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Chicken Marsala with mashed potatoes and broccoli on a plate
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4.86 from 7 votes

Chicken Marsala ~ 360 Meal

Delicious Chicken Marsala with mashed potatoes and broccoli.
Prep Time10 mins
Cook Time17 mins
Time to pressure7 mins
Total Time34 mins
Course: Dinner
Cuisine: Italian
Servings: 4 people
Calories: 741kcal
Author: Louise


Chicken Marsala

  • 4 Tbsp olive oil divided in recipe
  • 4 Tbsp butter salted or unsalted, divided in recipe
  • 1 lb chicken breast 2 small chicken breasts
  • ½ cup flour
  • tsp sea salt
  • 1 tsp black pepper
  • 1 tsp thyme leaves dried
  • 1 pound baby portobello mushrooms sliced
  • 1 cup marsala wine
  • ½ cup chicken stock divided

Mashed Potatoes

  • 1 lb Russet potatoes
  • ¾ cup chicken stock
  • 3 Tbsp cream or milk for mashing potatoes
  • 2 Tbsp butter for mashing potatoes
  • salt & pepper to taste for mashing potatoes


  • 2 cups broccoli frozen
  • salt & pepper to taste


  • Add 2 Tbsp of olive oil and 2 Tbsp of butter to the inner pot of the Ninja Foodi and turn the Sear/Sauté on high. Allow the butter and oil to heat up, but make sure it doesn't burn.
  • Slice the chicken breasts in half, lengthwise. You want the thickness to be about ½-1" thick and 4 pieces of chicken about the same size.
  • Combine the flour, salt, pepper, thyme in a bowl and spoon about a teaspoon onto each side of the chicken and rub it in. Or, you can remove a few Tablespoons of the flour mixture and dredge the chicken in it. Reserve the remaining flour flour for later.
  • Place the chicken breasts into the inner pot of the Ninja Foodi and let cook on high for 2 minutes. Flip and cook an additional 2 minutes. Remove from the pan and place into an 8" Fat Daddio Pan. Set aside.
  • Slice 1 pound of mushrooms and add to a sealable bag. Add remaining flour to the bag and shake to coat. Add 2 Tbsp of butter and 2 Tbsp olive oil and add in the mushrooms.
  • Saute for about 3-5 minutes or until you no longer see flour and the mushrooms have released their liquid. Add 1 cup of marsala wine and ½ cup of chicken stock.
  • Continue to cook on high on high sear/saute until the sauce begins to boil, then reduce the heat to medium. Simmer until the sauce thickens. This takes between 3-5 minutes. Stir frequently. When the sauce has thickened, pour it over the chicken in the Fat Daddio pan. Cover the pan with foil or a silicone cover. Wash the pot.
  • Peel and dice the potatoes into small dices. About 1-1½"dice. Add to the dry pot. Don't add the remaining chicken stock until you are ready to go under pressure.
  • Place frozen broccoli in a 6" Fat Daddio pan.
  • Pour the remaining ¾ cup of chicken stock into the inner pot. Place the covered pan on the rack in the low position. Place the pan with the broccoli on top, uncovered.
  • Put the pressure lid on and turn the valve to seal. Set the pressure to high for 2 minutes. When the time is up, immediately release the pressure.
  • Remove the pan with the broccoli and cover to keep hot. Remove the pan with the chicken and keep covered. Remove the rack and set aside. If the potatoes have a lot of liquid, turn the sear/sauté on and burn most of it off before adding cream and butter.
  • Add 2 Tbsp of cream and remaining 1 Tbsp of butter to the potatoes and mash with a hand masher that is safe for the non-stick pot. Add additional 1 Tbsp of cream and 1 Tbsp of butter if needed. Season to taste.
  • Serve & Enjoy


Calories: 741kcal | Carbohydrates: 51g | Protein: 34g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 130mg | Sodium: 1301mg | Potassium: 1600mg | Fiber: 5g | Sugar: 10g | Vitamin A: 976IU | Vitamin C: 49mg | Calcium: 58mg | Iron: 3mg