Chicken Marsala is a classic Italian-American dish loved for its rich, savory flavor and tender, juicy chicken simmered in a creamy mushroom and Marsala wine sauce. This Chicken Marsala Casserole recipe takes all the best elements of the traditional dish and transforms it into a convenient, one-pan comfort food meal. Perfect for busy weeknights or cozy weekend dinners, it’s creamy, cheesy, and irresistibly flavorful, all in a single dish for minimal cleanup.

Ingredients

1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
2 cups sliced mushrooms
3 cloves garlic, minced
3 tbsp olive oil
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup Marsala wine
1 cup chicken broth
½ cup heavy cream
½ tsp salt
¼ tsp black pepper
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
½ cup shredded mozzarella cheese
2 tbsp chopped fresh parsley (for garnish)

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Sauté chicken: In a large skillet over medium heat, add olive oil and 1 tbsp butter. Add chicken pieces, season with salt and pepper, and cook until lightly golden but not fully cooked, about 5–6 minutes. Remove chicken and set aside.
Cook mushrooms and garlic: In the same skillet, melt remaining butter. Add mushrooms and sauté until tender, about 4 minutes. Stir in garlic and cook for another 1 minute until fragrant.
Make the Marsala sauce: Sprinkle flour over mushrooms and garlic, stirring constantly for 1–2 minutes to cook the raw flour taste. Gradually add Marsala wine and chicken broth, stirring until smooth. Simmer for 3–4 minutes until slightly thickened.
Add cream and thyme: Stir in heavy cream and thyme, simmering for another 2 minutes. Adjust salt and pepper as needed.
Combine chicken and sauce: Return the cooked chicken to the skillet, stirring to coat evenly in the sauce.
Transfer to baking dish: Pour the chicken and sauce mixture into the prepared baking dish. Top with shredded mozzarella cheese.
Bake: Bake uncovered for 15–20 minutes, until cheese is melted and bubbly.
Garnish and serve: Sprinkle with chopped parsley before serving. Perfect with mashed potatoes, rice, or crusty bread.

Tips for Success

Don’t overcook chicken: The chicken will finish cooking in the oven, so slightly undercooking in the skillet ensures tenderness.
Use real Marsala wine: It gives the signature sweet-savory flavor; cooking wine or substitutes won’t provide the same depth.
Customize cheese: Parmesan or Gruyère can be used instead of mozzarella for a different flavor profile.

Variations

Vegetable boost: Add spinach or sun-dried tomatoes for extra flavor and nutrients.
Low-carb option: Serve over cauliflower rice instead of mashed potatoes.
Creamy mushroom twist: Use a mix of cremini, shiitake, and button mushrooms for a deeper earthy flavor.

Serving Suggestions

Serve alongside roasted vegetables, garlic mashed potatoes, or buttered pasta.
A crisp green salad complements the richness of the casserole.
Ideal for meal prep: leftovers reheat well for lunches or dinners.

Fun Facts

Marsala wine originates from Sicily and is a fortified wine with a naturally sweet flavor, perfect for savory dishes.
Chicken Marsala became popular in the United States after Italian immigrants adapted the original Sicilian dish using local ingredients.
One-pan casseroles like this are a modern twist on classic Italian-American comfort food, combining convenience with traditional flavors.

With minimal prep and maximum flavor, this Chicken Marsala Casserole is a comforting, satisfying dish that brings classic Italian flair to your table with ease.

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