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Chicken Marsala
with mushrooms / spinach / Italian sweet potato wedges

Active: 35 Total: 45

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 with roasted sweet potatoes to create a homey Italian classic.



Chicken Marsala with Mushrooms and Spinach:
  • Shallots - 2 cloves , diced
  • Mushrooms, any button (sub crimini or porcini) - 6 oz , sliced
  • Baby spinach - 4 oz , chopped
  • Parsley, fresh - 2 Tbsp , chopped
  • Chicken breasts, boneless and skinless - 1 lb , halved and pounded thin
  • Oil, cooking - 1 Tbsp
  • Butter - 1 Tbsp
  • Stock, chicken or vegetable - 1 1/2 cups
  • Lemons - 1/2 , juice of
Italian Sweet Potato Fries:
  • Sweet potatoes - 1 1/2 lbs , sliced into fries
  • Oil, cooking - 1 Tbsp
  • Italian seasoning - 1 tsp
  • Condiments for dipping (like ketchup) - for serving


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

  2. Sweet potatoes / 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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  1. Heat oven to 400F / 204C degrees.

  2. Toss sweet potatoes with oil and Italian seasoning. Season with salt and pepper and spread into one even layer on a dark sheet pan (for better browning). Roast in the oven for 20 to 30 minutes, until crispy. Shake once midway through.

  3. While potatoes roast, heat a skillet over medium-high heat. Add first part of oil. To hot 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.

  4. 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. 

  5. Slowly pour stock over mushrooms while whisking. Bring to a simmer. When the stock is  simmering, stir in spinach and cook until spinach is wilted and sauce is reduced slightly. Season with salt and pepper.

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

  7. Serve chicken with sweet potato fries on the side and enjoy!



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