29+ Flavorful Keto Chicken Marsala Recipes to Satisfy Your Low-Carb Cravings

Are you on a keto journey but still crave delicious comfort food?

If so, Chicken Marsala might just be the dish you’ve been looking for!

This classic Italian favorite is rich, savory, and perfectly suited to the keto diet, especially when paired with low-carb alternatives to pasta or potatoes.

If you’re tired of the same old meals and are in the mood for something new, we’ve got you covered.

In this article, we’ve compiled over 29+ keto Chicken Marsala recipes that will satisfy your cravings without breaking your carb count.

Whether you prefer it served with cauliflower mash, zucchini noodles, or even roasted vegetables, there’s a keto Chicken Marsala recipe for every taste.

These dishes combine tender chicken breasts, savory Marsala wine, and creamy mushroom sauce, giving you all the flavors of the classic dish in a healthy, low-carb package.

Get ready to explore a world of flavor and comfort—keto style!

29+ Flavorful Keto Chicken Marsala Recipes to Satisfy Your Low-Carb Cravings

With these 29+ keto Chicken Marsala recipes, you can enjoy the same mouthwatering flavors of the traditional dish while sticking to your low-carb lifestyle.

From creamy cauliflower mash to zesty zucchini noodles, there’s an endless variety of ways to serve this classic meal without the guilt.

Each recipe brings its own unique twist to the table, offering something for everyone—whether you’re looking for a quick weeknight dinner or an elegant meal for guests.

No matter which recipe you try, you’ll be indulging in rich, delicious flavors without sacrificing your keto goals.

So, what are you waiting for?

Choose your favorite recipe, get cooking, and enjoy a truly satisfying low-carb Chicken Marsala dinner!

Creamy Keto Chicken Marsala

A rich and creamy keto-friendly twist on the classic Italian dish!

This version of Chicken Marsala uses heavy cream and mushrooms to create a velvety sauce while keeping the carb count low. Perfect for a comforting yet healthy meal.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved lengthwise)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 8 oz cremini or button mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon fresh thyme leaves
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Season the chicken breasts with salt, pepper, and garlic powder.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, melt butter and sauté the mushrooms for 4–5 minutes until tender. Add garlic and cook for another minute.
4. Pour in the Marsala wine and let it simmer for 2 minutes. Add chicken broth, heavy cream, and thyme, stirring well.
5. Return the chicken to the skillet and simmer for 10 minutes, allowing the sauce to thicken.
6. Sprinkle Parmesan cheese over the top (if using) and stir it into the sauce.
7. Serve hot, garnished with fresh parsley if desired.

This creamy keto Chicken Marsala is the perfect balance of indulgence and nutrition.

The combination of mushrooms, Marsala wine, and heavy cream results in a dish that’s packed with flavor while remaining low-carb. Serve it with cauliflower mash or zucchini noodles for a complete keto-friendly meal!

Garlic Butter Keto Chicken Marsala

This version of Chicken Marsala is infused with garlic butter for an extra layer of rich, buttery goodness.

The dish is low-carb, high-fat, and full of restaurant-quality flavor—all while being easy to make at home.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 8 oz baby bella mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon Italian seasoning
• 2 tablespoons chopped fresh parsley

Instructions:

1. Season the chicken with salt, pepper, and paprika.
2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Cook the chicken for 4 minutes on each side, then remove and set aside.
3. Add the remaining butter to the pan along with the garlic and mushrooms. Sauté until fragrant, about 3 minutes.
4. Pour in the Marsala wine and chicken broth, scraping up any browned bits from the pan. Let simmer for 5 minutes.
5. Stir in the heavy cream and Italian seasoning. Return the chicken to the skillet and cook for another 10 minutes, allowing the sauce to thicken.
6. Garnish with fresh parsley and serve warm.

This garlic butter keto Chicken Marsala is the ultimate comfort food with a gourmet touch.

The buttery garlic sauce combined with Marsala wine and mushrooms creates a decadent meal that pairs perfectly with roasted veggies or mashed cauliflower.

