This Keto Chicken Marsala is the perfect home-style dinner option for those busy nights! Made with tender chicken, fresh mushrooms, marsala wine, cheeses, bacon, onions, and garlic, you can’t help but fall in love. This satisfying dish keeps you coming back for more because the flavor is unforgettable.
Preheat oven to 400. Put the onions and butter in a large casserole dish. Bake for 15 minutes to soften and brown the onions.
Meanwhile, this is a great time to prep the chicken and mushrooms and make the sauce. To make the sauce simply stir together the wine, softened cream cheese, mayo, bacon, garlic, and salt.
After the onions have softened add the chicken and mushrooms and stir all 3 together. Bake for an additional 15 minutes. After 15 minutes the chicken should be almost fully cooked.
Carefully drain the cooking liquid from the casserole dish. Mix the sauce into the cooked chicken, mushrooms, and onions. Top with the mozzarella cheese. Return to the oven for 5-10 minutes or until the cheese is melted.
OPTIONAL: For the best color on the cheese I like to broil this for 2-3 minutes at the end.
Notes
Nutrition: this casserole makes 8 portions. There are 6 NET carbs per serving. I do not weigh or measure this out with cups, I just eye it up. This is fairly easy to do with casseroles. If you would like a more exact measurement simply weigh your casserole dish empty and then after baking. Divide the weight by 8 for an exact weight per serving.Substitutions: exchange the marsala wine for your favorite dry wine. You can also use boneless skinless chicken thighs if you prefer. Prep Time: cook the meal in advance and store in meal prep containers. They will last up to 4 days in the fridge so you can have a quick and easy lunch idea on hand.To Reheat: warm the chicken marsala in the oven at 350 degrees for 10 minutes or until hot. Or microwave for 1 - 2 minutes until it’s warmed all the way through. To Freeze: put the chicken marsala in a freezer-safe container and freeze for 1-2 months.