Keto Chicken Marsala
Indulge in the rich, savory flavors of Keto Chicken Marsala, a low-carb twist on the classic Italian-American dish. Tender, golden-brown chicken breasts are coated in almond flour for a gluten-free crisp and simmered in a luxurious Marsala wine sauce infused with earthy mushrooms, fragrant garlic, and a touch of creamy decadence. Perfect for keto and low-carb diets, this recipe takes only 15 minutes to prep and delivers restaurant-quality results in just 30 minutes of cooking. Garnished with fresh parsley for a vibrant finish, this dish is elegant enough for dinner parties but easy enough for weeknight meals. Pair it with steamed greens or cauliflower mash for a satisfying, keto-friendly dinner you’ll want to make again and again!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 0.5 cup Almond flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 8 ounces Mushrooms, sliced
- 2 cloves Garlic, minced
- 0.75 cup Marsala wine
- 0.5 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Place the chicken breasts on a cutting board and cover with plastic wrap. Gently pound the chicken with a meat mallet or rolling pin until about 1/2 inch thick.
In a shallow bowl, mix together the almond flour, salt, and pepper.
Dredge each chicken breast in the almond flour mixture, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
In the same skillet, add the remaining butter. Once melted, add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until the mushrooms are browned.
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to release any browned bits.
Bring the mixture to a simmer and cook for about 5 minutes, or until the sauce is reduced by half.
Stir in the heavy cream and let the sauce simmer for another 3-4 minutes, until slightly thickened.
Return the chicken breasts to the skillet and spoon the sauce over them.
Garnish with the chopped fresh parsley and serve hot.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 6.3 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 821 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
