This keto chicken Marsala is a keto chicken recipe made with thick, juicy chicken breasts and creamy marsala sauce. At 4.2 grams of net carbs, it’s the perfect Italian dish for any Italian cuisine lover on a keto diet.
It’s an easy chicken Marsala recipe as the chicken and sauce are all made in one pan in 45 minutes or less.
That should be enough time to get the low-carb dish on the table for the entire family to enjoy on a regular weeknight or during a special occasion when you have more family members over.
Be sure to visit our keto chicken recipes for more delicious options.
Keto Chicken Marsala
Chicken Marsala is an Italian-American dish traditionally made with chicken cutlets drenched in creamy Marsala wine sauce that often contains onions or shallots and various spices and mushrooms.
It became popular at some point in the 19th century when it originated with English families living in western Sicily, where the Marsala wine was produced.
Most Italian restaurants make chicken marsala with bread crumbs along with a creamy marsala sauce that is thickened with flour.
This is the keto version of the classic chicken Marsala recipe, which means we will make our “bread” crumb coating using almond flour and parmesan cheese, and spices.
The recipe calls for flattened chicken breasts, but feel free to use chicken thighs if that’s more your speed.
Note that the amount of Marsala wine is minimal, and the alcohol is cooked in the sauce for the healthiest, tastiest, creamy chicken Marsala.
I promise it’s just as flavorful a sauce as its high-carb counterpart. You’re welcome!
Ingredients Needed To Make Keto Chicken Marsala
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Here are the ingredients you need to make the keto chicken marsala. Note that the full printable recipe card, along with the nutritional facts, is at the bottom of the page.
- Large skinless chicken breasts, halved horizontally
- Almond flour, finely milled
- Parmesan cheese, finely grated
- Garlic powder
- Onion powder
- Italian seasoning
- Black pepper
- Red pepper flakes
- Cooking oil
Keto Marsala Sauce
- Unsalted butter
- Garlic cloves
- Sliced button mushrooms
- Heavy cream
- Chicken broth
- Marsala wine
- Parmesan cheese, finely grated
- Fresh chopped parsley, for garnish
How To Make Keto Chicken Marsala
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.
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.
Is Marsala Wine Keto-Friendly?
If you’re looking for an excellent keto-approved wine, Marsala wine is a great option! This dry Italian variety offers lower carbs than sweet wines, with only 3.6 grams of net carbohydrates in just one fluid ounce (¼ cup).
Since this chicken marsala dish serves six people, the number of net carbs from adding Marsala wine will be virtually negligible at less than 1 gram per person. Not to mention that the alcohol is cooked off in the sauce.
As I mentioned earlier, a traditional Italian chicken marsala dish uses lightly breaded chicken pieces. Since this is not just a keto recipe, but a gluten-free one, I used a combination of almond flour and parmesan cheese, and some spices to mimic a breadcrumb coating.
Enjoy all the flavors of Marsala chicken without the carbs or gluten!
It’s what keeps us encouraged to keep sharing and perfecting our recipes.
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- 3 large chicken breasts halved horizontally and seasoned with 1/2 teaspoon of salt and pepper
- 1/2 cup of finely milled almond flour
- 1/4 cup of parmesan cheese finely grated
- 1 egg, room temperature
- 3 tablespoons of water
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 tablespoon of Italian seasoning
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 3 tablespoons of cooking oil
Keto Marsala Sauce
- 3 tablespoons of unsalted butter
- 3 minced garlic cloves
- 2 cups of sliced mushrooms
- 1 1/4 cup of heavy cream
- 1/2 cup of chicken broth
- 1/3 cup of Marsala wine
- 1/4 cup of finely grated parmesan cheese
- 2 tablespoons of fresh chopped parsley for garnish
- 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,
- In a small shallow bowl, combine the almond flour, parmesan cheese, Italian spices, salt, pepper, onion powder, and garlic powder for the 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.
- Heat a large skillet over medium-high heat. Add the oil. Cook each chicken breast without turning until lightly golden brown, about two minutes. Then flip the chicken and cook until equally brown on the other side, about two minutes more. Repeat with the remaining chicken breasts. Transfer chicken to a paper towel-lined plate to drain and set it aside.
- Proceed to make the Marsala sauce.
- To make the sauce, in the same pan you cooked the chicken, 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.
- Add the chicken broth and heavy cream, and reduce the heat to a low simmer.
- Cook the sauce for about 5-7 minutes, 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 three days or freeze for up to three weeks in the freezer.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 515Total Fat: 33.2gSaturated Fat: 18.1gCholesterol: 170mgSodium: 520mgCarbohydrates: 6.1gNet Carbohydrates: 4.2gFiber: 1.9gSugar: 2.8gProtein: 31g