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Crispy Roasted Chicken with Creamy Marsala Sauce


How to make a crispy high-roast chicken with a creamy mushroom marsala sauce.



For the chicken:

For the Marsala Sauce:

  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 cup onions, diced
  • 3 cups mushrooms, sliced (I used baby portobellos and shiitakes)
  • 34 cloves garlic, minced
  • 1 1/2 tbsp flour
  • 1 cup chicken stock
  • 1 cup marsala wine
  • 1/4 to 1/2 cup heavy cream
  • *2 additional tbsp unsalted butter to finish
  • salt and pepper, to taste
  • crushed red pepper flakes, to taste
  • herbes de provence, to taste
  • zest of one lemon
  • fresh flat-leaf parsley to garnish


  1. *Please refer to Youtube video for detailed instructions
  2. Preheat cast iron skillet in a 435 degree oven for 20 minutes. Remove from oven and add prepared chicken.
  3. Roast for 50-60 minutes, or until breast meat registers 160 degrees and thigh meat registers 170 degrees on an instant-read thermometer. Let chicken rest for 15-20 minutes while you make the sauce.
  4. Melt butter and heat oil in a skillet over medium heat. Add onions, cook until softened and lightly browned, about 5 minutes.
  5. Season with salt, pepper, and crushed red pepper flake.
  6. Add mushrooms, cook until they caramelize, about 8-12 minutes.
  7. Add garlic, cook 30 seconds.
  8. Add flour, stir until absorbed, then add chicken stock and marsala wine. Bring to boil, then reduced to medium. Let simmer for about 5 minutes. Add heavy cream. Once slightly thickened, turn off the heat and add butter. Add lemon zest and fresh parsley.
  9. Serve with the chicken, and enjoy.
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