Dairy-Free Keto Chicken Marsala

For those following a keto diet but avoiding dairy, this dairy-free Chicken Marsala is the perfect alternative.

Made with coconut cream instead of heavy cream, it maintains all the rich flavors without any dairy products.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• 8 oz mushrooms (sliced)
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup coconut cream
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme

Instructions:

1. Season the chicken with salt, pepper, and smoked paprika.
2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3–4 minutes per side, then remove and set aside.
3. Add the mushrooms to the skillet and sauté until tender. Pour in the Marsala wine and allow it to reduce for about 2 minutes.
4. Stir in the chicken broth, coconut cream, Dijon mustard, and thyme. Mix well.
5. Return the chicken to the pan and let it simmer for 10 minutes, allowing the sauce to thicken.
6. Serve hot with your favorite low-carb sides.

This dairy-free keto Chicken Marsala is just as creamy and delicious as the traditional version, but without any dairy ingredients.

The coconut cream adds a subtle richness, while the Marsala wine and Dijon mustard enhance the dish with bold, savory flavors. It’s the perfect meal for anyone looking for a satisfying, low-carb option without the dairy!

Bacon-Wrapped Keto Chicken Marsala

This delicious twist on Chicken Marsala features juicy chicken breasts wrapped in crispy bacon, adding an extra layer of smoky flavor.

The Marsala wine and mushroom sauce complement the bacon perfectly, making this dish a keto-friendly favorite.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved lengthwise)
• 4 slices of bacon
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 tablespoon butter
• 8 oz cremini mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon fresh thyme

Instructions:

1. Season the chicken breasts with salt, pepper, and garlic powder. Wrap each piece with a slice of bacon, securing it with a toothpick if needed.
2. Heat olive oil in a skillet over medium-high heat. Sear the bacon-wrapped chicken for 3–4 minutes per side until golden brown. Remove and set aside.
3. In the same pan, melt butter and sauté the mushrooms until tender. Pour in Marsala wine and let it reduce for 2 minutes.
4. Stir in chicken broth and heavy cream, then return the chicken to the skillet. Simmer for 10 minutes, letting the sauce thicken.
5. Garnish with fresh thyme and serve hot.

Bacon-wrapped keto Chicken Marsala takes the traditional dish to the next level with a crispy, smoky exterior.

The creamy sauce and Marsala wine enhance the flavors, making it a satisfying low-carb meal perfect for any occasion.

One-Pan Keto Chicken Marsala with Spinach

For a simple, low-carb meal with minimal cleanup, this one-pan Chicken Marsala is the perfect choice.

Fresh spinach adds color and nutrients while the rich Marsala sauce brings out the best in the chicken.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 oz mushrooms, sliced
• 2 cups fresh spinach
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon minced garlic

Instructions:

1. Season the chicken with salt, pepper, and Italian seasoning.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4 minutes per side, then remove.
3. In the same pan, melt butter and sauté the mushrooms until soft. Add garlic and cook for another minute.
4. Pour in the Marsala wine and let it reduce for 2 minutes. Stir in chicken broth and heavy cream.
5. Return the chicken to the pan and add spinach. Simmer for 5–7 minutes until the sauce thickens and the spinach wilts.
6. Serve hot with a sprinkle of Parmesan cheese if desired.

This one-pan keto Chicken Marsala with spinach is both nutritious and convenient.

The combination of tender chicken, earthy mushrooms, and creamy Marsala sauce creates a balanced, low-carb dish that’s easy to prepare on busy nights.

Slow Cooker Keto Chicken Marsala

This slow cooker version of Chicken Marsala is perfect for those who love easy, hands-off cooking.

The chicken becomes incredibly tender as it slowly absorbs the rich Marsala and mushroom sauce, making it a great meal for meal prep or family dinners.

