Chicken Marsala

Chicken Marsala

I have a lot of favourite keto recipes but this ranks right up at the top.
Prep Time30 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Keyword: keto
Servings: 4 Servings
Calories: 345kcal
Cost: $30.00 CDN


  • 1 bundle asparagus
  • 4-5 boneless skinless chicken thighs or 4 thinly sliced breasts*
  • All-purpose flour or almond flour
  • Olive oil as needed
  • Sea salt and black pepper as needed
  • 8 oz. mushrooms quartered
  • 2 cloves garlic minced
  • 3/4 cup Marsala wine, the important stuff.
  • 3/4 cup low sodium chicken broth
  • fresh parsley to garnish
  • Parmesan Cheese to garnish
  • 2 tablespoons Butter


  • Preheat the oven to 400
  • First prepare the asparagus. Snap the ends off the asparagus and discard. Cut the stalks into thirds or fourths, depending on the size, to create 1″ pieces. Add to a baking sheet, drizzle with two tablespoons of olive oil, and season with salt and pepper. Bake 15-20 minutes, checking often, until tender and the ends are crisp. Set aside until needed. I do this step just as I begin browning the chicken.
  • Heat a skillet over medium high heat with 3-counts of olive oil (literally count 1-2-3!) You want enough to coat the bottom of the skillet.
  • Add about 1/2 cup of flour to a plate. Season with salt and pepper for flavor. Dredge each chicken piece in flour.
  • When the skillet is hot, add 2 pieces of chicken at a time. Sear 5-7 minutes on each side in batches until nice and brown and fully cooked through. Add a drizzle of oil if needed. Transfer to a plate. The skillet should have bits of brown which is good!
  • Add the mushrooms to the same skillet. Depending on how much oil is left in the pan, you may want to add some more. I added 1 tablespoon. Reduce the heat to medium and cook the mushrooms 3 minutes until soft and caramelized. Scrape all that goodness from the bottom of the pan to incorporate with the mushrooms.
  • Add the garlic and cook 45 seconds until fragrant.
  • Add the Marsala wine, increase the heat, and boil down for a minute to release some of the alcohol.
  • Add the chicken stock, lower the heat down to a simmer and cook for ten minutes. The sauce will reduce and thicken on its own, just be patient with it. See notes below for hints!
  • Stir in the roasted asparagus once the sauce forms. Taste and add salt and pepper as needed.
  • Snug the chicken pieces into the sauce, and allow to re-heat for 2-3 minutes. Add chopped parsley for garnish.


So we have a lot of favourite keto friendly recipes but this one ranks right up at the top. The marsala wine is a must. Don’t substitute. It makes the initial dish a little expensive if you have to buy it, trust me you will use it again and again and probably have to buy another bottle of marsala wine.