Chicken Marsala with Mashed Potatoes
This is the most restaurant-style dish in my meal-prep rotation, with mushrooms and Marsala wine reducing into a sauce that tastes like it took a lot more effort than it did. Mashed potatoes underneath make it feel like a real sit-down dinner.
Searing the chicken first and building the sauce in the same pan means all that browned flavor doesn't go to waste. Mushrooms soak up the wine as it reduces, turning soft and savory instead of just sitting on top.
Mashed potatoes are a heavier side than my usual rice or quinoa base, but this dish earns it. Light sour cream keeps them creamy without needing a full stick of butter.
The recipe card has the full ingredient breakdown and cook times for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. This chicken Marsala is a good one for whenever I want dinner to feel like an occasion.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Chicken Marsala with Mashed Potatoes
YIELD
10 portions
ESTIMATED NUTRITION
430 calories • 43g protein • 28g carbs • 13g fat per portion
What I really like about this recipe is how much depth the Marsala wine adds to what's otherwise a simple pan sauce.
Ingredients
• 3 3/4 lb chicken breast, pounded thin
• 7 1/2 cups sliced mushrooms
• 1 cup Marsala wine
• 7 1/2 cups potatoes, peeled and cubed
• 1 cup light sour cream
• 2 1/2 tbsp butter
• 2 1/2 tbsp olive oil
• salt and pepper
Directions
1. Season chicken and sear in olive oil until golden; set aside.
2. Cook mushrooms in the same pan until browned, then add Marsala wine and simmer to reduce slightly; return the chicken to finish cooking through.
3. Boil the potatoes until fork-tender, then mash with butter and sour cream.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