Ingredients:

• 2 large boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1 tablespoon olive oil
• 8 oz mushrooms, sliced
• 3/4 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon fresh thyme
• 2 cloves garlic, minced

Instructions:

1. Season the chicken with salt, pepper, and onion powder.
2. Heat olive oil in a pan over medium heat and sear the chicken for 2 minutes per side.
3. Transfer the chicken to a slow cooker and top with mushrooms, garlic, and thyme.
4. Pour in the Marsala wine and chicken broth. Cover and cook on low for 4 hours or high for 2 hours.
5. Stir in the heavy cream and cook for another 15 minutes until the sauce thickens.
6. Serve warm with cauliflower rice or steamed vegetables.

Slow cooker keto Chicken Marsala is a fantastic make-ahead meal with deep, slow-simmered flavors.

The tender chicken absorbs the delicious sauce, making it a satisfying and effortless keto-friendly dinner option.

Grilled Keto Chicken Marsala

This grilled version of Chicken Marsala brings a smoky, charred flavor to the dish while keeping it keto-friendly.

Instead of pan-searing, the chicken is grilled to perfection and topped with a rich Marsala mushroom sauce, making it a great option for outdoor cooking.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 8 oz mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon fresh thyme
• 1 tablespoon butter

Instructions:

1. Preheat the grill to medium-high heat. Season the chicken with salt, pepper, garlic powder, and paprika.
2. Brush the chicken with olive oil and grill for about 4–5 minutes per side until fully cooked. Remove and set aside.
3. In a skillet over medium heat, melt butter and sauté mushrooms until soft. Pour in the Marsala wine and let it reduce for 2 minutes.
4. Stir in the chicken broth and heavy cream, allowing the sauce to thicken for 5 minutes.
5. Pour the sauce over the grilled chicken and garnish with fresh thyme. Serve warm.

Grilled keto Chicken Marsala offers a smoky, summery twist on the classic dish.

The contrast between the charred chicken and the creamy mushroom sauce makes this an irresistible low-carb meal, perfect for grilling season.

Spicy Keto Chicken Marsala

If you like a little heat in your meals, this spicy version of Chicken Marsala will be your new favorite.

Infused with chili flakes and smoked paprika, this dish has a bold, fiery kick while still keeping the rich, savory flavors of traditional Marsala sauce.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon red chili flakes (adjust to taste)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon fresh basil, chopped

Instructions:

1. Season the chicken with salt, pepper, smoked paprika, and chili flakes.
2. Heat olive oil in a skillet over medium-high heat and sear the chicken for 4 minutes per side. Remove and set aside.
3. Melt butter in the same skillet and sauté the mushrooms for 3–4 minutes. Stir in the garlic powder.
4. Pour in the Marsala wine and let it reduce before adding the chicken broth and heavy cream.
5. Return the chicken to the pan and simmer for 10 minutes until the sauce thickens.
6. Garnish with fresh basil and serve warm.

Spicy keto Chicken Marsala is a flavorful variation that brings a little heat to the table.

The smoky paprika and chili flakes enhance the depth of the sauce, making it perfect for those who love bold flavors while staying low-carb.

Mushroom-Lover’s Keto Chicken Marsala

This version of Chicken Marsala is for mushroom lovers!

Packed with extra mushrooms and a thick, rich sauce, this recipe is the ultimate comfort food for keto dieters who enjoy deep umami flavors.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 2 tablespoons butter
• 12 oz mixed mushrooms (cremini, shiitake, and button), sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon fresh thyme
• 1 tablespoon grated Parmesan cheese (optional)

Instructions:

1. Season the chicken with salt, pepper, and garlic powder.
2. Heat olive oil in a large skillet and sear the chicken for 4 minutes per side. Remove and set aside.
3. Melt butter in the same skillet and sauté the mushrooms until soft and caramelized, about 5 minutes.
4. Pour in the Marsala wine and let it cook down before adding the chicken broth and heavy cream.
5. Return the chicken to the pan and simmer for 10 minutes, allowing the sauce to thicken. Stir in Parmesan cheese if using.
6. Serve hot, garnished with fresh thyme.

Mushroom-lover’s keto Chicken Marsala is rich, hearty, and packed with earthy flavors.

