Chicken with Mushroom Marinara
plus Roasted Potato & Bell Pepper Jumble
- Milk
Pork chops may be basic (we like to say “classic”), but they never have to be boring! Especially these juicy, satisfying chops topped with lots of garlicky mushroom-studded marinara sauce. Fresh Fam, you know by now: It’s all about that powerhouse pan sauce! Tender roasted bell peppers and half-moon potatoes complete the plate for a dinner idea that’s filling, flavorful, and a far cry from your everyday “other white meat.”
Ingredients
1 unit
Green Bell Pepper
12 ounce
Potatoes
4 ounce
Button Mushrooms
1 clove
Garlic
1 unit
Mushroom Stock Concentrate
12 ounce
Chicken Cutlets
2.5 ounce
Marinara Sauce
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Halve potatoes lengthwise; slice crosswise into ¼-inch-thick half-moons. Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice mushrooms (skip this step if your mushrooms are pre-sliced!). Peel and mince or grate garlic.
Toss potatoes and bell pepper on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
Meanwhile, pat pork* dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side.
Turn off heat; transfer to a cutting board to rest. Wipe out pan. TIP: Tent pork with foil to keep warm until ready to serve.
Swap in chicken* for pork. Cook until browned and cooked through, 3-5 minutes per side.
Heat a drizzle of oil in pan used for pork over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned and slightly crispy, 2-3 minutes. Season with salt and pepper.
Add garlic; cook, stirring occasionally, until garlic is fragrant and mushrooms are browned and crispy, 1-2 minutes more.
Stir marinara, stock concentrate, and ½ cup water (¾ cup for 4 servings) into pan with mushroom mixture. Bring to a simmer; cook until sauce thickens slightly, 1-2 minutes.
Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
Slice pork crosswise.
Divide pork and roasted veggies between plates. Spoon mushroom marinara over pork and serve.
Slice chicken crosswise.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty mushroom marinara sauce, which paired surprisingly well with chicken 🍲. Some found it a bit bland or runny.
- Ease of prep: Roasting the potatoes and peppers was simple, but some needed to adjust oven time or temperature for proper browning.
- Suggestions: Consider reducing water in the sauce for a thicker consistency. Try adding a variety of bell peppers for more color and flavor.
- Portions: Generous potato servings noted; the dish was filling enough for some to enjoy seconds.
Reviews from our home cooks
The sauce was so tasty we both went back for seconds. Even though I'm not a mushroom person this was the right sauce for the chicken. Potatoes and peppers were excellent.
This recipe was tasty and I will order it again! The next time I cook it, I will add less water to the sauce.
Nothing! It was all good. I never thought to put marinara and mushrooms on chicken but it was awesome!
Sauce was a tad runny and hard to keep on. I substituted chicken instead of pork and it was a little more difficult to cook.
Pretty much every time the cooking instructions include doing sliced potatoes in the oven, I either have to adjust the heat up or adjust the time up. Otherwise, they're not browned.
The beans and potatoes were a tasty combination. The sauce for the chicken was delicious.
The veggies were tasty and simple, sauce was just meh, I liked the healthiness of it.
