Keto Chicken Marsala
Tender pan-seared chicken cutlets smothered in a silky mushroom-and-Marsala cream sauce, all for just 6.2g net carbs per serving. This restaurant-style keto dinner comes together in 35 minutes total and delivers rich, savory comfort without any flour or sugar.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto chicken marsala turns an Italian-American steakhouse classic into a weeknight-friendly low-carb dinner. Almond flour stands in for the usual wheat dredge, while a quick reduction of Marsala, broth, and cream builds a deeply savory mushroom sauce that tastes anything but diet.
Ingredients
- 1.5 lbs boneless skinless chicken breasts (2 large), halved lengthwise into 4 cutlets
- 3 tbsp almond flour
- 0.5 tsp salt, plus more to taste
- 0.25 tsp black pepper
- 3 tbsp olive oil, divided
- 3 tbsp unsalted butter, divided
- 10 oz cremini mushrooms, sliced
- 1 medium shallot, finely minced
- 3 cloves garlic, minced
- 0.5 cup dry Marsala wine
- 0.75 cup chicken broth
- 0.5 cup heavy cream
- 2 tbsp chopped fresh parsley
Instructions
- 1
Pat the chicken cutlets dry. On a plate, mix the almond flour, salt, and pepper, then lightly dredge each cutlet, shaking off the excess.
- 2
Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear the cutlets 3-4 minutes per side until golden and cooked through (165°F internal). Transfer to a plate and tent loosely with foil.
- 3
Add the remaining 1 tbsp oil to the skillet. Add the mushrooms and cook undisturbed 3-4 minutes, then stir and cook until browned and their liquid evaporates, about 5 minutes total. Stir in the shallot and garlic and cook 1 minute until fragrant.
- 4
Pour in the Marsala wine, scraping up any browned bits, and simmer 2-3 minutes until reduced by about half. Add the chicken broth and simmer another 3 minutes.
- 5
Lower the heat to medium-low and stir in the heavy cream and remaining 2 tbsp butter. Simmer gently 2-3 minutes until the sauce thickens enough to coat a spoon. Taste and adjust salt.
- 6
Return the chicken and any resting juices to the skillet, spooning sauce over the top. Warm through for 2 minutes, sprinkle with parsley, and serve.
Tips & notes
- Marsala wine carries the dish, but most of its residual sugar reduces away during simmering. If you prefer to avoid it entirely, substitute an extra 0.25 cup chicken broth plus 1 tsp sherry vinegar for a similar depth.
- Serve over cauliflower mash, zucchini noodles, or buttered green beans to keep the plate fully keto.
- Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce; the cream can separate if microwaved too hot.
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Frequently asked questions
- How many carbs are in keto chicken marsala?
- Each serving has 6.2g net carbs (7.4g total carbs minus 1.2g fiber), 478 calories, 39g protein, and 31g fat. This recipe makes 4 servings.
- Can I make chicken marsala without wine?
- Yes. Replace the 0.5 cup Marsala with 0.25 cup additional chicken broth plus 1 tsp sherry vinegar or balsamic vinegar. You lose some of the signature sweetness but keep a rich, savory sauce, and it shaves off a small amount of carbs.
- What can I serve with keto chicken marsala?
- Cauliflower mash, zucchini noodles, roasted broccoli, or sauteed green beans all pair well and keep the meal low-carb. The creamy mushroom sauce is generous enough to spoon over whatever side you choose.
