Go Back

Keto Chicken Marsala Bake - Creamy, Comforting, and Low-Carb

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken thighs or breasts (thighs stay juicier)
  • Salt and pepper: For seasoning
  • Olive oil or avocado oil: 2 tablespoons for searing
  • Butter: 2 tablespoons for sautéing and flavor
  • Cremini or baby bella mushrooms: 12 ounces, sliced
  • Garlic: 3 cloves, minced
  • Shallot: 1 medium, finely chopped (or 1/4 cup onion)
  • Chicken broth: 3/4 cup, preferably low-sodium
  • Heavy cream: 3/4 cup
  • Parmesan cheese: 1/2 cup freshly grated, plus more for serving
  • Fresh thyme: 1 teaspoon chopped (or 1/2 teaspoon dried)
  • Fresh parsley: 2 tablespoons, chopped for garnish
  • Xanthan gum (optional): 1/4 teaspoon to lightly thicken without flour
  • Crushed red pepper (optional): A pinch for gentle heat

Method
 

  1. Prep the chicken: Pat the chicken dry. Season both sides with salt and pepper. Preheat your oven to 375°F (190°C).
  2. Brown the chicken: Heat the oil in a large oven-safe skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Transfer to a plate. It won’t be fully cooked yet.
  3. Sauté aromatics: Lower heat to medium. Add butter to the skillet. Stir in the shallot and cook 1–2 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  4. Cook the mushrooms: Add mushrooms and a pinch of salt. Cook, stirring occasionally, 6–8 minutes until their liquid evaporates and they brown.
  5. Deglaze with Marsala: Pour in the Marsala wine. Scrape up browned bits from the pan. Simmer 2–3 minutes to reduce slightly.
  6. Add broth and cream: Stir in the chicken broth and thyme. Simmer 2 minutes, then add the heavy cream. Let it bubble gently 2–3 minutes.
  7. Thicken (optional): If you want a slightly thicker sauce, sprinkle in xanthan gum while whisking constantly. Use a light hand; it thickens quickly.
  8. Add Parmesan: Stir in the Parmesan until smooth and glossy. Taste and adjust salt and pepper. Add a pinch of red pepper if you like.
  9. Nestle and bake: Return the chicken and any juices to the skillet, nestling pieces into the sauce. Transfer to the oven and bake 12–15 minutes, or until the chicken reaches 165°F (74°C).
  10. Rest and garnish: Let it rest 5 minutes. Sprinkle with fresh parsley. Serve hot with your favorite low-carb sides.