With a variety of mushrooms enhancing the dish, this recipe is a must-try for those who appreciate the deep umami taste of mushrooms while staying on track with their keto lifestyle.

Keto Chicken Marsala with Asparagus

This keto Chicken Marsala is elevated with the addition of fresh asparagus, which adds a crisp, light texture and a pop of color.

The combination of Marsala wine, mushrooms, and tender chicken is complemented perfectly by the freshness of the asparagus, making it a delicious and nutritious low-carb option.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon fresh thyme
• 1 bunch asparagus, trimmed and cut into 2-inch pieces

Instructions:

1. Season the chicken with salt, pepper, and garlic powder.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4 minutes per side until golden brown. Remove and set aside.
3. In the same pan, melt butter and sauté the mushrooms until soft. Add the asparagus and cook for another 3–4 minutes.
4. Pour in Marsala wine and let it reduce for 2 minutes. Stir in chicken broth and heavy cream.
5. Return the chicken to the pan, simmer for 10 minutes, allowing the sauce to thicken and the asparagus to cook through.
6. Garnish with fresh thyme and serve warm.

Keto Chicken Marsala with Asparagus is a great way to add variety to your low-carb meals.

The earthy mushrooms, savory chicken, and fresh asparagus blend beautifully, providing a balanced dish that’s both light and satisfying. It’s perfect for a healthy dinner that feels indulgent without the carbs!

Keto Chicken Marsala with Cauliflower Rice

This variation of Chicken Marsala pairs the rich, creamy sauce with cauliflower rice, making it a perfect low-carb, grain-free option.

The cauliflower rice serves as a base to soak up the flavorful sauce, creating a hearty meal that fits into any keto diet.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon fresh rosemary
• 2 cups cauliflower rice (fresh or frozen)

Instructions:

1. Season the chicken with salt, pepper, and onion powder.
2. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 4 minutes per side. Remove and set aside.
3. In the same pan, melt butter and sauté the mushrooms for 5 minutes until tender.
4. Pour in the Marsala wine and allow it to reduce for 2 minutes. Stir in the chicken broth and heavy cream.
5. Return the chicken to the pan, cover, and simmer for 10 minutes until the sauce thickens.
6. While the chicken simmers, cook cauliflower rice in a separate skillet until tender.
7. Serve the chicken and Marsala sauce over a bed of cauliflower rice, garnished with fresh rosemary.

Keto Chicken Marsala with Cauliflower Rice is an excellent way to enjoy the rich, creamy sauce of Marsala without the carbs from traditional rice.

The cauliflower rice absorbs all the delicious flavors from the sauce, creating a filling meal that’s both low-carb and satisfying.

Keto Chicken Marsala with Zoodles

For a light and fresh version of Chicken Marsala, this recipe uses zucchini noodles (zoodles) as a base, providing a low-carb substitute for traditional pasta.

The zoodles soak up the flavorful Marsala sauce, and the chicken remains tender and juicy, making for a perfect keto meal.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon fresh basil, chopped
• 2 medium zucchini, spiralized into noodles

Instructions:

1. Season the chicken with salt, pepper, and garlic powder.
2. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 4 minutes per side. Remove and set aside.
3. In the same pan, melt butter and sauté the mushrooms for 3–4 minutes until tender.
4. Pour in the Marsala wine and allow it to cook down for 2 minutes. Add chicken broth and heavy cream, simmering until the sauce thickens.
5. While the sauce simmers, heat a separate skillet over medium heat and sauté the zoodles for 2–3 minutes until just tender.
6. Serve the chicken and Marsala sauce over the zoodles, garnished with fresh basil.

Keto Chicken Marsala with zoodles is a fresh, light alternative to the traditional dish.

The zucchini noodles act as a perfect low-carb substitute for pasta, absorbing all the flavorful sauce and making for a satisfying yet healthy dinner. This dish is perfect for anyone looking to keep their meals low-carb without sacrificing taste!

Keto Chicken Marsala with Avocado Salad

This unique version of Chicken Marsala pairs the rich, creamy sauce with a refreshing avocado salad, creating a balance of warm and cool flavors.

