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Chicken Marinara

Garlic and basil flavor the tomato sauce that coats this tender Chicken Marinara. A friend gave me this skillet recipe several years ago. It's easy to make using pre-sliced mushrooms, commercial pasta sauce and quick-cooking pasta. —Kathleen Williams, St Albans, West Virginia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 cups sliced fresh mushrooms
  • 3 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon Italian seasoning
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 1/2 cup dry red wine or chicken broth
  • Hot cooked angel hair pasta or spaghetti


  • In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-6 minutes on each side or until a thermometer reads 170°; remove and keep warm.
  • In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. Stir in spaghetti sauce and wine. Add chicken; cover and simmer for 10 minutes or until heated through. Serve with pasta.
Nutrition Facts
1 each: 241 calories, 3g fat (1g saturated fat), 63mg cholesterol, 930mg sodium, 21g carbohydrate (14g sugars, 4g fiber), 27g protein.
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  • caitlin4978
    Jun 16, 2014

    I have made this one for years - it's healthy and delicious, and one of those recipes that comes together quickly when you have a hungry toddler! I also use olive oil instead of nonstick spray, as another reviewer mentioned. The trick to having tender chicken is to pound the breasts lightly with the flat side of a meat mallet, in a ziploc bag or between a couple sheets of plastic wrap, before cooking to tenderize. You also want to check the chicken (sacrifice one chicken breast by cutting into the thickest part to test) and removing it as soon as it cooks through, as any overcooking will toughen chicken breast. Or, substitute boneless skinless chicken thighs, as these are more forgiving in terms of overcooking.

  • mas4144
    Oct 25, 2013

    I fixed this for dinner last night but I did make a couple of changes. I used olive oil instead of nonstick spray. After I sauteed the mushrooms, I braised the chicken in the olive oil. Then I removed the chicken and set it aside.. I used a can of diced Italian stewed tomatoes and a packet of spaghetti sauce mix in place of the can of spaghetti sauce. I cooked my sauce for about 20 minutes and then returned the chicken to finish cooking in the sauce and let it cook until the sauce was of desired consistency and chicken was cooked through but not overcooked. I served it over a bed of angel hair spaghetti with salad and garlic bread and a bottle of Chianti. My family loved it and I will make this recipe again.

  • baileypup
    Jul 11, 2013

    No comment left

  • maja11108
    Jan 15, 2013

    No comment left

  • kmhixon
    May 4, 2012

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  • lurky27
    Sep 30, 2010

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  • jamesandannie
    Sep 28, 2010

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  • mother of 3
    Aug 18, 2009

    Yum...I left out the mushrooms-family dislikes them. Used burgundy and a bit of chicken broth; I suggest putting this on low simmer as the chicken came out a bit tough. Served with salad and it's one recipe I will make again.

  • penneyj
    Oct 15, 2007

    No comment left

  • daybreaker82
    May 22, 2006

    No comment left