Melt-In-Your-Mouth Irish Chicken Connemara Recipe With Marsala

Why You’ll Love This this Melt-in-Your-Mouth Irish Chicken Connemara

This creamy, bacon-studded chicken dish practically melts in your mouth with every single bite, thanks to that rich marsala wine sauce that reduces down to pure velvet.

The combination of earthy mushrooms, fragrant rosemary, and crispy bacon creates layers of flavor that honestly make your kitchen smell like an Irish pub in the very best way possible.

You get tender chicken strips swimming in a sauce so good you’ll want to drink it straight from the pan, though I suppose that’s what crusty bread is really for.

Ingredients List

You’ll need just a handful of simple ingredients to create this absolutely divine Irish comfort food that’ll have your whole house smelling like heaven.

• 1/4 cup olive oil
• 2 tablespoons fresh rosemary, minced
• 1 tablespoon garlic, minced
• 1/2 cup onion, diced
• 2 cups mushrooms, sliced
• 1 cup bacon, cooked and drained, crumbled
• 1 1/2 lbs boneless skinless chicken breasts, cut into strips
• 1/2 cup marsala wine
• 2 cups whipping cream

Health Considerations:

• This recipe is definitely on the indulgent side with that rich whipping cream and bacon, so maybe save it for special occasions or when you need serious comfort food
• You could lighten it up slightly by using half-and-half instead of heavy cream, though the sauce won’t be quite as luxurious
• The fresh herbs and mushrooms do add some nutritional value, plus all that protein from the chicken makes it pretty satisfying
• Consider serving smaller portions alongside a big green salad or roasted vegetables to balance out all that creamy goodness

Step by Step Directions

Making this rich and creamy Irish Chicken Connemara is surprisingly straightforward and comes together in about 15 minutes once you have everything prepped. This dish pairs beautifully with the smoky flavors achieved when using premium outdoor grills for finishing touches or preparing accompanying grilled vegetables.

• Heat 1/4 cup olive oil in a large skillet over medium heat.
• Add 2 tablespoons minced fresh rosemary, 1 tablespoon minced garlic, 1/2 cup diced onion, and 2 cups sliced mushrooms to the hot oil.
• Sauté the aromatics and mushrooms for 3-4 minutes until fragrant and the onions start to soften.
• Add 1 1/2 lbs chicken breast strips to the skillet and cook, stirring frequently, until the chicken is almost done and no longer pink.
• Stir in 1 cup crumbled cooked bacon, 1/2 cup marsala wine, and 2 cups whipping cream.
• Reduce heat to medium-low and continue cooking while stirring constantly for 7-8 minutes until the cream reduces to a smooth, velvety sauce that coats the back of a spoon.
• Taste and adjust seasoning with salt and pepper as needed before serving immediately while hot.

Substitutions and Variations

• Make it lighter by using boneless chicken thighs instead of breasts – they’re more forgiving if you overcook them, plus they add extra flavor
• Garlic lovers can easily bump up the garlic to 2 tablespoons because, let’s be real, is there ever truly enough garlic in anything
• Onion substitutions include shallots for a milder flavor, or even leeks if you want something a little more sophisticated sounding

Additional Things to Serve With This Dish

This creamy, bacon-studded chicken practically begs for some good company on the plate.

• Mashed potatoes are the obvious choice here, and honestly, they’re perfect for soaking up every last drop of that gorgeous cream sauce – though I suppose you could go with roasted potatoes if you’re feeling fancy.
• Rice or pasta work beautifully too, especially something with a bit of texture like wild rice or penne that can grab onto the sauce.
• Crusty bread is non-negotiable in my book because someone needs to do the important work of sauce cleanup, and a good sourdough or Irish soda bread fits the theme.
• Simple green vegetables like steamed broccoli, roasted Brussels sprouts, or sautéed green beans add that pop of color and help cut through all the richness.
• A light salad with mixed greens and a vinaigrette can be your saving grace when you realize you’ve basically created a plate of pure indulgence – sometimes we need that acidic bite to balance things out.

Cooking Tips & Tricks (Chef’s Notes)

Let me share some hard-won wisdom that’ll save you from the kitchen disasters I’ve witnessed over the years.

• Don’t rush the cream reduction – I know you’re hungry, but cranking up the heat will just give you sad, broken sauce that looks like cottage cheese had a fight with butter.
• Cut your chicken strips evenly because nobody wants to play Russian roulette with whether their bite is perfectly tender or rubber boot chewy.
• Use room temperature cream if you can remember to pull it out ahead of time – cold cream hitting a hot pan is like inviting chaos to dinner.
• Taste as you go and don’t be shy about adjusting the seasonings, especially since bacon saltiness can vary wildly depending on what brand you grabbed.
• Have everything prepped before you start because this recipe moves fast once you get going, and nobody wants to be frantically mincing garlic while their mushrooms turn into little brown hockey pucks.
• Don’t overcrowd your pan – if you’re doubling the recipe, work in batches or use a bigger pan, otherwise everything will steam instead of getting those lovely golden edges.
• Save some bacon for garnish because to be frank, people eat with their eyes first and a little sprinkle of bacon on top never hurt anyone’s feelings.

Nutritional Facts

This hearty Irish-inspired dish packs a serious caloric punch, so consider it your indulgent treat rather than everyday fare.

Per Serving (serves 4-6):

• Calories: 650-850 per serving (depending on portion size)
• Protein: 45-50g from the generous chicken and bacon
• Fat: 50-60g (thank the cream, bacon, and olive oil for that number)
• Carbohydrates: 8-12g, mostly from the onions and mushrooms
• Saturated Fat: 25-30g (nearly your entire daily limit in one dish)
• Cholesterol: 180-220mg
• Sodium: 800-1200mg (bacon and any seasoning salt really add up)
• Fiber: 1-2g from the vegetables
• Sugar: 4-6g naturally occurring from the onions and cream
• Calcium: 150-200mg from the heavy cream
• Iron: 3-4mg primarily from the chicken and bacon

The Good News: You’re getting a solid dose of protein and some B-vitamins from the chicken and bacon.

The Reality Check: This is definitely a special occasion dish – one serving contains about 40% of your daily calories and nearly a full day’s worth of saturated fat.

Fun “Did You Know?”

Ever wonder why this creamy, bacon-laden dish carries the name of Ireland’s rugged western region?

I’ve uncovered that Chicken Connemara isn’t actually traditional Irish fare! This recipe emerged from Irish-American restaurants in the 1980s, combining Italian marsala wine with ingredients readily available in Ireland.

The name references Connemara’s wild, untamed landscape – much like this dish’s bold flavors.

Curiously, authentic Irish cuisine rarely featured cream sauces historically, as dairy was precious.

The dish represents fusion cooking at its finest, blending Mediterranean techniques with Irish-inspired ingredients to create something entirely new yet culturally meaningful.