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Keto Chicken Marsala - A Comforting, Low-Carb Weeknight Classic

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 small chicken breasts (or 2 large halved lengthwise) or 4 boneless, skinless thighs
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 8 ounces cremini or baby bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 3/4 cup dry Marsala wine (look for “dry,” not sweet)
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard (optional, for extra body)
  • Fresh thyme or parsley, chopped (about 1 tablespoon)
  • Lemon wedge, for brightening at the end (optional)

Method
 

  1. Prep the chicken: Pat dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder.
  2. Brown the chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and sear until golden and cooked through, 4–5 minutes per side for cutlets (thicker pieces may take longer). Transfer to a plate and tent with foil.
  3. Sauté the mushrooms: Add remaining 1 tablespoon olive oil to the skillet. Toss in mushrooms with a pinch of salt. Cook, stirring occasionally, until browned and their moisture evaporates, 6–8 minutes.
  4. Add garlic: Stir in minced garlic and cook 30 seconds until fragrant. Scrape up any browned bits with a spatula—those add flavor.
  5. Deglaze with Marsala: Pour in the dry Marsala wine. Bring to a lively simmer and reduce by about half, 2–3 minutes, until it smells nutty and the alcohol cooks off.
  6. Add broth and reduce: Stir in chicken broth and simmer 3–4 minutes to concentrate flavor. The liquid should reduce slightly and look glossy.
  7. Finish the sauce: Lower heat to medium-low. Stir in heavy cream and optional Dijon. Simmer gently 2–3 minutes until the sauce thickens enough to coat a spoon. Season to taste with salt and pepper.
  8. Return chicken to the pan: Add chicken and any juices back into the skillet. Spoon sauce over the top and warm through 1–2 minutes. Stir in 1 tablespoon butter for a silky finish. Add chopped thyme or parsley. A tiny squeeze of lemon can brighten the flavors.
  9. Serve: Plate chicken with plenty of mushrooms and sauce. Garnish with extra herbs if you like.