The fresh, creamy avocado complements the savory Marsala sauce, making it a perfect low-carb dish for any occasion.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon fresh thyme
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cup mixed greens (arugula, spinach, or lettuce)
• 1 tablespoon olive oil (for salad dressing)
• 1 tablespoon balsamic vinegar

Instructions:

1. Season the chicken with salt, pepper, and garlic powder.
2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4 minutes per side until golden brown. Remove and set aside.
3. In the same pan, melt butter and sauté the mushrooms for 5 minutes until tender.
4. Pour in Marsala wine and cook for 2 minutes, then stir in chicken broth and heavy cream. Simmer until the sauce thickens.
5. While the sauce simmers, prepare the salad by combining avocado, cherry tomatoes, and mixed greens. Drizzle with olive oil and balsamic vinegar, tossing gently to combine.
6. Serve the chicken with the Marsala sauce on top, alongside the fresh avocado salad.

Keto Chicken Marsala with Avocado Salad is a refreshing and filling meal that combines the richness of the Marsala sauce with the creamy freshness of avocado.

The light salad acts as a perfect contrast to the savory chicken, making this dish a well-balanced low-carb meal.

Keto Chicken Marsala with Eggplant

Eggplant is a great low-carb substitute for traditional pasta or rice, and in this keto Chicken Marsala recipe, it acts as a hearty base for the rich, flavorful sauce.

The eggplant soaks up all the savory goodness of the Marsala sauce, making for a comforting and satisfying meal.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon fresh rosemary, chopped
• 1 medium eggplant, cut into 1-inch cubes
• 1/2 teaspoon smoked paprika

Instructions:

1. Season the chicken with salt, pepper, and garlic powder.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, melt butter and sauté the mushrooms for 4–5 minutes until soft.
4. Add the eggplant cubes and cook for another 5 minutes until tender.
5. Pour in the Marsala wine and chicken broth, letting it reduce for 2 minutes. Stir in the heavy cream and rosemary, simmering until the sauce thickens.
6. Return the chicken to the pan, cover, and simmer for 10 minutes.
7. Garnish with additional rosemary and serve warm.

Keto Chicken Marsala with Eggplant offers a hearty, satisfying meal with the perfect balance of flavors.

The eggplant acts as a great low-carb base for the rich Marsala sauce, while the tender chicken completes the dish. It’s a perfect way to enjoy a classic recipe with a keto-friendly twist.

Keto Chicken Marsala with Roasted Brussels Sprouts

In this variation of Chicken Marsala, roasted Brussels sprouts are added for a crispy, savory side that pairs perfectly with the creamy, rich sauce.

The Brussels sprouts provide a delightful texture and depth of flavor, making this dish a complete keto meal.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon fresh sage, chopped
• 1 lb Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil (for Brussels sprouts)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Roast in the oven for 25–30 minutes, or until crispy and golden.
3. While the Brussels sprouts are roasting, season the chicken with salt, pepper, and garlic powder.
4. Heat olive oil in a skillet over medium-high heat and sear the chicken for 4 minutes per side. Remove and set aside.
5. In the same skillet, melt butter and sauté the mushrooms for 5 minutes until tender.
6. Pour in Marsala wine and cook for 2 minutes, then stir in chicken broth and heavy cream. Simmer until the sauce thickens.
7. Return the chicken to the pan, cover, and simmer for 10 minutes.
8. Serve the chicken with the Marsala sauce over the roasted Brussels sprouts.

Keto Chicken Marsala with Roasted Brussels Sprouts is a wonderful combination of rich flavors and textures.

The crispy Brussels sprouts pair beautifully with the creamy Marsala sauce, making this low-carb dish both satisfying and flavorful. It’s an excellent choice for a healthy, gourmet dinner.

Keto Chicken Marsala with Broccoli Rice

This keto Chicken Marsala is paired with a nutritious and flavorful broccoli rice, a low-carb alternative to traditional rice.

