Description
Chicken Marsala Casserole is a cozy and flavorful one-dish meal featuring tender, browned chicken breasts baked in a rich Marsala wine and creamy mushroom sauce. This easy-to-make casserole combines classic Italian flavors with convenience, perfect for weeknights or any time a comforting, elegant dinner is desired. The dish is family-friendly, packed with savory umami notes from cremini mushrooms and fresh herbs, and offers great leftovers that reheat beautifully.
Ingredients
Scale
Protein
- 4 skinless, boneless chicken breasts
Vegetables and Aromatics
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 medium onion, chopped
- Fresh parsley, chopped (for garnish)
Liquids and Dairy
- 3/4 cup Marsala wine (dry preferred)
- 1/2 cup chicken broth
- 1/2 cup heavy cream or half-and-half
Fats
- 2 tablespoons olive oil
- 2 tablespoons butter
Cheese (Optional)
- 1/4 cup grated Parmesan cheese
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare and Brown the Chicken: Season the chicken breasts generously with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and brown on both sides until golden but not fully cooked, about 3-4 minutes per side. Remove the chicken and set aside to lock in moisture and flavor.
- Sauté the Mushrooms and Aromatics: In the same skillet, add the minced garlic, chopped onions, and sliced cremini mushrooms. Cook over medium heat until the vegetables are softened and fragrant, about 5-7 minutes, allowing the mushrooms to release their natural juices.
- Create the Marsala Sauce: Pour in the Marsala wine and chicken broth, scraping the bottom of the pan to deglaze and lift the browned bits. Let the liquid reduce slightly, simmering for 5-6 minutes to concentrate flavors. Stir in the heavy cream or half-and-half and cook for an additional 2-3 minutes until the sauce is creamy and slightly thickened.
- Combine and Assemble in a Casserole Dish: Return the browned chicken breasts to the skillet with the sauce, coating them thoroughly. Transfer the chicken and sauce mixture into a baking dish. If using, sprinkle grated Parmesan cheese evenly over the top. Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the chicken is fully cooked through and the top is lightly golden.
- Garnish and Serve: Remove the casserole from the oven and garnish with freshly chopped parsley. Serve warm, optionally accompanied by your choice of side dishes.
Notes
- Pat chicken dry before browning to ensure better searing and to avoid steaming.
- Use dry Marsala wine for authentic flavor without excess sweetness.
- Allow the sauce to reduce naturally to intensify the flavors; don’t rush this step.
- For extra richness, add a splash of cream at the end instead of cooking it for too long.
- Use a heavy casserole dish to ensure even heat distribution and thorough cooking.
- This casserole freezes well; cover tightly and freeze up to 2 months. Thaw overnight before reheating.
- Reheat gently in the oven at 350°F (175°C) or microwave covered with a damp paper towel to maintain moisture.
- Chicken thighs can be used instead of breasts for a juicier, richer casserole.
- For a dairy-free version, substitute cream with coconut milk and use olive oil instead of butter.
- Additional vegetables like spinach, roasted red peppers, or peas make excellent complements.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 casserole
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 130 mg
Keywords: Chicken Marsala, casserole, Italian casserole, one-dish meal, Marsala wine sauce, creamy mushroom chicken, easy dinner, weeknight recipe