Name: Chicken Marsala with Mashed Potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 1/2 lbs Russet potatoes (4 large potatoes); 1-3 teaspoons sea salt (1 teaspoon per 3 cups of water to boil potatoes + 1 teaspoon to season mashed); 1/8 teaspoon ground black pepper; 1 cup heavy whipping cream; 3 Tablespoons salted butter; 4 skinless, boneless chicken breasts; 1 teaspoon sea salt; 1/2 teaspoon ground black pepper; 2 teaspoons savory seasoning; 2 Tablespoons olive oil; 12 ounce whole baby bell a mushrooms; 1 cup green onions (about 1 bunch); 2 teaspoons beef broth paste to make 1 cup of broth ((doubling the paste needed)); 4 Tablespoons salted butter divided; 1/2 teaspoon sea salt; 2 Tablespoons flour; 1/4 cup Marsala wine or substitute with more beef broth

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Chicken. Mushrooms. Gravy. Yum.

Chicken marsala is an Italian dish that is traditionally made with pasta. First made this years ago, and prefer to serve the marsala sauce over mashed potatoes instead of pasta. Chicken marsala with mashed potatoes is made with tender chicken, reduced mushrooms, green onions, all wrapped in a rich gravy sauce. So good.

raw chicken, seasonings, oil, potatoes, butter and cream

mushrooms in a bowl, green onions, butter, salt, flour marsala and beef paste in bowls

There are three components to this recipe, each are delicious on their own. Creamy mashed potatoes are way better than boxed and take more time than effort. The chicken is browned, but tender and perfect on its own. Then there’s the sauce…

What You Need To Make Chicken Marsala With Mashed Potatoes

Chicken – I like to use skinless, boneless chicken breasts, about 1.25 lbs. Chicken thighs will work too if you like dark meat. This should make enough to serve 4 hearty portions.
Potatoes – Russet is my go-to for all things potatoey. I prefer to keep the skins on to save time and reduce food waste. Find medium sized potatoes, about the same size as the chicken breasts.
Marsala Wine – The namesake. My introduction to this sweet cooking wine was through a marsala recipe. Sweet and flavorful, this is the secret ingredient. I usually always have a bottle specifically for cooking. A port would work as well but is a bit sweeter.
Beef Broth – A basic component for making gravy. Sauce. Gravy. Somewhere in between. I prefer to make my broth from a beef paste because you can double up on the paste to intensify the flavor. Broth should look more like coffee than tea.
Dairy – Heavy whipping cream and butter make the potatoes rich and creamy. Butter is also a component of the marsala sauce.
Seasoning – Sea salt, ground black pepper, savory (typically rosemary, thyme, parsley). Flour, not a seasoning, but it fits here, and you need it to thicken the sauce.

sliced and cubed potatoes on a cutting board

How To Make Chicken Marsala with Mashed Potatoes

Ok… none of these components are difficult to make, but you will have to juggle between all three to use your time wisely. Start right away with the potatoes. Wash the spuds, slice them into 3/4″ wide slabs, then cut each of those into strips, then cubes. Keep them as equal in size as possible for even cooking.

Place the potatoes in a large stock pot and cover them with water. Make the water salty like the sea, I think that’s about 1 teaspoon per 3 cups of water. Bring the water to a boil. Once boiling, start the timer. It should take about 15 minutes to bring the water up to a boil, then another 10 to cook. Check the largest piece for doneness. It should break apart easily with a fork.

While the potatoes are heating up, start on the chicken. First, pat the breasts dry so all the seasoning will stick. Salt, pepper, and savory season each side of the breasts. Be generous!

To make pan fried chicken, heat olive oil in a large skillet over medium heat. Once you see that shimmer, add the chicken, and place a lid on top. Cook over medium low heat for 6-8 minutes. Don’t move the chicken. The bottom side of the chicken should have developed a beautiful golden color. Flip, and cook again for another 6-8 minutes without the lid. We want to keep the top side of the chicken crispy.

half cooked seasoned chicken in a skillet

fully cooked seasoned chicken in a skillet

Cook the chicken until the internal temperature is 165 degrees F. Then, remove the chicken and set aside. Leave all the brown bits and liquids in the skillet.

Next, prepare all the ingredients for the sauce. Mushrooms should be rinsed or brushed clean. I prefer to rinse them to remove all the dirt and since we’re going to cook them immediately, this is ok. Don’t wash them in advance. Trim just the end of the stems, then slice the mushrooms into 1/4″ thick slices, then in half.

sliced baby bella mushrooms on a cutting board

Cut bottom of the white ends off the green onions and any wilted green ends. Then, slice the green onions into pieces on an angle, about 1″ in length.

Now is a good time to make the broth. You don’t want the sauce waiting on you.

Let’s Make Marsala Sauce

To the skillet that had the chicken, add 2 Tablespoons of butter, mushrooms, and salt. The salt will cause the mushrooms to release water. Cook the mushrooms over medium low heat until tender and most of the liquid is gone.

melted butter in chicken juices and brown bits in a skillet

More butta’! Make room among the ‘rooms. Add another 2 Tablespoons of butter, melt and whisk in flour. Cook the flour for a bit. Next, add the broth and marsala. Continue to whisk until the sauce thickens.

fully cooked mushrooms in a skillet with butter and flour

cooked mushrooms with marsala wine and beef broth in a skillet

Lastly, add the green onions to the sauce and cook for 1-2 minutes. Season with additional salt if needed.

What to Serve with Chicken Marsala… Mashed Potatoes!

Um… for us definitely mashed potatoes. Why? Because the sauce is like a gravy and gravy must have mashed potatoes. I just feel like this marsala is too much for pasta.

If you haven’t already jumped back to the potatoes, you can do these last. Strain the potatoes. Use a large fork or potato masher (also great for smashing avocados for guacamole!). Add the butter, salt, heavy whipping cream, and ground black pepper. Mix until well combined. It might feel like too much cream, but the potatoes will soak it up and the result will be rich, creamy potatoes.

cooked potatoes in a stock pot with a potato masher

partially mashed potatoes with cream, butter, salt, and pepper

Time to Serve It Up Chicken Marsala with Mashed Potatoes!

Plate up 1 – 1 1/2 cups of mashed potatoes. Spoon over a generous helping of marsala sauce and place a chicken breast on each pile of potatoes. Serve immediately!

chicken marsala with mashed potatoes on a plate

Tips, Tricks, & FAQs

Substitutions – Use milk in place of heavy whipping cream. Vitamin D is best, but any milk will work. I have made potatoes with a non-dairy butter, they are equally as delicious. Use a bit of chicken broth in place of milk.
Potato Brush – Another fun little kitchen gadget is a potato brush. They look like tiny brushes or big toothbrushes and are handy to give your spuds a good scrub.
How to Store Leftover Chicken Marsala – I have stored everything in one container. Place a scoop of potatoes, sauce, and chicken in a microwave safe dish for an easy to reheat meal. I like to slice the chicken before tossing it in for even easier next day eating.
How to Store Green Onions – I have two approaches, either to wrap the green onions in a damp paper towel and then place those in a plastic zip bag, then refrigerate. The other is to place the onions in a small vase or glass with water. Be sure to change the water every other day. Do not place green onions as they are in the refrigerator, they will quickly wilt.