The broccoli rice absorbs the savory Marsala sauce, making it the perfect base for the rich, creamy chicken and mushrooms.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon fresh thyme
• 2 cups broccoli florets, chopped
• 1 tablespoon olive oil (for broccoli rice)

Instructions:

1. Season the chicken with salt, pepper, and garlic powder.
2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4 minutes per side until golden brown. Remove and set aside.
3. In the same pan, melt butter and sauté the mushrooms for 5 minutes until tender.
4. Pour in Marsala wine and cook for 2 minutes. Add chicken broth and heavy cream, simmering until the sauce thickens.
5. While the sauce simmers, heat olive oil in a separate pan and cook the broccoli florets for 5–7 minutes until tender. Use a food processor to pulse the broccoli into rice-sized pieces, then stir the broccoli rice into the skillet with the sauce.
6. Serve the chicken with the Marsala sauce over the broccoli rice, garnished with fresh thyme.

Keto Chicken Marsala with Broccoli Rice is a healthy, low-carb option that’s full of flavor and packed with nutrients.

The broccoli rice provides the perfect base for the creamy Marsala sauce, making it a filling, satisfying meal that’s keto-friendly and delicious.

Keto Chicken Marsala with Cabbage Noodles

This keto version of Chicken Marsala uses cabbage noodles as a low-carb, nutrient-packed substitute for traditional pasta.

The soft cabbage noodles soak up the Marsala sauce, creating a rich, satisfying meal that’s still light and healthy.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon fresh rosemary, chopped
• 1/2 small head of cabbage, sliced into thin strips

Instructions:

1. Season the chicken with salt, pepper, and garlic powder.
2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4 minutes per side until golden brown. Remove and set aside.
3. In the same pan, melt butter and sauté the mushrooms for 4–5 minutes until tender.
4. Pour in the Marsala wine and let it reduce for 2 minutes. Add chicken broth and heavy cream, simmering until the sauce thickens.
5. While the sauce simmers, heat a separate pan over medium heat and sauté the cabbage noodles for 5–7 minutes until tender.
6. Serve the chicken with the Marsala sauce over the cabbage noodles, garnished with fresh rosemary.

Keto Chicken Marsala with Cabbage Noodles is a delicious and inventive way to enjoy the classic dish with a healthy, low-carb twist.

The cabbage noodles provide the perfect base for the creamy, savory sauce, making this dish an excellent choice for anyone looking for a flavorful keto meal.

Keto Chicken Marsala with Cauliflower Mash

This keto Chicken Marsala pairs perfectly with creamy cauliflower mash, a low-carb alternative to mashed potatoes.

The cauliflower mash complements the rich Marsala sauce, making it a hearty and satisfying meal that is still keto-friendly.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon fresh sage, chopped
• 1 head of cauliflower, chopped
• 2 tablespoons butter (for cauliflower mash)
• 1/4 cup heavy cream (for cauliflower mash)

Instructions:

1. Season the chicken with salt, pepper, and garlic powder.
2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4 minutes per side until golden brown. Remove and set aside.
3. In the same pan, melt butter and sauté the mushrooms for 5 minutes until tender.
4. Pour in Marsala wine and let it reduce for 2 minutes. Add chicken broth and heavy cream, simmering until the sauce thickens.
5. While the sauce is simmering, steam the cauliflower until tender (about 10 minutes).
6. Mash the cauliflower with butter and heavy cream, seasoning with salt and pepper to taste.
7. Serve the chicken with the Marsala sauce over the cauliflower mash, garnished with fresh sage.

Keto Chicken Marsala with Cauliflower Mash is a comforting and creamy low-carb meal that pairs the rich flavors of Marsala wine and mushrooms with the smooth texture of cauliflower mash.

This dish is perfect for a keto-friendly dinner that’s filling and full of flavor.

Keto Chicken Marsala with Spinach and Artichokes

This keto Chicken Marsala incorporates the richness of artichokes and the freshness of spinach, creating a flavorful, nutrient-dense dish.

