Irresistible Low-Carb Chicken Marsala Skillet in 30 Minutes

Name: Irresistible Low-Carb Chicken Marsala Skillet in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 boneless, skinless chicken breasts (about 1 pound); 1 tablespoon olive oil; 1 cup sliced mushrooms; 2 cloves garlic, minced; 1/2 cup Marsala wine; 1/2 cup chicken broth; 1/4 cup heavy cream; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish (optional)

Author: lia

Published: October 16, 2025

Updated: October 18, 2025

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You know those nights when you’re craving something rich and comforting but still want to keep it healthy? That’s exactly why I fell in love with this low-carb chicken marsala skillet. It’s become my go-to weeknight miracle – all the deep, savory flavors of classic Italian cooking without the carb overload. I discovered this gem when I needed a quick dinner that felt special but wouldn’t undo my healthy eating goals. The magic happens in one skillet (fewer dishes – yes please!), and in about 30 minutes, you’ve got tender chicken swimming in that addictive marsala sauce. Trust me, your taste buds won’t believe it’s low-carb!

Why You’ll Love This Low-Carb Chicken Marsala Skillet

Low-Carb Chicken Marsala Skillet - detail 1

This dish is a total game-changer for busy weeknights, and here’s why:

Ready in 30 minutes: From fridge to table faster than takeout—perfect for those “what’s for dinner?!” panic moments.
Tastes indulgent but isn’t: That velvety marsala sauce feels downright luxurious, yet it’s packed with protein and only 8g carbs per serving.
One-skillet wonder: Less cleanup means more time to actually enjoy your meal (or collapse on the couch—no judgment).
Adaptable for diets: Swap heavy cream for coconut milk if you’re dairy-free—it still gets that silky texture we all crave.

Seriously, this recipe checks all the boxes—flavor, speed, and health in one gorgeous skillet.

Ingredients for Low-Carb Chicken Marsala Skillet

Here’s what you’ll need to create this flavor-packed dish – and trust me, every ingredient pulls its weight:

2 boneless, skinless chicken breasts (about 1 pound) – slice them evenly so they cook at the same rate
1 tablespoon olive oil – our cooking workhorse that adds just the right richness
1 cup sliced mushrooms – baby bellas are my favorite, but any fresh mushrooms work
2 cloves garlic, minced – because what’s Italian cooking without garlic?
1/2 cup Marsala wine (go for dry – the sweet stuff will make your sauce too cloying)
1/2 cup chicken broth – use good quality, it makes a difference
1/4 cup heavy cream (coconut milk works beautifully for dairy-free)
1 teaspoon dried thyme – or fresh if you’ve got it (use 1 tablespoon)
Salt and pepper to taste – don’t skimp on seasoning!
Fresh parsley for garnish (optional but pretty)

That’s it! Simple ingredients that come together into something magical. Just wait until you smell that Marsala reducing in the pan…

How to Make Low-Carb Chicken Marsala Skillet

This dish comes together so easily, but a few key steps make all the difference. Follow along, and you’ll have restaurant-worthy chicken marsala in no time!

Preparing the Chicken

Start by slicing your chicken breasts into even pieces—about 1/2-inch thick works perfectly. Trust me, even thickness means no overcooked edges or undercooked centers. Season both sides generously with salt and pepper. Don’t be shy here—this is your first layer of flavor!

Building the Sauce

Heat your skillet over medium-high and add the olive oil. Cook the chicken for 4-5 minutes per side until golden brown. Remove it and set aside—don’t clean the skillet! Those browned bits are flavor gold. Add the mushrooms and garlic, sautéing for about 3 minutes until softened and fragrant. Pour in the Marsala wine and chicken broth, scraping up all those delicious browned bits from the bottom of the pan. Let it simmer for 5 minutes to reduce slightly—this concentrates the flavors. Stir in the heavy cream and thyme, then return the chicken to the skillet. Cook for another 2-3 minutes, letting the chicken soak up all that luscious sauce. And just like that, dinner is served!

Low-Carb Chicken Marsala Skillet - detail 2

Tips for the Best Low-Carb Chicken Marsala Skillet

After making this dish countless times, I’ve learned a few tricks that take it from good to wow:

Use dry Marsala wine – the sweet stuff makes the sauce cloying (I learned this the hard way during my first attempt!)
Don’t crowd the skillet – cook chicken in batches if needed to get that perfect golden crust
Let the sauce reduce – those 5 minutes of simmering are crucial for concentrated flavor
Taste as you go – adjust thyme or salt after adding the cream, since it mellows the flavors

Follow these simple tips, and you’ll have a dish that’ll make you forget it’s low-carb!

Serving Suggestions for Low-Carb Chicken Marsala Skillet

This rich, saucy chicken begs to be paired with something that’ll soak up all that delicious Marsala goodness! My go-to is cauliflower rice—it’s the perfect low-carb sponge. For a fancier twist, try zucchini noodles (they look gorgeous twirled on the plate). A simple side salad with lemon vinaigrette cuts through the richness beautifully too.

Storing and Reheating Low-Carb Chicken Marsala Skillet

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When reheating, go low and slow—gentle heat keeps the cream from curdling. I like to warm it in a skillet over medium-low, stirring occasionally, until it’s heated through. If it thickens too much, just add a splash of chicken broth to bring it back to life.

Nutritional Information

Here’s the scoop on what’s fueling your body with this delicious dish (but remember, these are estimates—your exact numbers might vary slightly based on ingredients):

320 calories per serving – satisfying without being heavy
8g carbs – perfect for low-carb or keto lifestyles
28g protein – keeps you full and energized
16g fat (6g saturated) – just enough richness from that glorious cream

Honestly? For flavor this good, those numbers feel like cheating!

FAQ About Low-Carb Chicken Marsala Skillet

Can I use white wine instead of Marsala?
Technically, yes, but it won’t have that signature Marsala flavor. If you’re in a pinch, use dry white wine and add a teaspoon of balsamic vinegar for depth—it’s not the same, but it’ll do!

Is this recipe keto-friendly?
Absolutely! With only 8g carbs per serving, it fits perfectly into a keto lifestyle. Just pair it with cauliflower rice or zucchini noodles to keep it low-carb.

Can I make this dairy-free?
Yes! Swap the heavy cream for full-fat coconut milk—it gives the sauce a similar richness and silky texture. You won’t miss the dairy at all.

How do I know when the chicken is cooked through?
The chicken should reach an internal temperature of 165°F. If you don’t have a thermometer, slice into the thickest piece—the juices should run clear, with no pink in the center.

Try This Low-Carb Chicken Marsala Skillet Tonight!

There you have it—my foolproof way to get restaurant-quality chicken marsala on your table in 30 minutes flat. I can’t wait for you to experience how something this simple can taste so decadent! The first time I made this, my family thought I’d spent hours in the kitchen (I’ll never tell them otherwise). Now it’s your turn—whip up this skillet wonder tonight and let me know how it turns out in the comments below. Did you stick with classic heavy cream or try the coconut milk version? What’s your favorite low-carb side to pair it with? Happy cooking, friends—I know you’re going to love this one as much as I do!

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