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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
Cook Time 30 minutes
Total Time 45 minutes
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
  • 9x13-inch casserole dish
  • Mixing bowls
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-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.