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Chicken Marsala
with mushrooms / spinach / spaghetti

Active: 35 Total: 35

What makes this classic dish special is the rich sauce that comes together with sweet, tart Marsala cooking wine after chicken and mushrooms are seared to golden brown. We add wilted spinach for flavor and color and serve it over pasta to create a homey Italian classic.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Chicken Marsala with Mushrooms and Spinach:
  • Shallots - 2 cloves, diced
  • Mushrooms, any button (sub crimini or porcini) - 6 oz, slice
  • Baby spinach - 4 oz, chopped
  • Parsley, fresh - 2 Tbsp, chopped
  • Chicken breasts, boneless and skinless - 1 lb, halved and pounded thin
  • Pasta, spaghetti (sub any pasta) - 8 oz
  • Oil, cooking - 1 Tbsp
  • Butter - 1 Tbsp
  • Flour, all-purpose - 1 Tbsp
  • Marsala wine (sub any dry white wine or stock) - 1/2 cup
  • Stock, chicken or vegetable - 1 cup
  • Lemons - 1/2, juice of

Nutrition Facts

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Prep

  1. Shallots - Slice. (Can be done up to 5 days ahead)

  2. Mushrooms / Spinach / Parsley - Prep as directed. (Can be done up to 3 days ahead)

  3. Chicken - Halve and thin out with a tenderizer until roughly half as thick. Season with salt and pepper. (Can be done 1 day ahead)

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Make

  1. Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy.

  2. Heat a skillet with oil over medium-high heat. To heated oil, add chicken and sear on both sides until golden brown and cooked through, ~3 minutes on each side (do this in batches and add additional oil if your pan cannot hold all of the chicken). Transfer chicken to a plate and return skillet to the heat.

  3. Reduce heat to medium and add butter. When the butter melts, add mushrooms and saute, scraping up any bits on the bottom of the pan, until mushrooms are golden brown, 5 to 6 minutes. Add shallots and saute for 1 minute to soften. 

  4. Sprinkle flour over mushrooms and stir until no dry spots remain. Slowly pour wine and stock over mushrooms while whisking. Bring to a simmer. When the liquids are simmering, stir in spinach and cook until spinach is wilted and sauce is reduced slightly. Season with salt and pepper.

  5. Return chicken to the pan and spoon sauce over chicken. Squeeze lemon juice over chicken and top with parsley.

  6. Serve chicken and sauce over pasta and enjoy!

Nutrition Facts

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Reviews

Ratings

Original (236)
Gluten-free (14)
Paleo (35)
Vegetarian (27)

Most Helpful

Doubled sauce and added garlic per recommendation then used cornstarch to thicken a bit. Didn't have Marsala so used sherry. Yummy! Second time I cut breasts into tenders. Much easier!

By: Lisa
Posted: Dec 30, 2016
Diet: Original
1 Helpful

114 reviews

Double the sauce and add cornstarch to thicken.

By: Jacob
Posted: Dec 29, 2021
Diet: Original
0 Helpful

LOVED it - I use a tri-color orzo pasta For this one sometimes

By: Sam
Posted: Oct 14, 2020
Diet: Original
0 Helpful

Not great

By: Dana
Posted: Apr 16, 2017
Diet: Original
0 Helpful

Didn't have shallots so used a little garlic and red onion. Added a little tiny bit of cornstarch to thicken up the sauce at the end. All in all, very delicious meal!

By: Lauren
Posted: Jan 01, 2017
Diet: Vegetarian
0 Helpful

Doubled sauce and added garlic per recommendation then used cornstarch to thicken a bit. Didn't have Marsala so used sherry. Yummy! Second time I cut breasts into tenders. Much easier!

By: Lisa
Posted: Dec 30, 2016
Diet: Original
1 Helpful

Skipped the wine and I think that's why it didn't turn out great. Fries were soggy - I just don't know how to get sweet potato fries crispy.

By: Judith
Posted: Oct 14, 2016
Diet: Paleo
0 Helpful