This amazing Italian Keto Chicken Marsala is a low carb Italian classic. You are all in love with creamy marsala wine sauce that pairs perfectly with the chicken.
I am going to be chicken marsala since I worked at Carrabba‘s in my teenage years. Even though, I’m Italian, I had not been exposed to a lot of the amazing Italian dinners that they made at the restaurant. I learned more about Italian cooking and fell in love with Chicken Marsala.
Marsala wine is dry or sweet wine that is produced in Marsala, Sicily. Instead of grabbing a cooking wine bottle from the grocery store, why not grab a nice bottle of Marsala Wine that can be drank and cooked with instead.
Marsala is made from white grapes, fortified and then aged in casks before release. Its toffee, fig and raisin flavors have a lot in common with those found in certain styles of sherry and Madeira.
Unlike most traditional wines, you can open it and have it last a long time. It’s considered a fortified wine or dessert wine.
The serving size is small and the bottle will last for a long time. A bottle of Marsala Wine will last 4 to 6 months in the refrigerator. So, if you splurge on a high-end bottle, you’ll get your money’s worth.
Marsala pairs amazingly well with strong cheese, curry and salty seafood.
How Long Does Chicken Marsala Last in the Fridge?
You can save your leftover chicken in the fridge for up to 3 days. This helps so that you can easily reheat your dinner for lunch or dinner over the next few days.
Keto Chicken Marsala
Here are the ingredients you will to make low carb chicken marsala.
- Unsalted Butter – The Marsala wine sauce base is amazing butter. It really make the sauce cream and delicious. It really advances the flavor.
- Chicken – Normally, chicken marsala is made with tenderized chicken breasts, but you can also swap out the chicken breasts for chicken thighs or bone in chicken thighs.
- Mushrooms – We love using mushrooms in Keto recipe because they are a low carb and nutritious vegetable. They are fat-free, low-sodium, low-calorie, and cholesterol-free and packed with fiber, vitamins, and minerals.
- Chicken Broth – You can use chicken broth or chicken bone broth to make the marsala sauce. The bone broth is a better choice because it is already thickened. The more watery the broth or chicken stock, the longer it takes to reduce the sauce.
- Heavy Cream – Heavy cream also known as heavy whipping cream has more fat in it than whole milk. The extra fat in heavy whipping cream means it can be heated to higher temperatures without curdling and can be whipped more easily into toppings like Keto whipped cream.
- Cream Cheese – Cream cheese is an excellent source of fats with 2 tbsp serving contains only 2 g of net carbs and 7 g of fat. For a Keto Diet, those are excellent macros.
- Garlic Powder – I like to use fresh minced garlic or garlic powder rather than garlic from a jar.
- Fresh Parsley – You can top the chicken marsala with fresh parsley if you have it on hand. If not, you can skip it.
Tools & Supplies
- Skillet
How to Cook Keto Chicken Marsala?
Start by melting butter in large, high-sided skillet over medium heat.
Season chicken thighs with garlic powder, salt, and black pepper, to taste, and add to the hot skillet.
Then, brown the chicken on each side, approximately 3-4 minutes per side.
The chicken should release easily from the bottom of the skillet when ready.
Transfer chicken to a platter.
Then, add remaining butter to the skillet.
Add the sliced Portobello mushrooms and sauté, stirring occasionally, until the mushrooms develop some color and start to release their liquids, approximately 4-5 minutes.
Next, pour the Marsala into the pan and boil down for a few seconds to cook out the alcohol.
Then, pour the chicken broth into the skillet and gently scrape up the brown bits from the bottom.
Return the cooked chicken and the liquid that collected on the platter to the skillet.
Reduce heat to medium-low and cover. Simmer until the chicken is cooked through, approximately 25-30 minutes.
Remove pan from heat and transfer the chicken to a platter.
Cover and keep warm.
To prevent curdling, temper the heavy cream by adding one or two tablespoons of the hot liquid from the skillet to the heavy cream before adding it to the pan.
Cut the cream cheese into
Add the cream cheese to the skillet and stir until it is thoroughly melted and incorporated into the sauce. Taste and adjust seasonings, as desired.
To serve, spoon some of the pan sauce and mushrooms over each chicken thigh and sprinkle with some fresh parsley, if desired.
Serve immediately with your choice of sides. Enjoy!
More Keto Chicken Dinners
- Low Carb Mozzarella Chicken Bake
- KETO Chicken Piccata Italian Dinner
- Low Carb Caprese Stuffed Chicken
- KETO White Chicken Chili
Keto Chicken Marsala
Ingredients
- 3 Tbsp unsalted butter divided
- 2 lbs bone-in chicken thighs
- 1 tsp garlic powder
- Sea salt and black pepper to taste
- 8 oz. Portobello mushrooms sliced
- ¾ cup chicken broth
- ¼ cup heavy cream
- 6 oz. cream cheese cut into chunks
- 2 Tbsp. fresh parsley chopped
- 1/3 cup marsala wine
Instructions
- Melt two tablespoons butter in a large, high-sided skillet over medium heat. Season chicken thighs with garlic powder, salt, and black pepper, to taste, and add to the hot skillet.
- Brown the chicken thighs on each side, approximately 3-4 minutes per side. The chicken should release easily from the bottom of the skillet when ready.
- Transfer chicken to a platter and add remaining butter to the skillet. Add the sliced Portobello mushrooms and sauté, stirring occasionally, until the mushrooms develop some color and start to release their liquids, approximately 4-5 minutes.
- Pour the chicken broth into the skillet and gently scrape up the brown bits from the bottom. Return the chicken thighs and that collected on the platter to the skillet.
- Reduce heat to medium-low and cover. Simmer until the chicken is cooked through, approximately 25-30 minutes. Remove pan from heat and transfer the chicken to a platter. Cover and keep warm.
- To prevent curdling, temper the heavy cream by adding one or two tablespoons of the hot liquid from the skillet to it before adding it to the pan. Add the cream cheese to the skillet and stir until it is thoroughly melted and incorporated into the sauce. Taste and adjust seasonings, as desired.
- To serve, spoon some of the pan sauce and mushrooms over each chicken thigh and sprinkle with some fresh parsley, if desired. Serve immediately with your choice of sides. Enjoy!
This looks so delicious. We love chicken and my husband loves any sauce. I am happy to feature this lovely recipe on Sunday at Love Your Creativity.