.

Once the sauce has thickened, return the chicken breast to the sauce and serve with fresh chopped parsley.

Serve over a bed of cauliflower rice or cauliflower mash.

Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 weeks in the freezer.

Keto Chicken Marsala FAQs

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