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Chicken Marsala Casserole

Tender chicken pieces baked in a creamy mushroom and Marsala wine sauce, topped with melted mozzarella.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Comfort Food, Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken breasts boneless, skinless, cut into pieces
  • 2 cups mushrooms sliced
  • 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
  • 0.5 cup heavy cream
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tsp fresh thyme leaves or ½ tsp dried thyme
  • 0.5 cup shredded mozzarella cheese
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Skillet
  • Baking dish
  • Measuring cups
  • Mixing spoon

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. In a skillet, heat olive oil and 1 tbsp butter. Cook chicken pieces until lightly golden but not fully cooked, about 5–6 minutes. Remove and set aside.
  3. In the same skillet, melt remaining butter. Sauté mushrooms until tender, about 4 minutes. Add garlic and cook 1 more minute.
  4. Sprinkle flour over mushrooms and garlic, stirring for 1–2 minutes. Gradually stir in Marsala wine and chicken broth. Simmer 3–4 minutes until slightly thickened.
  5. Stir in heavy cream and thyme. Simmer 2 more minutes. Adjust seasoning.
  6. Return chicken to the skillet and coat with sauce.
  7. Transfer mixture to baking dish. Top with shredded mozzarella cheese.
  8. Bake uncovered 15–20 minutes until cheese is melted and bubbly.
  9. Garnish with fresh parsley and serve.

Notes

Use real Marsala wine for authentic flavor. Slightly undercook chicken in skillet to avoid dryness.