Wild Mushroom Chicken Balsamico

Wild Mushroom Chicken Balsamico

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"This elegant skillet supper features sauteed chicken, zucchini, onion and garlic in Prego®Marinara Pasta Sauce seasoned with a touch of balsamic vinegar."
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40 m servings 301 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 658 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat 1 teaspoon of the oil in 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
  2. Heat the remaining oil over medium heat. Add the mushrooms, zucchini and onion and cook until they're tender. Add the garlic and cook for 1 minute. Stir the sauce and vinegar in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until chicken is cooked through. Serve with black pepper.


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Doubled the recipe for a party and added more than just 12 mushrooms. Went really well with rice and a white riesling. Would make this again.

i liked it but nobody else did

Do not make this with rice. I recommend using pasta to have some use for that marinara sauce. Definitely lacked seasoning though so maybe throw some Italian herbs into the mix.