Chicken Marsala Casserole: Comfort Food with Italian Flair

Looking for a rich, flavorful, and easy-to-make dinner? Chicken Marsala Casserole combines tender chicken, earthy mushrooms, and a luscious Marsala wine cream sauce baked under a blanket of golden cheese. This dish is perfect for family dinners, entertaining guests, or cozy nights in.

With fewer steps than traditional stovetop Chicken Marsala and the added convenience of a baked casserole, this recipe delivers comfort and elegance in one dish. The creamy sauce infuses the chicken with a robust, slightly sweet flavor from Marsala wine, while the baked topping adds a satisfying texture.

Ingredients

• Chicken Breasts: 1.5 lbs, boneless and skinless
• Salt & Pepper: To taste
• Flour: ½ cup all-purpose flour for dredging
• Olive Oil: 2 tbsp
• Butter: 2 tbsp
• Mushrooms: 8 oz cremini or white mushrooms, sliced
• Onion: 1 medium, finely chopped
• Garlic: 3 cloves, minced
• Marsala Wine: ¾ cup
• Chicken Broth: 1 cup
• Heavy Cream: ½ cup
• Shredded Mozzarella Cheese: 1 cup
• Parmesan Cheese: ½ cup, grated
• Breadcrumbs: ½ cup
• Fresh Parsley: For garnish

Instructions

1. Preheat oven: to 375°F (190°C). Grease a 9×13-inch casserole dish.
2. Prepare chicken: Season chicken breasts with salt and pepper, then dredge lightly in flour.
3. Sear chicken: Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Brown chicken 2–3 minutes per side until golden but not fully cooked. Transfer to casserole dish.
4. Cook mushrooms & onions: In the same skillet, melt remaining butter. Sauté onions for 2 minutes, then add garlic and mushrooms. Cook until mushrooms are tender and onions translucent.
5. Add sauce: Pour in Marsala wine, scraping the bottom of the pan. Add chicken broth and heavy cream. Simmer 3–4 minutes until slightly thickened.
6. Assemble casserole: Pour mushroom-Marsala sauce over chicken in the casserole dish. Top with mozzarella, Parmesan, and breadcrumbs evenly.
7. Bake: 20–25 minutes until cheese is melted and bubbly, and chicken reaches an internal temperature of 165°F (74°C).
8. Garnish & serve: Sprinkle fresh parsley before serving.

Tips for the Best Chicken Marsala Casserole

• Don’t overcook chicken: Since it will bake in the oven, slightly undercooking in the skillet keeps it tender.
• Wine choice: Use dry Marsala for authentic flavor. Sweet Marsala will give a richer, dessert-like note.
• Mushroom variety: Cremini or button mushrooms work best, but baby portobello adds depth.
• Make ahead: Assemble the casserole a few hours in advance and refrigerate; bake when ready.

Chicken Marsala Casserole

A creamy, cheesy Chicken Marsala Casserole with mushrooms and a rich Marsala wine sauce, perfect for weeknight dinners.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Main Dish

Cuisine: American, Italian

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 1.5 lbs chicken breasts boneless and skinless
• to taste salt and pepper
• 0.5 cup all-purpose flour for dredging

Cooking Fats

• 2 tbsp olive oil
• 2 tbsp unsalted butter

Vegetables & Aromatics

• 8 oz mushrooms sliced
• 1 medium onion finely chopped
• 3 cloves garlic minced

Sauce

• 0.75 cup Marsala wine
• 1 cup chicken broth
• 0.5 cup heavy cream

Topping

• 1 cup shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 0.5 cup breadcrumbs
• to taste fresh parsley for garnish

Equipment

• Large skillet
• 9×13-inch casserole dish
• Mixing bowls
• Measuring cups and spoons

Method

 

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
2. Season chicken breasts with salt and pepper and dredge lightly in flour.
3. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Brown chicken 2–3 minutes per side. Transfer to casserole dish.
4. Melt remaining butter in skillet. Sauté onions 2 minutes. Add garlic and mushrooms; cook until tender.
5. Add Marsala wine, scraping the bottom. Stir in chicken broth and heavy cream. Simmer 3–4 minutes until thickened.
6. Pour sauce over chicken. Top with mozzarella, Parmesan, and breadcrumbs.
7. Bake 20–25 minutes until cheese is melted, bubbly, and chicken reaches 165°F (74°C). Garnish with parsley and serve.

Notes

For extra flavor, marinate chicken in a bit of Marsala wine and garlic for 30 minutes before cooking.

Variations

1. Vegetable Boost: Add spinach, bell peppers, or zucchini for extra nutrition.
2. Cheese Twist: Swap mozzarella for fontina or provolone for a different flavor.
3. Low-Carb Option: Serve without breadcrumbs or replace with almond flour.
4. Pasta Base: Layer cooked fettuccine or penne under chicken for a hearty pasta bake.

Serving Suggestions

• Serve with garlic bread or warm dinner rolls.
• Pair with a light salad tossed in balsamic vinaigrette.
• A glass of Pinot Grigio or Chardonnay complements the creamy Marsala sauce beautifully.

Fun Fact

Chicken Marsala is an Italian-American classic that originated in Sicily. Traditionally a pan-seared dish, this casserole adaptation makes it easier to serve a crowd while retaining the rich, caramelized flavors of the original.

Why You’ll Love This Recipe

• Easy Weeknight Dinner: Ready in under an hour.
• Rich & Creamy: Marsala wine and cream create a decadent sauce.
• Family-Friendly: Kids and adults love it alike.
• Versatile: Easy to customize with vegetables or cheese.