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Chicken Marsala Casserole

Chicken Marsala Casserole
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Keywords: Chicken Marsala, casserole, Italian casserole, one-dish meal, Marsala wine sauce, creamy mushroom chicken, easy dinner, weeknight recipe

Find it online: https://dishesbylina.com/chicken-marsala-casserole/