Keto Chicken Marsala with Creamy Mushroom Sauce and Asparagus

Why You’ll Love This Recipe

• Classic Italian-American comfort, streamlined for a weeknight and made keto-friendly.
• Golden, juicy cutlets and deeply browned mushrooms bathed in a glossy Marsala-cream sauce.
• Finished with butter and parsley for a restaurant-quality sheen and bright flavor.
• Balanced plate: tender, lemon-kissed asparagus to soak up extra sauce.

Grocery List

• Produce: Cremini mushrooms, garlic, flat-leaf parsley, asparagus, lemon
• Dairy: Unsalted butter, heavy cream
• Pantry: Boneless skinless chicken breasts, olive oil, kosher salt, black pepper, dry Marsala wine, low-sodium chicken broth, superfine almond flour (optional), Dijon mustard (optional)

Full Ingredients

Chicken and Marsala Sauce

• 4 small boneless, skinless chicken breasts (about 1.5 lb / 680 g), pounded to 1/2 inch thick
• 2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• 2 tbsp superfine almond flour (optional, for light dredge)
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided (2 tbsp for cooking, 1 tbsp cold to finish)
• 10 oz (285 g) cremini or baby bella mushrooms, trimmed and sliced 1/4 inch
• 2 garlic cloves, minced
• 3/4 cup (180 ml) dry Marsala wine (secco)
• 1/2 cup (120 ml) low-sodium chicken broth
• 1/2 cup (120 ml) heavy cream
• 1 tsp Dijon mustard (optional, for a subtle savory note)
• 1 tsp fresh lemon juice
• 2 tbsp finely chopped flat-leaf parsley

Asparagus

• 1 lb (450 g) asparagus, woody ends snapped off
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Lemon wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Prep and season the chicken

Place each chicken breast between two sheets of parchment and pound to an even 1/2-inch thickness. Pat very dry with paper towels. Season both sides with 1 1/2 tsp kosher salt and 3/4 tsp black pepper. If using the almond flour, dust both sides very lightly; shake off excess. This helps browning and gives the sauce something to cling to while keeping carbs low.

Step 2: Sear the cutlets

Heat a large 12-inch skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When the butter foams, add half the chicken in a single layer. Sear 2–3 minutes per side until golden and an instant-read thermometer reads 165°F (74°C) in the thickest part. Transfer to a warm plate and repeat with the remaining chicken, adding a touch more oil if the pan looks dry. Tent loosely with foil.

Step 3: Brown the mushrooms

Lower heat slightly to medium-high. Add 1 tbsp olive oil and 1 tbsp butter to the skillet. Scatter in the mushrooms in an even layer and let them cook undisturbed for 4–5 minutes to develop deep color. Season with a pinch of salt and the remaining pepper, then stir and cook 1–2 minutes more until well browned. Add the minced garlic and sauté just 30 seconds until fragrant.

Step 4: Deglaze and reduce the Marsala

Pour in the dry Marsala wine, scraping up any browned bits. Simmer briskly until reduced by roughly half, 3–4 minutes, and the alcohol smell mellows. Add the chicken broth and bring back to a lively simmer for 3–4 minutes.

Step 5: Finish the cream sauce

Reduce the heat to medium. Stir in the heavy cream and Dijon (if using). Simmer 3–5 minutes, stirring, until the sauce lightly coats the back of a spoon. Return the rested chicken and any accumulated juices to the pan, turning to coat. Simmer 1–2 minutes to rewarm. Off the heat, stir in 1 tbsp cold butter and the lemon juice until the sauce turns glossy. Taste and adjust salt as needed. Sprinkle with parsley.

Step 6: Sauté the asparagus

While the sauce reduces (or right after, using a second skillet), heat a large skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp butter. When hot, add the asparagus, season with 1/2 tsp salt and 1/4 tsp pepper, and cook, turning occasionally, 3–5 minutes until crisp-tender with a bright green color. For thicker spears, splash in 2 tbsp water, cover for 1–2 minutes, then uncover to finish. Squeeze a lemon wedge over if you like.

Step 7: Plate and serve

Arrange the asparagus on plates. Nestle the chicken cutlets alongside and spoon the Marsala-mushroom sauce over the top. Finish with extra parsley and cracked pepper. Serve immediately.

Pro Tips

• Choose dry (secco) Marsala, not sweet, for better savory balance and fewer carbs.
• Brown the mushrooms in a wide skillet without overcrowding; color equals flavor and a richer sauce.
• Reduce the wine until the pan looks syrupy around the edges; this concentrates flavor before adding cream.
• Finish with cold butter off heat to emulsify and make the sauce silky without breaking the cream.
• Pound cutlets evenly so they cook fast and stay juicy; target 165°F for perfect doneness.

Variations

• Prosciutto Marsala: Crisp 2 oz diced prosciutto with the mushrooms for a smoky, salty bite.
• Porcini boost: Add 1 tbsp minced rehydrated dried porcini and 2 tbsp of the soaking liquid when you add the broth.
• Dairy-light: Swap 1/4 cup cream for 3 tbsp unsweetened almond milk plus 1 tbsp mascarpone at the end for a lighter, still-keto sauce.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of broth if the sauce thickens too much. Asparagus is best day-of but will keep 2 days; rewarm quickly in a skillet. Cream sauces do not freeze well; freezing can cause separation, so it is not recommended. You can pound and season the chicken up to 24 hours ahead and slice the mushrooms to save time.

Nutrition (per serving)

Approximate: 640 calories; Fat 40 g; Carbohydrates 11 g; Fiber 3 g; Net Carbs 8 g; Protein 55 g. Values will vary based on brands and whether almond flour and Dijon are used.