Chicken Marsala Casserole: A Delicious Twist on a Classic Italian Dish

Chicken Marsala is a beloved Italian-American dish known for its tender chicken and rich mushroom and Marsala wine sauce. By transforming it into a casserole, you get a one-dish meal that’s perfect for weeknights, dinner parties, or meal prep. This recipe combines the classic flavors of garlic, mushrooms, and Marsala wine with a creamy, cheesy topping, resulting in a dish that’s comforting, flavorful, and visually impressive.

Whether you’re cooking for your family or hosting guests, this chicken marsala casserole delivers bold flavors without complicated steps. It’s versatile, easy to prepare, and keeps well, making it an ideal choice for busy cooks who crave a homemade Italian-inspired meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups sliced cremini or white mushrooms
• 2 cloves garlic, minced
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme or Italian seasoning
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with butter or olive oil.
2. Prepare the chicken: Season chicken breasts with salt, pepper, and dried thyme. Heat olive oil in a large skillet over medium-high heat. Brown chicken on both sides for 3–4 minutes per side until golden but not fully cooked. Remove chicken and set aside.
3. Cook the mushrooms: In the same skillet, add butter and sauté sliced mushrooms until soft and browned, about 5–6 minutes. Add garlic and cook for another minute.
4. Deglaze with Marsala wine: Pour Marsala wine into the skillet, scraping the bottom to release any browned bits. Simmer for 2–3 minutes until slightly reduced.
5. Add chicken broth and cream: Stir in chicken broth and heavy cream, allowing the sauce to thicken for 3–4 minutes. Taste and adjust salt and pepper as needed.
6. Assemble the casserole: Place the browned chicken breasts in the prepared casserole dish. Pour the mushroom and Marsala sauce over the chicken evenly. Sprinkle Parmesan cheese on top.
7. Bake: Cover the dish with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until the chicken is cooked through (internal temperature 165°F/74°C) and cheese is golden and bubbly.
8. Garnish and serve: Sprinkle fresh parsley on top and serve hot. Pair with mashed potatoes, buttered noodles, or roasted vegetables for a complete meal.

Tips for the Perfect Chicken Marsala Casserole

• Choose the right mushrooms: Cremini mushrooms have a richer flavor than white button mushrooms, but a mix works beautifully.
• Don’t overcook the chicken: Since the casserole bakes after browning, slightly undercook the chicken in the skillet to avoid dryness.
• Marsala wine alternatives: If you prefer a non-alcoholic version, use grape juice mixed with a splash of balsamic vinegar.
• Make ahead: Prepare the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake when ready to serve.
• Extra creamy variation: Stir in 1/4 cup mascarpone or cream cheese into the sauce before pouring over the chicken for an ultra-rich casserole.

Chicken Marsala Casserole

A creamy, cheesy casserole version of the classic Italian Chicken Marsala with mushrooms and Marsala wine sauce.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American, Italian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 4 boneless, skinless chicken breasts
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp dried thyme or Italian seasoning

Sauce

• 2 cups sliced mushrooms
• 2 tbsp butter
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 0.5 cup Marsala wine
• 0.5 cup chicken broth
• 0.5 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped for garnish

Equipment

• Mixing bowls
• Skillet
• Casserole dish
• Measuring cups

Method

 

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
2. Season chicken with salt, pepper, and thyme. Brown in skillet with olive oil for 3–4 minutes per side. Remove chicken.
3. Sauté mushrooms in butter until soft and browned. Add garlic and cook 1 minute.
4. Deglaze skillet with Marsala wine, simmer 2–3 minutes. Add chicken broth and cream; thicken for 3–4 minutes.
5. Place chicken in casserole dish. Pour mushroom sauce over chicken. Sprinkle Parmesan on top.
6. Cover with foil and bake 20 minutes. Remove foil and bake 10–15 minutes until chicken is fully cooked and cheese is golden.
7. Garnish with parsley and serve hot.

Notes

You can prepare the casserole a day ahead and bake before serving. Optional: add mozzarella for extra cheesiness.

Fun Variations

1. Cheesy Mushroom Chicken Marsala: Add mozzarella or fontina cheese on top for a gooey finish.
2. Pasta-Style Marsala Casserole: Mix cooked fettuccine or penne into the sauce before baking for a hearty one-pan dinner.
3. Vegetable Boost: Add sautéed spinach, bell peppers, or zucchini to the mushroom mixture for extra nutrients and color.
4. Low-Carb Version: Serve the casserole over cauliflower rice or roasted spaghetti squash instead of traditional sides.

Serving Suggestions

• Serve with garlic bread to soak up the rich Marsala sauce.
• A crisp green salad with vinaigrette pairs well with the creamy casserole.
• Roast some asparagus or green beans for a fresh, slightly crunchy side.

Fun Fact / Cultural Context

Chicken Marsala originated in Sicily, Italy, where Marsala wine is produced. The dish became popular in the United States in the mid-20th century as Italian immigrants adapted traditional recipes to American tastes. Transforming it into a casserole is a modern twist, combining Italian flavors with the convenience of one-dish baking. It’s a testament to how classic recipes evolve while keeping their authentic essence.