Rosemary Marsala Chicken

Kate APosted by

Rosemary Marsala Chicken – As soon as the air gets a little chill in it, I pull out the rosemary. It’s just one of those little things that reminds me of fall. The rosemary pairs so well with the marsala. This sauce is thicker, almost like a gravy. It’s hearty and savory.

If you have any leftover chicken in your fridge, just use that and save some time! You could make our spatchcock chicken and pull off all the extra meat for this dish. Place the meat in the sauce and let it simmer for 10 minutes until it’s warm.

By the way, did you know that Rosemary can grow year round? We have a rosemary bush in the backyard and it’s been there for years! A great plant to have with very minimal effort – and who doesn’t like fresh rosemary any time they want! Here’s a guide on growing rosemary.

Ingredients:

  • 2.5 lbs chicken thighs or breast
  • 1 tablespoon avocado oil
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1.5 teaspoon salt
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1.5 tablespoons fresh rosemary
  • ¾ cup marsala wine
  • 1 ¾ cup chicken broth
  • ½ cup heavy cream
  • 1 tsp xanthum gum
  • 3 tablespoons butter

Directions:

Preheat your oven to 350 degrees. In a large baking pan, drizzle the avocado oil on the chicken. Sprinkle on garlic powder, onion powder, and 1 tsp of salt. Bake your chicken thighs for 25-30 minutes or until done.

In a large saucepan, melt the butter over medium heat. Add the garlic,  onion, and 1 tablespoon of rosemary. Saute until the onions are translucent and soft, about 7-9 minutes.

Rosemary Marsala Chicken

Add the chicken broth and marsala. Let simmer for 5 minutes. Sprinkle xanthum gum over the top and whisk. Once your sauce starts to thicken up, stir in the heavy cream.

Slice your chicken into strips and place in the sauce. It should still be warm and you can serve immediately, if not leave the stove on low and let it simmer for 10 minutes.

Rosemary Marsala Chicken

Serve with your favorite keto friendly side. I love it with a fresh salad or asparagus. Enjoy!

Rosemary Marsala Chicken

Looking for more chicken recipes like this Rosemary Marsala Chicken? Here’s all my delicious Chicken recipes!

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Rosemary Marsala Chicken

Rosemary Marsala Chicken

Ingredients

  • 2.5 lbs chicken thighs or breast
  • 1 tablespoon avocado oil
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1.5 teaspoon salt
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1.5 tablespoons fresh rosemary
  • ¾ cup marsala wine
  • 1 ¾ cup chicken broth
  • ½ cup heavy cream
  • 1 tsp xanthum gum
  • 3 tablespoons butter

Instructions

    Preheat your oven to 350 degrees. In a large baking pan, drizzle the avocado oil on the chicken. Sprinkle on garlic powder, onion powder, and 1 tsp of salt. Bake your chicken thighs for 25-30 minutes or until done.

    In a large saucepan, melt the butter over medium heat. Add the garlic, onion, and 1 tablespoon of rosemary. Saute until the onions are translucent and soft, about 7-9 minutes.

    Rosemary Marsala Chicken
    Add the chicken broth and marsala. Let simmer for 5 minutes. Sprinkle xanthum gum over the top and whisk. Once your sauce starts to thicken up, stir in the heavy cream.

    Slice your chicken into strips and place in the sauce. It should still be warm and you can serve immediately, if not leave the stove on low and let it simmer for 10 minutes.

    Rosemary Marsala Chicken
    Serve with your favorite keto friendly side. I love it with a fresh salad or asparagus. Enjoy!

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