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easy keto chicken marsala recipe on a black plate.
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5 from 8 votes

Keto Chicken Marsala

Creamy, loaded with mushrooms, and with an irresistible sauce, this keto Chicken Marsala is a recipe every keto cook should know how to make!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Keto Dinner Recipes
Cuisine: Italian
Keyword: chicken, marsala, mushrooms, wine
Servings: 4 servings
Calories: 561kcal
Author: Chef Jenn


  • Large skillet
  • Whisk


  • 1 tbsp avocado oil
  • 3 tbsp butter divided
  • 1 1/2 pounds chicken breast boneless, skinless
  • 12 ounces mushrooms washed and sliced
  • 2 tbsp shallots diced
  • 1 tbsp garlic minced
  • 1/4 cup marsala
  • 1 cup chicken bone broth
  • 1 cup heavy whipping cream
  • 1/4 cup green onions sliced
  • 2 tbsp parsley chopped
  • 1/4 tsp xanthan gum


  • Bring 1 tablespoon of butter and the avocado oil to a sizzle in a large skillet. Season the chicken and then brown it on both sides for 2-3 minutes over medium-high heat or until lightly golden brown. Set the chicken aside.
  • Add another tablespoon of butter and sauté the mushrooms, shallots, and garlic until the mushrooms are tender and have given up their liquid - about 4-5 minutes.
  • With the mushrooms and shallots still in the pan, deglaze the pan with the bone broth and then add the heavy cream. Turn the heat down to a simmer and reduce the sauce by about a third.
  • Put the chicken and any juices back into the sauce and simmer until the chicken is cooked through to 165-F. Add the Marsala wine and whisk in the remaining butter. Add the green onions.
  • Thicken with xanthan gum (optional), top with parsley, and serve!


Chef Jenn's Tips

  • Normally in a sauce like this, you'd deglaze the pan with Marsala wine and then add a touch more at the end. However, to make this low-carb Chicken Marsala keto recipe, we're adding it all at the end for maximum flavor and the fewest carbs.
  • Thick chicken breasts take too long to cook in this low-carb keto dish. You want them at most 1/2-inch thick. If your breasts are thicker than that, slice them horizontally in half into two mostly even pieces.
  • Get the olive oil (or avocado oil) and butter sizzling hot to get a bit of brown color on the breasts - golden brown food is tasty food!
  • You can certainly skip the xanthan gum in this keto Chicken Marsala recipe. If you do use it, don't use more than 1/4 teaspoon to make the creamy Marsala sauce. Resist the urge to add more - it will thicken up as it cooks and sits. If you really want a thicker sauce, add 1/8 teaspoon of xanthan gum and let it thicken. Use a whisk to whisk it in and to avoid lumps.
  • Change up the mushrooms in this keto-friendly Chicken Marsala recipe! Quartered or sliced mushrooms work well in this dish, and you can use button mushrooms, white mushrooms, portobello mushrooms or cremini mushrooms.


Serving: 1breast and 1/4 cup sauce | Calories: 561kcal | Carbohydrates: 9g | Protein: 41g | Fat: 39g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 524mg | Potassium: 1061mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1420IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 2mg | Net Carbohydrates: 8g