Chicken Marsala with Roasted Red Potatoes

To start off 2016, I decided to make a delicious meal for my family that included chicken and potatoes. Chicken Marsala is a quick and flavorful meal and it can be paired with various vegetables such as roasted carrots, asparagus or even a green salad. For this recipe I was excited to coat the red potatoes with my favorite seasonings: oregano, basil, and rosemary + garlic, olive oil, salt and pepper. These roasted potatoes make the perfect side dish!

This recipe is a great way to start the New Year for those of us who want to incorporate more protein and vegetables into our diet. One goal I have for 2016 is to get in the kitchen more around dinner time. 

How did you start off the New Year?

Chicken Marsala with Roasted Red Potatoes

Yield: 2-4 servings


For potatoes:

  • 4 medium sized red potatoes, washed and diced
  • 2 tablespoons oregano
  • 1 tablespoon basil
  • 1 teaspoon rosemary
  • 1 tablespoon garlic, minced
  • salt and pepper, to taste
  • extra-virgin olive oil

For Chicken Marsala:

  • 4 (3-ounce) skinless, boneless chicken breasts
  • 2 tablespoons Garlic and Herb Seasoning
  • 4 tablespoons unsalted butter
  • 2 tablespoons garlic, minced
  • 1/4 cup green onion, chopped
  • 1 cup sliced mushrooms
  • 1 cup chicken broth
  • 1/4 cup Marsala Cooking Wine
  • 2 tablespoons all-purpose flour, as needed for thickener


  1. Preheat over to 350 degrees F.
  2. In a large bowl, combine potatoes, olive oil, oregano, basil, rosemary and garlic. Mix well. 
  3. Place coated potatoes on a greased baking sheet or pan. Bake for 30-45 minutes or until knife can puncture through potato easily.
  4. While potatoes are cooking, season both sides of chicken breast with garlic and herb seasoning. In a large pan over high heat, add olive oil. Place chicken breasts on pan and brown, about 2-3 minutes on each side.
  5. Remove chicken from pan and place on a clean plate. Set aside. 
  6. In a clean pan over medium heat, add butter and garlic. Add green onion and mushrooms. Saute for 2-3 minutes.
  7. Pour chicken broth and Marsala Cooking Wine into pan. Stir in flour to thicken mixture. Let simmer for 3 minutes.
  8. Add cooked chicken breast to Marsala mixture and simmer with cover, for 5-8 minutes.
  9. Remove chicken from pan and place on clean plate. Top it off with Marsala sauce and mushrooms from pan. Add 1 cup of roasted potatoes to plate. Enjoy!

Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be