Chicken Marsala with Garlic Mashed Potatoes
This Chicken Marsala with Garlic Mashed Potatoes is a harmonious fusion of Italian elegance and comfort food. The succulent chicken, enriched with the sweet, sticky notes of Marsala wine, paired with the creamy, aromatic mashed potatoes, creates a meal that's both sophisticated and warming.
Equipment
- 12-inch heavy-bottomed skillet
- Large pot (4-quart or larger)
- Potato masher or ricer
- Instant-read thermometer
- Shallow dish or plate (for dredging)
- Fine mesh sieve (optional, for smoother mash)
Ingredients
- 4 pieces boneless, skinless chicken breasts about 6 oz / 170g each, pounded to ½-inch / 1.25cm thickness
- ½ cup all-purpose flour 65g, for dredging
- 2 tablespoons olive oil 30ml
- 1 cup sweet Marsala wine 240ml
- 1 cup low-sodium chicken stock 240ml
- 8 oz cremini mushrooms 225g, sliced
- 3 tablespoons unsalted butter 42g, divided (1 tbsp for searing, 1 tbsp for sauce, 1 tbsp for potatoes)
- 4 cloves garlic minced (1 clove for the sauce, 3 cloves for the mashed potatoes)
- 1 lb Yukon Gold or russet potatoes 450g, peeled and quartered
- 1 cup whole milk 240ml, warmed
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
Instructions
Prepare the chicken
- If not already done, pound the chicken breasts to an even ½-inch / 1.25cm thickness. Season generously on both sides with salt and pepper. Place the flour in a shallow dish and dredge each breast lightly, shaking off any excess.4 pieces boneless, skinless chicken breasts, 1/2 cup all-purpose flour, 1 pinch salt
- Heat the olive oil and 1 tablespoon of butter in a 12-inch (30cm) heavy-bottomed skillet over medium-high heat. When hot, add the chicken and cook until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.2 tablespoons olive oil, 3 tablespoons unsalted butter, 4 pieces boneless, skinless chicken breasts
Prepare the sauce
- In the same skillet, add the mushrooms, cooking them until browned and they have released their moisture, about 5 minutes. Stir in 1 clove of minced garlic and cook for an additional minute until fragrant. Reserve the remaining garlic for the mashed potatoes.8 oz cremini mushrooms, 4 cloves garlic
- Pour the Marsala wine into the skillet, bringing to a boil, and scraping up any browned bits from the bottom of the pan. Allow the wine to reduce slightly, then add the chicken stock, letting the mixture simmer for about 10 minutes until reduced and slightly thickened.1 cup sweet Marsala wine, 1 cup low-sodium chicken stock
- Return the chicken to the skillet, cooking until it reaches an internal temperature of 165°F / 74°C, about 5 minutes. Add 1 tablespoon of butter to the sauce, swirling the skillet until melted and glossy. Taste and adjust seasoning with salt and pepper as needed.4 pieces boneless, skinless chicken breasts, 3 tablespoons unsalted butter, 1 pinch salt
Prepare the garlic mashed potatoes
- While the chicken is cooking, place the potatoes in a large pot, covering them with salted water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.1 lb Yukon Gold or russet potatoes, 1 pinch salt
- Drain the potatoes well, then return them to the pot. Add the remaining butter and warmed milk, mashing until smooth and creamy. Stir in the remaining 3 cloves of minced garlic and cook for 1-2 minutes over low heat, stirring constantly, until the raw garlic smell mellows. Season with salt and pepper to taste.1 lb Yukon Gold or russet potatoes, 3 tablespoons unsalted butter, 1 cup whole milk, 4 cloves garlic, 1 pinch salt
Notes
Storage: Keep chicken and sauce separate from mashed potatoes in airtight containers. Both refrigerate well for up to 4 days.
Freezer tip: Freeze the Marsala sauce (without chicken) for up to 3 months. Cook fresh chicken when ready to serve — frozen cooked breasts turn rubbery.
Reheating: Warm chicken in a covered skillet over low heat with a splash of stock for 5-7 minutes. Reheat mashed potatoes in a saucepan with a tablespoon of milk, stirring frequently.
Make-ahead: Prepare the mashed potatoes up to 24 hours ahead and refrigerate. They reheat perfectly with a splash of warm milk.
Pro tip: Pound the chicken breasts to an even ½-inch thickness before dredging — this ensures they cook evenly and you get maximum surface area for browning and fond development.
Substitutions: If Marsala wine is unavailable, Madeira wine is the closest substitute. Boneless, skinless chicken thighs can replace breasts — add a few extra minutes per side when searing. For a smoother mash, pass the potatoes through a fine mesh sieve after mashing.
Nutrition
Serving: 1servingCalories: 442kcalCarbohydrates: 47gProtein: 9gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 31mgSodium: 69mgPotassium: 964mgFiber: 3gSugar: 10gVitamin A: 364IUVitamin C: 23mgCalcium: 117mgIron: 2mg
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