Creamy Garlic Chicken Marsala Potatoes (Print-Friendly Version)

Chicken and potatoes served with creamy garlic Marsala sauce and mushrooms for a hearty, flavorful meal.

# Ingredients You’ll Need:

→ For the Roasted Potatoes

01 - 2 pounds baby red or gold potatoes, halved
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
05 - Salt, to taste
06 - Black pepper, freshly ground, to taste

→ For the Chicken Marsala

07 - 4 boneless skinless chicken breasts
08 - Salt, to taste
09 - Black pepper, freshly ground, to taste
10 - 1/2 cup all-purpose flour
11 - 2 tablespoons olive oil
12 - 2 tablespoons unsalted butter
13 - 8 ounces mushrooms, sliced
14 - 3 cloves garlic, minced
15 - 1 cup chicken broth
16 - 3/4 cup white grape juice
17 - 1/4 cup sherry vinegar
18 - 1/2 cup heavy cream
19 - 1 tablespoon fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
02 - In a large bowl, combine halved potatoes with olive oil, minced garlic, rosemary, salt, and black pepper. Toss until evenly coated. Arrange potatoes cut-side down on the prepared baking sheet. Roast for 25 to 30 minutes, turning once halfway through, until golden and tender.
03 - Flatten chicken breasts to an even thickness using a meat mallet or rolling pin. Season both sides with salt and black pepper. Dredge each breast lightly in flour, shaking off any excess.
04 - Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4 to 5 minutes on each side, until golden brown. Transfer the cooked chicken to a plate and set aside.
05 - In the same skillet, add sliced mushrooms and cook for 4 to 5 minutes, stirring occasionally, until browned. Add minced garlic and sauté for an additional minute until fragrant.
06 - Pour in chicken broth, white grape juice, and sherry vinegar. Stir to deglaze and release any browned bits. Simmer for 3 minutes. Reduce the heat and stir in heavy cream. Continue to simmer for 2 to 3 minutes until the sauce begins to thicken.
07 - Return the seared chicken breasts to the skillet. Reduce the heat to low, cover, and simmer for 5 to 7 minutes, until the chicken is fully cooked through and the sauce has thickened.
08 - Arrange roasted potatoes and chicken on serving plates. Spoon creamy mushroom sauce over the chicken. Garnish with chopped fresh parsley before serving.

# Extra Suggestions:

01 - For best results, let the chicken rest for a few minutes before slicing to keep it juicy.
02 - Mix baby red and gold potatoes for a richer flavor and attractive presentation.

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