This recipe has more mushroom than many other marsala recipes I’ve seen, but feel free to cut back if you like it less. I personally love the texture and flavors of Italian mushrooms, so I can’t really help myself!
I also like to add in a tablespoon of tamari soy sauce when I have it around. Since it’s completely optional and I don’t always add it in, I didn’t add to the recipe.
You’re going to love this creamy, low-carb Keto Chicken Marsala recipe.. It’s the ultimate ketogenic diet comfort food.
- 12 oz chicken breast, boneless and skinless
- 8 oz heavy whipping cream
- 2 tbsps avocado oil
- 1/2 cup chicken broth
- 1/2 small onion, sliced
- 2 cups Italian or crimini mushrooms
- 1/2 cup cup Marsala wine
- 1 tsp dried thyme
- 12 oz cauliflower rice
- 1/4 tsp Salt and pepper
Cut your chicken breast into strips. If you prefer one large piece per serving, cut into 4 total pieces. Season the chicken with salt and pepper.
Over medium-high heat, heat 1 tablespoon of avocado oil in a large skillet. Once heated add in the chicken pieces and cook until they are cooked and golden brown. Remove them from the skillet and set aside.
Leave the grease from the chicken, add in the other avocado oil over medium-high heat. Add the onion and mushroom slices and saute for a few minutes until the onions are translucent.
Add the marsala wine and bring to a boil and let the volume reduced to about half.
Add the chicken broth, heavy cream, and thyme and bring to a boil again. Bring the heat down to medium-low and simmer for 10 minutes until the sauce is reduced and thicken.
Add the chicken back to the skillet and cover them with the sauce. Simmer for additional 1-2 minutes. Season it with salt and pepper before serving.
Warm up the cauliflower rice and serve on 4 separate places. Drop 1/2 tablespoon of butter on top and let it melt.
Serve the chicken marsala on the side of the cauliflower rice. Garnish it with chopped parsley if desired.
Per pop: 552 calories, 44g fat, 32g protein, 8g total carbs