Published:
December 2, 2024
Total Time
4 hours 10 mins - 6 hours 10 mins
Prep Time
10 mins
Cook Time
4-6 hours
Classic Italian flavors meet modern keto-friendly cooking in our Chicken Marsala. Made with Southern Steer’s juicy chicken thighs and simmered in a rich Marsala wine and mushroom sauce, this dish is both indulgent and light, perfect for any occasion.
Whether you’re following a low-carb lifestyle or just looking for a satisfying meal, this recipe has you covered. Serve it over roasted spaghetti squash, pair it with sautéed green beans, or enjoy it alongside a crisp side salad. It’s a versatile dish that’s as elegant as it is delicious.
For those looking to customize, add a splash of heavy cream for extra richness or a sprinkle of parsley for a fresh finish. Ready to transform your dinner routine? Let’s get cooking with this keto-friendly classic!
Published:
December 2, 2024
Total Time
4 hours 10 mins - 6 hours 10 mins
Prep Time
10 mins
Cook Time
4-6 hours
A keto-friendly twist on a classic, this Chicken Marsala features Southern Steer’s tender chicken thighs simmered in a creamy mushroom and Marsala wine sauce. Serve it over roasted spaghetti squash or steamed vegetables for a delicious low-carb dinner.
1.75 pounds Southern Steer chicken thighs (plain or marinated)
1 cup mushrooms, sliced
3 tbsp garlic, minced
1 cup Marsala wine
½ cup water
¼ cup cornstarch (or alternative thickener like xanthan gum for keto)
2 tbsp heavy cream (for keto option)
2 tbsp parsley flakes
Salt and pepper to taste
Place the chicken thighs in the slow cooker.
Add the sliced mushrooms, minced garlic, Marsala wine, water, and parsley flakes to the slow cooker.
Season with salt and pepper to taste.
Cover the slow cooker with the lid.
Cook on LOW for 4-6 hours, until the chicken is tender.
In a small bowl, mix the cornstarch (or alternative thickener) with a bit of water to form a slurry.
Stir the slurry into the slow cooker during the last 30 minutes of cooking to thicken the sauce.
Stir in the heavy cream (if using) into the sauce just before serving to add richness.
Serve the Chicken Marsala over roasted spaghetti squash or with a side of steamed vegetables.
Preheat your oven to 375°F (190°C).
Place the chicken thighs in a baking dish.
In a bowl, mix together the sliced mushrooms, minced garlic, Marsala wine, water, and parsley flakes.
Season with salt and pepper to taste.
Pour the mixture over the chicken thighs in the baking dish.
Cover the baking dish with aluminum foil.
Bake in the preheated oven for 35-45 minutes, or until the chicken thighs are cooked through and tender.
In a small bowl, mix the cornstarch (or alternative thickener) with a bit of water to form a slurry.
Stir the slurry into the baking dish during the last 10 minutes of baking to thicken the sauce.
Stir in the heavy cream (if using) into the sauce just before serving to add richness.
Serve the Chicken Marsala over roasted spaghetti squash or with a side of steamed vegetables.
