Classic Chicken Marsala

with buttery garlic mushroom sauce

$9.95 per serving

This classic Italian restaurant favorite made from chicken, mushrooms, and Marsala wine comes home and onto the dinner table in no time at all. Tender chicken breasts are sautéed and removed from the pan, which is then used to make a Marsala reduction sauce with fresh garlic and mushrooms.

A note about serious food allergies
  • Nutrition per serving

  • Calories
    930
  • Carbohydrates
    74g
  • Fat
    36g
  • Protein
    64g
  • Sodium
    644mg
  • Prep & Cook Time
    25-35 min.
  • Cook Within
    5 days
  • Difficulty
    Easy
  • Spice Level
    Not Spicy
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 4 Parsley Sprigs
  • 2 Garlic Cloves
  • 6 oz. Cremini Mushrooms
  • 2 Boneless Skinless Chicken Breasts
  • 2 oz. Flour
  • 6 oz. Spaghetti
  • 6 fl. oz. Marsala Wine
  • 2 tsp. Chicken Base
  • 0.9 oz. Butter
Classic Chicken Marsala with buttery garlic mushroom sauce
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Medium Non-Stick Pan

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Classic Chicken Marsala with buttery garlic mushroom sauce
    1

      Before Cooking

    Prepare the Ingredients

    Stem and coarsely chop parsley. Mince garlic. Cut mushrooms into thin 1/8" slices. Rinse chicken breasts and pat dry.

  • Classic Chicken Marsala with buttery garlic mushroom sauce
    2

    Dredge and Sear Chicken

    Heat a medium non-stick pan with 2 tsp. olive oil over medium-high heat. Place flour on a plate. Season both sides of chicken with ½ tsp. salt and a pinch of pepper and dip in flour, coating completely. Shake off excess and place chicken in hot pan. Cook until golden brown, 2-3 minutes per side. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • Classic Chicken Marsala with buttery garlic mushroom sauce
    3

    Cook the Chicken

    Transfer chicken to prepared baking sheet and bake until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. While chicken cooks, cook pasta.

  • Classic Chicken Marsala with buttery garlic mushroom sauce
    4

    Cook the Pasta

    Add spaghetti to boiling water and stir constantly for 30 seconds. Cook until al dente, 8-10 minutes. Drain in colander and return to pot. Toss with 1 tsp. olive oil to prevent sticking and set aside. While pasta cooks, make sauce

  • Classic Chicken Marsala with buttery garlic mushroom sauce
    5

    Prepare the Sauce

    Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil and garlic and cook until aromatic, 1 minute. Add mushrooms and cook 2-3 minutes. Add Marsala wine, chicken base, and ½ cup water and reduce by half, stirring occasionally, 3-4 minutes. Remove from burner and whisk in butter until fully incorporated.

  • Classic Chicken Marsala with buttery garlic mushroom sauce
    6

    Plate the Dish

    Add a serving of spaghetti to plate. Top with chicken and any accumulated juices. Spoon Marsala sauce and mushrooms over chicken and around plate. Garnish with parsley and a pinch of pepper.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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