The hearty combination of these ingredients complements the tender chicken and creamy Marsala sauce perfectly.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon fresh basil, chopped
• 1 cup fresh spinach
• 1/2 cup marinated artichoke hearts, chopped

Instructions:

1. Season the chicken with salt, pepper, and garlic powder.
2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4 minutes per side until golden brown. Remove and set aside.
3. In the same pan, melt butter and sauté the mushrooms for 5 minutes until soft.
4. Add the Marsala wine and cook for 2 minutes. Stir in chicken broth and heavy cream, simmering until the sauce thickens.
5. Add the spinach and artichokes to the skillet, cooking for 2-3 minutes until the spinach wilts.
6. Return the chicken to the pan, simmer for 10 minutes, and garnish with fresh basil before serving.

Keto Chicken Marsala with Spinach and Artichokes is an elevated, flavorful dish that combines savory chicken with the rich creaminess of the Marsala sauce.

The spinach and artichokes provide a nutritious twist, enhancing both the flavor and texture of the dish, making it a perfect low-carb dinner option.

Keto Chicken Marsala with Parmesan Crisps

In this version of Chicken Marsala, crunchy Parmesan crisps are used as a low-carb substitute for breadcrumbs or croutons.

The Parmesan crisps add texture and flavor to the dish, creating a satisfying contrast to the creamy sauce and tender chicken.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon fresh parsley, chopped
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken with salt, pepper, and garlic powder.
3. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4 minutes per side until golden brown. Remove and set aside.
4. In the same pan, melt butter and sauté the mushrooms for 5 minutes until tender.
5. Pour in Marsala wine and reduce for 2 minutes. Stir in chicken broth and heavy cream, simmering until the sauce thickens.
6. While the sauce simmers, make Parmesan crisps: place small mounds of grated Parmesan cheese on a baking sheet and bake for 5-7 minutes until golden and crispy.
7. Return the chicken to the pan, simmer for 10 minutes. Serve the chicken with the Marsala sauce, topped with Parmesan crisps and fresh parsley.

Keto Chicken Marsala with Parmesan Crisps is a flavorful and inventive twist on the classic dish.

The crunchy Parmesan crisps add a satisfying texture, making it a unique low-carb meal that doesn’t sacrifice flavor or indulgence. This is an excellent choice for those who want a low-carb meal with a bit of crunch!

Keto Chicken Marsala with Roasted Zucchini

In this recipe, keto Chicken Marsala is served with roasted zucchini, which provides a light and healthy accompaniment.

The zucchini’s mild flavor pairs wonderfully with the rich, savory Marsala sauce, creating a well-rounded and filling dish.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon fresh thyme, chopped
• 2 medium zucchinis, sliced into rounds
• 1 tablespoon olive oil (for roasting zucchini)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken with salt, pepper, and garlic powder.
3. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, melt butter and sauté the mushrooms for 5 minutes until tender.
5. Pour in Marsala wine and cook for 2 minutes, then stir in chicken broth and heavy cream. Simmer until the sauce thickens.
6. While the sauce simmers, toss zucchini rounds with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 15–20 minutes until tender and golden.
7. Return the chicken to the pan, simmer for 10 minutes, then serve the chicken with the Marsala sauce over the roasted zucchini. Garnish with fresh thyme.

Keto Chicken Marsala with Roasted Zucchini is a light yet satisfying dish that pairs the richness of Marsala sauce with the tender, roasted zucchini.

The zucchini is a perfect low-carb side dish that enhances the chicken and sauce without overwhelming the meal. It’s a delicious, healthy, and keto-friendly option for dinner.

Keto Chicken Marsala with Garlic Mashed Cauliflower

This delicious keto Chicken Marsala is paired with creamy garlic mashed cauliflower, which provides the comfort of mashed potatoes but without the carbs.

