Creamy Chicken Marsala Recipe (Keto)

Creamy Chicken Marsala Recipe (Keto)

You’re going to love this creamy, low-carb Keto Chicken Marsala recipe.. It’s the ultimate ketogenic diet comfort food.

• CourseMain Dish
• CuisineItalian

Servings Prep Time 4servings 10minutes

Cook Time 20minutes

Ingredients

• 12ozchicken breast, boneless and skinless
• 8oz heavy whipping cream
• 2tbsps avocado oil
• 1/2cup chicken broth
• 1/2small onion, sliced
• 2cups Italian or crimini mushrooms
• 1/2 cupcup Marsala wine
• 1tsp dried thyme
• 12oz cauliflower rice
• 1/4tsp Salt and pepper

Instructions

1. Cut your chicken breast into strips. If you prefer one large piece per serving, cut into 4 total pieces.
2.  Season the chicken with salt and pepper.
3. Over medium-high heat, heat 1 tablespoon of avocado oil in a large skillet.
4.  Once heated add in the chicken pieces and cook until they are cooked and golden brown.
5.  Remove them from the skillet and set aside.
6. Leave the grease from the chicken, add in the other avocado oil over medium-high heat. 
7. Add the onion and mushroom slices and saute for a few minutes until the onions are translucent.
8. Add the marsala wine and bring to a boil and let the volume reduced to about half.
9. Add the chicken broth, heavy cream, and thyme and bring to a boil again. 
10. Bring the heat down to medium-low and simmer for 10 minutes until the sauce is reduced and thicken.
11. Add the chicken back to the skillet and cover them with the sauce.
12.  Simmer for additional 1-2 minutes. Season it with salt and pepper before serving.
13. Warm up the cauliflower rice and serve on 4 separate places. Drop 1/2 tablespoon of butter on top and let it melt.
14. Serve the chicken marsala on the side of the cauliflower rice. Garnish it with chopped parsley if desired.

Recipe Notes

Per pop: 552 calories, 44g fat, 32g protein, 8g total carbs