The rich Marsala sauce and tender chicken are perfectly complemented by the smooth, garlicky cauliflower mash, making this a satisfying and healthy dish.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon fresh thyme, chopped
• 1 head of cauliflower, chopped into florets
• 2 cloves garlic, minced
• 1/4 cup heavy cream (for cauliflower mash)
• 2 tablespoons butter (for cauliflower mash)

Instructions:

1. Season the chicken breasts with salt, pepper, and garlic powder.
2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4 minutes per side until golden brown. Remove and set aside.
3. In the same pan, melt butter and sauté the mushrooms for 5 minutes until soft.
4. Pour in the Marsala wine and cook for 2 minutes, allowing it to reduce slightly. Add chicken broth and heavy cream, then simmer until the sauce thickens.
5. While the sauce is simmering, steam the cauliflower florets until tender (about 10 minutes).
6. In a separate pan, sauté the minced garlic in butter until fragrant, about 2 minutes.
7. Mash the steamed cauliflower with the garlic butter and heavy cream until smooth and creamy.
8. Return the chicken to the pan and simmer for 10 minutes until the chicken is fully cooked.
9. Serve the chicken with the Marsala sauce over a bed of garlic mashed cauliflower and garnish with fresh thyme.

Keto Chicken Marsala with Garlic Mashed Cauliflower is a comforting, satisfying, and healthy meal that provides all the rich flavors of the classic dish with a keto-friendly twist.

The creamy cauliflower mash is the perfect base to soak up the flavorful Marsala sauce, making it an ideal option for a filling low-carb dinner.

Keto Chicken Marsala with Asparagus Spears

This keto Chicken Marsala recipe features tender chicken paired with asparagus spears, adding a fresh and crisp element to the rich, savory sauce.

The asparagus serves as the perfect complement to the creamy Marsala sauce, making it a well-rounded and satisfying low-carb meal.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon fresh rosemary, chopped
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil (for roasting asparagus)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken with salt, pepper, and garlic powder.
3. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4 minutes per side until golden brown. Remove and set aside.
4. In the same pan, melt butter and sauté the mushrooms for 5 minutes until tender.
5. Pour in the Marsala wine and let it reduce for 2 minutes. Stir in chicken broth and heavy cream, simmering until the sauce thickens.
6. While the sauce simmers, toss asparagus with olive oil, salt, and pepper, then roast in the oven for 15 minutes until tender and slightly crisp.
7. Return the chicken to the pan with the Marsala sauce, simmer for 10 minutes, then garnish with fresh rosemary.
8. Serve the chicken with the Marsala sauce over the roasted asparagus.

Keto Chicken Marsala with Asparagus Spears offers a perfect balance of flavors and textures.

The fresh, slightly crispy asparagus complements the creamy Marsala sauce and tender chicken, creating a well-rounded dish that is both keto-friendly and delicious.

Keto Chicken Marsala with Butternut Squash Noodles

In this keto Chicken Marsala recipe, butternut squash noodles provide a hearty and flavorful low-carb substitute for pasta.

The tender noodles absorb the savory Marsala sauce, making this dish an indulgent yet healthy choice for anyone following a low-carb or keto lifestyle.

Ingredients:

• 2 large boneless, skinless chicken breasts (halved)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon fresh thyme, chopped
• 2 cups butternut squash noodles (store-bought or spiralized)
• 1 tablespoon olive oil (for roasting noodles)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and garlic powder.
3. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4 minutes per side until golden brown. Remove and set aside.
4. In the same pan, melt butter and sauté the mushrooms for 5 minutes until tender.
5. Pour in Marsala wine and cook for 2 minutes, allowing it to reduce slightly. Add chicken broth and heavy cream, then simmer until the sauce thickens.
6. While the sauce simmers, toss the butternut squash noodles with olive oil, salt, and pepper. Roast in the oven for 15–20 minutes until tender.
7. Return the chicken to the pan and simmer for 10 minutes.
8. Serve the chicken with the Marsala sauce over the roasted butternut squash noodles and garnish with fresh thyme.

Keto Chicken Marsala with Butternut Squash Noodles offers a delightful low-carb alternative to traditional pasta.

The butternut squash noodles have a slightly sweet flavor that pairs beautifully with the rich Marsala sauce, making this dish a great keto-friendly option that feels indulgent without the carbs.